When the crisp air of fall rolls in, there’s one dessert that always takes center stage at the holiday table—Libby’s Pumpkin Pie. This rich, smooth, and spiced pie has been a favorite for generations, and it’s no wonder why. With its creamy pumpkin filling, warm spices like cinnamon and nutmeg, and that perfect flaky crust, this pie is the epitome of fall comfort. If you’ve never tried it, or if it’s been a while, this classic recipe is a must-make for any pumpkin pie lover.
Why You’ll Love This Recipe
Libby’s Pumpkin Pie isn’t just any pumpkin pie—it’s the perfect pumpkin pie. The filling is smooth, flavorful, and just the right amount of sweet. The warm blend of spices pairs perfectly with the natural richness of pumpkin, creating a balanced flavor profile that’s irresistible. Plus, the recipe is super easy to follow, and most of the ingredients are pantry staples, so you can whip it up without much fuss. Whether you’re preparing for Thanksgiving, a fall dinner party, or simply because you love pumpkin pie, this recipe delivers every time.
Ingredients
Here’s a quick look at what you’ll need to make this delicious pumpkin pie. You can find the full list and measurements below:
- Libby’s 100% Pure Pumpkin (the star of the show!)
- Eggs
- Sugar
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Cloves (optional)
- Evaporated milk
- A 9-inch pie crust (store-bought or homemade)
For the complete list with exact measurements, scroll down to the recipe card below.
Directions
1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high temperature helps set the pie’s crust quickly and ensures a crispy, golden exterior.
2. Prepare the Filling
In a large bowl, whisk together the eggs and sugar. Then, add the pumpkin, salt, cinnamon, ginger, and nutmeg. You can also add a pinch of cloves if you like an extra bit of spice. Stir everything until the mixture is smooth and fully combined.
3. Add the Evaporated Milk
Pour in the evaporated milk and continue to mix until the filling is smooth and creamy. The milk adds the richness and creaminess that makes the filling so luscious.
4. Pour into the Pie Crust
Once your filling is ready, carefully pour it into the prepared pie crust. Make sure the filling is evenly distributed and smooth across the top.
5. Bake the Pie
Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C). After that, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes. You’ll know the pie is done when the center is set but still slightly wobbly (it will firm up as it cools). You can also insert a knife into the center—if it comes out clean, your pie is ready.
6. Cool and Serve
Allow the pie to cool completely on a wire rack for about 2 hours. This helps the filling set and makes for easier slicing. Once cooled, serve with a dollop of whipped cream or a scoop of vanilla ice cream, and enjoy!
Expert Tips and Tricks
- Crust Perfection: If you’re using a store-bought pie crust, you can brush the edges with a little egg wash (just a beaten egg and water) before baking to give it a nice golden color. To prevent the crust from over-browning, you can cover the edges with foil for the first 30 minutes of baking.
- Smooth Filling: For an extra smooth filling, you can blend the pumpkin filling in a blender or food processor before pouring it into the crust. It’s not necessary, but it gives the pie a velvety texture.
- Spice Variations: Feel free to adjust the spice amounts to your taste! If you prefer a stronger flavor, add a little more cinnamon or ginger. Some people also like to add a pinch of cardamom for an extra warm note.
- Make Ahead: You can prepare the filling a day ahead and store it in the refrigerator. Simply assemble the pie the next day and bake as usual. This saves time on the big day!
Recipe Variations and Possible Substitutions
- Dairy-Free: Use coconut milk or almond milk in place of evaporated milk for a dairy-free version of this pie. You may need to adjust the sweetness depending on the milk you choose.
- Crust Alternatives: If you’re looking for a gluten-free option, you can use a gluten-free pie crust or even a pecan or almond flour crust for a low-carb version.
- Sweeteners: If you prefer to avoid refined sugar, you can substitute with maple syrup, honey, or coconut sugar. Just note that these might slightly alter the flavor.
Serving and Pairing Suggestions
Libby’s Pumpkin Pie is perfect on its own, but it’s even better when paired with other fall favorites. Serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It also pairs beautifully with a cup of spiced chai, hot cocoa, or a rich cup of coffee. For an even more festive touch, sprinkle some cinnamon or nutmeg on top of the whipped cream.
Storage and Reheating Tips
If you have leftovers, store the pie in the refrigerator for up to 3 days. Make sure it’s covered with plastic wrap or foil to keep it fresh. You can also freeze the pie for up to 2 months. To reheat, bake it in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.
4 FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! You can use fresh pumpkin puree, but make sure it’s well-drained to avoid a watery pie. Roasted pumpkin works best for the richest flavor.
2. Can I make this pie without evaporated milk?
If you don’t have evaporated milk, you can substitute it with heavy cream or make your own evaporated milk by simmering regular milk until it reduces by half.
3. How can I prevent cracks in my pumpkin pie?
To prevent cracks, avoid overbaking the pie. You want the center to be set but still slightly wobbly when you take it out of the oven. Let the pie cool slowly and completely to help it set without cracking.
4. Can I make this ahead of time?
Yes! You can make this pie a day or two ahead of time. Just let it cool completely, cover it, and store it in the fridge. It actually tastes even better the next day as the flavors have had time to meld!
Conclusion
There’s a reason why Libby’s Pumpkin Pie is a fall classic—it’s the perfect combination of creamy, spiced pumpkin filling and a buttery, flaky crust. This easy-to-make pie will undoubtedly become a staple in your dessert rotation, whether for Thanksgiving or just a cozy fall night at home. With its rich flavor and comforting aroma, this pie will never go out of style. Enjoy a slice with loved ones and savor the warmth and nostalgia that only pumpkin pie can bring!
Print
Libby’s Pumpkin Pie: A Timeless Fall Classic
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Libby’s Pumpkin Pie is a rich, smooth, and spiced dessert with creamy pumpkin filling and warm spices like cinnamon and nutmeg, all nestled in a perfect flaky crust. A true fall favorite that’s easy to make and guaranteed to impress at any gathering.
Ingredients
- 1 can Libby’s 100% Pure Pumpkin
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 can (12 oz) evaporated milk
- 1 (9-inch) pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together eggs and sugar. Add the pumpkin, salt, cinnamon, ginger, and nutmeg (and cloves, if desired). Stir until smooth and well combined.
- Add the evaporated milk and mix until the filling is smooth and creamy.
- Pour the filling into the prepared pie crust, smoothing the top.
- Bake the pie for 15 minutes at 425°F (220°C). Then, reduce the temperature to 350°F (175°C) and bake for another 40-50 minutes, or until the center is set with a slight wobble. You can check with a knife — if it comes out clean, the pie is done.
- Cool the pie for about 2 hours on a wire rack.
- Serve with whipped cream or vanilla ice cream, and enjoy!
Notes
- Crust: If using a store-bought pie crust, brush the edges with an egg wash (beaten egg + water) for a golden color. Cover edges with foil for the first 30 minutes to prevent over-browning.
- Smooth Filling: For a smoother filling, blend the pumpkin mixture in a blender or food processor before adding to the pie crust.
- Make-Ahead: You can prepare the filling up to a day in advance, refrigerating it before assembling and baking the pie.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg