Recipe by Sarah Phillips © 2002 Sarah Phillips CraftyBaking.com
Variation: Libby's Classic Pumpkin Pie and Variations
I created this recipe for Thanksgiving 1999 -- it satisfies the need for both a pumpkin and a pecan pie and the combination is heavenly. I have also baked it in all sizes of tart pans and it comes out great every time.
PIE RECIPE HELP
1/2 cup packed brown sugar
1 tablespoon butter, softened
1/2 cup chopped pecans
Pumpkin Pie Crust and Filling:
1 recipe unbaked 9-inch (4-cup volume) deep-dish pie shell - Sarah's Perfect Pie Dough or one unbaked Graham Cracker Pie or Tart Crust
2 large eggs
1 large egg yolk
3/4 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 can (15 oz.) or 1 3/4 cups LIBBY'S® 100% Pure Pumpkin; do not use Pumpkin Pie filling
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
NOTES: Substitute 1 3/4 teaspoons pumpkin pie spice for the cinnamon, ginger and cloves
Make the Topping:
1. Combine the brown sugar and butter. Add in the pecans.
2. Cover and refrigerate until needed.
Make the pumpkin pie:
1. Position an oven shelf in the lower third of the oven and preheat it to 425 degrees F.
2. Beat eggs and egg yolk lightly in large bowl until just combined - do not whisk together to produce a lot of air bubbles.
3. Stir in the sugar, cornstarch, cinnamon, ginger, cloves and salt.
4. Stir in the pumpkin - do not whip the ingredients together. You do not want to beat air into the ingredients.
Make sure the ingredients are well-combined.
5. Gradually stir in evaporated milk.
Use a rubber spatula to finish combining the ingredients.
6. Not shown in the photo. Take care not to overfill the pie shell which causes spillovers and cracking.
To do, I pour the pumpkin pie ingredients into a pitcher or ladle them right from the mixing bowl into the pie shell.
I place pie shell on a foil-lined baking sheet, pull out the oven shelf part way and place them on the oven shelf. I then pour the filling into the shell and push the shelf back into the oven.
7. Bake pie for 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F. Bake for an additional 35 to 40 minutes.
Apply the pecan topping to partially baked pie:
1. Remove pie from oven (after it has baked for 15 minutes at 425 degrees F and then baked for 35 to 40 minutes at 350 degrees F).
Do NOT turn off the oven.
2. Sprinkle topping evenly all over pie, keeping away from the very edge of the crust.
3. Return the pie to the oven. Bake about 5 to 10 minutes longer.
4. Cool the baked pie thoroughly (takes about 2 hours) on a wire cake rack. Chill in refrigerator for at least 2 - 4 hours, preferably overnight, to allow the filling to set before serving.
Because all custard pies are HIGHLY PERISHABLE, which includes Pumpkin Pie in the category, store well covered with plastic wrap in the refrigerator. If you don't want to mar its top, place the pie under an inverted bowl in the refrigerator.
Pumpkin Pies don't have a long shelf life; they last a few days in the refrigerator. When in refrigerated storage, sometimes they will "weep" or water will collect in the bottom of the pie.
Do NOT freeze. In theory, baked pumpkin pies can be frozen for 1 - 2 months and then thawed in the refrigerator. But, I have found that the quality of a freshly baked homemade pumpkin pie is usually higher than a frozen one. Whenever I have frozen a baked pumpkin pie, I have never liked the results -- custard pies, which include pumpkin pies, can get watery after thawing, ruining the filling and the crust. With pumpkin pies, the texture of the filling suffers -- it loses its custard-like and delicate texture and becomes more dense and sort-of heavy and unappealing.
SARAH SAYS: If you purchase an unrefrigerated pumpkin pie, refrigerate it when you get to your destination. Keep it refrigerated.
Libby's Classic Pumpkin Pie and Variations