Libbys Pumpkin Pie Recipe

Picture a golden, flaky crust cradling a creamy filling that perfectly balances sweet spices and earthy pumpkin.

There’s something magical about a fall breeze and the aroma of cinnamon and cloves wafting through the kitchen.

This classic Libby’s Pumpkin Pie is incredibly easy to make, offering warmth and indulgence with each slice.

Watch as simple ingredients transform into a comforting dessert.

Let’s bring this autumn favorite to life!

Kitchen Tools Required

• 1 Mixing bowl
• 1 Whisk
• 1 Measuring cup set
• 1 Measuring spoon set
• 1 9-inch pie plate
• 1 Oven
• 1 Wire rack

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 ounces) Libby’s 100% Pure Pumpkin
• 1 can (12 fluid ounces) evaporated milk
• 1 unbaked 9-inch deep-dish pie shell

Cook & Prep Time

To efficiently manage your time while making Libby’s Pumpkin Pie, you can follow this timeline:

1. Reading and Preparation Time: 5 minutes
   • Take a few minutes to read through the recipe and gather all the ingredients and equipment needed.
2. Preheat the Oven: 5 minutes
   • Preheat your oven to 425°F.
3. Mixing the Ingredients: 10 minutes
   • Combine sugar, cinnamon, salt, ginger, and cloves in a mixing bowl.
   • Add eggs and beat with a whisk.
   • Stir in pumpkin, then gradually add evaporated milk, mixing until smooth.
4. Filling the Pie Shell: 5 minutes
   • Pour the filling into the chilled, unbaked 9-inch deep-dish pie shell.
5. Baking: 1 hour 5 minutes
   • Place the pie in the oven and bake at 425°F for 15 minutes.
   • Reduce the oven temperature to 350°F and continue baking for another 40 to 50 minutes, or until a knife inserted near the center comes out clean.
6. Cooling Time: 2 hours
   • Once baked, cool the pie on a wire rack for 2 hours to set properly.

Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.

Recipe Instructions

Preheat the oven to 425°F.

In a mixing bowl, combine sugar, cinnamon, salt, ginger, and cloves.

Add eggs to the dry ingredients and beat with a whisk.

Stir in pumpkin and then gradually add evaporated milk, mixing until smooth.

Pour the filling into the unbaked pie shell.

Bake in the preheated oven for 15 minutes.

Reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours.

Serving Tips

• Whipped Cream: A dollop of freshly whipped cream adds a light and creamy contrast to the rich and spiced pumpkin pie.
• Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside the pie for a classic and delicious pairing.
• Caramel Drizzle: Drizzle warm caramel sauce over the pie for an extra layer of sweetness and flavor.
• Pecans: Sprinkle chopped pecans on top of each slice for added crunch and a nutty taste.
• Cinnamon Sugar Dusting: Lightly dust the pie with a mixture of cinnamon and sugar for enhanced flavor and a decorative touch.

Storage

Store Libby’s Pumpkin Pie in the refrigerator, covered with plastic wrap or foil, for up to 4 days.

For longer storage, freeze it in an airtight container for up to a month.

Freezing

To freeze Libby’s Pumpkin Pie, allow it to cool completely.

Wrap it tightly in plastic wrap, then aluminum foil.

Store in the freezer for up to one month.

Thaw overnight in the refrigerator.

Reheating

To reheat Libby’s Pumpkin Pie, preheat the oven to 325°F.

Cover the pie with foil to prevent drying.

Bake for 15-20 minutes until warmed through.

Avoid microwaving to maintain texture.

Final Thoughts

Libby’s pumpkin pie recipe is a classic that delivers a rich, flavorful dessert perfect for any occasion.

With a combination of spices, pure pumpkin, and evaporated milk, it creates a smooth and delicious filling encased in a flaky pie crust.

Follow the instructions carefully and use the extra tips to guarantee the best results.

Once cooled, the pie can be served plain or with a dollop of whipped cream for an added touch of indulgence.

Enjoy this timeless treat with family and friends.

Frequently Asked Questions

Can I Use Fresh Pumpkin Instead of Canned?

You can substitute fresh pumpkin for canned, but first, peel, cube, and steam it until tender. Puree until smooth, then strain to remove excess moisture. Measure an equivalent volume as the canned pumpkin for ideal results.

How Do I Prevent Cracks on the Pie Surface?

To prevent cracks, don’t overbake. Remove the pie from the oven when the center jiggles slightly. Cool slowly on a wire rack. Consider a water bath for even baking, maintaining a gentle, consistent temperature.

What Can I Substitute for Evaporated Milk?

To substitute evaporated milk, use an equal amount of heavy cream for richness. Alternatively, mix half-and-half with milk to achieve similar consistency. Make certain the blend integrates smoothly into the batter, maintaining the pie’s creamy texture.

How Do I Adjust the Recipe for High Altitude Baking?

At high altitudes, reduce sugar by 1-2 tablespoons and increase oven temperature by 15°F. Add an extra tablespoon of flour to stabilize the filling. Monitor baking time closely, as it may vary slightly.

Is It Possible to Make This Pie Vegan?

You can veganize the pie by substituting flax eggs for eggs, using coconut milk instead of evaporated milk, and opting for a vegan pie shell. Guarantee the spices remain consistent for that traditional flavor profile.

Libby’s Pumpkin Pie

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Resting Time 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 Mixing bowl
• 1 Whisk
• 1 measuring cup set
• 1 measuring spoon set
• 1 9-inch pie plate
• 1 Oven
• 1 Wire rack

Ingredients

  

1x2x3x

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 ounces) Libby’s 100% Pure Pumpkin
• 1 can (12 fluid ounces) evaporated milk
• 1 unbaked 9-inch deep-dish pie shell

Instructions

 

• Preheat the oven to 425°F.
• In a mixing bowl, combine sugar, cinnamon, salt, ginger, and cloves.
• Add eggs to the dry ingredients and beat with a whisk.
• Stir in pumpkin and then gradually add evaporated milk, mixing until smooth.
• Pour the filling into the unbaked pie shell.
• Bake in the preheated oven for 15 minutes.
• Reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
• Cool on a wire rack for 2 hours.

Notes

Ensure the pie shell is thoroughly chilled before filling to prevent it from becoming soggy. Using a glass pie plate can help you monitor the crust’s doneness. If the edges of the crust brown too quickly, cover them with strips of aluminum foil. For a smoother pie filling, let the mixture sit for a few minutes to allow air bubbles to escape before pouring it into the shell.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.