Libby's Pumpkin Pie
The traditional holiday pumpkin pie recipe that has been on LIBBY'S® Pumpkin labels since 1950. This classic pie is easy to prepare and delicious to eat.
Servings: 8
Calories: 222kcal
Ingredients
- 1 9 inches unbaked deep-dish pie crust
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs
- 1 15 ounces canned 100% pure pumpkin
- 1 12 fluid ounce can evaporated milk
Instructions
- Preheat the oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into the pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
- Garnish with with whip cream.
Video
Notes
Recipe for two pies
- 2 unbaked 9-inch deep dish pie shells (4 cup volume), refrigerated, frozen or homemade
- 4 eggs
- 1 can (29 oz.) Libby's 100% Pure Pumpkin
- 1 1/2 cups granulated sugar
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
Directions:
Prepare pie shells. Preheat oven to 425 F. Beat eggs
lightly in a large bowl. Stir in the remaining ingredients in
the order given.
Pour into pie shells.* Bake for 15 minutes at
425 F. Reduce temperature to 350 F.; bake for 40 to 50
minutes or until knife inserted near center comes out clean
Cool on wire rack
* If using metal or foil pans, bake on preheated heavy-duty
baking sheet.
Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 261mg | Potassium: 45mg | Fiber: 1g | Sugar: 19g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg