Growing up, my grandmother’s pumpkin pie was a beloved centerpiece at every Thanksgiving table. The aroma of warm spices and pumpkin filling transported me to cherished family memories, and she always swore by the simple, trusted recipe printed right on the Libby’s pumpkin pie mix can. It’s a nostalgic, comforting dessert that’s both rich in flavor and easy to make.
After years of making this pie myself, I’ve come to appreciate how the straightforward blend of only a few ingredients transforms into a luscious, comforting treat that delights friends and family alike. Whether it’s your first time baking a pumpkin pie or you are revisiting a classic, this recipe never disappoints.
- Uses minimal ingredients for a quick yet satisfying dessert.
- Relies on the trusted classic flavor of Libby’s pumpkin pie mix.
- The perfect balance of creamy filling and flaky crust.
- Great for both beginners and experienced bakers who want a foolproof pie.
Ingredients
- Libby’s pumpkin pie mix (1 can): Provides the quintessential pumpkin flavor blended with traditional autumn spices.
- Evaporated milk (5 oz): Adds creaminess and smooth texture to the pie filling, enhancing richness.
- Large eggs (2, beaten): Lightly beaten for even incorporation, these help bind and set the filling.
- Unbaked 9-inch deep dish pie shell: Serves as the flaky, buttery base that holds the filling perfectly.
- Cool Whip (for serving, optional): Adds a fluffy, airy topping that complements the dense filling beautifully.
Instructions
- Preheat the oven and prepare ingredients
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Start by setting your oven to 425°F (220°C) to get it nice and hot. Gather all required ingredients so you have everything within reach, ensuring a smooth assembly process without interruptions.
- Combine pumpkin mixture and liquids
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In a medium mixing bowl, pour the entire can of Libby’s pumpkin pie mix along with the 5-ounce evaporated milk (be sure to shake the can well before opening). Add the two lightly beaten large eggs. Whisk everything together thoroughly until the mixture is smooth and uniform, guaranteeing consistent flavor and texture.
- Pour filling into pie shell
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Carefully pour the blended pumpkin filling into the unbaked 9-inch deep dish pie shell. Leave a small amount of filling behind in the bowl to prevent overflow during baking, which helps keep your oven clean and the crust intact.
- Bake at high temperature initially
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Place the pie on the middle rack of the preheated oven set to 425°F. Bake for 15 minutes; this initial blast of heat helps the crust start to set while beginning to cook the filling to the right consistency.
- Lower the oven heat and continue baking
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Reduce the oven temperature to 350°F (175°C) after the first 15 minutes. Bake for an additional 50 to 60 minutes, starting to check around 50 minutes by inserting a knife near the center. When the knife comes out clean, the pie is perfectly baked.
- Cool the pie thoroughly
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Remove the pie from the oven and transfer it to a wire rack. Let it cool completely for about 2 hours. This resting time allows the filling to set fully, ensuring clean slices and a creamy texture.
- Serve or refrigerate
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Once cooled, serve your pumpkin pie as is or chilled after refrigeration. For an extra indulgent touch, add a dollop of Cool Whip or your favorite whipped cream topping just before serving.
- Make sure to preheat your oven fully to ensure even baking and a sturdy crust.
- Do not overfill the pie crust to avoid spills during baking.
- Checking doneness with a knife ensures you avoid undercooked or overcooked filling.
Storage Tips
Store leftover pie covered tightly in the refrigerator for up to 3-4 days. To preserve freshness, wrap it well with plastic wrap or store in an airtight container.
Serving Suggestions
Serve slices with freshly whipped cream or a scoop of vanilla ice cream to complement the warm spices. Garnish with cinnamon or nutmeg for an inviting presentation.
- Use a deep dish pie shell to accommodate the rich pumpkin filling perfectly without overflowing.
- Allowing the pie to cool completely before slicing prevents the filling from becoming runny.
- For an extra golden crust, brush the edges with a bit of beaten egg white before baking.
FAQs
- Can I use homemade pumpkin puree instead of Libby’s mix?
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While homemade puree can work, Libby’s mix includes the essential spices for classic flavor, so you’d need to add cinnamon, ginger, nutmeg, and cloves to replicate the taste.
- Is it necessary to use evaporated milk?
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Evaporated milk adds a creamy texture and richness that regular milk can’t provide. Substitutes may alter the filling’s consistency and flavor.
- How do I prevent the crust from burning?
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If the crust browns too quickly, cover the edges with foil or a pie shield halfway through baking to protect it.
- Can I freeze this pumpkin pie?
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Yes, you can freeze the pie wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
- Why did my pumpkin pie crack?
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Overbaking or rapid cooling can cause cracks. Bake until just set and cool gradually at room temperature to avoid cracks.
Libby’s Classic Pumpkin Pie
Equipment
- 1 9-inch deep dish pie pan unbaked
- 1 mixing bowl
- 1 whisk
- 1 wire cooling rack
Ingredients
- 1 can 15 oz Libby’s pumpkin pie mix
- 5 oz evaporated milk
- 2 large eggs lightly beaten
- 1 unbaked 9-inch deep dish pie shell
- Cool Whip or whipped cream for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine the pumpkin pie mix, evaporated milk, and beaten eggs; whisk until smooth and fully blended.
- Pour the mixture into the unbaked pie shell, leaving a small amount of filling in the bowl to reduce overflow during baking.
- Bake the pie at 425°F for 15 minutes to set the crust and filling.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 50 to 60 minutes, checking for doneness at the 50-minute mark.
- The pie is done when a knife inserted near the center comes out clean.
- Remove the pie from the oven and cool on a wire rack for about 2 hours to fully set the filling.
- Serve the pie at room temperature or chilled, optionally topped with Cool Whip or whipped cream.
Notes
- Use a fresh unbaked pie shell for best crust texture.
- Letting the pie cool fully prevents a runny filling.
- Store leftovers covered in the refrigerator for up to 3 days.
- Top with whipped cream just before serving for best presentation.
