Libby Pumpkin Pie Recipe
Libby Pumpkin Pie Recipe
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Libby Pumpkin Pie Recipe
This classic Libby Pumpkin Pie recipe is a timeless dessert that brings the flavors of fall to your table. Rich, velvety pumpkin filling nestled in a buttery, flaky crust this easy to follow recipe is made with simple ingredients that deliver the perfect balance of sweetness and spice. Whether for Thanksgiving, special occasions, or just a cozy fall treat, Libby’s Pumpkin Pie is always a crowd-pleaser. Let’s dive into how to make this beloved pie step by step.
Description
Libby Pumpkin Pie Recipe is the epitome of comfort food, especially when it’s made from the iconic Libby’s Pure Pumpkin. This pumpkin pie recipe has been a staple in many American households for generations and is beloved for its rich, creamy filling and perfectly spiced flavor. Libby’s version of the pumpkin pie has stood the test of time, and for good reason it uses simple, easily accessible ingredients to create a pie that’s both flavorful and easy to prepare.
The key to a perfect Libby Pumpkin Pie lies in the harmony between the pumpkin filling and the pie crust. The pumpkin filling is made with Libby’s canned pumpkin, which is known for its smooth texture and rich, natural flavor. By adding a blend of warm spices like cinnamon, ginger, and nutmeg, along with sugar and eggs, you create a silky custard like filling.
The pie crust is equally important. While you can use a pre made pie crust, making your own from scratch offers a buttery, flaky texture that complements the creamy pumpkin filling perfectly.
Preparing this Libby Pumpkin Pie recipe is straightforward and doesn’t require any complicated techniques. With just a few steps, you’ll have a pie that’s ready to be baked and enjoyed. The cooking time is relatively short, making it a convenient dessert even for beginner bakers. Whether you’re preparing for a holiday gathering, a family dinner, or just a seasonal treat, this Libby Pumpkin Pie is sure to be a hit.
This recipe serves 8 generous slices and can be stored in the refrigerator for up to 3 days, which is great for making ahead for large meals. For added decadence, serve your pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You can also sprinkle a pinch of cinnamon or nutmeg on top for a beautiful garnish.
Libby’s Pumpkin Pie has a rich history dating back to when Libby’s canned pumpkin first became widely available in the early 20th century. This pie recipe has been featured on the back of Libby’s pumpkin cans for decades, making it a familiar and reliable option for pumpkin pie enthusiasts everywhere.
It’s an iconic fall dessert, perfect for Thanksgiving, family dinners, and even casual gatherings. The beauty of Libby’s Pumpkin Pie recipe lies in its simplicity: delicious, comforting, and nostalgic. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe ensures success every time, making it a go to pumpkin pie recipe for all occasions.
Ingredients
For the Pie Filling:
- 1 can (15 oz) Libby’s Pure Pumpkin
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
For the Pie Crust:
- 1 package (or homemade) pie dough (enough for a single 9-inch crust)
- 1 tablespoon butter (optional, for brushing on the crust)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). If using a homemade pie crust, roll out your dough and fit it into a 9-inch pie pan. Trim and crimp the edges. If using a pre made crust, make sure it’s thawed and ready.
- Prepare the Filling: In a large bowl, combine Libby’s Pure Pumpkin, sugar, salt, cinnamon, ginger, and nutmeg. Stir in the eggs and mix until smooth. Gradually add the evaporated milk, whisking until the mixture is smooth and well combined. Add the vanilla extract and give it one final stir.
- Pour into Crust: Pour the pumpkin filling into the prepared pie crust. Use a spatula to smooth out the filling evenly.
- Bake the Pie: Place the pie on the middle rack of the preheated oven. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until a knife inserted into the center comes out clean. The edges of the crust should be golden brown.
- Cool: Let the pie cool completely at room temperature for about 2 hours. This helps the filling set and prevents it from being too runny.
- Serve: Once cooled, slice and serve with whipped cream, ice cream, or a sprinkle of cinnamon on top.
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Libby Pumpkin Pie Recipe
Ingredients
- For the Pie Filling:
- 1 can 15 oz Libby’s Pure Pumpkin
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 can 12 oz evaporated milk
- 1 teaspoon vanilla extract
- For the Pie Crust:
- 1 package or homemade pie dough (enough for a single 9-inch crust)
- 1 tablespoon butter optional, for brushing on the crust
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). If using a homemade pie crust, roll out your dough and fit it into a 9-inch pie pan. Trim and crimp the edges. If using a pre made crust, make sure it’s thawed and ready.
- Prepare the Filling: In a large bowl, combine Libby’s Pure Pumpkin, sugar, salt, cinnamon, ginger, and nutmeg. Stir in the eggs and mix until smooth. Gradually add the evaporated milk, whisking until the mixture is smooth and well combined. Add the vanilla extract and give it one final stir.
- Pour into Crust: Pour the pumpkin filling into the prepared pie crust. Use a spatula to smooth out the filling evenly.
- Bake the Pie: Place the pie on the middle rack of the preheated oven. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until a knife inserted into the center comes out clean. The edges of the crust should be golden brown.
- Cool: Let the pie cool completely at room temperature for about 2 hours. This helps the filling set and prevents it from being too runny.
- Serve: Once cooled, slice and serve with whipped cream, ice cream, or a sprinkle of cinnamon on top.
Notes
- For a Flakier Crust: Make sure your butter and water for the crust are cold. Cold ingredients help create a flakier texture.
- Freezing: You can freeze the pie before baking if you want to prepare it in advance. Just wrap it tightly in plastic wrap and foil and store it in the freezer. Bake from frozen, adding an extra 10-15 minutes to the baking time.
- Spices: Feel free to adjust the spices based on your personal preference. If you love a spicier pumpkin pie, you can add more cinnamon or even a pinch of cloves.
- Vegan Version: For a dairy free version, use coconut milk or almond milk in place of evaporated milk, and replace the eggs with a flaxseed egg substitute.
