Libby's Famous Pumpkin Pie
Recipe: #9267
April 26, 2013
Categories: Desserts, Vegetables, Pumpkin, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Pantry/Shelf, Baby Shower, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Summer, Thanksgiving, Winter, Oven Bake, Vegetarian, Make it from scratch, Pies more
"The one from the can. This recipe has become part of the family traditions of millions during the holidays."
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (147.8 g)
- Calories 285.1
- Total Fat - 9.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 80.7 mg
- Sodium - 385.5 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 1.3 g
- Sugars - 35.3 g
- Protein - 6 g
- Calcium - 108.4 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425F.
Step 2
In a large mixing bowl, stir together sugar, salt, cinnamon, ginger, and cloves.
Step 3
Stir in eggs and pumpkin puree and mix until combined.
Step 4
Gradually stir in the evaporated milk.
Step 5
Pour filling into pie shell.
Step 6
Bake pie at 425F for 15 minutes, then reduce oven heat to 350F and bake for 40-50 minutes more or until custard is set and you can slip a knife in and out cleanly.
Step 7
Cool on a wire rack for 2 hours before serving or refrigerating.
Tips & Variations
- You may use pumpkin pie spice in place of the other spices, but the taste will be slightly different.
- If your crust browns excessively during baking, cover it with a pie guard or piece of aluminum foil to prevent further browning.
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