Is there anything that screams “fall” more than a delicious, homemade pumpkin pie? We don’t think so! That’s why we’re excited to share with you our favorite recipe for Libby’s pumpkin pie with heavy cream. Not only is this recipe easy to follow, but it’s also packed with rich, creamy flavor that will have your taste buds singing. So grab your apron, preheat your oven, and get ready to fall in love with this delicious dessert!
- 1 (9-inch) pie crust, unbaked
- 1 can (15 ounces) Libby’s pumpkin puree
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- Preheat your oven to 425°F (218°C).
- Roll out your unbaked pie crust and place it into a 9-inch pie dish.
- In a large mixing bowl, combine the Libby’s pumpkin puree, heavy cream, granulated sugar, salt, cinnamon, ginger, and cloves. Mix until well combined.
- Add the beaten eggs and vanilla extract to the pumpkin mixture and stir until everything is evenly incorporated.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake the pie for 15 minutes at 425°F. Then, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 45-50 minutes, or until a knife inserted into the center of the pie comes out clean.
- Allow the pie to cool completely before slicing and serving.
Serving size: 1 slice
Saturated Fat: 10g
Total cooking time for this recipe is approximately 1 hour and 5 minutes.
- 9-inch pie dish
- Large mixing bowl
- Measuring cups and spoons
Enjoy your Libby’s pumpkin pie with heavy cream on its own, or top it with a dollop of whipped cream for an extra special treat. You could also serve it alongside a hot cup of coffee or tea for the perfect ending to a fall meal.
If you want to switch things up, try making this recipe with a gingersnap or cinnamon cookie crust instead of a traditional pie crust. You could also add a pinch of nutmeg or allspice to the pumpkin mixture for some extra fall flavor.
If you don’t have heavy cream on hand, you could use half-and-half or whole milk instead. You could also use a store-bought pie crust if you’re short on time, or make your own crust from scratch if you prefer.
Store any leftover pumpkin pie in an airtight container in the refrigerator for up to 3 days.
- Make sure your pie crust is well chilled before baking, as this will help prevent shrinkage.
- If you’re using a store-bought pie crust, be sure to follow the package instructions for blind baking.
- If you’re not sure if your pie is done, you can check it by inserting a knife into the center. If it comes out clean, your pie is ready!
This recipe makes one 9-inch pumpkin pie.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can bake the pie up to 2 days in advance and store it in the refrigerator until ready to serve.
Can I freeze this pumpkin pie?
While it’s not recommended to freeze pumpkin pie, you can freeze the unbaked pie crust for up to 2 months.
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree the pumpkin before using it in this recipe.
Libby’s pumpkin pie recipe with heavy cream is the ultimate fall dessert. It’s creamy, flavorful, and oh-so-delicious. Plus, it’s easy to make and perfect for serving to a crowd. Whether you’re hosting a Thanksgiving dinner or just want to treat yourself to something sweet, this recipe is sure to impress. So why not give it a try for yourself and see what all the fuss is about? We promise you won’t be disappointed!