Sarah BrownAlright, friends. Picture this: you’ve called the squad over for a casual Sunday lunch. It’s warm, with that lingering summer feel in the air, and you’re firing up the grill. But here’s the secret weapon in your culinary arsenal—Libby’s Pumpkin Pie with Sweetened Condensed Milk.
It’s not just a pie; it’s a legend in the making. And what better way to balance the sweetness than with a hearty serving of Italian Pasta Salad with chickpeas, vibrant veggies, and that punchy homemade zesty Italian dressing? Trust me, this combo is what food dreams are made of.
Let’s chat about one of the all-time classic comfort foods: pumpkin pie. But not just any pumpkin pie—Libby’s Pumpkin Pie with Sweetened Condensed Milk. This isn’t a run-of-the-mill recipe; it’s a heaven-on-a-plate experience.
As a registered dietitian, food blogger, and overall kitchen enthusiast, I can’t wait to share this recipe that’s been a staple in my house for years. And guess what? We’re not stopping at the recipe alone. We’re diving deep into why this dessert works, what flavors it brings to the table, and how you can mix things up if you don’t have every ingredient on hand.
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What Is Libby’s Pumpkin Pie Recipe with Sweetened Condensed Milk?
Start by imagining the smell of autumn wafting through your home. That’s what this pie promises. Libby’s Pumpkin Pie with Sweetened Condensed Milk uses the iconic canned pumpkin, alongside rich, velvety sweetened condensed milk, eggs, and a spice mix that warms your soul.
Flavor Profile
This pie is like a cuddle in dessert form. You get the earthy sweetness from the pumpkin, a touch of vanilla, and a warm kick from cinnamon, nutmeg, ginger, and cloves. It’s the kind of dessert where one bite is never enough, and before you know it, you’re licking the plate clean.
Why You’ll Love This?
- Warm and comforting: Your taste buds will go on a pleasant ride.
- Easy to make: Even kitchen newbies can nail this.
- Crowd-pleaser: Perfect for family gatherings or potlucks.
Ingredients
Let’s get serious for a sec and talk about what you need for this masterpiece.
For the Pumpkin Filling:
- 15 ounces Libby’s canned pumpkin (1 can)
- 1 cup evaporated milk
- 14 ounces sweetened condensed milk
- 2 large eggs
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon sea salt
- 1 cup unsalted butter
- 1/4 cup ice water
Step by Step Instructions
Step 1: Prepare the Pie Crust
First things first, let’s handle the crust. Combine the flour and salt in a mixing bowl. Cut in the unsalted butter until the mixture is crumbly. Slowly add ice water until the dough comes together. Split the dough in half, form into discs, wrap them in plastic, and refrigerate for at least an hour.
Step 2: Roll Out the Pie Crust
Roll one of the dough discs on a lightly floured surface until it’s about 12 inches in diameter. Drape the crust over a 9-inch pie plate, trim the edges, and pop it back in the fridge until it’s time to fill.
Step 3: Mix the Filling
In a large bowl, combine the canned pumpkin, evaporated milk, sweetened condensed milk, eggs, sea salt, ground cinnamon, vanilla extract, freshly grated nutmeg, ground ginger, and cloves. Whisk until smooth and well mixed.
Step 4: Fill the Crust
Pour the pumpkin mixture into the chilled pie crust, evening it out with a spatula if needed.
Step 5: Bake the Pie
Preheat your oven to 425°F. Place the pie on the center rack and bake for 15 minutes. Lower the oven temperature to 350°F and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean.
Step 6: Cool and Serve
Let the pie cool completely on a wire rack. Serve with a dollop of whipped cream or vanilla ice cream, if you’re feeling extra indulgent.
Tips & Tricks
- Chill Your Dough: Always chill your dough. Warm dough equals a sad, droopy crust.
- Avoid Over-Mixing: Mix just until the ingredients come together. Overworking the dough leads to a tough crust.
- Pie Shield: Use a pie shield or aluminum foil to cover the crust edges if they start browning too quickly.
- Fresh Spices: Freshly grated nutmeg makes a world of difference. If you can, use fresh spices.
- Bake Until Set: The center should jiggle just slightly—think Jell-O, not liquid.
Nutrition Information
How Can You Store This Pumpkin Pie?
Storing this delightful pie is straightforward. Let it cool completely before wrapping it in plastic wrap or aluminum foil. Then, store it in the fridge for up to four days. If you want to freeze it, wrap it in plastic and then in foil before placing it in the freezer. It’ll keep well for about a month. Simply thaw overnight in the refrigerator before serving.
Ingredient Substitutes
Life happens, and sometimes you’re missing a key ingredient. No worries! Here are some alternatives:
- Canned Pumpkin: Substitute with homemade pumpkin puree. Just make sure it’s the same consistency.
- Evaporated Milk: Swap it with heavy cream or half-and-half. The pie will be a bit richer but still delicious.
- Ground Spices: If you’re out of individual spices, a quality pumpkin pie spice mix will work just fine.
Libby’s Pumpkin Pie Recipe With Sweetened Condensed Milk
Equipment
- Mixing bowl
- 9-inch pie plate
- Spatula
Ingredients
For the Pumpkin Filling:
- 15 ounces Libby’s canned pumpkin 1 can
- 1 cup evaporated milk
- 14 ounces sweetened condensed milk
- 2 large eggs
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract to enhance sweetness
- 1/4 teaspoon freshly grated nutmeg for added warmth
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon sea salt
- 1 cup unsalted butter
- 1/4 cup ice water
Instructions
Step 1: Prepare the Pie Crust
- First things first, let’s handle the crust. Combine the flour and salt in a mixing bowl. Cut in the unsalted butter until the mixture is crumbly. Slowly add ice water until the dough comes together. Split the dough in half, form into discs, wrap them in plastic, and refrigerate for at least an hour.
Step 2: Roll Out the Pie Crust
- Roll one of the dough discs on a lightly floured surface until it’s about 12 inches in diameter. Drape the crust over a 9-inch pie plate, trim the edges, and pop it back in the fridge until it’s time to fill.
Step 3: Mix the Filling
- In a large bowl, combine the canned pumpkin, evaporated milk, sweetened condensed milk, eggs, sea salt, ground cinnamon, vanilla extract, freshly grated nutmeg, ground ginger, and cloves. Whisk until smooth and well mixed.
Step 4: Fill the Crust
- Pour the pumpkin mixture into the chilled pie crust, evening it out with a spatula if needed.
Step 5: Bake the Pie
- Preheat your oven to 425°F. Place the pie on the center rack and bake for 15 minutes. Lower the oven temperature to 350°F and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean.
Step 6: Cool and Serve
- Let the pie cool completely on a wire rack. Serve with a dollop of whipped cream or vanilla ice cream, if you’re feeling extra indulgent.
Notes
- Chill Your Dough: Always chill your dough. Warm dough equals a sad, droopy crust.
- Avoid Over-Mixing: Mix just until the ingredients come together. Overworking the dough leads to a tough crust.
- Pie Shield: Use a pie shield or aluminum foil to cover the crust edges if they start browning too quickly.
- Fresh Spices: Freshly grated nutmeg makes a world of difference. If you can, use fresh spices.
- Bake Until Set: The center should jiggle just slightly—think Jell-O, not liquid.
Nutrition
Frequently Asked Questions
Q1: Can I make this pie gluten-free?
Yes, you can! Use a gluten-free flour blend for the crust or buy a pre-made gluten-free pie crust from the store.
Q2: Can I use a store-bought crust?
Absolutely, sometimes convenience is key. Just follow the filling instructions and adjust the baking time as necessary.
Q3: How do I prevent a soggy bottom crust?
Pre-bake (blind bake) the crust for about 10 minutes before adding the filling. This creates a barrier and helps prevent a soggy bottom.
Q4: Can I make this pie ahead of time?
Yes, and it often tastes better the next day as the flavors meld together.
Q5: What should I do if my filling is too runny?
Add an extra egg or a tablespoon of cornstarch to help firm up the filling.
Conclusion
There you have it, foodies! Libby’s Pumpkin Pie with Sweetened Condensed Milk is a must-try for anyone who loves comforting, delicious desserts. Whether you’re serving it alongside a zesty Italian pasta salad or all on its own, it’s bound to be a hit. Give it a whirl and don’t be surprised when your guests are asking for seconds. Happy baking!
