(Last Updated On: September 8, 2022)
In my opinion, the best pumpkin pie is Libby’s® pumpkin pie recipe that is on the label of the can of Libby’s pumpkin. A perfect blend of spices and ingredients that are just right to make the best pumpkin pie ever. So this will be the pumpkin pie recipe we are using, with the exception that our recipe is using a graham cracker pie shell.
Without a doubt, just about everyone loves pumpkin pie, especially with a scoop of ice cream or Cool Whip. That’s why it’s the perfect dessert after turkey day. But really, pumpkin pie tastes great any time of the year, right?
Key Ingredients for Libby’s® Pumpkin Pie Recipe
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 and 1/2 cups sugar
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 4 eggs
- One 29 ounce can of Libby’s® pure pumpkin
- Two 12 ounce cans of 2% evaporated milk
- 2 Ready crust Graham pie crust
Step-By-Step Instructions with Detailed Photos
Preheat oven to 425 degrees.
This Libby’s® pumpkin pie recipe makes two pumpkin pies. But Libby’s® has a smaller can of pumpkin if you want to make just one pumpkin pie.
Mixing The Seasonings For Libby’s® Pumpkin Pie
In a small bowl, add 1 teaspoon of salt together with 2 teaspoons of cinnamon, 1 and 1/2 cups of sugar, 1 teaspoon of ginger, and 1/2 teaspoon of cloves.
Combine The Eggs And Pumpkin
Put 4 large eggs in a larger bowl and beat them together with a fork. But before you beat them, read “A funny Story” below.
The next step is, as my granddaughter says, “pick out the whitetail things that mommy calls them”.
A Funny Story
To begin with, my daughter and I have a very strong disliking for that little whitetail thing around the egg yolk! We remove it every chance we get. So of course, I checked the internet to see what it was and what it was called. This is what I found out:
- One is called a chalaza, and two are chalazae. The chalazae are connected at the top of the eggshell and at the bottom of the eggshell, both of which are attached to the egg yolk.
- These two chalazae keep the egg yolk from bumping into the sides of the eggshell, in other words, it keeps the egg yolk in place, in the center of the eggshell. That’s very interesting don’t you think? That’s not what I thought they were.
- Yep, they are not a baby chicken’s umbilical cord, or an embryo either, or chicken sperm. What they are is some sort of protein. What a relief to learn that. 😉 So the chalaza is certaintly not a bad thing. But we still don’t like them. Unless my daughter and I are frying an egg over-easy, that little whitetail thingy gets removed! 🙂
Also, we have noticed that if the chalazae don’t get removed, white specks will appear throughout the pumpkin pie. It’s not that noticeable to a lot of folks, but it is very noticeable to my daughter and me, so we remove them. But it’s up to you whether you remove the chalazae or not.
Adding The Pumpkin
Add one 29-ounce can of Libby’s® pure pumpkin together with the 4 beaten eggs and blend all together.
Mixing The Spices With The Pumpkin
Add the dry spices that are in the smaller bowl with the eggs and the pumpkin in the larger bowl.
With a spatula or spoon, stir the dry spices together with the beaten eggs and pumpkin.
Adding The Evaporated Milk For Libby’s® Pumpkin Pie
Gradually add 2 cans of 2% evaporated milk together with the pumpkin mixture.
Stir the evaporated milk together with the pumpkin mixture.
Pour the pumpkin mixture into 2 pie shells. We used Ready crust Graham pie crust for this recipe. You can use any pie shells you like, for example, a pre-made one from the grocery store, or you can make a homemade pie crust from scratch.
Place both unbaked pies in the oven and bake at 425 degrees for 15 minutes. After 15 minutes, reduce the temperature of the oven to 350 degrees and bake for an additional 45 minutes. After 45 minutes, place both pies in the refrigerator for a couple of hours.
Below are two photos of a perfect slice of pumpkin pie with a graham cracker pie crust and topped with Cool Whip. So delicious!
A mouthwatering slice of pumpkin pie with Cool Whip.
Libby’s® Pumpkin Pie Recipe for 2 Pies
- Preheat oven to 425 degrees.
- In a small bowl, mix together the dry spices – the salt, ginger, cinnamon, cloves, and sugar.
- In a separate larger bowl, beat 4 large eggs with a fork.
- Add the can of pumpkin to the beaten eggs. Mix together.
- Add the dry spices in with the eggs and the pumpkin. Mix together.
- Gradually pour the evaporated milk into the pumpkin mixture and mix well.
- Pour the pumpkin mixture into 2 pie shells.
- Place both pies in a preheated 425 degrees oven and bake for 15 minutes. After 15 minutes, reduce the temperature to 350 degrees and bake for an additional 45 minutes.
- After baking, let the pies cool for about 2 hours.
- Did you know that pumpkin pie can be put in the freezer and thawed at a different time? It still tastes exactly like pumpkin pie after it’s thawed.