New version of LIBBY'S Pumpkin Pie Recipe
The recipe I'm sharing with you today HAS to be the Pie of the Month for October—there's just no way around it. And that makes me a very happy lady! I adore pumpkin pie and want to show you a New Version of LIBBY's Pumpkin Pie Recipe. This will surely be your new favorite Fall dessert! This pumpkin pie recipe is creamy with the perfect amounts of cinnamon and spice. Not to mention, it's baked inside of my perfectly flaky homemade pie crust.
Equipment
- 1 10 in pie plate
- 1 Large mixing bowl
Ingredients
For the Crust:
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs (one is for the egg wash)
- 1/2 tablespoon white vinegar
- 4 tablespoons ice-cold water
For the filling:
- 1 15 oz. can of Libby's pumpkin puree
- 1 cup heavy cream
- 3 large eggs
- 2/3 cup brown sugar
- 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
For the crust:
- First, place the all-purpose flour in a large bowl.
- Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.
- Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.
- Mix all of the ingredients with your fingers until the dough forms.
- After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge to rest for at least 20 minutes.
- Once the pie crust has finished resting in the fridge, place it onto a lightly floured surface to roll out.
- Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. Be sure to put flour on top of the dough and the rolling pin to make sure that it doesn’t stick.
- Then, roll your dough around the rolling pin to transfer it into the pie dish.
- Next, trim the extra dough (hanging off of the pie dish) with a knife but leave enough to have a thick crust on the edge.
- Crimp the edges of the crust any way that you like. You can use a fork or your fingers. I chose to use the ribbon method with my fingers.
- Crack the additional egg, add a splash of water to a small bowl, and beat with a fork to make your egg wash.
- Brust the edges of the finished pie crust with the egg wash.
- Place the pie crust in the fridge until ready to fill and bake.
For the filling and putting it together:
- First, combine the pumpkin puree, eggs, heavy cream, brown sugar, pumpkin pie spice, salt, and vanilla in a large mixing bowl and whisk really well.
- Second, pour the pumpkin mixture into the unbaked pie shell.
- Third, whisk the egg and water in a small bowl to make the egg wash.
- Next, brush the edges of the pie shell with the egg wash.
- Then, place the pie into a preheated oven at 425 degrees F. and bake for 15 minutes.
- Then, lower oven temperature to 350 degrees F. and bake for about 40-50 minutes until the crust is golden brown and the center jiggles slightly when shaken.
- Finally, when the pie cools to room temperature, serve it with a dollop of fresh whipped cream or cool whip.
Video
Notes
What are the Macros for a New version of LIBBY'S Pumpkin Pie Recipe?
Makes 8 servings (Nutritional information below is for 1 serving = 1 slice)
Calories – 421.75
Protein – 7.8 grams
Carbs – 39 grams (net)
Fat – 26 grams