Libbys Pumpkin Pie is a must on our Thanksgiving dessert table! Whether you grew up enjoying this classic pumpkin pie recipe, or are making it for the first time, you will love how easy and delicious it is!
Libbys Pumpkin Pie
Nothing says “Thanksgiving” like a slice of classic pumpkin pie. I’ve made many different pumpkin pie recipes over the years but this one is a tried and true staple. Topped with whipped cream or enjoyed all on its own, everyone loves a slice of Libbys Pumpkin Pie.
I grew up baking this pie by following the instructions on Libbys Canned Pumpkin. For many of us, this is the first homemade pie we make–for a good reason! This is an easy to follow recipe that comes together without any fuss or hassle. This is not a sponsored post, I’m not working with Libby’s in any way, this is legitimately the pumpkin pie I grew up eating!
Pumpkin Pie Recipe
Libbys canned pumpkin provides the foundation for this recipe and all the other ingredients get stirred in. Pop the pie filling in a ready made pie shell and you’re good to go!
Ingredients At A Glance (full printable recipe below)
- Cinnamon, Ginger and Cloves
- Canned Pumpkin
- Evaporated Milk
- Deep Dish Pie Shell
Libbys Pumpkin Pie Instructions
Libbys Canned Pumpkin
Make sure to use plain old canned pumpkin in this recipe rather than pumpkin pie filling! Pie filling is pre-sweetened and spiced and using it will throw off the flavor of your finished pumpkin pie.
Pumpkin Pie Baking Tips
Spice it Up
This recipe calls for cinnamon, cloves and ginger but you can easily substitute all the individual spices for pre-mixed pumpkin spice. I love using my Homemade Pumpkin Pie Spice here! Use 2 teaspoons of the spice mix in place of the spices listed in the recipe.
Feel free to adjust the levels of spice to your liking. I like my pie a little on the spicier side so I often add an extra spoonful of cinnamon and pumpkin pie spice to the recipe. A little extra ginger adds a fabulous kick to pumpkin pie, too!
Add the Milk Slowly
Do you like your pies on the thicker side? Me too. My trick for getting the right texture is adding just a little of the evaporated milk at a time until my pie reaches the consistency I like. Most of the time I wind up with a little milk leftover in the can.
Another thing I’ve found in my years of pumpkin pie baking is that pumpkin consistency can vary over the years and from brand to brand. Libby’s canned pumpkin tends to be a great consistency for pie baking (naturally) but other varieties, including organic brands, sometimes seem a little runnier.
Check the consistency of your pumpkin puree before you start baking. It should be thick and creamy, rather than runny. If you can pour it from the can without using a spoon to scoop it, you’ll need to cut back on the amount of evaporated milk in
Wondering how I get a picture perfect pie crust each and every time?
Confession time: I buy it ready made. Yes, maybe I lose some pie baking street cred by admitting it, but it’s true. The refrigerated pie shells from the grocery store are my preferred crust for this recipe.
Don’t let anyone tell you that you MUST make a crust from scratch for your pie to count as homemade. Sometimes you just want to bake a pie without messing with all the rolling and the cutting that comes with making your own crust!
What’s funny is that I’ve been using the pre-made deep dish pie shells for years and I always get compliments on my pie crust! I used to explain but now I just accept the compliment and move along. What matters is that everyone likes it, right?
Using a ready made shell tastes good and makes pie baking that much easier. It’s a win-win!
Traditional Pumpkin Pie
I can’t think of anything more traditional on Thanksgiving than this pumpkin pie recipe, except maybe turkey. The smell of this pie as it bakes brings back so many wonderful memories of holidays with people I love.
Whether you grew up with this pie like I did or you’re trying it for the first time, I hope it makes you as happy as it makes me.
Looking for a creamier pumpkin pie? Give my Easy Pumpkin Pie recipe a try next. It’s very similar to the Libby’s Pumpkin Pie recipe with a few tweaks to make it thicker, creamier and ideal for feeding a crowd.
Check out these other delicious recipes to add to your baking list this holiday season . . .
- Easy Eggnog Pie is for anyone who can’t get enough of the ‘nog this time of year!
- Apple Pie Cheesecake Bars combine two of my favorite fall desserts into easy-to-make bars.
- Pecan Pie Without Corn Syrup is a crowd pleasing take on the classic pie sweetened with agave or maple syrup.
- Chocolate Chip Pecan Pie Bars are a great alternative to traditional pecan pie.
- Soft Pumpkin Cookies bring together pumpkin and cream cheese frosting in the very best way.
- Baked Pumpkin Donuts are a delicious way to start your day.
- Soft Pumpkin Cookies are like homemade Lofthouse style cookies, but pumpkin!
Libbys Pumpkin Pie
- 3/4 cups granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger pumpkin pie spice can be used in place of
- 1/4 tsp ground cloves pumpkin pie spice can be used in place of
- 2 large eggs
- 1 15oz can Libbys 100% Pure Pumpkin *not pumpkin pie mix
- 1 12oz can Carnation Evaporated Milk
- 1 unbaked 9 inch deep dish pie shell 4 cup volume
- whipped cream for topping
- Preheat oven to 425 degrees F.
- In a large bowl, beat eggs, then stir in pumpkin, spices, salt and sugar. Gradually stir in evaporated milk*. Pour into pie shell.
- Bake in preheated oven for 15 minutes, then reduce temperature to 350 degrees F. Bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean. Allow to cool on a wire rack for two hours, the refrigerate or serve. Store covered in refrigerator.