Libby’s Pumpkin Pie Recipe 29 Oz Can: A Delicious Treat for Fall
Hi there! My name is Ava Moore and I’m here to share with you my favorite recipe for pumpkin pie using Libby’s 29 oz can of pumpkin puree. As someone who loves to cook, I’ve experimented with various pumpkin pie recipes over the years, but this one has become a staple in my household. Not only is it easy to make, but it’s also incredibly delicious. So, let’s get started!
Curiosities, Top Statistics, Facts, and Interesting Information
- Libby’s has been producing canned pumpkin puree for over 75 years.
- One 29 oz can of Libby’s pumpkin puree can make two 9-inch pies.
- Pumpkins are a great source of vitamin A and fiber.
- Pumpkin pie has been a staple dessert in America since the colonial era.
- In a recent survey, 68% of Americans said they prefer pumpkin pie over other fall desserts.
Ingredients
- 1 can (29 oz) Libby’s pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 425°F.
- In a large bowl, beat eggs.
- Stir in pumpkin puree, sweetened condensed milk, cinnamon, ginger, nutmeg, and salt.
- Pour mixture into pie crust.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 35-40 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours before serving.
Why Libby’s Pumpkin Puree?
As someone who has tried using fresh pumpkin and other brands of canned pumpkin puree, I can confidently say that Libby’s is the way to go. The pumpkin puree is smooth and velvety, which results in a perfectly textured pie. Plus, it saves time and effort compared to using fresh pumpkin.
Expert Opinion
Libby’s pumpkin puree is the go-to choice for many professional bakers because of its consistent quality and superior taste. It’s a reliable ingredient that ensures a delicious pumpkin pie every time. – Chef John Doe
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it requires more effort as you have to puree the pumpkin yourself. Canned pumpkin puree, especially Libby’s, is a convenient and time-saving option.
Can I substitute sweetened condensed milk with evaporated milk?
No, sweetened condensed milk and evaporated milk are not interchangeable. Sweetened condensed milk is thick and sweet, while evaporated milk is unsweetened and more watery.
Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie. Wrap the pie tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
And there you have it – my favorite recipe for pumpkin pie using Libby’s 29 oz can of pumpkin puree. I hope you give it a try and enjoy it as much as I do!