A Perfect Fall Treat: Libby’s Pumpkin Pie Recipe Makes Two Delicious Pies

Introduction

Nothing says fall quite like the comforting aroma of pumpkin pie baking in the oven. Libby’s pumpkin pie recipe has been a beloved classic for generations, and it’s the perfect choice for a cozy family gathering or holiday celebration. This recipe makes enough filling for two delicious pies, ensuring that there’s plenty to go around. Follow these simple steps to create the perfect pumpkin pie that will have everyone coming back for seconds!

Ingredients

Before you get started, ensure you have all the ingredients ready:

• 2 unbaked 9-inch pie crusts
• 1 can (29 ounces) Libby’s 100% Pure Pumpkin
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 can (12 fluid ounces) evaporated milk

Directions

Here’s how you can make these two delicious pumpkin pies:

1. Preheat the oven to 425°F (220°C).
2. Line the pie plates with the unbaked pie crusts.
3. In a large bowl, beat the eggs. Add in the sugar, cinnamon, ginger, cloves, and salt. Mix well.
4. Stir in the canned pumpkin.
5. Gradually add and stir in the evaporated milk.
6. Pour the pumpkin mixture into the prepared pie crusts.
7. Bake in the preheated oven for 15 minutes.
8. Reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes or until a knife inserted near the center comes out clean.
9. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

Frequently Asked Questions

Q: Can I use homemade pie crust instead of store-bought ones?

A: Yes, you can definitely use your favorite homemade pie crust recipe in place of store-bought ones. Just ensure that the crusts are 9 inches in size to accommodate the filling.

Q: Can I freeze the pumpkin pie?

A: Yes, you can freeze the pumpkin pie after it has completely cooled. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready to serve, allow it to thaw in the refrigerator overnight.

Q: Can I make the pie without evaporated milk?

A: Evaporated milk contributes to the rich and creamy texture of the pie filling, so it’s recommended to use it in the recipe. However, if necessary, you can use half-and-half as a substitute.

Q: How long will the pumpkin pie stay fresh?

A: When refrigerated, the pumpkin pie will stay fresh for 3 to 4 days. Be sure to cover it with plastic wrap or aluminum foil to preserve its freshness.