Libby's Pumpkin Pie Recipe: Perfect for Two Thanksgiving Pies

Admittedly, nowadays, there is no such thing as a ‘seasonal recipe.’ Unlike past times, most ingredients, if not all, are available throughout the year. But, some dishes should be exclusive to certain times of the year. Can you imagine having a slice of Libby’s pumpkin pie in the middle of summer or spring? Probably not. It’s a traditional fall recipe, and there is a good reason for that.

The chilly weather, the brown leaves, and Halloween. Those are the times that Libby’s pumpkin pie recipe was made for. With a spice mix that includes cinnamon and ginger, a slice of this one should be good enough to warm your bones.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Libby's Pumpkin Pie Recipe: Perfect for 2 Thanksgiving Pies
• Comments

Ingredients

• Evaporated milk — 2 cans (12 oz. each)
• Ground ginger — 1 tsp.
• Ground cinnamon — 2 tsp.
• Ground cloves — ½ tsp.
• Granulated sugar — 1 ½ cups
• Salt — 1 tsp.
• Eggs — 4 whole, slightly beaten
• 9-inch pie shell — 1, unbaked
• Pure pumpkin — 1 can (15 oz.)

Instructions

1. Preheat the oven to 425°F degrees.

2. Combine ginger, cinnamon, cloves, sugar, and salt in a large mixing bowl.

3. Mix to combine.

4. Using a fork, beat the eggs in a separate bowl. Add the pumpkin and mix well.

5. Combine the egg-pumpkin mixture with the spice mixture in a single bowl.

6. Mix to combine.

7. Pour the evaporated milk over the mixture.

8. Divide the batter equally into the pie shell.

9. Transfer the pie shell to a baking sheet and bake for 15 minutes.

10. Reduce the heat to 350°F degrees and bake for an additional 45 minutes.

11. Rest for 15 minutes before serving.

Substitutions

• Evaporated milk — Evaporated milk is a cornerstone ingredient in pumpkin pie recipes. That said, remember that it could be replaced with various ingredients. You can make this recipe with half-and-half and cream, though the texture will differ slightly. You can substitute 1 ½ cups of either for one can of evaporated milk.

• Granulated sugar —Although granulated sugar provides some needed sweetness to Libby’s pumpkin pie recipe, admittedly, it may not fit in with the other ingredients. Hence, brown sugar makes a great substitute. Honey could be considered as well, along with maple syrup and agave.

Variations

• Vegan — Libby’s pumpkin pie recipe for two could be made vegan by replacing the evaporated milk with a non-dairy alternative such as almond milk, soy milk, and oat milk. Keep in mind that the texture of your pie will be different. When it comes to eggs, a good option is to use more pure pumpkin. This will make the batter denser. Potato puree and mashed banana are other alternatives.

• Crunchy — It can always get crunchier. While Libby’s pumpkin pie recipe makes everything right, it might be minimal for some. A good solution to this would be to add nuts! Walnuts work great, though you could also opt for other kinds. How about considering cracker crust, too?

Equipment

• Measuring cups and spoons

• Mixing bowls

• Fork

• Baking sheet

• Oven

Storage

• Allow the pumpkin pie to cool completely, which should take approximately two hours.

• Wrap the pumpkin pie in plastic wrap and refrigerate. It should last four days.

Pro Tips

• Serving — Libby’s pumpkin pie recipe for two makes a filling and delicious treat, but it can always be better. It is strongly recommended to serve the pie with ice cream. Top the pie with whipping cream if that’s not an option.

• Pure, not filling — Make sure to use pumpkin puree and not store-bought pumpkin filling. The latter includes various chemicals, spices, and herbs, while the former includes only pure pumpkin.