Libby’s 29 ounce pumpkin pie recipe – Bex’s Kitchen

Last Updated on February 27, 2024

As autumn approaches, I find myself drawn to the warm, comforting flavors of pumpkin pie. One of my all-time favorite recipes is Libby’s 29 Ounce Pumpkin Pie. 

Best Libby’s 29 Ounce Pumpkin Pie Recipe

This classic dessert never fails to bring a smile to my face with its rich and creamy texture, perfectly spiced filling, and buttery crust. It’s a recipe that has been a staple in my family for years, and today, I’m excited to share it with you. 

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Ingredients:

  • Libby’s 100% Pure Pumpkin: I chose this because it provides the base flavor and texture for my pumpkin pie, ensuring it has that classic pumpkin taste.
  • Ground cinnamon: I used ground cinnamon to add warmth and depth of flavor to my pumpkin pie, giving it that cozy, comforting taste.
  • Evaporated Milk: I chose evaporated milk because it adds richness and creaminess to my pumpkin pie filling, making it smooth and velvety.
  • Deep-dish pie crust: I selected a deep-dish pie crust to hold all the delicious pumpkin filling, ensuring there’s plenty of room for a generous slice of pie.
  • Vegetable shortening: I used vegetable shortening to create a flaky and tender pie crust that perfectly complements the creamy pumpkin filling.
  • White sugar: I chose white sugar to sweeten my pumpkin pie filling, giving it just the right amount of sweetness without overpowering the pumpkin flavor.
  • Large eggs: I used large eggs to bind the pumpkin pie filling together and provide structure to the pie as it bakes, ensuring it holds its shape.
  • Flour: I added flour to my pumpkin pie filling to help thicken it slightly and give it a smooth, velvety texture.
  • Salt: I used salt to balance the sweetness of the pie filling and enhance the overall flavor, ensuring each bite is perfectly seasoned.
  • Ground cloves: I chose ground cloves to add a hint of spiciness and warmth to my pumpkin pie, complementing the cinnamon and ginger flavors.
  • Ground ginger: I used ground ginger to add a subtle kick and depth of flavor to my pumpkin pie, enhancing its overall taste profile.
Libby’s 29 Ounce Pumpkin Pie Recipe

How I Have Used the Ingredients in This Recipe:

When making Libby’s 29 Ounce Pumpkin Pie, each ingredient plays a crucial role in creating the perfect balance of flavors and textures. The crisp pastry of the deep-dish pie crust provides a sturdy base for the luscious pumpkin filling. 

The combination of white sugar, cinnamon, salt, ginger, and cloves adds layers of warmth and spice that complement the earthy sweetness of the pumpkin. The eggs act as a binding agent, helping to set the filling as it bakes to creamy perfection. 

Libby’s 100% Pure Pumpkin brings a rich, velvety texture and a robust pumpkin flavor that is unmatched. 

The Evaporated Milk adds creaminess and richness to the filling, while the flour and vegetable shortening work together to create a tender, flaky crust that cradles the delicious pumpkin mixture. 

Recipe:

Step 1: 

First, I preheat my oven to 425 degrees Fahrenheit (220 degrees Celsius). This ensures it’s nice and hot for baking my delicious pumpkin pie.

Step 2: 

In a small bowl, I combine ¾ cup of white sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of salt, ¼ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. This creates a flavorful sugar-spice mixture that will enhance the taste of the pie.

Step 3: 

In a large bowl, I lightly beat 2 large eggs. To this, I add 1 can of Libby’s 100% Pure Pumpkin and the sugar-spice mixture. I give it all a good stir to combine everything evenly.

Step 4: 

Gradually, I stir in the can of evaporated milk into the pumpkin mixture. This ensures a smooth and creamy filling for the pie.

Step 5: 

Now, it’s time to prepare the pie crust. I use a 9-inch deep-dish pie crust for this recipe. If using store-bought, I prepare it according to the package instructions. Alternatively, I can make my own crust by cutting 1 cup of vegetable shortening into small pieces and mixing it with 1 ½ cups of flour until crumbly, then adding a bit of water until the dough comes together.

Step 6: 

I pour the pumpkin filling into the prepared pie shell, spreading it out evenly with a spatula.

Step 7: 

Into the preheated oven, the pie goes, baking at 425 degrees Fahrenheit for 15 minutes. This initial high temperature helps to set the crust and give it a golden color.

Step 8: 

After 15 minutes, I reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Then, I continue to bake the pie for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.

Step 9: 

Once baked to perfection, I remove the pie from the oven and set it on a wire rack to cool to room temperature. This allows the filling to set properly.

Step 10:

I can serve the cooled pie immediately, or I can refrigerate it until ready to serve. It’s important not to freeze the pie, as this can cause the crust to separate from the filling. Now, my homemade pumpkin pie is ready to be enjoyed!

Recipe Notes:

– When measuring the flour, be sure to spoon it lightly into the measuring cup and level it off with a knife for accuracy.

– For a decorative touch, you can crimp the edges of the pie crust with a fork or your fingers before baking.

Easy Libby’s 29 Ounce Pumpkin Pie Recipe

Recipe Variations:

– For a twist on tradition, try adding a crumb topping made from a mixture of flour, sugar, butter, and chopped nuts.

– For a dairy-free option, substitute coconut milk for the Evaporated Milk and coconut oil for the vegetable shortening.

Libby’s 29 Ounce Pumpkin Pie Recipe

Libby’s 29 Ounce Pumpkin Pie Recipe

As autumn approaches, I find myself drawn to the warm, comforting flavors of pumpkin pie. One of my all-time favorite recipes is Libby’s 29 Ounce Pumpkin Pie. 
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Libby’s 29 Ounce Pumpkin Pie Recipe
Servings: 9 Servings
Calories: 275kcal
Author: Bex Smith

Equipment

  • oven
  • Mixing bowl
  • Pie shell

Ingredients

  • 1 15 ounce can Libby’s 100% Pure Pumpkin
  • 1 tsp ground cinnamon
  • 1 can Evaporated Milk
  • 1 9 inch deep-dish pie crust
  • 1 cup vegetable shortening I suggest Crisco, cut into small pieces
  • ¾ cup white sugar
  • 2 large eggs
  • 1 ½ cups flour
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger

Instructions

Step 1:

  • First, I preheat my oven to 425 degrees Fahrenheit (220 degrees Celsius). This ensures it’s nice and hot for baking my delicious pumpkin pie.

Step 2:

  • In a small bowl, I combine ¾ cup of white sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of salt, ¼ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. This creates a flavorful sugar-spice mixture that will enhance the taste of the pie.

Step 3:

  • In a large bowl, I lightly beat 2 large eggs. To this, I add 1 can of Libby’s 100% Pure Pumpkin and the sugar-spice mixture. I give it all a good stir to combine everything evenly.

Step 4:

  • Gradually, I stir in the can of evaporated milk into the pumpkin mixture. This ensures a smooth and creamy filling for the pie.

Step 5:

  • Now, it’s time to prepare the pie crust. I use a 9-inch deep-dish pie crust for this recipe. If using store-bought, I prepare it according to the package instructions. Alternatively, I can make my own crust by cutting 1 cup of vegetable shortening into small pieces and mixing it with 1 ½ cups of flour until crumbly, then adding a bit of water until the dough comes together.

Step 6:

  • I pour the pumpkin filling into the prepared pie shell, spreading it out evenly with a spatula.

Step 7:

  • Into the preheated oven, the pie goes, baking at 425 degrees Fahrenheit for 15 minutes. This initial high temperature helps to set the crust and give it a golden color.

Step 8:

  • After 15 minutes, I reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Then, I continue to bake the pie for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.

Step 9:

  • Once baked to perfection, I remove the pie from the oven and set it on a wire rack to cool to room temperature. This allows the filling to set properly.

Step 10:

  • I can serve the cooled pie immediately, or I can refrigerate it until ready to serve. It’s important not to freeze the pie, as this can cause the crust to separate from the filling. Now, my homemade pumpkin pie is ready to be enjoyed!

Notes

– When measuring the flour, be sure to spoon it lightly into the measuring cup and level it off with a knife for accuracy.
– For a decorative touch, you can crimp the edges of the pie crust with a fork or your fingers before baking.

Nutrition

Calories: 275kcal
Tried this recipe?Let us know how it was!

Frequently Asked Questions:

1. Can I use fresh pumpkin instead of canned?

While fresh pumpkin can be used in place of canned in this recipe, it may alter the texture and flavor of the pie. Canned pumpkin is convenient and consistent in quality, making it a popular choice for many bakers.

2. Can I reduce the amount of sugar in the recipe?

Yes, you can adjust the amount of sugar to suit your personal taste preferences. Just keep in mind that reducing the sugar may affect the overall sweetness and texture of the pie.

3. Can I freeze leftover pumpkin pie?

Pumpkin pie can be frozen for up to 2-3 months. To freeze, wrap the pie tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the refrigerator before serving.

4. Can I use a different type of crust for the pie?

Yes, you can use a graham cracker crust or a homemade pastry crust in place of the deep-dish pie crust for a different flavor profile.

5. How do I prevent the pie crust from becoming soggy?

To prevent a soggy crust, you can blind bake the pie crust before adding the filling. Simply line the crust with parchment paper and fill with pie weights or dried beans before baking for 15-20 minutes, then remove the weights and fill as directed.

6. Can I make individual mini pies with this recipe?

Absolutely! Simply use smaller pie crusts or muffin tins to create individual-sized pies. Adjust the baking time accordingly to ensure they are baked through.

Conclusion:

In conclusion, Libby’s 29 Ounce Pumpkin Pie is a beloved classic that never fails to impress. By utilizing quality ingredients and following the steps outlined above, you can recreate this timeless dessert in your own kitchen. 

Whether enjoyed during the holidays or as a special treat any time of year, this pumpkin pie is sure to become a family favorite. So why not gather your loved ones, preheat the oven, and savor the delicious flavors of homemade pumpkin pie? Happy baking!

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