Libby’s 29 Ounce Pumpkin Pie Recipe

🧂 Ingredients

• 1 15 ounce can Libby’s 100% Pure Pumpkin
• 1 tsp ground cinnamon
• 1 can Evaporated Milk
• 1 9 inch deep-dish pie crust
• 1 cup vegetable shortening

  I suggest Crisco, cut into small pieces
• ¾ cup white sugar
• 2 large eggs
• 1 ½ cups flour
• ½ tsp salt
• ¼ tsp ground cloves
• ¼ tsp ground ginger

Instructions

• 1 First, I preheat my oven to 425 degrees Fahrenheit (220 degrees Celsius). This
  ensures it’s nice and hot for baking my delicious pumpkin pie.
• 2 In a small bowl, I combine ¾ cup of white sugar, 1 teaspoon of ground cinnamon,
  ½ teaspoon of salt, ¼ teaspoon of ground ginger, and ¼ teaspoon of ground
  cloves. This creates a flavorful sugar-spice mixture that will enhance the taste
  of the pie.
• 3 In a large bowl, I lightly beat 2 large eggs. To this, I add 1 can of Libby’s
  100% Pure Pumpkin and the sugar-spice mixture. I give it all a good stir to
  combine everything evenly.
• 4 Gradually, I stir in the can of evaporated milk into the pumpkin mixture. This
  ensures a smooth and creamy filling for the pie.
• 5 Now, it’s time to prepare the pie crust. I use a 9-inch deep-dish pie crust for
  this recipe. If using store-bought, I prepare it according to the package
  instructions. Alternatively, I can make my own crust by cutting 1 cup of
  vegetable shortening into small pieces and mixing it with 1 ½ cups of flour
  until crumbly, then adding a bit of water until the dough comes together.
• 6 I pour the pumpkin filling into the prepared pie shell, spreading it out evenly
  with a spatula.
• 7 Into the preheated oven, the pie goes, baking at 425 degrees Fahrenheit for 15
  minutes. This initial high temperature helps to set the crust and give it a
  golden color.
• 8 After 15 minutes, I reduce the oven temperature to 350 degrees Fahrenheit (175
  degrees Celsius). Then, I continue to bake the pie for an additional 40 to 50
  minutes, or until a knife inserted near the center comes out clean.
• 9 Once baked to perfection, I remove the pie from the oven and set it on a wire
  rack to cool to room temperature. This allows the filling to set properly.
• 10 I can serve the cooled pie immediately, or I can refrigerate it until ready to
  serve. It’s important not to freeze the pie, as this can cause the crust to
  separate from the filling. Now, my homemade pumpkin pie is ready to be enjoyed!

Nutrition Info