Old-fashioned pumpkin pie is a holiday classic. Spicy, creamy pumpkin custard is tucked into a buttery crust in this version of the Libby's original recipe that makes 1 deep dish or 2 shallow pies.
Add the ingredients to a large bowl in order, mixing as you go.
Make sure the pumpkin filling is well blended.
Pour mixture into the pie shell.
Grate nutmeg over the top of the pie.
For 1 Deep Dish Pie
Bake for 15 minutes.
Reduce oven temperature to 350F.
Bake 40 to 50 minutes (if using a 10-inch pan bake for 30 to 40 minutes) longer, or until a knife inserted close to the center comes out clean or the center registers 175°F on an insta-read thermometer.
For 2 Regular Pies
Use two 9-inch (2-cup volume) pie shells. Bake as above for 15 minutes.
Reduce temperature to 350° F.
Bake for 20 to 30 minutes longer or until a knife inserted in the center comes out clean or the center registers 175℉ on an instant-read thermometer.
Both Sizes of Pie
Cool to room temperature.
Serve or refrigerate.
Cover and refrigerate leftovers promptly.
Notes
One pie or two pies?For 1 pie you'll use a 9-inch deep dish or 10- inch pie crust that holds 4 cups of filling.For 2 Libby's pumpkin pies you'll use 2 9-inch shallow pie crusts that hold 2 cups of filling each. Here are some of my favorite variations -
Add a pinch of cardamom with the other spices
Use all white sugar
Use a gingersnap crumb crust
Add a layer of chopped pecans to the top
Add a streusel topping
Stir in 1 tablespoon of bourbon or rum
Storage:You can make this up to 3 days ahead of time. Wrap in plastic wrap and keep refrigerated. This pie does not freeze well.Tips:
Be sure you're using pumpkin puree or solid pack canned pumpkin and not pumpkin pie filling!
Some people "blind bake" their crust first, but I've never found it necessary in this recipe.
Be careful when shopping—sweetened condensed milk is not the same thing as evaporated, so don't grab it by mistake.
Don't use fat-free evaporated milk. It doesn't taste as good, and you're making a traditional holiday pumpkin pie, after all—the diet can wait!
I use kosher salt. If you use table salt, reduce the measurement a bit.
The nutmeg tastes best grated fresh if you can!
Speaking of freshness, make sure your spices are well within their expected shelf life. If they're approaching their "use by" date, or if the jar is so old the expiration information has rubbed off, it's time to replace it!
If your crust edges hang over the side of your pie plate, place the plate on a cookie sheet before putting it into the oven for easier handling.
Use your extra crust and some small leaf cookie cutters to make a festive fall leaf garnish around the edge of the pie. Whisk some water and an extra egg yolk in a small bowl, and brush it on the leaves to give them a golden finish as they bake!
If your crust starts to get too dark before the pie is done baking, cover just the crust loosely with a ring of aluminum foil.
Your pie will cool more quickly if you set it on a wire rack. This also prevents residual warmth from continuing to cook the center of the pie once you take it out of the oven.