libby pumpkin pie recipe
The Best libby pumpkin pie recipe
What I love most is how simple it is. You dump everything in a bowl, mix it up, pour it into a crust, and bake. No fuss, no complicated steps, just a foolproof recipe that turns out perfect every time. And because it’s made with real pumpkin (not that weird canned stuff with additives), I feel good serving it to my family. Pumpkin is packed with fiber and vitamin A, so while it’s definitely a treat, it’s not total junk food. Whether it’s a holiday table or a random Tuesday night, this pie always hits the spot.
Libby’s Famous Pumpkin Pie
A classic holiday dessert featuring a creamy pumpkin filling in a flaky crust. This recipe is a timeless favorite, perfect for Thanksgiving or any special occasion.
🥘Ingredients
- 1 (9-inch) unbaked deep-dish pie crust (homemade or store-bought)
- OR 1 1/4 cups all-purpose flour (if making from scratch)
- 1/2 tsp salt (if making from scratch)
- 1/2 cup cold unsalted butter, cubed (if making from scratch)
- 1/4 cup ice water (if making from scratch)
- 1 (15 oz) can Libby’s 100% Pure Pumpkin
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 (12 fl oz) can evaporated milk
👨🍳Directions
-
1
Preheat your oven to 425°F (220°C). -
2
If making the crust from scratch, combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until dough forms. Roll out and fit into a 9-inch pie dish. Trim and crimp edges. -
3
In a large bowl, whisk together pumpkin, sugar, salt, cinnamon, ginger, and cloves until smooth. -
4
Beat in eggs, one at a time, then stir in evaporated milk until fully combined. -
5
Pour the filling into the unbaked pie crust. -
6
Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted near the center comes out clean. -
7
Cool on a wire rack for 2 hours before serving. Serve at room temperature or chilled.
🔧Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- 9-inch pie dish
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Libby’s Famous Pumpkin Pie Works
❓ Frequently Asked Questions About Libby’s Famous Pumpkin Pie
1. Can I use fresh pumpkin instead of canned pumpkin in the Libby’s pumpkin pie recipe?
Yes! You can substitute fresh pumpkin for canned, but it requires extra steps. You’ll need to roast and puree a sugar pumpkin (or similar variety) until smooth. Use about 1½ cups of fresh pumpkin puree for every 15 oz can called for in the recipe. Fresh pumpkin may have more moisture, so you might need to adjust the spices or cook the puree longer to thicken it before adding it to the filling.
2. Why did my Libby’s pumpkin pie crack on top?
Cracks in pumpkin pie usually happen due to overbaking or rapid cooling. To prevent this, avoid overmixing the filling, remove the pie from the oven when the center is still slightly jiggly (it will set as it cools), and let it cool gradually on a wire rack. If cracks do appear, you can cover them with whipped cream before serving.
3. Can I make the Libby’s pumpkin pie filling ahead of time?
Absolutely! The filling can be made 1–2 days in advance and stored in an airtight container in the refrigerator. When ready to bake, give it a quick stir and pour it into your pie crust. You can also freeze the filling for up to 3 months—just thaw it in the fridge overnight before using.
4. What’s the best way to store leftover Libby’s pumpkin pie?
Store leftover pumpkin pie covered in the refrigerator for up to 3–4 days. For longer storage, you can freeze the pie (without whipped cream) for up to 2 months. To reheat, let it thaw in the fridge overnight, then warm individual slices in the microwave or oven at 350°F (175°C) until heated through.
5. Can I use a different type of milk in the Libby’s pumpkin pie recipe?
Yes, you can substitute the evaporated milk in the recipe with alternatives like coconut milk (for a dairy-free option), half-and-half, or even heavy cream for a richer texture. Keep in mind that using a thicker liquid may slightly alter the pie’s consistency, so adjust spices or baking time if needed. For a lighter version, you can use low-fat evaporated milk, but the pie may be less creamy.
