HOW DO I STORE A PUMPKIN PIE?

You can make the filling and pie shell ahead of time and freeze each separately for up to one month. When you’re ready to serve the pie, 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.

After baking, pie should be left at room temperature to cool for 2 to 4 hours. Within 4 hours, the pie should then be placed in the refrigerator and covered loosely with plastic wrap. Pie may be refrigerated for 2 to 3 days.

To test if your pumpkin pie is done, insert a knife about 1 to 1½ inches from the center of the pie. If the knife comes out clean, your pie is done! If you see tiny bubbles around the edge of the pie, or filling that separates from the crust remove the pie from the oven immediately—these are signs of over-baking.

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 in the lower third of the oven.

Egg substitutes produce an acceptable pie; however, the flavor of the spices is not as strong. Egg whites are NOT recommended because the finished pie texture will be too soft.

THE BLUE BRAND SWEETENER creates an acceptable pie, but the texture will be lighter and you may experience an “artificial sweetener aftertaste.” For the one 9-inch deep-dish pie shell recipe, omit the sugar from the recipe and use ¾ cup of granular product. Also, add an egg to the recipe, so you will be using 3 eggs instead of just 2.

THE YELLOW BRAND SWEETENER also creates an acceptable pie, but it, too, will produce a lighter texture and the possibility of an "artificial sweetener aftertaste." For the one 9-inch deep-dish pie shell recipe, still use the 2 eggs and ¾ cup of the granulated product.

You can substitute one 12-ounce can (1½ cups) of CARNATION® Evaporated Lowfat 2% Milk OR CARNATION® Evaporated Fat Free Milk for the CARNATION® Evaporated Milk the recipe calls for. However, the pie will be slightly darker in color and will have a slightly more pronounced cinnamon, ginger and clove flavor.

You can also substitute one 14-ounce can of CARNATION® Sweetened Condensed Milk for the CARNATION® Evaporated Milk called for in the recipe. However, this will result in a pie with a firmer texture and slightly sweeter taste. If you do make this substitution, be sure to OMIT the granulated sugar from the recipe.

To use CARNATION® Nonfat Dry Milk, reconstitute according to package directions. Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon cornstarch with the granulated sugar and spices. Prepare pie as directed. This milk will produce acceptable results, but the pie texture will be softer than a pie made with evaporated milk. However, the cornstarch will aid in firming it up. The pie will also have a slightly more pronounced cinnamon, ginger and clove flavor.

To use whole Milk, 2% Milk, 1% Milk OR Skim Milk (Fat free): Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon of cornstarch with the granulated sugar and spices and then prepare pie as directed. These milks will produce acceptable results, but the pie textures will be softer than a pie made with evaporated milk. However, the cornstarch will aid in firming it up. These pies will also have a slightly more pronounced cinnamon, ginger, and clove flavor.

If you want to use soymilk: Substitute 1½ cups milk for one 12-ounce (1½ cups) can CARNATION® Evaporated Milk. Soymilk pies will be slightly darker in color, the texture will be just slightly softer and maybe slightly sweeter than a pie made with evaporated milk.

If you want to use Lactose-Free Milks- (Whole, 2%, Fat Free): Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon of cornstarch with the granulated sugar and spices and then preparing the pie as directed. These milks produce acceptable results; however, pies will be slightly sweeter with a softer texture.

If you want to use Rice Milk Substitute 1½ cups milk for one 12-fluid ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon of cornstarch with the granulated sugar and spices and then preparing the pie as directed. This milk will produce acceptable results, but the pie texture will be softer than a pie made with evaporated milk. However, the cornstarch will aid in firming it up. This pie will also have a slightly more pronounced cinnamon, ginger, and clove flavor.

The pie recipe on our 15-ounce can is designed to fill a 9-inch 'deep dish' crust with a 4-cup volume. If the 9-inch measurement is not shown on the bottom of the plate or pan, you can check your pan or dish by filling it with water: a standard 'deep dish' pie plate should hold 4 cups of water. Our recipe can use a homemade crust, a refrigerated pie crust, pie crust mix or a frozen pie crust.

If you’re using a 9-inch 'shallow' pie plate with a 2-cup volume, the recipe will make 2 pies.

If you’re using an 8" or 10" pie plate, no changes to time or temperature are necessary. Follow the label directions.

If you’re using a glass pie plate, no changes to time or temperature are necessary. Follow the label directions.

If you’re using a metal or foil pan, place the pie on a preheated heavy-duty baking sheet for the entire baking time—this will produce more even baking. (No need to adjust oven temperature if using an Airbake cookie sheet.) Glass pie plates conduct heat evenly, so this step is not necessary.

If preparing and freezing a homemade pie crust ahead of time, remember to defrost before using if the crust was frozen in a glass pie plate, otherwise the glass may shatter in a hot oven. 

Graham cracker crusts are generally not recommended for custard type pies because they tend to burn easily. However, if you would like to use this type of crust in the LIBBY'S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into pre-baked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean.

1¾ teaspoon pumpkin pie spice may be substituted for the cinnamon, ginger and cloves. However, the taste will be slightly different – but still good!