Libby's Pumpkin Pie
Libby's pumpkin pie is a holiday tradition around many family's dessert table.
Libby's Pumpkin Pie
Pumpkin pie is something that so many people look forward to at Thanksgiving.
I haven't been to many Thanksgiving dinners where pumpkin pie isn't an option for dessert. And it's always one of the first desserts to disappear from the dessert table.
Pumpkin pie is a dessert that has been loved in American kitchens for centuries.
It's the perfect dessert to serve during the fall, especially at Thanksgiving and Christmas, when pumpkins are in season.
Ingredients
Pumpkin Puree: Use pure pumpkin, not pie filling. Homemade puree works too.
Sugar: Mix granulated and brown sugar for richer flavor.
Spices: Adjust cinnamon, ginger, nutmeg, and cloves to taste.
Seasonings: A pinch of salt balances the sweetness.
Eggs: Make sure they’re well beaten for a smooth filling.
Evaporated Milk: Adds creaminess.
Pie Crust: Use a cold, unbaked deep-dish crust for best results.
How to Make Pumpkin Pie
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until the mixture is smooth and well-blended.
Next, crack the eggs into the bowl and beat them into the pumpkin mixture until fully incorporated.
Slowly pour in the evaporated milk while stirring continuously to ensure it blends evenly with the other ingredients.
Pour it into your unbaked deep-dish pie crust, spreading it out evenly.
Place the pie in the preheated oven and bake it at 425°F for 15 minutes.
Then, lower the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes. You'll know the pie is done when a knife inserted near the center comes out clean.
Once baked, remove the pie from the oven and allow it to cool on a wire rack for about 2 hours.
You can serve it immediately after cooling or refrigerate it for later.
Tips
Use Cold Ingredients: Make sure your pie crust is cold before filling it. This helps achieve a flaky texture and prevents the crust from shrinking while baking.
Don’t Overmix the Filling: Whisk the ingredients until just combined. Overmixing can introduce too much air into the filling, which might cause the pie to crack during baking.
Bake the Pie on a Lower Oven Rack: Placing the pie on a lower rack helps the crust bake evenly without over-browning the top of the pie.
Check Doneness Carefully: The pie is done when a knife inserted near the center comes out clean. If the pie still seems a bit jiggly in the center, that's okay—it will continue to set as it cools.
Blind Bake the Crust: If you want to prevent a soggy bottom, consider blind baking the pie crust for 10 minutes before adding the filling. Just cover the crust with parchment paper and fill it with pie weights or dried beans.
Decorate with Pie Crust Cutouts: For a special touch, use extra pie dough to cut out shapes like leaves or pumpkins, and bake them separately. Once cooled, arrange them on top of the pie.
Storage
Allow the pie to cool completely at room temperature for about two hours.
Once cooled, cover the pie loosely with plastic wrap or aluminum foil and place it in the refrigerator. Pumpkin pie is best stored in the fridge, where it will keep for up to 3-4 days.
If you have leftovers, simply keep them in the original pie dish, covered with plastic wrap or foil.
What should I do if my pie crust is browning too quickly?
If the crust is browning too quickly, cover the edges with aluminum foil or a pie shield to prevent it from burning while the filling finishes baking.
Can I make the pie ahead of time?
Yes, pumpkin pie can be made a day or two in advance. Store it in the refrigerator, covered, and it will still taste great when you're ready to serve it.
Can I freeze pumpkin pie?
Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to a month. Thaw the pie overnight in the refrigerator before serving.
Why did my pumpkin pie crack on top?
Cracks in pumpkin pie usually happen when it's overbaked or cooled too quickly. To avoid this, bake the pie until it's just set, and allow it to cool slowly at room temperature.
Classic Pumpkin Pie Recipe
Ingredients
- 1 15-ounce can pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- 1 12-ounce can evaporated milk
- 1 unbaked 9-inch deep-dish pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Add eggs and beat well.
- Gradually stir in evaporated milk until fully incorporated.
- Pour filling into an unbaked pie crust.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
