Libby's Pumpkin Pie Recipe
Canned pumpkin puree and evaporated milk give this custard a dense, silky texture without any curdling risk, and the exact spice ratio from the original can label balances sweetness with warmth so the pumpkin flavor doesn't get buried.
- Prep
- 15 min
- Cook
- 65 min
- Total
- 80 min
- Servings
- 8
Ingredients
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 whole large eggs
- 15 oz canned pumpkin puree
- 12 fl oz evaporated milk
- 1 crust unbaked 9-inch pie crust
Nutrition per serving
- Calories
- 286
- Protein
- 7g
- Carbs
- 40g
- Fat
- 12g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie plate and crimp the edges.
- 2In a small bowl, mix the sugar, cinnamon, salt, ginger, and cloves together.
- 3In a large bowl, beat the eggs lightly, then stir in the pumpkin puree and the sugar-spice mixture until smooth.
- 4Gradually whisk in the evaporated milk until the filling is fully combined and no streaks remain.
- 5Pour the filling into the unbaked crust.
- 6Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door for longer than necessary.
- 7Continue baking for 40 to 50 minutes, until a knife inserted 1 inch from the center comes out clean. The center should still jiggle slightly, like set gelatin.
- 8Cool the pie on a wire rack for at least 2 hours before slicing.
Tips & variations
- Use plain canned pumpkin puree, not pumpkin pie filling, which already has sugar and spices mixed in and will throw off the balance.
- A blind-baked crust (par-baked for 10 minutes before filling) helps prevent a soggy bottom, especially if the crust is homemade rather than store-bought.
- For a slightly firmer, more custard-like texture, swap the evaporated milk for full-fat coconut milk in the same amount.
- Add 1/4 teaspoon ground nutmeg alongside the other spices for a deeper, more traditional pumpkin pie flavor.
Storage & reheating
Because this pie has an egg custard filling, refrigerate it within 2 hours of baking and store loosely covered for up to 4 days. Serve chilled or at room temperature; reheating isn't necessary and can make the custard weep. The pie also freezes well unbaked-crust-and-all for up to 1 month; thaw overnight in the fridge before serving.
Tips from the Tulo kitchen
- Set the pie plate on a rimmed baking sheet before it goes in the oven, since the filling is thin enough to slosh over the crimped edge while transferring it.
- Let the eggs and evaporated milk come to room temperature before mixing; cold liquid stirred into pumpkin puree can leave a slightly grainy texture.
FAQ
Why did my pumpkin pie crack on top?
Cracking usually means the custard overbaked or cooled too fast. Pull the pie while the center still jiggles slightly, and let it cool gradually on a wire rack away from drafts rather than in the fridge right away.
Can I use fresh pumpkin instead of canned?
Yes, but drain roasted, pureed fresh pumpkin in a cheesecloth-lined sieve for at least an hour first. Fresh puree holds much more water than canned, and skipping this step produces a watery, loose filling.
Do I need to pre-bake the crust?
Not strictly, this recipe is designed for an unbaked crust, but blind-baking for 10 minutes helps if you've had soggy-bottom problems before or are using a very wet homemade dough.
How do I know the pie is done without a thermometer?
Insert a knife about an inch from the center; it should come out clean while the very center still wobbles slightly. If a thermometer is easier, the custard is done around 175°F (79°C) in the center.
