libby’s famous pumpkin pie recipe

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

I’m so excited to share with you my family’s favorite Libby’s Famous Pumpkin Pie recipe. As a busy mom of three, I’m always on the lookout for recipes that are not only delicious but also easy to make and perfect for any occasion. This pumpkin pie recipe has been a staple in our household for years, and it’s always a hit with my kids and their friends.

The combination of sweet and savory flavors is just right, and the texture is smooth and creamy. I love that this recipe uses fresh pumpkin puree, which gives it a rich and velvety texture that’s hard to resist. Plus, it’s incredibly easy to make – just mix all the ingredients together, pour into a pie crust, and bake until golden brown.

It’s really that simple! I’ve made this pie countless times, but it never gets old. In fact, it’s one of those recipes that just gets better with time.

My kids love helping me in the kitchen with this one – they love scooping out the filling and spreading it onto the pie crust. And let me tell you, it’s always a crowd-pleaser at family gatherings and holiday meals. I’ve even served it at casual weeknight dinners and it’s always a hit.

The best part? This pumpkin pie recipe is actually pretty good for you too! It’s made with wholesome ingredients like fresh pumpkin puree, evaporated milk, and spices – all of which are packed with nutrients and antioxidants.

So go ahead – give this recipe a try and enjoy every bite of that delicious, comforting pumpkin goodness!

Libby's Famous Pumpkin Pie Recipe

Libby’s Famous Pumpkin Pie Recipe

4.8 from 1695 votes

A classic and beloved pumpkin pie recipe, perfect for holidays and family gatherings. This pie features a creamy pumpkin filling in a flaky pie crust, spiced with cinnamon, nutmeg, and ginger.

Prep Time15 mins
Cook Time1 hour
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice-cold water

For the Pumpkin Filling

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract

👨‍🍳Directions

1First, preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine the flour and salt for the pie crust.
3Add the cold cubed butter to the flour mixture.
4Use a fork or pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
5Gradually add ice-cold water, one tablespoon at a time, mixing with a fork until the dough just comes together.
6On a lightly floured surface, roll out the dough into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the excess dough, leaving about 1/2 inch of overhang.
9Crimp the edges with your fingers or a fork.
10Set the pie crust aside.
11In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract until well combined and smooth.
12Pour the filling into the prepared pie crust, spreading it evenly.
13Place the pie dish on a baking sheet.
14Bake in the preheated oven for 15 minutes.
15Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the edges are set and the center is slightly jiggly.
16The top should be lightly golden.
17Remove the pie from the oven and let it cool completely on a wire rack.
18This may take about 2-3 hours.
19Once cooled, refrigerate the pie for at least 4 hours or overnight before serving to allow the flavors to meld and the filling to set properly.

🔧Equipment

9-inch pie dish
Mixing bowl
Whisk
Fork
Measuring cups and spoons
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 370mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 6g

📝Notes

Tips: For a smoother pie crust, you can use a food processor to combine the ingredients. Ensure the butter and water are very cold to achieve a flaky crust. To prevent cracking, do not overbake the pie. If the edges start to brown too quickly, cover them with aluminum foil.

Watch Video Of How Libby’s Famous Pumpkin Pie Recipe Works

This Libby’s Famous Pumpkin Pie recipe is truly a classic – it never fails to impress my family and friends alike. Whether you’re looking for a comforting dessert to serve at Thanksgiving dinner or just want something delicious to satisfy your sweet tooth on a Tuesday evening, this pumpkin pie recipe delivers.

And as an added bonus? It stores beautifully in the fridge or freezer – making it an ideal choice for meal prep or last-minute dessert emergencies.

❓ Frequently Asked Questions About Libby’s Famous Pumpkin Pie

Q: What makes Libby’s Famous Pumpkin Pie so special?

This pumpkin pie recipe has been around for over 80 years, and its secret lies in its simplicity.

Q: Can I use canned pumpkin instead of fresh pumpkin puree?

While you can use canned pumpkin as a substitute, keep in mind that it won’t have the same rich flavor as fresh puree.

Q: Is this recipe suitable for vegetarians?

Yes, this recipe is vegetarian-friendly – just be sure to check the ingredients of your pie crust to ensure it doesn’t contain any animal by-products.

Q: How long does the pie need to chill before serving?

I recommend letting the pie chill in the refrigerator for at least 2 hours before serving.

Q: Can I freeze leftover pie for later?

Absolutely – simply wrap the leftover pie tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months.

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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