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Libby’s Pumpkin Pie Recipe With Sweetened Condensed Milk

Libby’s Pumpkin Pie Recipe With Sweetened Condensed Milk

Sarah Brown
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. 
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 477 kcal

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

Calories: 477kcal
Keyword Libby’s Pumpkin Pie Recipe With Sweetened Condensed Milk
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