Libby's Pumpkin Pie Recipe
This classic pumpkin pie combines pure pumpkin puree, evaporated milk, and warm spices in a deep-dish crust, baking into a silky custard that cools cleanly for perfect slicing.
Equipment
- 9-inch deep-dish aluminum pie plate
- Pizza stone or heavy baking pan
- Whisk
- large bowl
- Spatula
- Wire rack
Ingredients
- 1 unbaked 9-inch deep dish pie crust (refrigerated, frozen or homemade)
- 3/4 cup granulated sugar (170g)
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice ((see notes for homemade))
- 2 large eggs ( room temperature)
- 1 teaspoon vanilla extract
- 15 ounce can LIBBY’s 100% pure pumpkin ((425g))
- 12 ounces canned evaporated milk ((1 ½ cups or 354 mL))
Instructions
- Fit the pastry into a 9-inch deep-dish aluminum pie plate, then shape and crimp the edge. Keep the prepared crust nearby while you mix the filling so it stays cold and holds its shape.
- Set a pizza stone or heavy baking pan in the oven and heat the oven to 425°F. The hot surface will begin crisping the bottom crust as soon as the pie goes into the oven.
- Combine the granulated sugar, salt, and pumpkin spice in a measuring cup. Mix until the spice is evenly distributed through the sugar with no dark clumps.
- Whisk the eggs and vanilla in a large bowl, then blend in the pumpkin and spiced sugar. Whisk gently rather than vigorously so the custard stays smooth without extra bubbles.
- Slowly stir in the evaporated milk, scraping the bowl with a spatula to incorporate every bit of pumpkin. The filling should look glossy, fluid, and evenly orange with no streaks around the bowl.
- Pour the filling into the unbaked crust and place the pie carefully on the heated stone or pan. Bake at 425°F for 15 minutes, then reduce the oven to 350°F.
- Continue baking for 45 to 55 minutes, checking near the end with a small knife inserted near the center. The edges should look set, the surface should deepen in color, and the middle should still give a subtle wobble.
- Cool the pie on a wire rack for about 2 hours before serving or refrigerating. The custard firms as it cools, so avoid slicing while the center is still warm.
- Finish each slice with lightly sweetened whipped cream as desired. A cool, soft topping makes a nice contrast to the firm, spiced custard.
Notes
Crust tip: Bake the pie directly on a preheated pizza stone or heavy baking pan to crisp the bottom crust without par-baking.
Doneness cue: Remove the pie while the center still has a gentle gelatin-like wobble, or when a knife inserted halfway between the center and edge comes out clean.
Cooling and slicing: Cool completely on a wire rack for 2 hours before slicing to allow the custard to firm. Use a clean, warm knife for neat slices.
Make ahead: Bake up to 2 days in advance, cool completely, cover, and store chilled until serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.