Best Libby’s Pumpkin Pie with Homemade Pie Crust
Best Libby’s Pumpkin Pie with Homemade Pie Crust
Prep 25 mins Bake 55 mins Cool & Chill 2 hours Eat 3:20
I adore this Libby’s Pumpkin Pie. I’ve eaten it just about every Thanksgiving since childhood. It’s the best pumpkin pie I’ve ever tasted with a creamy custardy filling that is spiced just right. Not overdone like many pumpkin pies I’ve tasted. It’s perfect, particularly when you pour the filling into a homemade pie crust that is buttery, flaky and delicious…no leftover crust sitting on my guest’s plates, every bit is devoured. Top it with fresh whipped cream. Heavenly! A perfect ending to your Thanksgiving or autumn meal.
Make the Homemade Pie Crust
My Easy 15 minute Pie Crust recipe makes 4 pie crusts in advance that you can refrigerate or freeze until needed.
I use my Easy 15 Minute Foolproof Pie Crust that I make in advance and have pastry discs waiting in my fridge or freezer. The recipe makes four pie crusts and you can get the recipe here. Keep the pie crust chilled until you roll it out. Move a pastry disc from the freezer to the fridge a couple hours in advance or place on the counter to thaw if you forget. Move back to the fridge once it is no longer frozen hard. You will notice that my pastry disc has small flecks of butter throughout. This is the secret to the flaky, melt in your mouth pie crust of your dreams.
Libby’s Pumpkin, Carnation Evaporated milk, eggs, sugar, cinnamon, ginger, cloves and a homemade pie crust make the best Libby’s Pumpkin Pie.
Mix the Libby’s pumpkin pie filling.
But first, mix up the filling. You will need a small can of Libby’s pumpkin, a can of Carnation Evaporated milk, sugar, 2 eggs, cinnamon, ginger, cloves.
Libby’s Famous Pumpkin Pie recipe.
This combination makes the best Libby’s Pumpkin Pie you’ve ever tasted! After all, it’s famous! The recipe for Libby’s Famous Pumpkin Pie is right on the label, but I walk you through the steps.
Dry ingredients in one bowl.
In a small bowl, mix the dry ingredients – the sugar, salt, ground cinnamon, ginger and cloves.
Whisk two eggs.
In a large mixing bowl, whisk two eggs. I used four, since I was making two Libby’s pumpkin pies.
Add the Libby’s pumpkin and Carnation evaporated milk.
Whisk in the Libby’s pumpkin and Carnation evaporated milk.
The wet ingredients are mixed together.
After mixing, it will look like this.
Add the dry ingredients to the wet ingredients.
Add the dry ingredients to the wet ingredients.
The Libby’s Pumpkin pie filling is ready.
Your pumpkin filling is ready for the pie shell. Set it aside.
Roll out the Pie Crust dough.
Roll out the pie dough on the plastic wrap, using 1/4 turns and repairing cracks.
Roll out your pie crust. I thawed my homemade frozen pie crust disc in the refrigerator. Open the plastic wrap, dust the pastry disc with flour on all sides. Roll it out right on the plastic wrap. Keep the rolling pin in the center of the dough and roll without going off the edge. Turn the plastic wrap and dough 1/4 turn. Repeat as disc size increases, fixing the cracks each time. When the edges crack, fix them with the side of your hand. I always say, “repair, repair while the cracks are still small” before continuing. That way you end up with a nice circle of dough without cracks. Place your pie plate on top of the dough to measure that it is slightly overlapping in size.
Invert the pie plate onto the dough circle, flip it over and fit the dough into the pie plate.
When you have rolled out the dough to a slightly larger size than the pie plate, invert the pie plate onto the dough. Place your hands under the plastic wrap and in one swift move, flip the pie plate over with the dough onto it. Peel off the plastic wrap and fit the pastry into the pie plate. You can repair the dough circle in the pan by piecing together dough where needed. You can create a fancy edge or just cut it around the edge of the pie plate.
Pour the Libby’s Pumpkin Pie filling into the pie shell.
Pour the Libby’s Pumpkin Pie filling into the pie shell. Place on a baking sheet. Bake in a preheated 425 degree oven for 15 minutes. Then reduce temperature to 350 degrees and bake for 45-50 minutes or until knife inserted near center comes out clean.
The Libby’s Pumpkin Pie is ready after a total of 55 minutes of baking at two different temperatures.
Cool on wire rack and refrigerate until serving. Notice how the crust is flaking at the edge of the pie plate. This tells you that it is going to be buttery, crisp and delicious.
Slices of Libby’s Pumpkin Pie with a homemade pie crust are served.
Your delicious Libby’s Pumpkin Pie with Homemade Pie Crust deserves to be served with some fresh whipped cream for the ultimate splurge. You will marvel at how the flavor of this pumpkin pie will bring you back to your childhood and create childhood memories for others. Enjoy!
Print the Libby’s Pumpkin Pie Recipe.
Print the Foolproof Pie Crust recipe.
Libby’s Pumpkin Pie with Homemade Pie Crust
The Libby’s Pumpkin Pie recipe appears on the label of a can of Libby’s pumpkin. It is called the Famous Libby’s Pumpkin Pie I’ve eaten this pie just about every Thanksgiving since childhood. I love the creamy custardy filling that is spiced just right. Make it special by making your own pie crust. A homemade buttery and flaky pie crust makes this the best Thanksgiving or autumn pie. Follow the steps of my Easy 15 minute Pie Crust recipe. It makes 4 pie crusts that you make in advance and can refrigerate or freeze, so they are ready when you need one. Serve this delicious pie with fresh whipped cream for a real splurge.
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 15 oz can Libby’s pumpkin
1 12 oz can Carnation Evaporated milk
1 homemade chilled pie crust disc
1 pint whipping cream
1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl, stir in pumpkin and gradually stir in evaporated milk. Add dry ingredients to the wet ingredients and mix just until combined. Set filling aside.
2. Roll out your pie crust. I thawed my homemade frozen pie crust disc in the refrigerator. Open the plastic wrap, dust the pastry disc with flour on all sides. Roll it out right on the plastic wrap. Keep the rolling pin in the center of the dough and roll without going off the edge. Turn the plastic wrap and dough 1/4 turn. Repeat as disc size increases, fixing the cracks each time. When the edges crack, fix them with the side of your hand, while the cracks are still small” before continuing. That way you end up with a nice circle of dough without cracks. Place your pie plate on top of the dough to measure that it is slightly overlapping in size.
3. When you have rolled out the dough to a slightly larger size than the pie plate, invert the pie plate onto the dough. Place your hands under the plastic wrap and in one swift move, flip the pie plate over with the dough onto it. Peel off the plastic wrap and fit the pastry into the pie plate. You can repair the dough circle in the pan by piecing together dough where needed. You can create a fancy edge or just cut it around the edge of the pie plate.
4. Pour the pumpkin filling into pie shell.
5. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for another 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack and chill in refrigerator for at least 2 hours before serving.
6. Whip the cream and serve with the Libby’s Pumpkin Pie.
Servings: 8 – 492 calories per serving
Libby's Pumpkin Pie with Homemade Pie Crust
Ingredients
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 15 oz can Libby's pumpkin
- 1 12 oz can Carnation Evaporated milk
- 1 homemade chilled pie crust disc
- 1 pint whipping cream
Instructions
- . Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl, stir in pumpkin and gradually stir in evaporated milk. Add dry ingredients to the wet ingredients and mix just until combined. Set filling aside.
- Roll out your pie crust. I thawed my homemade frozen pie crust disc in the refrigerator. Open the plastic wrap, dust the pastry disc with flour on all sides. Roll it out right on the plastic wrap. Keep the rolling pin in the center of the dough and roll without going off the edge. Turn the plastic wrap and dough 1/4 turn. Repeat as disc size increases, fixing the cracks each time. When the edges crack, fix them with the side of your hand, while the cracks are still small" before continuing. That way you end up with a nice circle of dough without cracks. Place your pie plate on top of the dough to measure that it is slightly overlapping in size.
- When you have rolled out the dough to a slightly larger size than the pie plate, invert the pie plate onto the dough. Place your hands under the plastic wrap and in one swift move, flip the pie plate over with the dough onto it. Peel off the plastic wrap and fit the pastry into the pie plate. You can repair the dough circle in the pan by piecing together dough where needed. You can create a fancy edge or just cut it around the edge of the pie plate.
- Pour the pumpkin filling into pie shell.
- Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for another 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack and chill in refrigerator for at least 2 hours before serving.
- Whip the cream and serve with the Libby's Pumpkin Pie.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
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