• The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes. Also, for best results, bake the pie on the middle oven rack position or in the lower third of the oven.
  
  back to top
  

Is water on top of a cooled pumpkin pie normal?

• The wet appearance on the top of the finished, cooled pie is normal.  Blotting the top of the pie with a paper towel will eliminate this.
  
  
• Fast cooling of a custard pie can cause any small cracks, if present, to enlarge and may encourage the formation of beads of moisture ("sweating") on the pie's surface. Slow cooling will help to prevent this. As soon as the baked pie is removed from the oven, place it on a wire rack in a draft free spot to slowly cool.
  
  back to top

Why are there sometimes air bubbles on top of the finished pie?

• This is probably the result of over mixing the pie filling ingredients. For best results, use a wire whisk to mix the ingredients. Another possibility is the pie was over baked.
  
  back to top

What is the best way to mix the ingredients for a pumpkin pie?

• For mixing the pie ingredients, a wire whisk works best.  If using an electric mixer, use a low speed to avoid over-mixing which can cause air bubbles in the baked pie.
  
  back to top

Why do I have to decrease the oven temperature 15 minutes after baking?

• This is a common procedure with custard-type pies, such as pumpkin. The initial higher temperature of 425° F helps set or bake the crust.   Then, reducing the temperature helps ensure that you will gently and completely bake your filling without over-baking your pie!
  
  
• We recommend that your oven be operating at the correct temperature.  You may wish to check your oven's temperature with an oven thermometer and adjust from there!
  
  
• For best results, bake one pie at a time, on the middle oven rack or in the lower third of the oven.
  
  back to top

What can I substitute for the spices in LIBBY'S® Famous Pumpkin Pie?

• Pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves specified in our recipe. However, the taste will be slightly different because different spice manufacturers may use a blend of different spices or different ratios than we specify in our recipe.
  
  back to top

Can I prepare pumpkin pie in advance?

• Pumpkin pie filling and pie crust can be prepared in advance, and frozen separately for up to one month. Defrost the pumpkin filling, stir to make sure all ingredients are well mixed and then pour it into the frozen crust and bake as usual. If you use a glass pie plate, defrost the crust as well.
  
  back to top

How do I know if my pumpkin pie is done baking?

• At the minimum bake time, perform our pumpkin pie doneness test:  Insert a knife about 1 to 1½ inches away from the center of the pie. It’s done when the knife comes out clean. As the pie cools on the wire rack, it will continue to bake the center.  This is why we do not recommend conducting this test at the center of the pie.
  
  
• The appearance of tiny bubbles around the edge of the pie, or, a filling that separates from the crust, signifies over-baking.  Remove the pie from the oven immediately and place on a wire rack in a draft free spot.
  
  back to top

Why do you recommend CARNATION® Evaporated Milk in your recipe for LIBBY’S® Famous Pumpkin Pie?

• In this recipe, the addition of CARNATION® Evaporated Milk adds just the right amount of richness to the pumpkin pie filling providing its smooth consistency and pleasing creaminess.
  
  
• Why? During the evaporative process, as fresh milk is gently heated or “forewarmed,” the larger milk proteins (casein) are conditioned to make them more resistant to curdling.  The result: a smooth and creamy LIBBY’S® Famous Pumpkin Pie.
  
  
• Another important benefit:  By using CARNATION® Evaporated Milk in this recipe, the perfect creamy texture is assured without overwhelming the blend of spices.

back to top

• Pumpkin Pie may be left at room temperature for up to two hours after baking. Once cooled (cooling process normally takes about two hours), cover loosely with plastic wrap and refrigerate for up to 2-3 days. If warm pie is preferred it can be warmed in the microwave. Keep in mind that pumpkin pie is at its very best when served the day it’s baked. Remember, pumpkin pie is a custard-type pie, so freezing is not recommended.
  
  back to top

• Remove pumpkin from its can, and store in a sealed plastic container for one week in the refrigerator or up to three months in the freezer.
  
  
• If freezing, be sure to leave space at the top of the container as it may expand when frozen.  The pumpkin may have a separated appearance when thawed due to air bubbles.  Simply stir to blend.  This will not affect the pumpkin pie.
  
  back to top

• One 15 oz. can equals 1 3/4 cups pumpkin puree; one 29 oz. can equals 3 ½ cups pumpkin puree.
  
  back to top

• They’re all exactly the same: 100% pure pumpkin.
  
  back to top