Libby’s Pumpkin Pie Mix is a classic ingredient that many people use during the fall season. However, sometimes we want to spruce up the mix and add some extra flavors. In this blog post, we’ll go over some fun and easy additions you can make to your Libby’s Pumpkin Pie Mix to take it to the next level.
Ingredients
- 1 can (30 oz) Libby’s Pumpkin Pie Mix
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 unbaked 9-inch pie crust
- Optional additions:
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 cup maple syrup
- 1/4 cup bourbon
- 1/4 cup chocolate chips
- 1/4 cup chopped pecans
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 425°F.
- In a large bowl, mix together the Libby’s Pumpkin Pie Mix, eggs, and evaporated milk until well combined.
- If you want to add any of the optional ingredients, mix them in now.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 45-50 minutes or until a knife inserted into the center comes out clean.
- Let the pie cool completely before serving.
Nutritional Information
One slice of pumpkin pie made with this recipe contains approximately:
- Calories: 320
- Protein: 7g
- Carbohydrates: 38g
- Fat: 15g
- Sodium: 330mg
Cooking Time
Total cooking time for this recipe is approximately 1 hour and 5 minutes.
Equipment
- Large mixing bowl
- Pie dish
- Oven
Serving Suggestions
Serve your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a classic dessert. You can also try drizzling caramel or chocolate sauce on top, or sprinkling chopped nuts for some added texture.
Variations
Try using different types of pie crusts, such as graham cracker or chocolate. You can also experiment with different types of milk, such as coconut or almond milk. For a fun twist, try making mini pumpkin pies in a muffin tin.
Substitutions
If you don’t have evaporated milk, you can use regular milk instead. You can also substitute the eggs with 1/4 cup of unsweetened applesauce for a vegan-friendly option.
Storage
Store your pumpkin pie in the refrigerator for up to 4 days. You can also freeze it for up to 2-3 months.
Tips
- Make sure to let your pie cool completely before slicing into it.
- If you’re using a glass pie dish, reduce the oven temperature by 25°F to avoid overbrowning the crust.
- To prevent a soggy crust, you can brush the bottom of the pie crust with a beaten egg before adding the filling.
Notes
This recipe is a great base for adding your own favorite flavors and ingredients. Don’t be afraid to get creative and try something new!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Yes, you can substitute 2 cups of cooked and mashed pumpkin for the can of Libby’s Pumpkin Pie Mix.
Can I make this recipe ahead of time? Yes, you can make the pie up to 2 days in advance and store it in the refrigerator until ready to serve.
Final Thoughts
This recipe is a fun and easy way to jazz up your classic Libby’s Pumpkin Pie Mix. With a few simple additions, you can create a unique and delicious dessert that your family and friends will love. So, go ahead and give it a try!