Go Back

Libbys New Fashioned Pumpkin Pie

Libbys pumpkin pie recipe bakes a spiced pumpkin filling in an unbaked deep-dish pie shell until the center reaches 160°F. A two-hour cooling rest helps the smooth, custardy pie set before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 2 eggs large
  • 1 can (15 oz) 100% pure pumpkin
  • 1 can (12 fl oz) evaporated milk
  • 1 pie shell 9-inch, unbaked, deep-dish

Equipment

  • 1 baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Set the unbaked pie shell on a baking sheet.
  3. In a medium bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves.
  4. In a large bowl, beat the eggs.
  5. Stir the pumpkin and sugar mixture into the eggs until combined.
  6. Gradually stir in the evaporated milk until the filling is smooth.
  7. Pour the filling into the pie shell.
  8. Bake for 15 minutes at 425°F.
  9. Reduce the oven to 350°F and bake for 40 to 50 minutes, until a knife inserted near the center comes out clean and the center reaches 160°F.
  10. Cool the pie on a wire rack for 2 hours before serving.

Notes

For the cleanest slices, let the pie cool for the full 2 hours. Refrigerate leftovers for 3 to 4 days; the pie can be frozen. For a dairy-free variation, use evaporated coconut milk.