Pumpkin pie tends to divide people—folks usually love it or avoid it. I fall somewhere in between: I can enjoy it, but only occasionally, and I prefer it with a generous dollop of whipped topping. Still, pumpkin is a holiday staple, so it often appears on my table during the season. As I mentioned in my Dutch Apple Pie post, I’m not confident with pie crusts. For that reason I prepared this recipe in a tart pan—does that make it a pumpkin tart? I used the classic recipe printed on the back of Libby’s pumpkin can because it’s simple and consistently reliable. If you have another pumpkin pie or tart recipe you love, I’d be happy to try it.
Libby’s Pumpkin Pie Recipe
Ingredients
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 oz.) Libby’s 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell or tart pan
Whipped cream or whipped topping (optional)
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 oz.) Libby’s 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell or tart pan
Whipped cream or whipped topping (optional)
Directions
1. Preheat oven to 425°F (220°C). In a small bowl, combine the sugar, cinnamon, salt, ginger and cloves.
2. In a large bowl, beat the eggs. Stir in the pumpkin and the sugar-spice mixture until evenly blended. Gradually stir in the evaporated milk until smooth.
3. Pour the filling into the unbaked pie shell or prepared tart pan.
4. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking 40 to 50 minutes, or until a knife inserted near the center comes out clean. Cooling times may vary slightly depending on your oven and pan.
5. Remove from oven and cool on a wire rack for about 2 hours. Serve at room temperature or chilled. Top with whipped cream just before serving, if desired.
Notes
You can substitute 1 3/4 teaspoons of pumpkin pie spice for the cinnamon, ginger and cloves combined; the flavor will be slightly different but still delicious. Avoid freezing this pie, as freezing can cause the crust to separate from the filling. For best texture, store refrigerated and consume within a few days.
Up Next…Peppermint Bark