Libby’s Classic Pumpkin Pie
A traditional pumpkin pie made simple with just five key ingredients, delivering classic taste and a creamy texture perfect for Thanksgiving and holiday celebrations.
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.