Description
Libby’s Classic Pumpkin Pie is a simple, delicious dessert made with only five ingredients. This creamy, flavorful pie features the perfect blend of pumpkin pie mix, evaporated milk, and eggs baked in a flaky pie crust, topped with whipped cream for a classic finish.
Ingredients
Scale
Pie Filling
- 1 can (15 oz) Libby’s 100% Pure 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 before baking.
- Prepare Filling: In a medium bowl, combine the pumpkin pie mix, evaporated milk, and eggs. Beat the mixture well until it is smooth and fully blended.
- Fill the Pie Shell: Pour the pumpkin mixture into the unbaked 9-inch deep dish pie shell, spreading it evenly.
- Bake the Pie: Place the pie on the center rack and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes. Bake until a knife inserted near the center comes out clean and the filling is set.
- Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack, allowing the filling to firm up fully.
- Serve: Serve slices topped with Cool Whip or your favorite whipped topping for a classic pumpkin pie experience.
Notes
- For best results, use fresh eggs and a good quality deep dish pie shell.
- If you prefer a spicier pie, you can add a pinch of cinnamon, nutmeg, or cloves to the filling mixture.
- Letting the pie cool completely before slicing ensures clean slices and proper filling texture.
- Refrigerate any leftover pie and consume within 3 to 4 days.
