Libby’s Pumpkin Pie Recipe
This Libby’s pumpkin pie recipe is the ultimate holiday dessert—silky, spiced pumpkin custard nestled in a flaky crust. A timeless classic trusted by home bakers for generations, perfect for Thanksgiving or any cozy gathering.
Ingredients
- 1 15 oz can pumpkin puree
- 1 12 fl oz can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 unbaked 9-inch 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.
Notes
Strain filling through a fine mesh sieve for an extra smooth texture.
Chill pie before serving for cleaner slices.
Serve with whipped cream or vanilla ice cream.
Nutrition
Calories: 285kcal
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