Classic Pumpkin Pie Recipe (2024)

FAQs

Why do you use evaporated milk in pumpkin pie? ›

Eggs: Two eggs add moisture and act as a binding agent, which means they help hold the pumpkin pie filling together. Pumpkin: Of course, you'll need a can of Libby's pure pumpkin. Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

No, if the pie is a baked pie. Pumpkin custard (the filling) takes a long time to bake, your pre-baked crust would be burned and not tasty. However if the pumpkin filling is more like pudding or a mousse with whipped cream and no raw eggs and after whipping the pie is refrigerated then yes, prebake the crust.

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

The pie is generally flavored with pumpkin pie spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

Sweetened condensed milk is thicker and contains added sugar, so you won't have to add extra sugar and the filling will be very rich. Evaporated milk is unsweetened and has a thinner consistency. This means that you will have to add some extra sugar and that your pie will have a lighter, airier filling.

Heavy cream is the perfect substitute for evaporated milk in pumpkin pie. In fact, this is the only way I make my pumpkin pie now! The creamy texture and richness of this pie cannot be beaten! It's literally the perfect pumpkin pie!

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

After adding the dough to the pie plate, he sprinkles another heaping teaspoon of crumbs on top of the dough before adding the filling. These crumbs act as a second moisture, absorbing every last bit of moisture from the crust. Say it with us: crisp, golden and perfectly flaky crust.

If you'd rather have flaky layers, par-bake the crust and let it cool before adding the filling. But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for.

Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.

How many cups of pumpkin is in a 15 oz can of Libby's pumpkin? ›

HOW MUCH PUMPKIN IS IN EACH SIZE CAN OF LIBBY'S® PUMPKIN? A 15-ounce can of LIBBY'S® 100% Pure Pumpkin contains about 1 ¾ cups of pumpkin.

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

If the recipe doesn't use enough spice, or if the spices were old enough to have lost much of their flavour, or if the mixture isn't well balanced, then the pie is not going to taste right and could be quite bland.

Pumpkin pie is most popular among residents in North Carolina, Michigan, Maryland, Wisconsin, Kentucky, Oklahoma, Iowa, Nebraska, West Virginia, Mississippi, and South Dakota.

Now if your pie tends to come out bland, you may not be letting your spices hit their full potential. Joy Wilson of Joy the Baker suggests, "To get the most festive flavor out of the spices in your pumpkin pie, bloom the spices with the pumpkin puree in a small saucepan before incorporating into the filling.

Yes, you can substitute regular milk for evaporated milk in an Instant Pot recipe, but keep in mind that the texture and flavor may be slightly different. Evaporated milk is thicker and has a slightly caramelized taste due to the heating process, so your dish may be a bit thinner and less rich if you use regular milk.

While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).

For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.

Evaporated milk was originally engineered to be rehydrated—which is helpful in places where dairy storage is difficult, like campgrounds, desert islands, or my house when I'm too lazy to run to the grocery store for the fresh stuff.