Famous Pumpkin Pie

A slice of pumpkin pie on a white plate with a pine cone decoration in the background.

Make the Famous Pumpkin Pie: smooth, warmly spiced pumpkin custard, buttery crust & simple steps—perfect for holidays, fall gatherings, or a cozy dessert.

Prep Time 15

Baking Time 55

Total Time 1 10

Course Dessert

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

1 Unbaked Pie Crust 9" or 4 Cups in Volume
¾ Cup White Granulated Sugar
½ Teaspoon Salt
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
¼ Teaspoon Freshly Ground Nutmeg
2 Large Eggs
15 Ounces Libby's Canned Pumpkin 1 Can (15 Ounces)
1 Teaspoon Vanilla Extract
1 ½ Cups Evaporated Milk 1 Can (12 Ounces)

Instructions

Preheat and Prepare Crust. Preheat the oven to 425°F. Ease a pie crust into a pan and finish the edge as desired. Place the pie pan onto a baking sheet and set aside.
1 Unbaked Pie Crust
Blend Sugar and Spices. In a small bowl mix together the sugar, salt, ground cinnamon, ginger, cloves, and nutmeg and set aside.
¾ Cup White Granulated Sugar, ½ Teaspoon Salt, 1 Teaspoon Ground Cinnamon, ½ Teaspoon Ground Ginger, ¼ Teaspoon Ground Cloves, ¼ Teaspoon Freshly Ground Nutmeg
Beat Eggs, Pumpkin, Vanilla, Sugar & Spices. In a large bowl beat the eggs with an electric hand mixer until well combined and light yellow in color.
Add the pumpkin, vanilla extract, reserved sugar and spices, and beat on the lowest speed until well combined.
2 Large Eggs, 15 Ounces Libby's Canned Pumpkin, 1 Teaspoon Vanilla Extract
Whisk in Milk. Using a whisk, gradually add the evaporated milk and mix until the milk is fully incorporated.
1 ½ Cups Evaporated Milk
Fill the Pie Shell. Pour the pumpkin pie filling into the pie shell.
Bake. Bake the pie at 425° for 15 minutes. Then reduce the oven temperature to 350° and bake for another 40 minutes. Leave the pie in the oven, turn off the oven heat, and crack the oven door. Leave the pie in the oven for another 10 minutes, or until the pie no longer wobbles and is set.
Remove the pie from the oven, let it cool completely for 2 hours on a wire rack and serve immediately. If making the pie in advance, refrigerate after cooling.

Notes

My Top Tip

♡ This recipe for pumpkin pie filling makes 4 cups of filling, which makes a very fully filled pie shell. When preparing the edge of the pie shell, flute the edge so that it rises slightly above the pan. This allows a little extra room for the pie filling.

Make-Ahead & Storage

Make-Ahead: You can make this pie ahead of time and if making a turkey dinner, you will need to if you don't have two ovens. I like to make this pie early in the morning on the day I am serving it. Although you can make this pie the night before, the crust is always best on the same day that you bake it.

Storage: Store this pumpkin pie in the refrigerator after it has cooled down. If there are any leftovers, this pie will keep for about 5 days if stored in a covered, airtight container or wrapped in plastic wrap.

Adapted from "Libby's Pumpkin Pie Recipe" courtesy of Libby's (Food Company).

Nutrition

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