Description
Libby’s Classic Pumpkin Pie is a simple, delicious dessert that requires only five ingredients and delivers the perfect blend of creamy pumpkin filling and flaky crust. Ideal for holiday tables or cozy family dinners, this recipe combines pumpkin pie mix, evaporated milk, and eggs baked in a deep dish pie shell, topped with a dollop of whipped topping for a classic finish.
Ingredients
Scale
Pie Filling
- 1 can (15 oz) Libby’s Pumpkin Pie Mix
- 5 ounces evaporated milk
- 2 large eggs
Pie Crust
- 1 unbaked 9-inch deep dish pie shell
Topping
- Cool whip or whipped topping, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the proper temperature for baking the pumpkin pie.
- Mix Filling: In a large bowl, combine the entire can of pumpkin pie mix, evaporated milk, and eggs. Stir until the mixture is smooth and well blended to create a creamy filling.
- Prepare Pie Shell: Place the unbaked 9-inch deep dish pie shell on a baking sheet for easy handling and to catch any possible drips during baking.
- Fill Pie Shell: Pour the pumpkin pie filling evenly into the unbaked pie shell, smoothing the top with a spatula.
- Bake Pie: Bake the pie in the preheated oven for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes or until a knife inserted near the center comes out clean.
- Cool Pie: Remove the pie from the oven and let it cool on a wire rack for at least two hours to fully set the filling.
- Serve: Slice the pie and serve topped with a dollop of Cool Whip or whipped topping for a classic finishing touch.
Notes
- Using a deep dish pie shell allows the filling to hold its shape well and provides a satisfying crust-to-filling ratio.
- Make sure not to overbake the pie to avoid a dry texture; check for doneness by inserting a knife in the center—if it comes out clean, the pie is ready.
- Allow the pie to cool completely so the filling sets properly before slicing.
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg on top of the filling before baking.
- This pie freezes well; wrap tightly and freeze for up to 2 months.
