Here's my secret to a GREAT PUMPKIN PIE year after year...
Follow the directions on the back of the Libby's Pure Pumpkin can. Pick up the boxed Pillsbury's pie crust with the two rolls inside. And DON'T FORGET to get the can of EVAPORATED MILK! (I forget it every time.)
In the past, I have roasted fresh pumpkin, pureed it, THEN made it into a pie. NOBODY EVER NOTICED THE DIFFERENCE. That was disappointing. Later on, I watched an episode of America's Test Kitchen where they made pumpkin pies with fresh roasted pumpkin and canned pumpkin puree, then asked their test tasters if they could tell the difference. NOT ONE TASTER NOTICED THE DIFFERENCE.
America's Test Kitchen concluded that it was not worth the time & trouble of carving, cleaning, scraping, disposing, roasting, running the oven longer, for a more labor intensive product that can easily be replaced with a ready made can of pure pumpkin puree. I COMPLETELY AGREE and have since then been loyal to the Libby label.
As for my decorative pie crust skills, well, I'm still a Padawan or a Grasshopper, depending on which shows you like to watch.
Nowadays, I focus on the crust and try to make it pretty. That's the fun part for me. Sometimes, I try to get fancy. Other times, I totally screw it up and call it "rustic." In the end, not matter what it looks like, everyone in my family loves the way I make pumpkin pie.
So this year, take it easy on yourself. Open up the can, buy the box and just have fun!
Happy Holidays!
Libby's Pumpkin Pie Recipe from the back of the can.
Ingredients:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.
I make the same pie as you! And you’re so right, it’s perfect and as good as making one completely homemade! mmm… this makes me want Thanksgiving right. now.
Great minds think alike, Jo!
I was REALLY thinking ahead on this recipe. This was last year’s Thanksgiving pie. I figured I would get the jump start on holiday recipes for 2009. Would you believe this recipe was scheduled to post for one whole year?
I have a cute Halloween idea that’s been waiting and waiting in the wings, too.
I totally agree. I’ve been using the Libby’s recipe for 37 years now and it’s still the only one I’ll use. Haven’t tasted a better recipe baked by anyone else and my pies always get raves–I’m always the one asked to bring the pumpkin pie. Always make extras to use for breakfast the next day or 2–better than donughts or danish–as my mother always said, you get eggs, milk, bread and even a vegetable. Can’t wait for Halloween to start the new pumpkin pie season which for me will run through New Year.
Hi Jill – I live in Cape Town, South Africa and just love your newsletter. I have one problem though – where can I get this Pumpkin Pie recipe, as I don’t think we have Libby’s products here in SA – so, I can’t get the recipe from the can!!! I just love pumpkin and would love to have the recipe – could I please get it from you?
Hi Sonja!
I apologize for not listing the recipe. It didn’t occur to me that Libby products were not available globally.
Look for a 15 ounce can of Pure Pumpkin Puree, NOT NOT, not pumpkin pie filling. Do you have that available to you?
If not, let me know. Like I’ve mentioned in the post, I’ve roasted fresh pumpkin and made pumpkin pie from scratch, many times. It’s not really any harder, just more steps.
Oh Maria! 37 years of baking! I love it. If it ain’t broke, don’t fix it!
I’m with you. I’m ready for pumpkin pie RIGHT NOW!
I don’t know why I feel I should have to wait for some holiday. It’s not like I would have trouble finding folks to help me eat practice pies.
I’m ready for my other favorite holiday pie, German Chocolate Pie.
Now this looks good. Makes me want to go make one right now
Ooh do I love the Libby’s recipe! I was at a pumpkin patch last October and purchased different colored pumpkins. The cashier practically drooled over this white pumpkin and told me those are the best for making pumpkin pies. Since then I’ve been curious about it and will give it a try in the fall.
I went onto your site as I’ve recently moved and cannot locate my recipe file yet. I’m still existing amongst the boxes. Over the years, I’ve made pies from both the simple, Libby’s canned pumpkin, and from the pumpkins picked from the local farms. I prefer the assortment of pies, muffins, soups and breads made from the actual pumpkin.
I discovered a richer, more flavorful taste from the local pumpkins. I also enjoy making food from scratch. To each his/her own.
Happy holidays to all. Enjoy!