This recipe has been on the can of Libby's Solid Pack Pumpkin for more than thirty years--mildly spiced, smooth, and just about perfect. Not for nothing is it truly "famous." Libby's estimates that more than fifty-five million pumpkin pies are made from their canned pumpkin every Thanksgiving. For classic results, mix the ingredients by hand in the order given. There are a number of crust options, all with slightly different oven temperatures and cooking times. Homemade piecrust makes the best pie, so I start with those directions, giving variations for frozen deep-dish and regular piecrusts. To be sure the crust holds all of the filling, it is important to flute the pie crust to stand high around the edge of the pan. If you still have a little too much filling, just discard it. A crack will appear in the filling where the pie was tested with the knife. To disguise it, just spread a thin layer of whipped cream over the top. With experience, you will be able to test the pie without cutting into it--when the pie is shaken, only the very center of the pie should jiggle.
- Perfect Piecrust 101 for a Single-Crust Pie
- 2 large eggs, slightly beaten
- One 15-ounce can Libby's Solid Pack Pumpkin (1 3/4 cups)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- One 12-ounce can evaporated milk or 1 1/2 cups half and half
- Sweetened Whipped Cream
Line a 9-inch pie pan with the pie dough. Flute the dough so the edge stands about 1/2 inch above the rim. (Libby's does not suggest this, but to reduce crust shrinkage, loosely cover the shell with plastic wrap, refrigerate for 30 minutes.) Discard plastic wrap before filled pie.
Position a rack in the bottom third of the oven and place a baking sheet on the rack. Preheat the oven to 425 degrees F.
In the order given, place all the remaining ingredients except the whipped cream in a large bowl and mix well. Pour the filling into the pie shell. Place on the hot baking sheet. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until a knife inserted near the center comes out clean, 40 to 50 minutes. Cool completely on a wire cake rack. Cover with plastic wrap and refrigerate until ready to serve. (The pie can be baked up to 1 day ahead.) Serve chilled, with the whipped cream.
FOR DEEP-DISH PUMPKIN PIE (made with frozen crust): Substitute one 9-inch (4-cup capacity) deep-dish frozen pie shell for the homemade crust. Preheat the oven, and a baking sheet, as above, to 375 degrees F. While the oven preheats, allow the crust to thaw for 20 minutes. Recrimp the pie shell so the edge stands 1/2 inch above the rim. Pour the filling into the crust and bake until the pie tests done with a knife as above, about 70 minutes.
FOR DOUBLE-BATCH PUMPKIN PIE (made with frozen crusts): The pumpkin mixture will fill two regular (not deep-dish) piecrusts. Let the crusts thaw slightly while you mix the filling. Preheat the oven, and a baking sheet, as above, to 375 degrees F. Pour the filling into the crusts and bake until the pies test done as above, about 45 minutes.
NOTE: The pie can be baked up to 1 day ahead.
Recipe reprinted by permission of Broadway Books. All rights reserved.
nutrition information per serving
306 calories; 10g total fat; 57mg cholesterol; 442mg sodium; 49g carbohydrates; 5g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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