As the leaves start to change and the weather cools down, there’s nothing like a warm slice of pumpkin pie to get you in the fall spirit. This Libby Pumpkin Pie recipe with Graham Cracker Crust is the perfect way to enjoy the flavors of the season. Not only is it easy to make, but it’s also a crowd-pleaser that will have everyone asking for seconds.
Ingredients:
- 1 9-inch graham cracker crust
- 1 can (15oz) Libby’s 100% Pure Pumpkin
- 1 can (14oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions:
- Preheat oven to 425°F.
- In a large bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt. Mix well.
- Pour mixture into graham cracker crust.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for an additional 35-40 minutes or until knife inserted near center comes out clean.
- Cool for 2 hours. Serve immediately or refrigerate.
Nutritional Information:
One serving of Libby Pumpkin Pie with Graham Cracker Crust (1/8th of pie) contains:
- Calories: 330
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 360mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 34g
- Protein: 7g
Cooking Time:
Total time to make this Libby Pumpkin Pie with Graham Cracker Crust is approximately 1 hour and 15 minutes.
Equipment:
- Large mixing bowl
- Whisk or electric mixer
- 9-inch pie dish
- Oven
Serving Suggestions:
This pumpkin pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some cinnamon or nutmeg on top for an extra pop of flavor.
Variations:
For a twist on this classic recipe, you can add a streusel topping made with brown sugar, butter, and chopped pecans. You can also substitute the graham cracker crust for a traditional pie crust or even a gluten-free crust.
Substitutions:
If you don’t have Libby’s 100% Pure Pumpkin, you can use any brand of canned pumpkin puree. You can also substitute the sweetened condensed milk for evaporated milk and add sugar to taste.
Storage:
This Libby Pumpkin Pie with Graham Cracker Crust can be stored in the refrigerator for up to 4 days.
Tips:
- Make sure to let the pie cool for at least 2 hours before serving to allow it to set properly.
- If the crust starts to brown too quickly, cover the edges with foil and continue baking.
- If you want a smoother filling, you can blend the ingredients in a blender or food processor before pouring into the crust.
Notes:
If you have any leftover pumpkin puree, you can use it to make pumpkin bread, pumpkin soup, or even pumpkin pancakes.
Frequently Asked Questions:
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin, but it will require more prep time to cook and puree the pumpkin before adding it to the recipe.
Q: Can I make the crust from scratch?
A: Yes, you can make a graham cracker crust from scratch by crushing graham crackers and mixing them with melted butter and sugar.
Q: Can I freeze this pumpkin pie?
A: Yes, you can freeze this pumpkin pie for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil.
Personal Thoughts:
This Libby Pumpkin Pie with Graham Cracker Crust is a fall staple in my household. It’s so easy to make, and the flavors are just perfect. I love the combination of the creamy pumpkin filling and the crunchy graham cracker crust. It’s the perfect dessert to enjoy after a hearty fall meal. I highly recommend giving this recipe a try!