Libby's Famous Pumpkin Pie

Ingredients

• 3/4 cup Granulated Sugar (white granulated)
• 1/2 teaspoon Salt (fine table salt)
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves
• 2 Large Eggs (room temperature)
• 15 oz Libby's Pure Pumpkin (canned, drained)
• 12 fl oz Carnation Evaporated Milk (full‑fat can)
• 1 9‑inch Deep‑Dish Pie Crust (store‑bought, 4‑cup volume)

Instructions

1. Combine Sugar and Spices

   In a small bowl, whisk together the granulated sugar, salt, ground cinnamon, ground ginger, and ground cloves until evenly blended.

   Time: PT4M

2. Beat the Eggs

   In a medium mixing bowl, beat the two large eggs until light and frothy.

   Time: PT2M

3. Add Pumpkin Puree

   Add the 15 oz can of Libby's pure pumpkin to the beaten eggs and whisk until the mixture is smooth and uniform.

   Time: PT3M

4. Incorporate Sugar‑Spice Mix

   Stir the sugar‑spice mixture into the pumpkin‑egg blend until fully dissolved and the filling is smooth.

   Time: PT2M

5. Add Evaporated Milk

   Gradually pour the 12 fl oz evaporated milk into the filling, stirring continuously until the batter is silky and homogeneous.

   Time: PT2M

6. Transfer to Pie Crust

   Pour the finished filling into the prepared 9‑inch deep‑dish pie crust, smoothing the top with the spatula.

   Time: PT2M

7. Initial High‑Heat Bake

   Place the pie in a pre‑heated oven and bake at 425°F for 15 minutes.

   Time: PT15M

   Temperature: 425°F

8. Reduce Heat and Continue Baking

   Without opening the oven, reduce the temperature to 350°F and bake for an additional 45 minutes, or until a knife inserted near the center comes out clean.

   Time: PT45M

   Temperature: 350°F

9. Cool Before Serving

   Remove the pie from the oven and let it cool on a rack for at least 2 hours before slicing.

   Time: PT2H

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g