Try this Libby's Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionLIBBY’S PUMPKIN PIE
Have you heard the breaking news? There's a new Libby's pumpkin pie recipe on the can label, and it's the first change to America's favorite pie in 75 years!
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5minutes
Servings: 8 servings 1x
INGREDIENTS
2 large eggs
15 ounces Libby's canned pumpkin (1 can)
1 cup evaporated milk
14 ounces sweetened condensed milk
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 single unbaked deep dish pie crust (recipe below), You can use a frozen premade deep dish pie crust if you like, but don't thaw.
PIE CRUST (THIS RECIPE MAKES 2 CRUSTS)
2 1/2 cups all purpose flour
1 tsp salt
1 cup unsalted butter
1/4 cup ice water
INSTRUCTIONS
Preheat oven to 425F.
Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.
Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 30-40 minutes, or until set around the edges and a knife inserted near the center comes out clean. Note: See my notes in the blog post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.
Cool on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.
PIE CRUST (THIS RECIPE MAKES 2 CRUSTS)
Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter to the bowl and pulse about 20 times until the mixture is grainy.
Add the ice water, a little at a time, while continuing to pulse, then run the machine briefly JUST until the dough comes together in a clump. This will take under a minute. NOTE: you may not need all of the water, but you may also need a little more, so feel free to adjust.
Turn the dough out onto a floured surface and bring it together into a ball. If there is still any remaining dry flour make sure to knead that into the dough to get it all incorporated. If your dough is too sticky, add a touch more flour.
Cut the ball of dough in half, form two flat disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out. You can freeze the extra disk of dough for later.
NOTES
The pie filling is from Libby’s. The crust is my own recipe.
For reference here is the ORIGINAL Libby’s pumpkin pie recipe
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.) pumpkin puree
1 can (12 fl. oz.) evaporated milk
1 unbaked deep dish pie shell
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.
NUTRITION
Calories: 477 kcal · Carbohydrates: 75 g · Protein: 13 g · Fat: 14 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 67 mg · Sodium: 640 mg · Potassium: 472 mg · Fiber: 3 g · Sugar: 32 g · Vitamin A: 8542 IU · Vitamin C: 4 mg · Calcium: 258 mg · Iron: 4 mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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