This classic Libby pumpkin pie turns one 15 oz (425 g) can of pumpkin into a gently spiced custard pie baked in a flaky 9-inch crust. Evaporated milk gives the filling its familiar creamy texture, while a hot start followed by a lower oven temperature helps the crust bake through and the center set.
Ingredients
- 1 unbaked 9-inch (23 cm) pie crust, homemade or store-bought, in a pie plate
- 1 can pumpkin purée, 15 oz (425 g; about 1¾ cups)—not pumpkin pie filling
- ¾ cup granulated sugar (150 g)
- 1 teaspoon ground cinnamon (about 2.6 g)
- ½ teaspoon fine salt (about 3 g)
- ½ teaspoon ground ginger (about 0.9 g)
- ¼ teaspoon ground cloves (about 0.5 g)
- 2 large eggs (about 100 g without shells), at room temperature if convenient
- 1 can evaporated milk, 12 fl oz (355 ml), well shaken
Instructions
- Set up the oven and crust. Put a rack in the lower third of the oven and heat it to 425°F (220°C). Set the unbaked crust, still in its pie plate, on a rimmed baking sheet. The sheet makes the filled pie easier to move and catches any drips. Keep a frozen crust frozen unless its package says to thaw it; a refrigerated crust should be fitted into the plate and chilled while the oven heats.
- Mix the dry seasonings. In a small bowl, stir together the sugar, cinnamon, salt, ginger, and cloves until the spices are evenly distributed. This avoids a concentrated patch of spice in the filling. If you prefer a lighter clove flavor, you can reduce it slightly, but keep the other proportions the same for a balanced classic profile.
- Whisk the filling. In a large bowl, beat the eggs just until the yolks and whites are combined; avoid whipping in lots of air. Whisk in the pumpkin purée and the sugar-spice mixture until smooth. Gradually whisk in the evaporated milk. The finished mixture will be quite fluid, which is normal; it thickens as the eggs set during baking.
- Fill the shell and begin baking. Pour the filling into the unbaked crust, leaving a little room at the rim in case the filling shifts as you move the pan. Carefully slide the baking sheet onto the lower rack. Bake at 425°F (220°C) for 15 minutes. Starting hot helps the pastry begin to cook before the custard has time to soak into it.
- Lower the heat and finish the bake. Without opening the oven for long, reduce the temperature to 350°F (175°C) and bake for 50 minutes. Start checking at 45 minutes because ovens and pie plates vary. The outer portion should look set, while a small area in the center should still wobble gently when the pan is nudged; it should not ripple like liquid. For the food-safety check, the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C): insert an instant-read thermometer into the center of the filling without touching the crust or pan. If the pie has not reached that temperature or is still very loose, continue baking in 5-minute increments. If the crust edge is getting dark before the filling is ready, cover only the rim with a loose ring of foil or a pie shield.
- Cool before slicing. Transfer the pie, still on its baking sheet, to a wire rack. Cool it for 2 hours so the custard can finish setting; cutting while warm often makes the slices slump. Keep the pie at room temperature only during this cooling period, and refrigerate it within 2 hours of coming out of the oven. If it is still slightly warm at the two-hour mark, refrigerate it uncovered until cool, then cover it.
Tips
- Check the can carefully. Pumpkin purée contains pumpkin alone, while pumpkin pie filling is already sweetened and spiced. Using pie filling in this recipe would make the result too sweet and could throw off the seasoning. If you only have a larger can of purée, weigh out 425 g or measure about 1¾ cups.
- Use evaporated milk, not sweetened condensed milk. They are not interchangeable: condensed milk is much sweeter and thicker. If evaporated milk is unavailable, use the same amount of whole milk for a lighter, less rich filling; the pie may take a little longer to set. Do not replace it cup-for-cup with cream without adjusting the texture.
- Protect the pastry edge. The rim may brown before the custard is done, especially in a dark metal or thin glass pan. Shield it once it turns golden rather than waiting for it to become very dark. Keep the center uncovered so the filling continues to bake evenly.
- Measure spices level and avoid overbaking. A heaped spoonful of cloves can overwhelm the pie. The center should have a slight wobble, not a liquid wave, when it leaves the oven; it firms as it cools. Baking until the whole surface is completely rigid can leave the custard dry or cracked.
Serving Suggestions
Serve the pie cool or lightly chilled, cut with a thin sharp knife. For neater slices, wipe the blade between cuts and let the pie cool fully before cutting. A spoonful of softly whipped cream is a simple match for the cinnamon, ginger, and clove; vanilla ice cream is another familiar option, especially when the pie is served slightly warm. Keep toppings on individual portions rather than spreading them over the whole pie if you expect leftovers.
This pie is rich and sweet, so it also works well as the final course after a savory meal. If serving it at a gathering, set it out shortly before dessert rather than leaving it on the table for the whole afternoon. Bring out only the number of slices you expect to serve, and return the remainder to the refrigerator promptly.
Variations
Use a different crust. A whole-wheat crust brings a nuttier flavor, while a graham-cracker crust makes the dessert sweeter and more crumbly. A crumb crust is usually prebaked, so follow its package or recipe directions and keep an eye on the edges; it may brown faster than a raw pastry shell. A gluten-free 9-inch crust can also work, though its texture and baking time depend on the product.
Adjust the spice blend. For a milder pie, reduce the cloves to a pinch or leave them out and add a little more cinnamon. You can substitute 1¾ teaspoons of pumpkin pie spice (about 4 g) for the cinnamon, ginger, and cloves; keep the salt and sugar as written, and note that blends differ in strength. For a more aromatic version, add a small pinch of freshly grated nutmeg, but avoid adding several extra spices at once or the pumpkin flavor can disappear.
Make it dairy-free with care. Unsweetened canned coconut milk can replace the evaporated milk in the same volume, but it gives the filling a noticeable coconut aroma and may produce a slightly softer set. Shake the can well before measuring. Use a dairy-free crust as well if needed, and rely on the visual and temperature checks rather than assuming the standard bake time will be exact.
Decorate without changing the filling. Cut small shapes from spare pastry, bake them separately until golden, and place them on the cooled pie just before serving. Baking decorations separately prevents them from sinking into the custard. A light dusting of cinnamon is also an easy finish; avoid adding wet fruit or syrup directly to the top, which can make the surface sticky.
Storage and Reheating
Because this is an egg-and-milk custard pie, refrigerate it within 2 hours of baking. Once cool, cover the pie or place it in an airtight container and keep it refrigerated for 3 to 4 days. A covered pie can pick up condensation, so if it is still warm when it goes into the refrigerator, let it cool uncovered first and cover it once it is no longer steaming. Do not leave slices at room temperature for more than 2 hours.
For longer storage, freeze the fully cooled pie, wrapped tightly in plastic wrap and then foil, for about 1 to 2 months for best quality. Thaw it overnight in the refrigerator while still wrapped, then unwrap it once thawed to limit condensation on the surface. The crust may be a little softer after freezing, but the filling should remain sliceable. Freeze individual slices separately if you want to thaw only what you need.
The pie is usually served cool, so reheating is optional. To warm a slice, place it on an oven-safe plate and heat at 300°F (150°C) for about 10 to 15 minutes, checking that the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Microwave heating is quicker but can make the custard hot in spots; use short bursts and check the center. Avoid repeatedly warming and cooling the entire pie.
Frequently Asked Questions
Can I use a 15 oz can of pumpkin in this recipe?
Yes. The recipe is proportioned for one 15 oz (425 g) can of plain pumpkin purée. That is about 1¾ cups, though weighing the contents is the most reliable way to measure if you have opened a larger container. Do not drain the purée unless it is unusually watery; standard canned purée is ready to use.
Is pumpkin pie filling the same as pumpkin purée?
No. Pumpkin pie filling is typically sweetened and seasoned, while plain pumpkin purée is unsweetened. This recipe adds its own sugar and spices, so use plain purée for the intended flavor and consistency. If pie filling is all you have, it is better to use a recipe specifically written for it rather than guessing how much sugar and spice to remove.
Why did my pumpkin pie crack?
Cracks commonly form when a custard pie is baked too long or cools too quickly. Take it out when the outer area is set and the center still has a small wobble, and cool it gradually on a rack. A crack does not make the pie unusable; cover it with whipped cream when serving if you like, and check your oven temperature if cracking happens repeatedly.
Can I make this pie ahead?
Yes. Bake it the day before, cool it, and refrigerate it covered. A night in the refrigerator gives the filling plenty of time to firm up and makes serving convenient. For the best pastry texture, do not add whipped cream or other toppings until just before serving.
How can I tell whether the pie is done without cutting it?
Look for a set outer ring and a small, gentle wobble in the middle when you nudge the pan. The center should not slosh. A thermometer gives a useful safety check: the center should reach at least 160°F (71°C) for an egg dish. The filling continues to firm as it cools, so waiting for a completely motionless center in the oven can lead to an overbaked pie.
Can I bake the filling without a crust?
Yes. Pour it into a lightly buttered 9-inch pie plate or a similar shallow baking dish and bake as directed, checking for the same set edges, slight center wobble, and safe internal temperature. A crustless version may finish somewhat sooner because the dish and filling depth differ, so begin checking several minutes early. Let it cool and refrigerate it just as you would the crusted pie.
Related
- Karo Chocolate Cake with Glossy Chocolate Glaze
- Kardea Brown Potato Salad Recipe, Southern-Style
- Kansas City Pork Chops with Sticky Homemade Barbecue Sauce
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).