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Absolutely! Here’s a detailed, step-by-step article for your unique pumpkin pie recipe titled “Better Than Libby’s Pumpkin Pie! Sshhh! Hehe”:

Better Than Libby’s Pumpkin Pie! Sshhh! Hehe

If you think pumpkin pie is just “okay,” think again. This recipe takes the classic pumpkin pie and elevates it to something irresistibly creamy, flavorful, and perfectly spiced. The best part? It’s shockingly simple, yet delivers a taste that might just make you forget store-bought pumpkin puree ever existed. Shhh… keep this secret between us!

Ingredients

For the Pie Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, chilled and cubed
3–4 tablespoons ice water

For the Pumpkin Filling:

1 (15 oz) can pumpkin puree (or homemade pumpkin puree for extra richness)
¾ cup granulated sugar
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 (12 fl oz) can evaporated milk
2 teaspoons pure vanilla extract
Optional: 1 tablespoon bourbon or maple syrup for a flavor twist

For Topping (Optional but highly recommended):

Whipped cream
A sprinkle of cinnamon or nutmeg

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

In a large mixing bowl, combine flour and salt.
Cut in the chilled butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: A chilled dough makes for a flakier crust.

Step 2: Preheat and Roll

Preheat your oven to 425°F (220°C).
On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter.
Carefully transfer it into a 9-inch pie dish and trim any excess edges. Crimp the edges for a classic look.

Optional: Line the crust with parchment paper and fill with pie weights or dried beans to blind-bake for 10 minutes if you want a crispier bottom.