Description
Libby’s Classic Pumpkin Pie is a simple and delicious dessert perfect for fall and holiday seasons. Using just five ingredients, this recipe combines the rich flavors of pumpkin pie mix, evaporated milk, and eggs in a flaky pie crust, topped with your favorite whipped cream.
Ingredients
Scale
Pie Filling
- 1 can (15 ounces) 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 the Oven: Preheat your oven to 425°F (220°C) to ensure the pie bakes evenly and achieves the perfect texture.
- Mix the Filling: In a mixing bowl, combine the pumpkin pie mix, evaporated milk, and eggs. Beat until the mixture is smooth and well blended.
- Prepare the Pie Shell: Place the unbaked 9-inch deep dish pie shell on a baking sheet for easier handling and to catch any drips.
- Pour and Bake: Pour the pumpkin filling into the pie shell. Bake at 425°F for 15 minutes to set the crust and filling.
- Reduce Temperature and Continue Baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake the pie for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly.
- Serve with Topping: Serve each slice topped with Cool Whip or your favorite whipped topping for extra creaminess and flavor.
Notes
- Make sure to use evaporated milk and not regular milk for the best texture.
- Allow the pie to cool completely before slicing to ensure clean cuts.
- For a traditional touch, you can sprinkle a little cinnamon or nutmeg on the whipped topping.
- Store leftover pie covered in the refrigerator for up to 3 days.
