Pumpkin Pie




total time


one 15-ounce can (425g) Libby's pumpkin puree

3 large eggs

1 and 1/4 cups (250g) packed light or dark brown sugar

1 Tablespoon (8g) cornstarch

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon fresh ground black pepper

1 cup (240ml) heavy cream

1/4 cup (60ml) milk


Make the pumpkin pie filling the day before.

Whisk the pumpkin, 3 egg yolks, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined. Separately whisk 3 egg whites until stiff peaks form, then mix into pumpkin mixture.

Pour pumpkin pie filling into warm graham cracker crust. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.

Serve pie with whipped cream if desired.

Cover leftovers tightly and store in the refrigerator for up to 5 days.


10" pie dish




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