Can I use fresh pumpkin instead of canned pumpkin in Libby's pumpkin pie recipe?

Yes, you can use fresh pumpkin, but it may require additional steps like roasting and pureeing. For the best results, ensure it has a similar consistency to canned pumpkin.

Can I use a refrigerated pie crust for Libby's Pumpkin Pie?

Yes, absolutely. But like my Grandma, I prefer making pie crusts from scratch because they're flakier with a more substantial texture than store-bought crusts. Plus it's a family tradition. But a store-bought crust also works well with this simple recipe.

Can I substitute regular milk for evaporated milk?

No. This is not recommended. Evaporated milk is what contributes to the creamy texture. You can try using half-and-half, or a mixture of milk and cream as a substitute.

Can I make Libby's pumpkin pie recipe ahead of time?

Yes, pumpkin pies can be frozen. Wrap it well to prevent freezer burn, and thaw it in the fridge before serving.

Can I reduce the amount of sugar in the recipe?

You can adjust the sugar to your taste, but keep in mind that it contributes to the pie's texture and sweetness. Be cautious not to alter the overall balance of recipe.

Can I use pumpkin pie spice instead of individual spices?

Yes, you can substitute pumpkin pie spice. Use 1.5 to 2 teaspoons of pumpkin pie spice for the combined amount of cinnamon, ginger and cloves in the recipe.

How to tell when pumpkin pie is done baking?

Test for doneness with a knife. Insert it into the center of the pie. If it comes out clean the pie is done. If the knife is "almost" clean, keep in mind that the filling will continue to cook and set with residual heat when removed from the oven.

Why did my pumpkin pie crack on top?

Overbaking can cause cracking. Make sure to follow the recommended baking time, and cover the edges with foil if they're browning too quickly.

Does pumpkin pie need to be refrigerated?

Yes, pumpkin pie should be refrigerated. It contains eggs and evaporated milk which are perishable and can harbor bacteria if left at room temperature for too long. Cover it loosely with plastic wrap or aluminum foil, or transfer it to an airtight container. This will help prevent the pie from drying out and absorbing odors from the fridge.

How long does Libby's pumpkin pie last in the refrigerator?

It can be stored in the fridge for 3 to 4 days. After that, the quality may start to decline.

Can I freeze pumpkin pie?

Yes. You can freeze pumpkin pie to extend the storage time. Let the pumpkin pie cool at room temperature for about 2 hours. Then wrap it well with plastic wrap and foil. Freeze for up to 1 month. Thaw the pie in the fridge before serving.

How to thaw a frozen pumpkin pie?

Transfer the frozen pie from the freezer to the refrigerator. Let it thaw slowly for 8 to 12 hours. Do not thaw it on the countertop. Once it's thawed, you can take the chill off by slightly rewarming it in a 200°F oven - but keep a close eye on it.

Libby's Pumpkin Pie | Topped with Pie-Crust Cookies

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Libby’s Pumpkin Pie

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5 from 12 reviews

Author: Denay DeGuzman
Total Time: 1 Hour 45 Minutes
Yield: 8 Servings 1x

Description

Libby’s pumpkin pie recipe is a Thanksgiving tradition. It’s filled with comforting fall flavors and aromas. The filling is creamy, savory and sweet. It’s baked in a flaky homemade crust, and garnished with pie-crust cookies.

Ingredients

Units Scale

Libby’s Pumpkin Pie

1 unbaked homemade pie crust*, chilled
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs, at room temperature
1 (15-ounce) can Libby’s 100% pure pumpkin
1 (12-ounce) can Nestlé Carnation evaporated milk**
1 teaspoon ground cinnamon

Fall Pie Crust Cookies

1 homemade pie crust (or refrigerated pie crust), chilled
1 large egg & splash of water, whisked (egg wash for brushing)
White sparkling sugar (optional)
1 set (fall/Thanksgiving) pie crust cookie cutters

Optional Topping

Vanilla whipped cream

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Instructions

Libby’s Pumpkin Pie Recipe

RECIPE PREP: Preheat oven to 425°F.

Roll out the chilled pie dough on a lightly-floured board until it’s a bit oversized for your 9-inch pie pan. Drape the pie dough over the pie dish and adjust it into place. Don’t stretch the dough or it will shrink back during baking. Trim off excess dough, leaving an extra 1 1/2 inches of dough around the top edge of the pie plate. Fold the edges underneath the dough to create some thickness. Crimp the edges of the crust. Chill it in the freezer for 15 to 20 minutes.
Combine sugar, cinnamon, ginger, cloves and salt in a small bowl. Set it aside. Beat the eggs in a large mixing bowl. Add in the pumpkin and sugar/spice mixture. Stir to combine. Gradually stir in the evaporated milk. Mix until incorporated.
Pour the pumpkin pie filling into the chilled pie shell. Bake for 15 minutes at 425°F. Then reduce the temperature to 350°F and bake for 40 minutes, or until a knife inserted near the center of the pie comes out clean.
Cool Libby’s Pumpkin Pie on a wire rack for 2 hours. Then garnish the top with pie crust cookies (see below). Serve immediately with dollops of vanilla whipped cream, or cover with plastic wrap and refrigerate.

Fall Pie Crust Cookies

RECIPE PREP: Preheat oven to 350°F. Line a baking tray with parchment paper.

On parchment paper, roll out 1 (chilled) pie crust to a thickness of 1/4 inch. Chill it in the freezer for a few minutes. Cut out pumpkin and leaf shapes with a set of (fall harvest) pie crust cookie cutters. Arrange the shapes on the lined tray.
Brush the tops with egg wash. If desired, sprinkle the tops with white sparkling sugar. Pop the baking tray into the freezer for 15 minutes to chill the cookies (we want them cold but not frozen). Chilling will help prevent the cookies from spreading too much in the oven.
Bake pie crust cookies for about 16 to 18 minutes, or until golden. Arrange the cooled cookies in clusters on the top of the (baked and cooled) Libby’s pumpkin pie.

Equipment

Baking Tray with Cooling Rack

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Deep Dish Pie Plate

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Notes

* Pie Crust: Feel free to use a 9-inch (4-cup volume) deep-dish refrigerated pie crust instead.

** Evaporated Milk: Feel free to substitute with an equal amount of lactose-free or almond cooking milk.

Do I need to refrigerate pumpkin pie? Yes. It must be stored in the fridge after it cools from baking. The filling contains eggs and milk which require refrigeration. The FDA says that when serving, it can sit out for up to 2 hours.

How long does pumpkin pie last? It will keep in the fridge for 2 to 4 days.

How to achieve 1/4 inch thickness for pie crust cookies: This is easy to do if using a homemade pie crust. But some store-bought crusts are fairly thin. If this is the case, fold the dough in half. Roll it out to a thickness of 1/4 inch. Make sure to apply firm pressure as you roll out the dough – so the 2 halves become 1 piece, not 2 layers. Otherwise, the cookies will flake apart into 2 pieces during baking.

Expert tip for pie crust cookies: If your cookie cutters are sticking to the dough, cover the dough with a layer of plastic wrap. Press down with your cookie cutters to cut out the shapes. This will help prevent sticking and will promote the definition of details on the cookies.

Prep Time: 30 Minutes
15 Minutes: Chill Time
Cook Time: 1 Hour
Category: Desserts
Method: Bake
Cuisine: American

Find it online: https://www.confettiandbliss.com/libbys-pumpkin-pie/