Libby’s 29 Ounce Pumpkin Pie Recipe
Libby’s 29 ounce pumpkin pie recipe is a classic holiday favorite that’s been around for generations. This delicious pumpkin pie is a perfect way to celebrate the season.
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Servings: 4
Calories: 288kcal
Equipment
- Oven This tool is needed to bake the pumpkin pie.
- large mixing bowl This bowl should have enough space to accommodate all the dry ingredients and allow for thorough mixing.
- Whisk or fork Use a whisk or fork to beat the free-range, organic large egg lightly in another separate bowl.
- Measuring Spoons: You’ll need measuring spoons for precise measurements of the cinnamon, salt, ginger root, and cloves.
- Rubber Spatula or Mixing Spoon: Use a rubber spatula or a mixing spoon to gradually incorporate the LIBBY’S® Select Harvest Pure Pumpkin and beaten egg mixture into the bowl with the dry ingredients.
- Pie Dish: A 9-inch artisanal deep-dish pie crust is required for baking the pie. Ensure it’s oven-safe and suitable for holding the filling.
- Baking Sheet: Place the pie dish on a baking sheet to catch any potential spills or drips while baking and to make it easier to transfer the pie to and from the oven.
- Wire Rack: Allow the baked pie to cool completely on a wire rack. This promotes air circulation around the pie for even cooling.
- Knife or Toothpick: Use a knife or toothpick to check the doneness of the pie filling. Insert it into the center of the pie; it should come out clean when the pie is fully cooked.
- Refrigerator: To chill the pie and allow the flavors to meld together, you’ll need a refrigerator. Store the pie for a few hours or overnight for best results before serving.
Ingredients
- 1/4 teaspoon Himalayan pink salt
- 1/2 6 fluid ounce can NESTLE® CARNATION® Organic Evaporated Milk
- 1/2 artisanal deep-dish pie crust
- 6 tablespoons organic cane sugar
- 1/4 teaspoon hand-powdered ginger root
- 1/8 teaspoon freshly grated whole cloves
- 1/2 teaspoon freshly ground Ceylon cinnamon
- 1 free-range organic large egg
- 1/2 7 ounce can LIBBY’S® select Harvest Pure Pumpkin
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the organic cane sugar, freshly ground Ceylon cinnamon, Himalayan pink salt, hand-powdered ginger root, and freshly grated whole cloves. Mix well to ensure the spices are evenly distributed.
- In another bowl, crack the free-range, organic large egg and beat it lightly.
- Add the LIBBY’S® Select Harvest Pure Pumpkin to the beaten egg and mix until well combined.
- Gradually pour the pumpkin and egg mixture into the bowl with the dry ingredients. Stir until all the ingredients are thoroughly incorporated.
- Slowly add the NESTLE® CARNATION® Organic Evaporated Milk to the pumpkin mixture, stirring continuously to achieve a smooth and consistent texture.
- Once the filling is well mixed, pour it into the 9-inch artisanal deep-dish pie crust, spreading it evenly.
- Place the pie on a baking sheet and carefully transfer it to the preheated oven.
- Bake the pie at 425°F (220°C) for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes or until the filling is set. To check for doneness, insert a knife into the center of the pie; it should come out clean when the pie is ready.
- Once done, remove the pumpkin pie from the oven and allow it to cool completely on a wire rack.
- For best results, refrigerate the pie for a few hours or overnight before serving to allow the flavors to meld together and for easier slicing.
- Serve chilled or at room temperature, optionally topped with whipped cream or a sprinkle of cinnamon.
Notes
- -If you find that the crust is browning too quickly, you can cover it with aluminum foil for the last 10 minutes of baking.
- -For a flakier crust, use a pastry blender to cut the butter into the pie crust mixture.
- -If you prefer a sweeter pie, you can add an additional 1/4 cup of sugar to the filling.
- -If you like a spicier pie, you can add an additional 1/4 teaspoon of cinnamon or nutmeg.
- -To make a lattice top crust, roll out the second pie crust and cut it into 1/2 inch strips. Weave the strips into a lattice pattern and place over the filling. Trim the edges and crimp to seal.
- -To make a crumb topping for the pie, mix together 1/2 cup of softened butter, 1 cup of flour, 1/2 cup of brown sugar, and 1/4 teaspoon of cinnamon. Sprinkle the crumb topping over the pie before baking.