Libby'S Pumpkin Pie
Libby's Pumpkin Pie features a rich, spiced pumpkin filling with warm cinnamon, ginger, cloves, and a buttery pie crust, perfect for festive gatherings and autumn celebrations.
Ingredients
Instructions
- Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.
- Beat eggs in a large mixing bowl.
- Stir in pumpkin and spice mixture into the eggs.
- Gradually stir in evaporated milk.
- Pour the filling into pie shells.
- Bake at 425°F for 15 minutes.
Tips & Substitutions
For a smoother filling, ensure your pumpkin is well-pureed before mixing. If you don't have evaporated milk, you can substitute with a mixture of whole milk and cream. To enhance the flavor, consider adding a dash of nutmeg or using fresh ginger instead of ground. This recipe can also be adapted for a gluten-free version by using a gluten-free pie shell.
Serving Suggestions
Serve your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a warm cup of Hot Chocolate For Ice Cream. Consider offering a side of spiced nuts or apple slices for a delightful contrast. Enjoy it during the holidays or at gatherings for a classic American dessert.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 4 days. To reheat, preheat your oven to 350°F and warm the pie for about 10-15 minutes until heated through. For a quick option, individual slices can be microwaved for about 30-40 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Libby'S Pumpkin Pie contains roughly 21 calories, with 0g protein, 4g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 514mg per serving (22% of the Daily Value).
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! Just make sure to cook and puree it until smooth before adding it to the mixture. You'll need about 2 cups of fresh pumpkin puree, which can be made by roasting or boiling the pumpkin and then blending it.
What if I don't have all the spices?
If you're missing some spices like ginger or cloves, you can adjust with what you have. A bit of allspice can be a good substitute, or simply use a little extra cinnamon. The key is to maintain a warm spice profile that complements the pumpkin.
Can I freeze pumpkin pie?
Absolutely! To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving, and reheat if desired.
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).