Libby’s Famous Pumpkin Pie Recipe

Thanksgiving isn’t complete without a slice of Libby’s Pumpkin Pie! This classic recipe has been a holiday favorite for generations.

Using a pre-made crust and Libby’s pumpkin puree, this pumpkin pie is both easy and delicious!

Why Is Libby’s Pumpkin Pie Recipe Famous?

Libby’s pumpkin pie recipe is beloved for a good reason.

Libby’s canned pumpkin has been around since the 1920s.

It’s absolutely delicious and so easy to make. It can also be made up to two days in advance.

This foolproof recipe has a smooth, velvety texture with the perfect blend of spices.

So if you’re looking for a traditional Thanksgiving pumpkin pie, Libby’s is the way to go!

As always, I’ve also added some of my own tips and tricks that I’ve learned over the years.

Ingredients

• Pie Crust – Save time with refrigerated pie shells! There’s no shame here. And I bet your guests will never know. These pre-made crusts are a lifesaver during the busy holiday season.
  
• Sugar and Salt – Two contrasting ingredients that create a beautiful balance of flavors.
  
• Cinnamon, Ginger, Cloves – Fall spices that make the pie as cozy and warming as can be. If you don’t have time to make your own blend, you can also use all-spice.
  
• Eggs – They bind the wet and dry ingredients together and create a thick and creamy filling.
  
• Pumpkin Puree – The star of the dessert. Always use canned pumpkin when making pumpkin pie. Fresh pumpkin contains more liquid, which in turn creates a runny filling. Plus, if you don’t puree and strain it well, you’ll have a gritty custard. 
  
• Evaporated Milk – For maximum creaminess and richness. 

How to Make Libby’s Pumpkin Pie

This delicious pumpkin pie recipe couldn’t be easier to make!

1. Preheat the oven to 425 degrees Fahrenheit.

2. Mix the dry ingredients. In a small bowl, whisk together the sugar, salt, cinnamon, ginger, and cloves.

3. Mix the wet ingredients. In a separate, large bowl, beat the eggs and stir in the pumpkin and sugar-spice blend. Gradually mix in the evaporated milk.

4. Pour the filling into the pie shell. Bake it for 15 minutes at 425 degrees Fahrenheit. Reduce the heat to 350 degrees Fahrenheit and bake it for 40 to 50 minutes more.

5. Let the pie cool completely on a wire rack for about 2 hours. Slice and serve it immediately, or refrigerate it. Enjoy!

Pumpkin Pie Tips & Tricks 

• Puree the pumpkin twice. This recipe calls for Libby’s 100% canned pumpkin. It’s already mashed, but to get an even smoother filling, puree it again in a blender. 
  
• Enhance the pumpkin’s flavor. Cooking it over low-medium heat for 5 minutes. Stop until it starts to bubble.
  
• Be sure to use room-temperature dairy. Cold eggs and milk won’t blend as easily.
  
• Don’t over-whisk the filling. Otherwise, it’ll be prone to cracking. 
  
• Cover the pie. If the crust’s edges are browning sooner than expected, loosely cover the pie with foil.
  
• Watch the temperature. You’ll also want to strictly adhere to the temperature and baking duration, or again, you’ll end up with a cracked filling. Overbaking will make the filling dry, while underbaking will prevent the filling from setting.
  
• Give it a jiggle to test for doneness. Also, don’t use the knife technique to test for doneness, or the filling will crack down the middle. Just give it a gentle jiggle. The sides should be dry, but the center should be a little wobbly.
  
• Allow the pie to cool completely before you slice it. Otherwise, you’ll get a runny mess. Cooling will take about 2 hours.
  
• Bake the pie up to 2 days in advance. By the time you serve it, the pumpkin will have fully absorbed the flavors from the sugar, milk, and spices, resulting in an even tastier pie.

What is Blind-Baking?

While the original Libby’s recipe doesn’t require it, I highly recommend blind-baking the pie crust.

Blind-baking is when you bake the pie crust without the filling.

It’s easy.

1. Line the crust with parchment and weights. You can also use foil. Either way, add enough pie weights, dried beans, or uncooked rice to hold it down.

The weights will keep the pie from puffing up during baking.

2. Bake it for 10 minutes at 350 degrees Fahrenheit. Then remove the weights and lining. Bake it for 10 minutes more or until it’s golden brown. 

Pro-tip: use a glass baking dish when blind-baking to easily track the crust’s progress.

How To Thicken Pumpkin Pie

If you’re afraid the pumpkin pie filling won’t be as thick and creamy as you want it to be, starch is the key.

Whether it’s arrowroot, cornstarch, or flour, starch does a wonderful job at thickening any liquid. 

1. Dissolve a tablespoon of starch into a bit of cold water. Pour it into the filling.

2. Cook it over low heat, stirring often. Stir until you get the consistency you’re looking for.

3. Add another yolk. Or, if you want a simpler, no-cook approach, just throw in an extra egg yolk! This is a foolproof way of making the filling even creamier and thicker than ever before.

How to Store

If you have leftovers, here’s how to keep them as fresh as possible.

To store: Cool freshly baked pumpkin pie completely at room temperature. Cover it lightly with plastic wrap or aluminum foil. Refrigerate it for up to 3-4 days.

To freeze: After cooling, wrap the entire pie tightly in layers of plastic wrap. Then, wrap them in a final layer of aluminum foil to prevent freezer burn. Place them carefully in the freezer for up to 1-2 months.

To thaw: Defrost the pie by moving it to the refrigerator to thaw overnight. Enjoy it cold or reheat it in a 325°F oven until it’s warmed through.

Libby’s New-Fashioned Pumpkin Pie Recipe

Libby’s recently updated their recipe, which is also found on the can. It differs from the original recipe with the addition of sweetened condensed milk.

The new recipe contains:

• 2 large eggs
• 15 ounces Libby’s canned pumpkin (1 can)
• 1 cup evaporated milk
• 14 ounces sweetened condensed milk
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1 9-inch pie crust

The method for making the pie is the same. You simply incorporate the two milks instead of one.

Frequently Asked Questions

Is it better to use evaporated milk or condensed milk in pumpkin pie?

The good news is, there’s really no right or wrong answer. Both make fantastic pies. Given the fact that Libby’s new recipe uses both, you can’t go wrong with either.

What’s the difference between Libby’s pumpkin and pumpkin pie filling?

Libby’s pumpkin is pure pumpkin puree, while pumpkin pie filling has added spices. Using Libby’s pumpkin allows you to customize the recipe to your tastes.

Which canned pumpkin is best for pie?

Libby’s is a favorite choice, but most other brands work well, too. Just be sure the one you use is solid pack pumpkin.

Can you make Libby’s pumpkin pie ahead?

Yes. If you blind bake the crust, it should be okay for a day. Otherwise, just make the filling and keep it in the fridge until it’s time to bake.

How long to cook pumpkin pie?

Bake pumpkin pie for 60 minutes for the best turnout. You know it’s done when the color is dark, the filling is puffed, and the edges are set.

More Pumpkin Recipes to Try

Best Pumpkin Cobbler
Pumpkin Milkshake
Easy Pumpkin Crunch Cake
Pumpkin Chocolate Chip Muffins
Pumpkin Dump Cake