Libby'S Famous Pumpkin Pie(2 Pies)
Libby's Famous Pumpkin Pie offers a rich, spiced pumpkin filling nestled in a flaky crust, perfect for fall gatherings and holiday celebrations. With warm cinnamon and ginger flavors, it appeals to pumpkin lovers and family feasts alike, delivering a comforting dessert that is both classic and satisfying.
Ingredients
Instructions
- Combine the sugar, pack pumpkin, egg, fluid, ground ginger, ground cinnamon, and salt in a mixing bowl.
- Pour the mixture into unbaked 9-inch pie shells.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and bake for an additional 40 to 50 minutes, or until a clean knife inserted in the center comes out clean.
Tips & Substitutions
For best results, use pure pumpkin puree rather than pumpkin pie filling, as the latter contains added sugars and spices. If you’re out of ground ginger, substitute with a smaller amount of allspice or nutmeg. Ensure your pie crust is thoroughly chilled before filling to prevent sogginess. If you prefer a spicier pie, add a pinch of cloves or a dash of black pepper for an extra kick.
Serving Suggestions
Serve this pumpkin pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with One Hour Buttermilk Rolls as part of a festive meal. Consider adding a sprinkle of cinnamon on top for an extra touch, and serve alongside a warm spiced cider for a cozy autumn treat.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, you can freeze the pie for up to 2 months. To reheat, thaw in the refrigerator overnight, then warm in a preheated oven at 350°F for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Libby'S Famous Pumpkin Pie(2 Pies) contains roughly 7 calories, with 0g protein, 2g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! To do this, roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. Make sure to drain any excess moisture before using it in the recipe to achieve the right consistency.
How can I tell when my pumpkin pie is done?
The pie is done when the filling is set but slightly jiggly in the center. A clean knife inserted into the center should come out clean, indicating that it has cooked through. Be careful not to overbake, as this can lead to cracks on the surface.
Can I make this pie ahead of time?
Absolutely! You can make the pie up to two days in advance and store it in the refrigerator. If you prefer, you can also bake and freeze the pie, then thaw it in the fridge overnight before serving, making it convenient for holiday gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).