Libby's Pumpkin Pie Recipe (The Classic Label Recipe)

What Makes This Recipe Work

Evaporated milk is concentrated and lightly caramelized, so it gives the custard body and a mellow, creamy flavor without added sugar. Starting the pie hot at 425°F then dropping to 350°F flashes the crust and pastry edge while the filling bakes gently enough to stay smooth.

Ingredients for Libby's Pumpkin Pie Recipe (The Classic Label Recipe)

• 1 unbaked 9-inch deep-dish pie crust (4-cup volume), chilled
• 3/4 cup (150 g) granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 15 oz (425 g) can pure pumpkin puree
• 1 12 oz (354 ml) can evaporated milk

How to Make Libby's Pumpkin Pie Recipe (The Classic Label Recipe)

1. Heat the oven to 425°F and place a rack in the lower third. Have the chilled deep-dish crust ready in its pie plate.
2. Whisk the sugar, cinnamon, salt, ginger, and cloves in a small bowl until evenly blended.
3. In a large bowl, beat the eggs lightly, then stir in the pumpkin and the sugar-spice mixture until smooth.
4. Gradually stir in the evaporated milk until the filling is uniform, then pour it into the unbaked crust.
5. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and continue baking 40 to 50 minutes, until a knife inserted 1 inch from the edge comes out clean and the center wobbles slightly.
6. The center should read about 175°F on a thermometer; it firms as it cools, so pull it before the whole surface looks stiff.
7. Cool on a wire rack 2 hours, then refrigerate at least 4 hours or overnight before slicing. Serve chilled with whipped cream.

Tips for the Best Libby's Pumpkin Pie Recipe (The Classic Label Recipe)

• Use pure pumpkin, not pumpkin pie filling, so the sugar and spice in this recipe stay in control.
• If the crust edge darkens early, cover it with a pie shield or a ring of foil after the first 20 minutes.
• A deep-dish crust holds this filling comfortably; a shallow plate may overflow, so pour less if your crust is standard depth.

Variations and Substitutions

• For the everyday version without evaporated milk, see the base Pumpkin Pie recipe, which uses cream and a par-baked crust.
• For an even richer, sweeter custard, make the Pumpkin Pie With Sweetened Condensed Milk.
• To use roasted squash in place of the can, follow the Fresh Pumpkin Pie for the puree, then keep these spice and evaporated-milk amounts.
• Add 1/4 tsp ground allspice or a pinch of black pepper for a spicier, more old-fashioned flavor.

How to Store and Reheat

• Refrigerate leftover pie, covered, up to 4 days; keep it chilled whenever it is not being served.
• Freeze slices wrapped tightly up to 1 month and thaw in the refrigerator overnight. See How Long Does Pumpkin Pie Last for details.

Libby's Pumpkin Pie Recipe (The Classic Label Recipe) FAQ