Libby’s Pumpkin Pie
The ultimate fall classic—smooth, spiced, and perfect for cozy get-togethers.
Ingredients
- 1 15-oz can Libby’s 100% Pure Pumpkin no salt added
- 3/4 cup light or dark brown sugar sub: coconut sugar
- 1 teaspoon ground cinnamon freshly ground if possible
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- Pinch kosher salt
- 2 large eggs room temperature
- 1 1/2 cups half-and-half or evaporated milk sub almond milk for lighter pie
- 1 9-inch unbaked pie crust homemade or store-bought—Marie Callender’s works great
- whipped cream or crème fraîche for serving
Instructions
- Preheat oven to 425°F. If desired, blind-bake the crust for a crisper bottom.
- Whisk together brown sugar, cinnamon, ginger, cloves, nutmeg, and salt in a bowl.
- Add Libby’s pumpkin to the spices, crack in the eggs, and whisk until lightened.
- Pour in the half-and-half or evaporated milk, stirring gently until smooth.
- Pour the filling into the crust and smooth the top with a spatula, tap to release air bubbles.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 35-40 minutes more until slight jiggle in the center.
- Cool on a rack for 30 minutes, then chill in the fridge for at least 1.5 hours.
Notes
Room-temperature eggs and dairy help the filling come together. For extra visual appeal, swirl melted caramel into the top before baking.
Love this recipe?Follow us at @thenandnowspace for more