Description
Libby’s Classic Pumpkin Pie is a simple, delicious dessert made with only five ingredients, perfect for a festive occasion or everyday treat. Using pumpkin pie mix, evaporated milk, and eggs poured into a flaky pie crust, this easy recipe delivers a smooth, creamy texture and classic pumpkin flavor, topped with a dollop of whipped cream for extra indulgence.
Ingredients
Scale
Main Ingredients
- 1 can (15 ounces) Libby’s Pumpkin Pie Mix
- 5 ounces evaporated milk
- 2 large eggs
- 1 unbaked 9-inch deep dish pie shell
- Cool whip or whipped topping (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pumpkin pie.
- Mix Ingredients: In a large bowl, combine the entire can of pumpkin pie mix, evaporated milk, and eggs. Stir until the mixture is well blended and smooth.
- Fill Pie Shell: Pour the pumpkin mixture into the unbaked 9-inch deep dish pie shell, spreading it evenly.
- Bake Initially: Place the pie on the center rack of the preheated oven and bake at 425°F (220°C) for 15 minutes to set the crust and filling.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Cool Pie: Remove the pie from the oven and allow it to cool on a wire rack. Cooling for at least 2 hours helps the filling to set properly.
- Serve: Serve slices topped with cool whip or whipped topping to enhance the creamy texture and flavor of the pie.
Notes
- For best results, use a deep-dish pie shell to accommodate the filling volume.
- Allow the pie to cool completely before slicing to ensure clean, firm slices.
- Store any leftover pie covered in the refrigerator for up to 3 days.
- You can add a pinch of cinnamon or nutmeg to the filling for extra spice if desired.
