Libby's Famous Pumpkin Pie

It's that time of the year! Thanksgiving is tomorrow and I will be spending the day baking different desserts. I wanted to start the morning off easy with Libby's Famous Pumpkin Pie. I've been baking this style of pumpkin pie for years. It hasn't disappointed yet and it's really easy to put together.

You'll need 9 ingredients for this recipe. I would definitely acquire your ingredients ahead of time as it can sometimes be difficult to find the ground cloves close to the holidays. This recipe can be found on the back of a Libby's Pumpkin can.

Ingredients Needed:

1 can (15 oz) Libby's 100% Pure Pumpkin
1 1/2 cups (1 can or 12 oz) Carnation Evaporated Milk
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 unbaked 9 inch deep-dish pie shell

It's important to note that the pie shell should be entirely unbaked! I followed the recipe guide on my pie shell box this morning which suggested baking the shell by itself for 10 minutes at 450 degrees F and then add a filling. Don't do this! My shell shriveled up and I had to toss it. Fortunately, a typical box comes with two shells, so I was able to use the other shell.

Before mixing your ingredients, preheat your oven to 425 degrees F and take your pie crust out of the fridge so that it can get to room temperature. If it's frozen, you'll want to take it out 60-90 minutes before baking to let it thaw.

To begin, you'll want to mix your dry ingredients in a small bowl. This is your sugar, salt, cinnamon, ginger, and cloves.

Then in a large bowl, beat your eggs.

Mix in your pumpkin and dry ingredients.

Gradually add the evaporated milk while mixing.

Pour into your unbaked pie shell. Remember your pie shell should be thawed and if you'd like, you can use a fork to push down the edges around the rim for a little decorative feature. I use a deeper pie dish and don't see much of my crust, but it has handles, which makes it easier to remove from the oven.

Bake your pie for 15 minutes at 425 degrees F. Then reduce your oven temperature to 350 degrees F. Finish baking your pie at this temperature for 30-40 minutes or until you can insert a toothpick into the center and have it come out clean.

While your pie is baking, check on it periodically to make sure your crust isn't burning. If your crust is starting to burn, lay pieces of cut tin foil over your crust's edges. This will help keep it from burning while still allowing your pie to bake all the way through. To do this, you'll need to take the pie out of the oven. I laid my pieces carefully around the edges. The pie dish will be hot, so be very careful doing this! If a few pieces fall off while you are placing the pie back into the oven, carefully lay them back over the crust's edge and continue baking.

Let your pie cool at room temperature for 2 hours. Serve immediately or refrigerate. We always enjoy a little vanilla ice cream or whip topping on ours. :)