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Try this Libby’s pumpkin pie recipe for an easy fall dessert with pumpkin, spices, and evaporated milk. It’s been a staple for many families since the 1950s.
Hosting holiday gatherings is fun but can be stressful, too! It’s often not the best time to try out new things, like making your own pumpkin puree or pie crust. 😅
Just a tiny setback can delay things, and in the end, your guests might not be able to enjoy their favorite fall treat as planned.
When you’re pressed for time, there’s only one pumpkin pie version to turn to. This Libby’s pumpkin pie recipe is everything you’re looking for in a dessert: it’s quick, delicious, and convenient.
You’ll never go wrong with a decades-old recipe!
What Is A Pumpkin Pie?
A pumpkin pie is a classic fall dessert often served during Thanksgiving celebrations. It’s basically pumpkin puree mixed with a creamy, custard-like filling and warm spices.
This filing is poured into a flaky pie crust, adding a nice crunch to the smooth pumpkin.
Seems complicated? That’s why it’s great to start with a simple and straightforward recipe.
This Libby’s pumpkin pie recipe simplifies everything without sacrificing deliciousness.
It’s a no-fuss dessert that you can easily whip up for an impromptu fall party or a cozy night in. 🥧
Why You’ll Love This Recipe
- Easy and simple: Ever been intimidated by the thought of baking? If you’re new to baking pies or still trying to get it right, this Libby’s pumpkin pie recipe is for you. Simple ingredients and easy-to-follow steps – it could be just what you need to bake your dream pie.
- Versatile and convenient: Whether you have a big family or simply want to enjoy a fun dessert alone, this pumpkin pie fits the bill. Make it creamier or sweeter, with more pumpkin – it all depends on you. How about you make a bigger one with more fall spices?!
- Make-ahead pie: Make this Libby’s pumpkin pie recipe in advance and just turn your attention to the other details of your gathering. It stays great in the fridge and freezes well, so rest assured that you’ll have a tasty dessert ready for your big day.
What Does Libby’s Canned Pumpkin Pie Taste Like?
Pumpkin pies are sweet, earthy, and full of classic fall spices! While different versions have their unique twists, they’re all known for their mild sweetness, striking a balance without being too sugary.
This Libby’s pumpkin pie recipe has a heartwarming fall spice trio: cinnamon, ginger, and cloves. Worried it might be too much? It’s not – these warm spices complement the pumpkin flavor just right.
Even though it’s designed for convenience, this Libby’s pumpkin pie recipe can still serve as a heavenly centerpiece at your Thanksgiving dessert table.
A creamy filling on a flaky, buttery crust? That’s hard to resist! And yes, even a quick and easy pumpkin pie can be oh-so-tasty, especially with its delightful contrast of textures.
Libby’s Pumpkin Pie Recipe Ingredients
- 100% Libby’s pure pumpkin – to conveniently bring that authentic pumpkin flavor to your homemade pie. There are tons of canned pumpkins in the market but this one seems to be the richest and most delicious.
- Evaporated milk – Not as light as whole milk and not as heavy as heavy cream! It brings creaminess to this dessert without overpowering the pumpkin flavor.
- Eggs – A must in almost every baked dessert! Eggs give this classic treat the perfect consistency.
- Ready-to-bake pie crust – Stock up on these for instant beautiful pumpkin pies in the coming days. 👩🏻🍳 Well, not really “instant” but this makes baking faster and easier.
- Granulated sugar – To give your pumpkin creation the right amount of sweetness.
- Salt – To offset the sweetness of the pumpkin pie filling and to enhance the flavors of other ingredients.
- Ground cinnamon – One teaspoon ground cinnamon can give your pie a deeper flavor profile and holiday vibe.
- Ground cloves – For an aromatic, spicy kick. It’s so hard to imagine many seasonal treats without cloves!
- Ground ginger – To complete the spice trio of this Libby’s pumpkin pie recipe. It complements ginger and cinnamon really well and contributes to the dish’s autumnal taste.
Tools Needed To Prepare Libby’s Famous Pumpkin Pie Recipe
- Bowls to mix and ready the ingredients
- Spoon to prepare and stir the ingredients
- Whisk or electric mixer to give the eggs and other ingredients a smooth consistency
- 9-inch pie dish to give your pie it’s classic shape
- Knife to test the doneness of your pumpkin pie
- Wire rack to help cool your homemade dessert
Ingredient Additions & Substitutions For Libby’s Pie Recipe
A homemade crust made with crushed graham crackers can be just as tasty. Just mix the crushed crackers with melted butter until smooth and press it into the pie dish.
Then, chill it until it’s firm. You don’t need to bake this, but doing so can make it extra crispy.
Switching out white sugar for dark brown sugar in your pie filling can infuse it with a rich caramel flavor and a warm golden color.
While it does bring a bit more moisture to the filling because of its molasses content, it won’t really change your dessert’s texture.
It’s the milk, eggs, and pumpkin puree that really determine the creaminess and texture of your pie.
Condensed milk is much sweeter than evaporated milk, so using it will make your pie significantly sweeter. Planning to use this?
Don’t forget to reduce the sugar in your Libby’s pumpkin pie recipe. You wouldn’t want condensed milk to overpower the pumpkin and spice flavors.
Before placing the pie into the oven, top it with chopped pecans for an added crunch and nutty taste. These nuts do more than just enhance the flavor and texture.
They also give your fall treat an eye-catching look!
Adding cream cheese frosting can be a delicious twist on this Libby’s pumpkin pie recipe! And yes, it’s the very same frosting that you infuse in your cakes and cookies.
Just blend softened cream cheese, powdered sugar, unsalted butter, and vanilla extract and then spread it over the top of your cooled pie.
How to Make Libby’s Pumpkin Pie Recipe
- 1 can (15 ounces) 100% LIBBY’S® pure pumpkin
- 1 can (12 ounces) evaporated milk
- 2 large eggs
- 1 ready-to-bake deep-dish pie crust
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
Tools you need:
STEP 1: Gather all the ingredients needed to make your pumpkin pie.
STEP 2: Preheat your oven to 425°F.
STEP 3: In a bowl, toss together white sugar, cinnamon, salt, ginger, and cloves until they’re well mixed. Set it aside.
STEP 4: In a separate bowl, whisk the eggs thoroughly and then add the pumpkin puree. Mix well.
STEP 5: Gradually stir in the spice and sugar mixture. Make sure the flavors are evenly distributed.
STEP 6: Afterward, add in the evaporated milk. Mix to create a smooth filling.
STEP 7: Pour this mixture into your pie shell and smooth out the top with a spoon.
STEP 8: Place the assembled pie in the preheated oven. Bake at 425°F for the first 15 minutes.
STEP 9: Then, reduce the oven temperature to 350°F and let the pie bake for another 40 minutes. To see if it’s ready, poke the center with a knife. A clean blade means it’s done.
STEP 10: After baking, allow the pie to cool on a wire rack for 2 hours. You can serve it right away or pop it in the fridge for later. Simple as that. Enjoy your pie!
What To Serve With Libby’s Famous Pumpkin Pie
This Libby’s pumpkin pie recipe can be an all-year-round treat, thanks to the convenience of canned pumpkin. But enjoying this pie just feels extra special on Thanksgiving, doesn’t it? Here are other dishes that you can pair with it for a more memorable celebration.
- Tea or Coffee: Hot black coffee or Earl Grey tea – whichever you prefer! Just go for a drink that’s not too sweet. Planning to add some pumpkin spice creamer to your coffee? Go ahead, just don’t put in too much.
- Apple butter: This Libby’s pumpkin pie recipe is so simple, you’ll definitely have lots of time after to make homemade apple butter. Topping each slice with a bit of apple butter brings three things: a hint of color, rustic charm and more intense fall flavors.
- As part of your Thanksgiving spread: Make a Thanksgiving dessert charcuterie board featuring pumpkin pie slices, alongside bite-sized fall treats like pumpkin pots de crème, pumpkin cookies and apple muffins. You can also make a stunning Thanksgiving charcuterie appetizer board – your guests will be so amused with the turkey design! 🦃
Tips About Making Libby’s Easy Pumpkin Pie Recipe
- Chill the pie dough: Chill the pie crust in its dish before adding the filling to prevent shrinking during baking. Just 30 minutes in the fridge, and it’s all set for the filling. A short wait time for a perfectly shaped, tender crust. 😍
- Avoid cracks: Our number one challenge as bakers? Overbaking. Don’t worry, you can easily avoid this. Start checking for doneness around 5 minutes before this recipe’s suggested baking time ends. The center should be slightly wobbly – it will continue to cook and set as it cools.
- Spice combos: While this Libby’s pumpkin pie recipe is a timeless classic, there’s always room for some adjustments! Done mixing the sugar with the spices? Taste it before combining it with the wet ingredients. If you love cinnamon and you think you need to add more, go ahead and do it.
How To Store Libby’s Canned Pumpkin Recipe
- Fridge: One of the best parts of baking is enjoying the leftovers. Simply store any remaining slices in a pie container or securely cover them with plastic wrap before refrigerating. They’ll remain delightfully fresh for up to 4 days.
- Freezer: If you choose the freezer option, you can enjoy your pumpkin pie leftovers from 4 days to a month. But remember, wrapping in plastic wrap is not enough. Follow up with a layer of aluminum foil to lock in the freshness.
- Thawing: Craving a piece of your frozen pumpkin pie? No problem…BUT you have to wait a little longer. Move it from the freezer to the fridge and let it thaw overnight. This gradual process is crucial to maintain the pie’s flavor and texture.
- Reheating: After hours of thawing, all that’s left for you to do is reheat it for 10 minutes. Preheat your oven to 350°F and warm the slices for about 10 minutes to revive that irresistible just-baked flavor. That is, if you want your pumpkin pie warm. You can enjoy it straight from the fridge, too.
How to Tell if Pumpkin Pie is Done?
While the classic knife test is the most popular way to check if a pie is done, there are also other signs you can look out for.
Gently shaking the pie can help, too. If the center jiggles slightly without excessive wobble, it’s a good sign that the filling is set just right.
This jiggle means the center already has the right consistency. And don’t underestimate your sense of smell! The delightful aroma of spices and pumpkin filling your kitchen is a promising sign.
This inviting smell usually means your pumpkin pie is almost ready! Still nervous about underbaking or overbaking your dessert?
This Libby’s pumpkin pie recipe is pretty simple, so even first-time bakers can nail this. If things don’t turn out perfect, no worries – baking is all about practice.
My advice is to focus on the recommended baking time in the recipe.
And remember, like I mentioned in the tips section, start checking for doneness at around 5 minutes before it’s supposed to be done.
How to Avoid a Soggy Pie Crust?
You end up with a soggy pie crust when the crust doesn’t get crispy and instead stays damp or mushy.
This often happens if the moisture from the pumpkin filling seeps into the crust while baking, stopping it from getting flaky and crisp.
How to avoid this? One effective strategy is to blind bake the crust before adding the pumpkin filling.
Blind baking means partially baking the crust while lined with parchment and filled with pie weights.
Another tip is to bake the pumpkin pie on the lower rack of the oven. This way, it can get enough heat and eventually cook thoroughly.
Also, it’s important to start the bake at a high temperature (425°F, as suggested in this Libby’s pumpkin pie recipe!), then reduce it to set the crust quickly and evenly cook the filling.
FAQ About Libby’s Pumpkin Pie Recipe
Is pumpkin pie better with sweetened condensed milk or evaporated milk?
Pumpkin pie with evaporated milk is lighter, while sweetened condensed milk makes it richer and sweeter. So just choose what consistency you like the most.
Did Libby’s change their pumpkin pie recipe?
Yes, Libby’s changed their pumpkin pie recipe in 2019. It now uses sweetened condensed milk for a creamier texture. Both the old and new Libby’s pumpkin pie recipes are printed on their pumpkin puree cans.
Do you need large eggs for Libby’s pumpkin pie recipe?
Yes, large eggs are recommended for this recipe. They give the right amount of volume and help the filling set properly.
Which Libby’s pumpkin pie recipe is better?
The best choice comes down to your personal taste. Go for the original if you’re looking for a classic, subtle flavor, or the updated version for a richer, spicier pie.
- Gather all the ingredients needed to make your pumpkin pie.
- Preheat your oven to 425°F.
- In a bowl, toss together white sugar, cinnamon, salt, ginger, and cloves until they're well mixed. Set it aside.
- In a separate bowl, whisk the eggs thoroughly and then add the pumpkin puree. Mix well.
- Gradually stir in the spice and sugar mixture. Make sure the flavors are evenly distributed.
- Afterward, add in the evaporated milk. Mix to create a smooth filling.
- Pour this mixture into your pie shell and smooth out the top with a spoon.
- Place the assembled pie in the preheated oven. Bake at 425°F for the first 15 minutes.
- Then, reduce the oven temperature to 350°F and let the pie bake for another 40 minutes. To see if it's ready, poke the center with a knife. A clean blade means it’s done.
- After baking, allow the pie to cool on a wire rack for 2 hours. You can serve it right away or pop it in the fridge for later. Simple as that. Enjoy your pie!
- Make sure that your eggs and evaporated milk are at room temperature before mixing. This helps them blend more smoothly with the pumpkin puree.
- Combine your wet and dry ingredients well but avoid overmixing. Overmixing can trap excess air in the filling, leading to puffing up in the oven and deflating as it cools. Stop mixing as soon as the ingredients are evenly combined.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 211mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 4g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
This Libby’s pumpkin pie recipe has been a favorite among home bakers since the 1950s. Imagine that!
I’ve even read that many people stick to this same recipe for decades, every Thanksgiving.
It’s an original recipe that we would love to make over and over again. And when it comes to toppings? You’ll never run out of ideas.
Personally, I wouldn’t change the ingredients but would experiment with the toppings. I think a marshmallow topping with walnuts is another great idea.
Then, I’d set aside some of that topping to use on other pumpkin treats, like cookies. 😋
Have some leftover pumpkin puree? Here are other mouthwatering fall desserts that you can make in less than an hour: