This post may contain affiliate links which means I will get a commission if you make a purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure for details.
This Libby’s pumpkin pie recipe is famous for a reason and is too good to forget! Delicious and foolproof, it’s perfect for Thanksgiving or any occasion.
Whether you’re starting your fall baking lineup or hosting a gathering that calls for a classic treat, the Old Libbys pumpkin pie recipe has the flavor and simplicity that make it a timeless staple.
You don’t need much for this pie, and it can even be made ahead.
The payoff?
A creamy, comforting treat you’ll crave every season!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox!
Fall baking is best started with this Libby’s original pumpkin pie recipe. Pair it with indulgent desserts like pumpkin cookies and pumpkin bread with cream cheese to bring extra joy to your Thanksgiving dinner!
Why You’ll Love This Libby’s Pumpkin Pie Recipe
- This easy pumpkin pie recipe is really just mixing the filling, pouring it into the crust, and baking!
- You only need 9 simple ingredients to make Libby’s canned pumpkin pie recipe!
- Libby’s pie recipe is foolproof and can even be made in advance.
Ingredients
LIBBY’S 100% Pure Pumpkin – Of course, you can’t make the LIBBY’S Famous Pumpkin Pie recipe without Libby’s canned pumpkin puree. You can make fresh puree from scratch but that would mean extra prep work.
Evaporated milk – To thicken the filling. Because this is the Original Libby’s Pumpkin Pie recipe, you won’t need sweetened condensed milk.
Eggs – To help the filling in this Libby’s pumpkin pie recipe set.
Pie shell – You can use homemade or store-bought unbaked deep dish pie crust.
Granulated sugar – Unlike the Libby’s New Pumpkin Pie recipe with condensed milk, we still use sugar to sweeten our pie.
Salt – To balance and enhance the warm, sweet flavors of Libbys pumpkin pie.
Ground cinnamon, ground cloves, and ground ginger – The warming spices that make Libby’s Old Fashioned Pumpkin Pie a fall classic.
Ingredient Substitutions For LIBBY’S Famous Pumpkin Pie
Almond milk
The best pumpkin pie recipe yields a soft and creamy pie, thanks to milk. If you want a vegan substitute, consider almond milk.
Graham cracker crust
You can use a graham cracker crust for this Libby’s pumpkin pie recipe. Just don’t overfill it and bake in the oven preheated to 350℉ for 35 minutes or until the center is slightly jiggly.
Chai
Give your Libby’s pumpkin pie a twist by turning it into an even cozier pumpkin chai pie! To make chai tea-infused evaporated milk, warm it up, steep the tea bags for 10 minutes, and add 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cardamom to your spices.
Tips For Making This Recipe
Strain the Filling
For the best pumpkin pie with a silky, smooth filling, strain the pumpkin mixture through a fine-mesh sieve to remove any lumps!
Let Your Pie Set
Give your Original Libby’s Pumpkin Pie at least 2 hours to cool on a wire rack so the filling can set and the pie slices cleanly. And while you can dig in while it’s still warm, it tastes best chilled.
Know When Your Pie is Done
If you don’t want to poke into your perfect-looking Libby’s traditional pumpkin pie, just give it a gentle shake. The edges should be set with a slight jiggle in the center. The crust will also be golden, and the surface will look matte rather than wet.
Original Libby’s Pumpkin Pie Recipe FAQs
Did Libby’s change their pumpkin pie recipe?
No, but there are two Libby’s canned pumpkin pie recipes! We used Libby’s Original pumpkin pie recipe. Though each calls for Libby’s canned pumpkin pie, the Libby’s New Fashioned pumpkin pie recipe differs from Libby’s Famous pumpkin pie in that it uses more ground cloves and skips the granulated sugar. Instead, it uses evaporated AND sweetened condensed milk.
Is it better to use condensed milk or evaporated milk in pumpkin pie?
While this Libby pumpkin pie recipe calls for evaporated milk, some pumpkin pie recipes use condensed milk instead. That swap is said to make the pie sweeter and denser!
Are canned pumpkin and pumpkin pie filling the same thing?
No. Pumpkin pie filling contains additional ingredients like sweeteners. That’s why most homemade pumpkin pie recipes use canned pumpkin puree for better control over the pie’s flavor!
Can Libby’s pumpkin pie be frozen?
This sweet pumpkin pie recipe is freezer-friendly! Wrap the cooled pie in plastic wrap and foil, then freeze for up to 1 month. To serve, thaw overnight in the fridge, bring to room temperature on the counter, and unwrap.
Can LIBBY’s Famous Pumpkin Pie be made ahead of time?
Yes, you can make this Libby’s pumpkin pie recipe in advance. Just cover the pie and refrigerate for up to 4 days. To serve it warm, pop it in the oven at 300°F for 10 minutes. You can also prepare the filling up to 2 days ahead and assemble the pie when you’re ready to bake.
More Delicious Pumpkin Holiday Desserts
- Pumpkin Cheesecake Bites
- Pumpkin Balls
- Pumpkin Roll
- Baked Pumpkin Doughnuts
- Instant Pot Pumpkin Bites
I found this recipe for Pumpkin Spice Cupcakes that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Libby’s Pumpkin Pie Recipe
Ingredients
- 1 15-oz can LIBBY'S Pure Pumpkin
- 1 12-oz can evaporated milk
- 2 large eggs
- 1 ready-to-bake deep-dish pie crust
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
Instructions
- Gather all the ingredients for your pumpkin pie.
- Preheat your oven to 425°F.
- Whisk together the dry ingredients.
- In another bowl, whisk the eggs, then add Libby’s pumpkin puree. Mix well.
- Slowly stir in the sugar-spice mixture.
- Add the evaporated milk and mix until smooth.
- Pour the pumpkin filling into the pie shell and smooth out the top with a spoon.
- Place the assembled pie in the preheated oven and bake for 15 minutes.
- Reduce the oven temperature to 350°F and bake for another 40 minutes or until a knife inserted in the center comes out clean.
- Allow the pie to cool on a wire rack for 2 hours. Serve it right away or pop it in the fridge for later.
Notes
- For the best pumpkin pie with a silky, smooth filling, strain the pumpkin mixture through a fine-mesh sieve to remove any lumps!
- Give your Original Libby’s Pumpkin Pie at least 2 hours to cool on a wire rack so the filling can set and the pie slices cleanly. And while you can dig in while it’s still warm, it tastes best chilled.
- If you don’t want to poke into your perfect-looking Libby’s traditional pumpkin pie, just give it a gentle shake. The edges should be set with a slight jiggle in the center. The crust will also be golden, and the surface will look matte rather than wet.
Nutrition
PIN FOR LATER!
