This Classic Pumpkin Pie with a Leaf Lard Crust is an adaptation of the famous Libby’s pie recipe on their canned pumpkin labels. No other pie will suffice when it comes to my family!
The BEST Classic Pumpkin Pie Recipe
The boys and I are heading to Iowa to visit my parents for Thanksgiving. Hubby is staying home with Katie as she recently got a job (hooray!), and needs to be at work at 3:55 AM on Black Friday. I made a turkey breast and stuffing on Saturday night so the two of them would get some traditional holiday food.
Today, I made two pumpkin pies. One to stay and one to go. Around here it must be the classic, traditional pumpkin pie recipe on the label of the Libby’s pumpkin can. No pumpkin mousse. No pumpkin souffle. No bruleed topping. But I have snuck in a few tweaks so that are subtle enough that the picky ol’ husband hasn’t noticed.
Tweaks to the Libby’s Recipe
First up is to swap out the evaporated milk for cream. Cream has a bit more water than evaporated milk, but adds a boost of richness and, of course, creaminess.
And to counteract that extra liquid, I bump up the number of eggs from two to three. A touch of bourbon or Grand Marnier in the whipped cream along with pure vanilla extract also makes for a more elegant dessert, just use a quality liquor or liqueur.
Leaf Lard Crust
I was lucky enough to score some leaf lard for my holiday pie crusts. The last lard I purchased bore no resemblance to the lard my mom used to deep fry the annual Christmas rosettes. The real deal gave the house a vague smell of pig for a couple days, but the fragile, crispy cookies sprinkled with powdered sugar were worth that inconvenience.
Beware of lard that is sitting on the shelf next to the Crisco. It’s not good stuff! My friend, Jill, took me cross the Indiana countryside to the Ladoga branch of Moody’s Meats. The hospitable owners, Adam and Lucy, greeted us, and we got a behind the scene tour.
The lard is hand rendered on site, and I could hardly wait to use it for my pie crust. They have four stores in the Indianapolis area. A top notch leaf lard crust made this pumpkin pie one of my best. I use this butter and lard recipe that was printed in the New York Times. You’ll love this Libby’s classic pumpkin pie on steroids!!!
Wishing all my readers and friends a most wonderful Thanksgiving. As always, I am blessed and humbled that so many of you take the time to stop by and check out my recipes.
Tip of the Day
If your pie filling happens to crack each year, make sure to bake up some pumpkin or leaf cutouts with your extra pastry dough. These can be artfully arranged atop your pie and no one with ever know! To prevent cracking, make sure you remove your pie from the oven when the center is not completely set. It will continue to cook after it’s removed from the oven, so a little jiggle in the middle is OK!
More Pumpkin Desserts You’ll Love:
- Pumpkin Pie Dessert Lasagna from The Cookie Rookie
- Old Fashioned Pumpkin Roll
- Pumpkin Pie Bars from Texan Erin Baking
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Pecan Cobbler from Lauren’s Latest
Used in This Recipe:
- 9-Inch Ceramic Pie Plate
- French Rolling Pin
- Slipat Non-Stick Silicone Commercial Size Baking Mat(I love using this large silicone mat to roll out doughs and pie crusts. It keeps the mess contained, so I just roll up the crumbs when I’m finished!)
- KitchenAid K 7 Cup Food Processor (Excellent for making pie crusts. I find this much easier to use than my previous Cuisinart)
Classic Pumpkin Pie
Libby’s pumpkin pie recipe on steroids! Make a half batch for one pie.
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 1 hour 15 minutes
- Yield: 2 pies
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 6 large eggs
- 1 large can of pure pumpkin, 29 ounces (without spices added)
- 3 cups heavy cream
- 2 unbaked 9 inch pie shells (there is enough filling for two deep dish pies)
- Whipped cream for serving (sweeten with some sugar, and add vanilla to taste. A slosh or Grand Marnier or bourbon will make your topping even more festive!)
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 12 tablespoons cold butter, and cut into 1/2 inch pieces
- 8 tablespoons lard, leaf lard preferred, cold, and cut into pieces similar size to the butter.
- 6-8 tablespoons ice water or enough till crust just holds together when pinched between your fingers
Glaze for crust:
- 1 egg yolk
- 1 tablespoon of cream
- In a food processor, pulse together flour, salt and sugar to mix. Add butter and lard and pulse 3-5 times, till mixture resembles cornmeal, with a few chick pea sized chunks of fat. Add ice water one tablespoon at a time, till dough just holds together.
- Form dough into two rounds. Wrap in plastic and form into disks. Refrigerate one hour or longer. Roll and fill pie tins with dough. Place in refrigerator till filling is made.
- Preheat oven to 425º.
- Whisk together egg yolk and cream to make glaze for crust.
- Make filling by whisking dry ingredients together in small bowl. Beat eggs in large bowl. Add pumpkin and dry ingredients. Gradually stir in cream. Pour into crusts. Brush exposed crust with egg yolk/cream mixture. If you have leftover filling, pour into ramekins and bake till set…removing before pies are finished.
- Bake for 15 minutes then decrease oven temperature to 350º. Bake for 40-50 more minutes, till center is set and knife inserted in center comes out clean.
- Cool pies on rack for a couple hours, then refrigerate or serve with whipped cream.
- Calories: 4811kcal
- Sugar: 177g
- Sodium: 3074mg
- Fat: 327g
- Saturated Fat: 185g
- Trans Fat: 5g
- Carbohydrates: 430g
- Fiber: 18g
- Protein: 55g
- Cholesterol: 1436mg