Why Libby’s Pumpkin Pie Just Got Better
A creamy, spiced pumpkin pie made with Libby’s canned pumpkin, sweetened condensed milk, and a blend of warm spices, baked in a deep-dish crust. This updated version of the classic delivers a smoother texture and richer flavor, ideal for fall and holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 1 deep-dish 9-inch pie (10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 15 oz canned pumpkin
- 1 cup evaporated milk
- 14 oz sweetened condensed milk
- 2 large eggs
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 unbaked 9-inch deep-dish pie crust
Instructions
- Preheat the oven to 425°F (218°C).
- In a large bowl, whisk 2 large eggs until fully beaten.
- Add the canned pumpkin, sweetened condensed milk, evaporated milk, salt, cinnamon, ginger, and cloves to the bowl. Mix until completely combined and smooth.
- Pour the filling into the unbaked deep-dish pie crust and place the pie on a baking sheet for easy transfer.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F (177°C) and continue baking for 40 minutes or until the edges are set and the center jiggles slightly.
- Cool the pie on a wire rack for at least 2 hours before slicing.
- Refrigerate if not serving within 2 hours.
Notes
- Use a pie shield or foil collar to prevent overbrowning of the crust edges during baking.
- The center should jiggle slightly when done; overbaking can cause cracks.
- Do not use pumpkin pie filling—use only plain canned pumpkin.
- Let pie cool completely before refrigerating to avoid condensation.
- Use an instant-read thermometer (170°F to 175°F near the edge) to check doneness if needed.
Find it online: https://www.cookwithbenchi.com/libbys-pumpkin-pie/