Description
This classic pumpkin pie recipe by Libby’s is a simple, comforting dessert made with just five ingredients. Featuring smooth pumpkin pie mix, creamy evaporated milk, rich eggs, and a flaky deep-dish pie crust, this pie is perfectly spiced and ideal for holiday gatherings or anytime you crave a homemade pumpkin treat. Ready in just over an hour, it’s an easy and timeless dessert to enjoy with a dollop of whipped topping.
Ingredients
Scale
Pie Filling
- 1 can (15 ounces) Libby’s pumpkin pie mix
- 5 ounces evaporated milk
- 2 large eggs
Pie Crust
- 1 unbaked 9-inch deep dish pie shell
For Serving
- Cool Whip or whipped topping
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Mix the filling: In a medium bowl, combine the pumpkin pie mix, evaporated milk, and eggs. Stir thoroughly until the mixture is smooth and evenly blended.
- Prepare the crust: Place the unbaked 9-inch deep dish pie shell on a baking sheet to catch any spills during baking.
- Pour filling into crust: Carefully pour the pumpkin filling into the pie shell, spreading it evenly to distribute the mixture.
- Bake the pie: Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Cool the pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly.
- Serve: Serve each slice topped with a generous dollop of Cool Whip or whipped topping for added sweetness and creaminess.
Notes
- Do not overbake the pie to avoid cracking in the filling.
- Using a deep dish pie shell is crucial for holding the substantial filling.
- Allow the pie to cool completely before slicing to ensure clean slices.
- You can substitute whipped cream for Cool Whip if preferred.
- Refrigerate leftovers and consume within 3-4 days for best freshness.
