Welcome to our fun and easy recipe guide on how to make Libby’s pumpkin pie better! If you’re a fan of this classic dessert but want to add a little twist to it, then you’ve come to the right place. We’ve got some great tips and tricks that will take your pumpkin pie game to the next level.
Let’s start with the ingredient list for this recipe.
Ingredients:
- 1 can (15 oz.) Libby’s 100% Pure Pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Instructions:
- Preheat your oven to 425°F.
- Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.
- Beat eggs in a large bowl.
- Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Pour the mixture into the pie shell.
- Bake for 15 minutes.
- Reduce temperature to 350°F and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours.
- Serve immediately or refrigerate.
Nutritional Information:
One serving of this pumpkin pie contains:
- Calories: 320
- Fat: 12g
- Cholesterol: 65mg
- Sodium: 370mg
- Carbohydrates: 47g
- Fiber: 2g
- Sugar: 33g
- Protein: 7g
Cooking Time:
The total cooking time for this recipe is approximately 1 hour and 5 minutes.
Equipment:
- Large bowl
- Small bowl
- Wire whisk
- 9-inch deep-dish pie plate
- Oven
Serving Suggestions:
This delicious pumpkin pie is best served with whipped cream or vanilla ice cream on top. You can also sprinkle some cinnamon or nutmeg on top for an extra kick.
Variations:
If you want to mix things up, you can try adding some chopped nuts or dried fruits to the pie filling. You can also experiment with different spices like nutmeg or allspice for a unique flavor.
Substitutions:
If you don’t have evaporated milk, you can use heavy cream or half-and-half instead. You can also substitute the sugar with brown sugar or honey for a different taste.
Storage:
This pumpkin pie can be stored in the refrigerator for up to 4 days. Make sure to cover it with plastic wrap or aluminum foil to keep it fresh.
Tips:
- Make sure to use a deep-dish pie plate to prevent the filling from overflowing.
- Don’t overmix the filling, as this can cause it to crack while baking.
- Use a knife or toothpick to test the pie’s doneness. It should come out clean when inserted near the center.
Notes:
This recipe is perfect for Thanksgiving or any other fall occasion. It’s easy to make and tastes delicious!
Frequently Asked Questions:
- Can I use fresh pumpkin instead of canned pumpkin?
- Can I freeze this pumpkin pie?
- Can I use a pre-made pie crust instead of making my own?
Yes, you can. However, you will need to puree the pumpkin first and adjust the amount of sugar and spices accordingly.
Yes, you can. Wrap it tightly with plastic wrap and aluminum foil and freeze for up to 2 months.
Yes, you can. Just make sure to get a deep-dish crust that can hold all of the filling.
Personal Thoughts:
This pumpkin pie recipe is a classic for a reason. It’s easy to make and tastes amazing. However, if you want to add a little twist to it, try some of our suggested variations or substitutions. You won’t be disappointed!
Summary:
In summary, this recipe guide has provided you with all the information you need to make Libby’s pumpkin pie even better. From ingredient lists to cooking times to serving suggestions, we’ve got you covered. So, what are you waiting for? Get baking and enjoy this delicious dessert!
Don’t forget to share your results with us in the comments below!