As the weather cools down and leaves start to change color, it’s time to break out the pumpkin spice and get baking. And what’s more quintessentially fall than a delicious pumpkin pie? This easy pumpkin pie recipe, inspired by the classic Libby’s recipe, is sure to be a hit at your next autumn gathering.
Ingredients
- 1 can (15 oz.) pumpkin puree
- 1 can (14 oz.) sweetened condensed milk
- 2 large eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 425°F.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth.
- Pour mixture into pie crust.
- Bake for 15 minutes, then reduce oven temperature to 350°F and continue baking for 35-40 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours before serving.
Nutritional Information
Serving Size: 1 slice (1/8 of pie)
Calories: 290
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 330mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 27g
Protein: 7g
Cooking Time
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour and 5 minutes
Equipment
- Large mixing bowl
- Whisk
- 9-inch pie dish
Serving Suggestions
Top with whipped cream or serve with a scoop of vanilla ice cream. This pie also pairs well with a hot cup of coffee or apple cider.
Variations
Add a teaspoon of vanilla extract to the filling for extra flavor. You can also swap out the spices for pumpkin pie spice, which typically includes cinnamon, ginger, nutmeg, allspice, and cloves.
Substitutions
If you don’t have sweetened condensed milk, you can substitute with evaporated milk and sugar. Use 1 1/2 cups evaporated milk and 3/4 cup granulated sugar in place of the sweetened condensed milk. You can also use a store-bought or homemade pie crust instead of making your own.
Storage
Store leftover pumpkin pie in the refrigerator for up to 4 days. You can also freeze leftover pie for up to 2 months.
Tips
- Make sure to let the pie cool completely before slicing to ensure it sets properly.
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- For a smoother filling, blend the pumpkin puree in a food processor or blender before mixing with the other ingredients.
Notes
This recipe is adapted from the classic Libby’s pumpkin pie recipe. It’s easy to make and perfect for fall gatherings.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned. Simply roast and puree the pumpkin until smooth, then use in the recipe as directed.
Can I make this pie ahead of time?
Yes, you can make the pie up to 2 days ahead of time and store it in the refrigerator until ready to serve.
Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer.
Final Thoughts
This easy pumpkin pie recipe is the perfect dessert for fall. It’s simple to make and tastes delicious, with just the right amount of spice. Whether you’re baking for a holiday gathering or just craving something sweet, give this recipe a try. Your taste buds will thank you!