Libby’s Pumpkin Pie Recipe (No Soggy Crust Method)
Adapted from the original Libby’s pumpkin pie recipe on the can, this version keeps the identical ingredients, and uses a pro pie-baking technique for an improved, crisp, golden-brown bottom crust and silky custard that won't crack. Same beloved and familiar flavor, perfect for Thanksgiving and autumn holidays.
Servings: 8 people
Calories: 213kcal
Ingredients
Pie Shell
- 1 chilled, single 9" pie dough, homemade or store bought (recipe below)
- 1 egg, beaten
Pumpkin Pie Filling
- 1 15-ounce can pumpkin puree
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt (I use Diamond Crystal kosher salt)
- 2 large eggs, beaten
- 1 12-ounce can evaporated milk
Instructions
For the Pie Dough
- If using a store-bought pie dough, proceed to step 4. If using homemade pie dough: Make enough dough for a single, 9" pie crust. Pat into a flattened round, and chill for at least one hour, covered in plastic wrap. Lightly dust the countertop and both sides of the pie dough with flour. Roll out the chilled pie dough to 1/8" thick. (The rolled dough should be about 10" to 11" in diameter.)PRO TIP: You can make the pie dough up to two days in advance and store in the fridge, wrapped. If the pie dough is very cold and will not roll easily, tenderize it by banging it solidly with the rolling pin.
- Gently drape the pie dough into a 9" deep-dish pie shell. Trim the dough so that an even 1/4" lip hangs over the rim. Pro tip: You can gather and re-roll the pie dough scraps and cut them into decorative leaves or shapes for the top of the pie. Otherwise, discard.
- Loosely cover the pie dough with plastic wrap and chill for 1 hour, or overnight. This relaxes the gluten to ensure it won't shrink when baked.
- Preheat the oven to 325°F. Remove the chilled pie dough from the fridge. Prick the base of the chilled pie dough with a fork all over. PRO TIP: Pricking the bottom of the pie dough with a fork (called "docking") helps air escape during baking, preventing large bubbles in the pastry.
- With a pastry brush (or your fingers in a pinch), lightly brush the surface of the pie shell with the beaten egg, getting the bottom and sides. You won't use all of the egg.
- Bake the pie shell on the center rack of the oven for 25 to 30 minutes. It will still be pale, but partly cooked. It should have a dry appearance. Cool on a wire cooling rack to room temperature.
For the Pumpkin Pie
- Raise the oven temperature to 350°F. In a large mixing bowl, whisk together the pumpkin purée, sugar, spices, salt, and eggs. Slowly whisk in the evaporated milk until smooth.TIP: The pumpkin pie filling can be made while the crust is par-baking.
- Pour the pumpkin custard into the par-baked pie shell. You may not use all of the filling depending on the depth of your pie plate. If using, egg wash your decorative pie dough scraps, and gently arrange over the custard. They should float.
- Bake for 50 minutes to one hour, or until the pie is firm but ever so slightly jiggly in the center. It shouldn't slosh or appear runny. Cool on a wire rack for two hours, then serve or refrigerate, uncovered. Serve plain or with whipped cream or vanilla ice cream.
Notes
Make-Ahead: You can bake this pie up to 2 days before serving. Once cooled, store, uncovered, in the refrigerator. Covering with plastic wrap will cause condensation to form on the top of the custard.
Freezing: You can freeze this pie, either the whole thing or individual slices. either the components or the whole pie: Once completely cool, wrap tightly in plastic wrap and foil and freeze for up to 2 months.
Thawing & Reheating: Thaw in the refrigerator overnight, not on the countertop (see below).
Safety: Because this is a custard-based pie, don’t leave it at room temperature more than 2 hours after baking, then refrigerate.
Nutrition
Calories: 213kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 259mg | Potassium: 158mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8363IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
