Libby’s New Fashioned Pumpkin Pie

Equipment

  • A deep dish 9 inch pie plate

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 (2 sticks, 226 grams)
  • 1/4 cup ice water

Instructions

  1. Preheat oven to 425F
  2. Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.
  3. 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 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean. See my notes in the blog post about how to know when your pie is done. Check on the early side.
  4. 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.
  5. Pie crust (this recipe makes 2 crusts)
  6. 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.
  7. 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.
  8. 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.
  9. 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.

This Recipe adapted from >>>> Click Here