Fall is my favorite season for many reasons, including pumpkin pie! I absolutely love pumpkin pie and I will always defend its rightful place at the breakfast table, yes, ice cold with whipped cream and a hot cup of coffee. This Pumpkin Pie recipe is adapted from Libby's New Fashioned Pumpkin Pie with my little tweaks. I read that Libby's recently made a change to its signature pumpkin pie recipe for the first time in 75 years. Well, say no more, I had to try this. The New Fashioned Libby's Pumpkin Pie calls for subtle changes in spices, as well as the use of sweetened condensed milk. The result is a spicier, less sweet pie. I found it delicious and my Dad, also a pumpkin pie connoisseur, said it was the best he's tasted!
I always add a touch more cinnamon to every pumpkin pie, as well as a bit of clear Karo corn syrup. I think it contributes to the glossiness of the pie's surface. You can certainly leave it out.
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Ingredients:
- Pumpkin puree I used Libby's
- Evaporated Milk
- Sweetened Condensed Milk
- Salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Corn syrup (optional) Karo clear
- Eggs
- 1 unbaked pie shell (I used Pillsbury's prepared pie crust.)
- Whipped cream (for garnish)
(See recipe card for quantities.)
Instructions:
- Preheat oven to 425 degrees.
- Add your own pie crust or a refrigerated pie crust to a 9" pie pan and crimp edges. Keep in refrigerator until ready to fill.
- Mix the spices and salt into small bowl and set aside.
- Beat the eggs by hand in a bowl and set aside.
- In a large bowl add the pumpkin, the spice mixture and Karo syrup. Slowly stir in the evaporated milk followed by the sweetened condensed milk. Stir in the eggs and mix well.
- Pour pie filling into an unbaked, deep-dish, 9" pie shell.
- Bake in a pre-heated 425°F oven for 15 minutes.
- Reduce temperature to 350°F and bake for 30-40 minutes or until knife inserted near center comes out clean. Check at 30 minutes to see if the pie is done. Do not over bake! Cover loosely with tented foil or pie crust covers if the crust begins to get too brown.
- Cool pie completely, then refrigerate. Serve with whipped cream.
Recipe
Pumpkin Pie
Equipment
- Mixing Bowl
- Pie Pan
Ingredients
- 15 oz can Pumpkin puree Libby's 100% Pure (not pumpkin pie filling!)
- 1 cup Evaporated Milk Nestle Carnation preferred
- 14 oz Sweetened Condensed Milk Nestle Carnation
- ½ teaspoon salt
- 1.5 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 TBS corn syrup (optional) Karo clear
- 2 lg eggs
- 1 unbaked pie shell (I used Pillsbury's prepared pie crust.)
- whipped cream (for garnish)
Instructions
- Preheat oven to 425 degrees.
- Add your own pie crust or a refrigerated pie crust to a 9" pie pan and crimp edges. Keep in refrigerator until ready to fill.
- Mix the spices and salt into small bowl and set aside.
- Beat the eggs by hand in a bowl and set aside.
- In a large bowl add the pumpkin, the spice mixture and Karo syrup. Slowly stir in the evaporated milk followed by the sweetened condensed milk. Stir in the eggs and mix well.
- Pour pie filling into an unbaked, deep-dish, 9" pie shell.
- Bake in a pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 30-40 minutes or until knife inserted near center comes out clean. Check at 30 minutes to see if the pie is done. Do not over bake! Cover loosely with tented foil ior pie crust covers if the crust begins to get too brown.
- Cool pie completely, then refrigerate. Serve with whipped cream.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
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