When it comes to fall desserts, nothing captures the cozy, spiced essence of the season quite like Libby’s pumpkin pie recipe. Known for its silky-smooth filling, warm spice blend, and flaky crust, this classic dessert has been a staple at holiday tables for generations. Born from the back-of-the-can recipe on Libby’s 100% Pure Pumpkin, it has stood the test of time as the go-to pumpkin pie for home bakers. Whether you’re preparing for Thanksgiving, a family gathering, or simply craving a slice of autumn comfort, this recipe delivers both nostalgia and irresistible flavor.
Why You’ll Love This Libby’s Pumpkin Pie Recipe
- Iconic flavor – A tried-and-true recipe trusted by bakers for decades.
- Easy to make – Minimal prep with simple pantry ingredients.
- Perfect texture – Creamy, custard-like filling with a crisp, buttery crust.
- Holiday favorite – A must-have dessert for Thanksgiving and Christmas.
- Customizable – Easily adapt the spices, sweetness, or crust to suit your taste.
Ingredients Needed for Perfect Libby’s Pumpkin Pie Recipe
Pumpkin puree – The star of the show, bringing rich flavor and smooth texture.
Evaporated milk – Creates the creamy, custard-like consistency.
Eggs – Bind the filling together for a firm yet tender slice.
Granulated sugar – Balances the earthy pumpkin flavor with just the right sweetness.
Pumpkin pie spice – A blend of cinnamon, ginger, and cloves for that signature warmth.
Pie crust – The buttery, flaky base that holds the luscious filling.
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Step-by-Step Instructions to Make Libby’s Pumpkin Pie Recipe
- Preheat oven to 425°F (220°C) to ensure the crust bakes evenly.
- Prepare the crust – Fit your pie crust into a 9-inch pie plate and crimp the edges.
- Mix the filling – In a large bowl, whisk pumpkin puree, sugar, pumpkin pie spice, and eggs until smooth.
- Add evaporated milk – Slowly stir it in until fully combined.
- Fill the crust – Pour the pumpkin mixture into the prepared pie crust.
- Bake at high heat – Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for 40–50 minutes, or until a knife inserted near the center comes out clean.
- Cool before serving – Let pie cool on a wire rack for at least 2 hours to set properly.
Expert Tip: For an extra silky texture, strain the filling through a fine mesh sieve before pouring it into the crust.
Recipe Tips & Variations
- Spice it up – Add a pinch of nutmeg or allspice for extra warmth.
- Make it lighter – Use low-fat evaporated milk without sacrificing texture.
- Crust options – Try a graham cracker crust for a sweet twist.
- Dairy-free version – Swap evaporated milk for coconut milk.
How to Store & Reheat
- Store – Keep covered in the refrigerator for up to 4 days.
- Freeze – Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
- Reheat – Warm individual slices in the microwave for 15–20 seconds or serve cold straight from the fridge.
Similar Recipes You’ll Love
If you enjoyed this Libby’s pumpkin pie recipe, you’ll love trying more pumpkin-inspired treats from my kitchen:
- Pumpkin Chocolate Chip Cookies – Soft, chewy cookies with a burst of chocolate in every bite.
- Pumpkin Muffins – Moist, fluffy muffins perfect for breakfast or snacking.
- Pumpkin Puree – A simple, homemade base for countless fall recipes.
Frequently Asked Questions (FAQ)
Q: Can I use fresh pumpkin instead of canned?
A: Yes, roast and puree fresh pumpkin for a homemade twist, but ensure it’s well-drained to avoid excess moisture.
Q: How do I know when Libby’s pumpkin pie is done?
A: The center should be slightly jiggly but not liquid, and a knife inserted near the center should come out clean.
Q: Can I make Libby’s pumpkin pie ahead of time?
A: Absolutely! Make it up to 2 days ahead and store covered in the fridge until ready to serve.
This Libby’s pumpkin pie recipe is more than just a dessert—it’s a tradition. With its rich pumpkin filling, aromatic spices, and tender crust, it’s the pie that brings everyone back for seconds. Try it for your next holiday gathering and watch it become a family favorite.
Libby’s Pumpkin Pie Recipe
Ingredients
- Pumpkin puree
- Evaporated milk
- Large eggs
- Granulated sugar
- Pumpkin pie spice cinnamon, ginger, cloves
- Unbaked pie crust
Instructions
- Preheat oven to 425°F (220°C).
- Fit pie crust into a 9-inch pie plate; crimp edges.
- In a large bowl, whisk pumpkin puree, sugar, pumpkin pie spice, and eggs until smooth.
- Gradually stir in evaporated milk until fully combined.
- Pour filling into prepared crust.
- Bake 15 minutes at 425°F, then reduce to 350°F (175°C) and bake 40–50 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack for at least 2 hours before serving.