Description

Pumpkin Pie: Libby’s Classic Pumpkin Pie Recipe delivers a timeless dessert with a velvety pumpkin filling and aromatic spices in a tender flaky crust. The easy recipe requires minimal prep, combining canned pumpkin pie mix, evaporated milk, and eggs in a single bowl, then baking the filling until set. Serve each slice with a generous dollop of whipped topping for an irresistible autumn treat or holiday favorite.

Ingredients

Scale

1 can Libby’s pumpkin pie mix (30 oz)
5 ounces evaporated milk
2 large eggs
1 unbaked 9-inch deep dish pie shell
Cool whip or whipped topping for serving

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Instructions

Preheat oven to 425°F.
In a mixing bowl, combine pumpkin pie mix, evaporated milk, and beaten eggs.
Whisk until well combined.
Pour the mixture into the unbaked pie shell.
Bake at 425°F for 15 minutes.
Reduce oven temperature to 350°F.
Continue baking for 50-60 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Refrigerate if serving later.
Top with whipped cream before serving.

Notes

You may use homemade pumpkin pie filling if canned is unavailable, or a dairy-free milk for a lactose-free option. Store the baked pie covered in the refrigerator for up to 4 days; the crust may slightly soften over time. If the pie cracks, it’s often from overbaking; bake just until set. If the pie is runny, let cool longer to firm up. The pie can also be made a day ahead for best flavor development.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 270
Sugar: 24g
Sodium: 340mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg