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!
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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)
- Sugar
- Cinnamon, Ginger and Cloves
- Salt
- Eggs
- 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.
Prefer a graham cracker crust? Try my Pumpkin Pie With Graham Cracker Crust!
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!
- Air Fryer Pumpkin Pie is a great way to make your pie while letting your oven focus on other things.
Libbys Pumpkin Pie
Ingredients
- 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)
- pinch salt (optional)
- 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
Instructions
- 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.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Do I need to blind bake the crust for this recipe?
No, you do not.
Pretty good, considering I used fresh pumpkin purée (more liquidy) & made it dairy free by using 1 1/4c extra creamy almond milk + 3Tbs cornstarch instead of evaporated milk. I think if I’d done only 1c + 3Tbs, it would’ve been the right consistency. Just a tad wet 🤷🏻♀️ Made the homemade pumpkin spice in the link, and I’d say for the fresh pumpkin, 2tsp was perfect. It was enough flavor but allowed the pumpkin flavor to shine through. For canned, I think I’d use more as canned pumpkin is significantly less flavorful.
Pumpkin pie has been served in my family for so many years. We love pumpkin pie so much that we make it any time some one requests it. I always have cans of Libby’s in my cupboard. My grandchildren request it for birthdays. Cake and a pie. Lol. This recipe is the only one I will use. I also buy my pie crusts.
This was the first pumpkin pie I’ve ever made & it came out great and was very easy to make!
What brand of ready crust do you get?
I strictly use the Pillsbury crusts. It’s one of the few products where I have found that generic or store brands simply are not the same.
This recipe is way, way at the bottom of the page, it takes forever. It it much better when there is “button” that just brings you right to the recipe.
You mean like the “jump to recipe” button that I have at the top of every post? It is handy, give it a go! 🙂
If I’m using a frozen pie crust should I bake or thaw it out first? I would assume that the moisture would make it soggy.
I always thaw my crust first.
How do I know how much to use if there are no measurements or am I just over looking
The full printable recipe is at the bottom of the post, I’m guessing you are looking at the discussion portion and not scrolling to the end. How silly would it be to post a recipe with no measurements! 🙂
Do we need to blind bake the crust for this recipe? I’m making homemade crust and the recipe didn’t say but I know a lot of custard pies you need to. Thanks
I personally do not blind bake the crust. I think that can be a bit of a personal preference for some people. Some swear by it, then people like myself can’t be bothered by it. That said if you have a homemade crust on the thicker side, you might go that route. My crusts are always on the thinner side, and they bake fine with the filling.
Do you use a baking sheet to set pies on? Or do you just set them on the middle rack.
I personally like them on a baking sheet for ease of getting in and out of the oven, so if you have a baking sheet that will fit both of your pies, I say do that. But it’s not necessary (just easier in my opinion!).