Pumpkin Pie - Libby’s




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3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)

1 unbaked 9-inch (4-cup volume) deep-dish pie shell


Step 1

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Step 2

Pour into pie shell.

Step 3

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.


Use Libby‘s. Use Staub pie pans.(per recipe-this is a deep-dish pie)

***Try using slightly less evap milk to make custard thicker -90%

Rest filling on counter 1+ hour, while rolling and then refrigerating pie crusts in pie pan for 20-25 min.

Bake on sliding rack #2 (2nd from bottom) for first 15 min at 425, then move to middle rack (3rd from top) and use pie shields on crusts at 350.

Done when center 175 F - will crack where probe enters.

**Could try baking on middle rack whole time??




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