Every Thanksgiving, my kitchen fills with the warm scent of cinnamon and nutmeg as I pull out my trusty can of Libby’s pumpkin puree. This classic pumpkin pie recipe has been my family’s holiday centerpiece for decades – simple, reliable, and always delicious. I remember my grandmother teaching me to make it when I was barely tall enough to see over the counter, and now my own kids beg me to bake “our special pie” as soon as the leaves start turning. There’s just something magical about that smooth, spiced filling nestled in a flaky crust that makes every bite taste like tradition.
Why You’ll Love This Libby’s Pumpkin Pie Recipe
This Libby’s pumpkin pie recipe isn’t just good—it’s legendary for a reason. Here’s why it’s been my go-to for every holiday since I could hold a whisk:
- That classic, nostalgic flavor – The perfect balance of sweet pumpkin and warm spices tastes exactly like childhood memories (and Grandma’s approval)
- Foolproof prep – One bowl, 10 minutes of mixing, and you’re done—no fancy techniques required
- Crowd-pleasing magic – I’ve never brought leftovers home from a potluck, and neither will you
The recipe’s been printed on Libby’s cans since the 1950s because it works. When something’s stood the test of time this long, you know it’s special.
Ingredients for Libby’s Pumpkin Pie
Here’s everything you’ll need to make the perfect pumpkin pie – I always measure everything out before I start so I don’t realize halfway through that I’m out of nutmeg (been there!). Grab:
- For the filling: 1 (15 oz) can Libby’s 100% Pure Pumpkin (don’t grab pumpkin pie mix by mistake!), 1 (12 oz) can evaporated milk, 2 large eggs, 3/4 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp each ground ginger and nutmeg, 1/2 tsp salt
- For the crust: 1 unbaked 9-inch pie crust (homemade or store-bought – no judgment here!)
Ingredient Notes & Substitutions
Trust me – fresh spices make all the difference! If your cinnamon smells like dust, it’s time for a new bottle. You can use homemade pie crust if you’re feeling fancy, but the refrigerated kind works great in a pinch. One non-negotiable? Full-fat evaporated milk – the low-fat version will leave your pie watery and sad. If you’re out of ginger, a pinch of cloves can work, but the classic trio (cinnamon, ginger, nutmeg) is what makes this pie sing.
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this pie! Here’s what I always have ready on my counter:
- A trusty 9-inch pie pan (I prefer glass so I can check the bottom crust)
- One large mixing bowl – big enough to hold all that pumpkin goodness
- A sturdy whisk for blending everything smooth
- Measuring cups and spoons – because guessing with spices never ends well
Pro tip: If your pie crust came pre-buttered, skip the non-stick spray – too much grease makes the crust soggy. Just a quick wipe with butter on the edges does the trick!
How to Make Libby’s Pumpkin Pie Step-by-Step
Ready to make pumpkin magic? I’ve made this pie so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect too. The secret’s in the timing – that initial blast of heat gives the crust a head start before the gentle baking sets the filling.
Preparing the Pie Filling
First, whisk those eggs like you mean it – just until they’re smooth, not frothy. Then add the Libby’s pumpkin (that gorgeous orange color never gets old!) and evaporated milk. Here’s my trick: mix the sugar and spices together in a little bowl first so no clumps of cinnamon ruin your perfect bite. Stir everything until it’s velvety smooth – you shouldn’t see any streaks of egg white or dry spices. The mixture will be loose – that’s normal!
Baking the Perfect Pumpkin Pie
Pour your filling into the crust (it’ll be full – don’t panic!) and slide it into your fully preheated 425°F oven. After exactly 15 minutes, turn the heat down to 350°F – this switch gives you that crisp crust without overcooking the center. Now the hard part: waiting 40-50 minutes while your kitchen smells amazing. The pie’s done when the edges look set but the center still jiggles slightly – like Jell-O, not soup. Stick a knife about an inch from the edge; it should come out clean. Tiny cracks? Totally normal – they’ll disappear when it cools!
Cooling & Serving Tips
Resist cutting in for at least 2 hours – I know, torture! But that cooling time lets the filling set properly. Serve room temp or chilled with a cloud of fresh whipped cream. My family fights over who gets the slice with the most cinnamon-sprinkled cream on top!
Expert Tips for Libby’s Pumpkin Pie Success
After making this pie every Thanksgiving for 20 years, I’ve learned all the tricks to avoid “pie-mergencies.” First – preheat your oven like your pie depends on it (because it does!). A half-heated oven means soggy crust. Room-temperature eggs blend smoother into the filling – just take them out when you start prepping. If your crust edges get too dark too fast, tear strips of foil to make a little “shield” around the rim. And that knife test? Do it fast – leaving the oven door open too long can cause sinking. Trust me, these small steps make all the difference between “good” and “Grandma-worthy” pie!
Variations on Libby’s Pumpkin Pie Recipe
While I’m fiercely loyal to the classic Libby’s pumpkin pie recipe, I’ll admit to playing around with fun twists sometimes! Try stirring in 2 tablespoons bourbon with the spices for a grown-up version, or sprinkle chopped pecans over the filling before baking for crunch. My kids love when I mix brown sugar and oats into a quick streusel topping – just add it during the last 15 minutes of baking. The base recipe stays perfect, but these little extras make each pie feel special!
Storing and Reheating Your Pumpkin Pie
Here’s how to keep your Libby’s pumpkin pie tasting fresh: let it cool completely, then tuck it into the fridge covered with plastic wrap or foil – it’ll stay perfect for up to 4 days (though ours never lasts that long!). For longer storage, wrap slices tightly in plastic and freeze for 2-3 months. When reheating, skip the microwave – it makes the crust soggy. Instead, warm slices on a baking sheet at 300°F for 10 minutes to revive that just-baked magic!
Libby’s Pumpkin Pie Nutrition Notes
Let’s be real – we’re not eating pumpkin pie for diet points! But since you asked, each slice of this classic Libby’s pumpkin pie clocks in around 320 calories with 25g of sugar (those spices have to sweeten up all that pumpkin!). Exact numbers vary based on your crust and milk choices though – my grandma always said “just enjoy a reasonable slice… then go back for seconds!”
FAQs About Libby’s Pumpkin Pie
Over the years, I’ve fielded every pumpkin pie question imaginable! Here are the ones I hear most:
“Can I use fresh pumpkin instead of Libby’s?”
You can, but Libby’s gives consistent texture and moisture every time. Fresh pumpkin varies wildly in water content—you’ll need to roast, drain, and puree it first (and honestly? The canned stuff tastes better!).
“Why evaporated milk?”
It’s richer than regular milk but less sweet than condensed milk—the perfect balance! The concentrated proteins help the pie set without curdling.
“My filling came out runny—help!”
Next time, bake until the center jiggles slightly when nudged—it’ll firm up as it cools. If it’s already baked, chill overnight; the filling continues setting in the fridge!
“Can I make this ahead?”
Absolutely! Bake 1-2 days before serving—the flavors deepen beautifully. Just add whipped cream fresh!
Share Your Pie Experience
Did your Libby’s pumpkin pie turn out as dreamy as mine? I’d love to see your creations! Snap a pic and tag me on social media – nothing makes me happier than seeing your golden-brown crusts and happy faces around the table. And if this recipe becomes your new tradition like it is mine, leave a star rating so other pie lovers can find it too!
Perfect Libby’s Pumpkin Pie Recipe for 8 Slice Bliss
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic pumpkin pie recipe using Libby’s pumpkin puree, perfect for holidays and gatherings.
Ingredients
- 1 (15 oz) can Libby’s 100% Pure Pumpkin
- 1 (12 oz) can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 425°F.
- Mix pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt in a bowl.
- Pour mixture into unbaked pie crust.
- Bake for 15 minutes, then reduce temperature to 350°F and bake for 40-50 minutes.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator.
- For best results, use fresh spices.
- Check pie doneness by inserting a knife near the center—it should come out clean.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Libby's pumpkin pie, pumpkin pie recipe, holiday dessert
