Libby’s Famous Pumpkin Pie Recipe

Why You’ll Love This Recipe

I love this pie because it’s reliable, simple, and always delicious. The balance of sweet and spice is just right, and the texture is perfectly creamy without being too dense. It uses straightforward ingredients I almost always have on hand during the holidays, and the method is easy enough for even beginner bakers. Plus, it tastes even better the next day, making it perfect for prepping ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can (15 oz) Libby’s pure pumpkin

• ¾ cup granulated sugar

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• 2 large eggs (room temperature)

• 1 can (12 oz) evaporated milk

• 1 unbaked 9-inch pie crust (store-bought or homemade)

• 1 cup whipped cream (for serving)

Directions

1. Preheat oven:
I start by heating my oven to 425°F. This high heat at the beginning helps the crust set and gives the custard a good structure.

2. Mix dry ingredients:
In a large mixing bowl, I whisk together the sugar, salt, cinnamon, ginger, and nutmeg until combined. This helps distribute the spices evenly in the filling.

3. Add eggs and pumpkin:
I beat in the eggs until smooth, then stir in the pumpkin puree until everything is fully incorporated.

4. Stir in evaporated milk:
Gradually, I whisk in the evaporated milk until the mixture is completely smooth and pourable.

5. Assemble and bake:
I pour the pumpkin filling into the unbaked pie crust, smoothing the top if needed. I bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 40–50 minutes.

6. Check for doneness:
To test if it’s done, I insert a thin knife near the center—it should come out clean. The center may still have a slight jiggle, which is fine.

7. Cool and serve:
I let the pie cool completely at room temperature. Once cooled, I slice and serve with a generous dollop of whipped cream.

Servings and timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 55 minutes

• Total time: 1 hour 10 minutes

• Calories: Approximately 285 per slice

Variations

If I want to tweak the flavors, I sometimes add a pinch of ground cloves or swap the spices for 1½ teaspoons of pumpkin pie spice. For a richer texture, I’ve replaced half the evaporated milk with heavy cream. And if I’m baking for a crowd, I double the recipe and use a deep-dish pie pan or make two pies.

Storage/Reheating

Once cooled, I cover the pie and store it in the fridge for up to 4 days. It tastes great cold, but if I want it warm, I reheat slices in the microwave for about 20–30 seconds. This pie also freezes well—just wrap tightly and freeze for up to 2 months. I thaw it in the fridge overnight before serving.

FAQs

Can I use pumpkin pie filling instead of pure pumpkin?

No, I always use pure pumpkin. Pumpkin pie filling already contains sugar and spices, which would throw off the balance in this recipe.

Can I make this pie ahead of time?

Yes, and I often do. I bake it the day before and chill it overnight. It firms up beautifully and makes slicing even easier.

Why do I start at a higher oven temperature?

Starting at 425°F helps the custard filling set quickly and prevents a soggy crust. Lowering the temperature ensures it finishes cooking gently without cracking.

Can I use a store-bought crust?

Absolutely. I use either a store-bought frozen crust or a refrigerated one pressed into a pie dish. It saves time and still turns out great.

How do I keep the crust from overbrowning?

If the edges are browning too quickly, I loosely cover them with foil or use a pie crust shield during the last part of baking.

Conclusion

This Libby’s Famous Pumpkin Pie is the gold standard of holiday desserts. It’s easy, comforting, and packed with all the warm spices I associate with fall. Whether it’s your first time making pumpkin pie or your fiftieth, this classic recipe delivers consistent results and rave reviews every time.