libby’s pumpkin pie recipe
The Best libby’s pumpkin pie recipe
What I love most about this recipe is how reliable it is. No weird ingredients, no finicky steps—just a few pantry staples and about an hour of your time. Plus, pumpkin is packed with fiber and vitamin A, so you can feel a little less guilty about that second helping. It’s the kind of pie that disappears fast, whether it’s served warm with whipped cream or straight from the fridge the next day. If you’re looking for a classic pumpkin pie that actually turns out every single time, this is the one to make.
Libby’s Famous Pumpkin Pie
A classic, creamy pumpkin pie with warm spices and a flaky crust. This timeless recipe from Libby’s is perfect for holiday gatherings or any time you crave a comforting dessert.
🥘Ingredients
- 1 (9-inch) unbaked deep-dish pie crust (or homemade)
- 1 (15 oz) can Libby’s 100% Pure Pumpkin
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 large eggs
- 1 (12 fl oz) can evaporated milk
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). -
2
In a large mixing bowl, combine pumpkin, sugar, salt, cinnamon, ginger, and cloves. Mix well. -
3
Beat eggs lightly in a small bowl, then stir into the pumpkin mixture. -
4
Gradually 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 40-50 minutes, or until a knife inserted near the center comes out clean. -
7
Cool on a wire rack for 2 hours. Serve at room temperature or chilled, optionally topped with whipped cream.
🔧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 Libby’s canned pumpkin in this recipe?
Yes, you can substitute fresh pumpkin, but there are a few key differences to keep in mind. Libby’s canned pumpkin is pre-cooked, thicker, and has a consistent texture, while fresh pumpkin may release more moisture. To use fresh pumpkin, roast or steam it until tender, then puree it until smooth. You may need to strain the puree to remove excess liquid or reduce it on the stove to match the thickness of canned pumpkin. The flavor will be slightly different—fresher but less concentrated than Libby’s.
2. Why did my pumpkin pie crack on top?
Cracks in pumpkin pie usually happen due to overbaking or rapid cooling. The filling continues to set as it cools, so removing the pie from the oven when the center is still slightly jiggly (but not liquid) helps prevent cracking. Avoid overmixing the filling, as this can incorporate too much air, leading to cracks. If your pie does crack, you can cover it with whipped cream or a sprinkle of powdered sugar to hide the imperfection.
3. Can I make Libby’s pumpkin pie ahead of time?
Absolutely! Pumpkin pie actually tastes better after chilling for at least 4 hours (or overnight) because the flavors meld together. You can bake the pie up to 2 days in advance and store it covered in the refrigerator. If you need to make it further ahead, you can freeze the baked pie (without whipped cream) for up to 1 month. Thaw it in the fridge overnight before serving.
4. What’s the best way to store leftover pumpkin pie?
Store leftover pumpkin pie in the refrigerator, tightly covered with plastic wrap or aluminum foil, for up to 4 days. For longer storage, freeze individual slices (wrapped tightly in plastic and foil) for up to 1 month. Avoid leaving the pie at room temperature for more than 2 hours, as the dairy in the filling can spoil. Reheat slices in the microwave for 15–20 seconds if you prefer it slightly warm.
5. Can I use a different type of crust for Libby’s pumpkin pie?
Yes! While the recipe traditionally calls for a standard pie crust, you can experiment with alternatives. A graham cracker crust adds a sweet, nutty flavor, while a gingersnap crust complements the spices in the filling. For a gluten-free option, use a crust made from almond flour or a gluten-free pie crust mix. Keep in mind that the baking time may vary slightly depending on the crust you choose—graham cracker crusts, for example, don’t require pre-baking.
