libby’s canned pumpkin pie recipe

Written BySheba G Updated On
libby's canned pumpkin pie recipe
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The Best libby’s canned pumpkin pie recipe

I have been making Libby’s canned pumpkin pie recipe for years, and it’s a staple in our household. The first time I tried it, I was hooked – the combination of spices and the smooth texture of the filling is just perfect.

My family loves it when I serve it for special occasions, but we also enjoy it as a regular dessert. I’ve found that using Libby’s canned pumpkin makes the process so much easier and faster than having to cook and puree fresh pumpkin.

The result is always a delicious and consistent pie that everyone enjoys. One of the best things about this recipe is how easy it is to make – just mix together the ingredients, pour into a pie crust, and bake until done.

It’s a great option for busy families or for those who don’t have a lot of experience with baking. The spices in the filling give the pie a wonderful aroma that fills the whole house when it’s baking, making everyone’s mouth water in anticipation.

I’ve even made this recipe with my kids, teaching them about measurements and mixing – they love helping me get everything just right before putting it in the oven. The end result is always worth the effort – a beautiful, golden-brown pie that’s perfect for any occasion.

Libby's Canned Pumpkin Pie Recipe

Libby’s Canned Pumpkin Pie Recipe

4.6 from 1525 votes

A classic, creamy pumpkin pie using Libby’s canned pumpkin. This recipe is perfect for holiday gatherings and easy to make.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
3-4 tbsp ice water

For the Pumpkin Filling

1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tsp pumpkin pie spice
1/2 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F.
2Mix flour and salt in a bowl.
3Add chilled butter and use a fork to mash it into the flour until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, stirring gently with a fork until the dough just comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim any excess dough from the edges, leaving about 1/2 inch of overhang.
9In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until well combined.
10Pour the filling into the prepared pie crust.
11Place the pie dish on a baking sheet and bake at 425°F for 15 minutes.
12Reduce the oven temperature to 350°F and bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
13The edges should be golden brown and the filling set.
14Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
15This allows the pie to set properly and makes it easier to slice.
16Serve chilled or at room temperature, with whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Whisk
Fork
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 80mg🧂Sodium: 420mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 7g

📝Notes

Tips: Ensure all ingredients are at room temperature before mixing. You can substitute the pie crust with a store-bought one for convenience.

This Libby’s canned pumpkin pie recipe is a classic for a reason. It’s easy to make, delicious, and always a crowd-pleaser.

I love that it’s a healthy dessert option, and it’s perfect for any occasion. Whether you’re serving it for a family gathering or just want a cozy treat for a fall evening, this pie is always a good idea.

It’s a versatile recipe that you can customize to your liking, and it’s always a hit with my family and friends. You can store it in the refrigerator for up to 3 days, and it also freezes well.

For serving, you can top it with whipped cream, caramel sauce, or even a dollop of Greek yogurt for a healthier option. It’s a great way to enjoy the flavors of fall and share a delicious dessert with those you love.

❓ Frequently Asked Questions About Libby’s Canned Pumpkin Pie

Q: What is Libby’s canned pumpkin pie recipe?

Libby’s canned pumpkin pie recipe is a classic dessert made with canned pumpkin puree, sweetened condensed milk, spices, and eggs. It’s a simple yet delicious recipe that requires minimal preparation and baking time.

Q: Can I use fresh pumpkin instead of canned?

No, using fresh pumpkin would require cooking and pureeing it first, which would add extra time and effort to the recipe. Canned pumpkin is already cooked and pureed, making it a convenient option.

Q: What are the key spices used in this recipe?

The key spices used in this recipe are cinnamon, nutmeg, ginger, and allspice. These spices give the pie its distinctive flavor and aroma.

Q: Can I make this recipe gluten-free?

Q: How long does it take to make this recipe?

This recipe can be prepared in under 30 minutes, including baking time. It’s quick and easy to make!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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