Libby’s Pumpkin Pie Recipe - Quick Guide to Holiday Baking
I first tried making this classic dessert one chilly November evening when my neighbor handed me a can of Libby’s pumpkin and said, “Trust me, it’s foolproof.” About ten pies later, I can say this Libby’s Pumpkin Pie Recipe never disappoints. The filling turns silky, the crust stays crisp, and the aroma fills the whole house with the scent of the holidays. It’s the same pie everyone serves at Thanksgiving dinners across America: warm, simple, and timeless.
Ingredients
Method
- Preheat your oven to 220°C (425°F). My mom always says to start high for the first few minutes so the crust sets just right.
- In a large bowl, beat the eggs lightly with a whisk. Add sugar, salt, cinnamon, ginger, and cloves. Mix until everything is blended.
- Stir in Libby's pumpkin and gradually whisk in the evaporated milk until smooth. I like to pour the milk slowly to avoid lumps.
- Pour the filling into the pie shell, leaving a tiny bit of room at the top so it doesn’t spill while baking.
- Bake at 220°C (425°F) for 15 minutes, then lower the heat to 175°C (350°F) and bake for 40–50 minutes or until a knife inserted near the center comes out clean.
- Let it cool on a wire rack at least 2 hours before serving. I learned the hard way that cutting it too early makes the texture uneven.
- Serve it chilled or at room temperature; both ways are great, but I prefer it cold with whipped cream on top.
Video
Notes
- If your pie edges brown too fast, cover them with foil halfway through baking.
- You can prep the filling a day earlier and refrigerate it, which saves time on busy mornings.
- Taste-wise, this pie leans toward classic spice rather than being overly sweet.
Seasonal Variations
- Thanksgiving classic: This pie is a perfect fit for a Thanksgiving dinner table, with its warm spices and creamy pumpkin filling.
- Christmas version: Stir a spoon of maple syrup or molasses into the filling. It gives a slightly deeper caramel-like taste that feels festive.
- Winter bake idea: Sprinkle a little brown sugar on top before baking; it melts into a golden glaze.
- Autumn weekend treat: Add a swirl of cream cheese to the pumpkin mix for a soft, cheesecake-like layer. It’s great for cozy weekends.
- Holiday twist: Try replacing half of the evaporated milk with coconut milk for a lighter, dairy-free version that still keeps that classic Libby’s taste.
Serving Suggestions
- Wait until the pie fully cools before slicing. It helps each piece hold its shape nicely.
- Top with a big scoop of homemade whipped cream or vanilla ice cream for a contrast.
- Serve chilled in the summer or slightly warm on winter nights; both ways are equally good.
- Dust with ground cinnamon before serving for extra aroma.
- Pair your pie with a cup of strong black coffee or spiced tea; both flavors work great together.
Tips & Tricks
- Always use Libby’s 100% Pure Pumpkin for a consistent flavor and the perfect texture.
- Cover pie crust edges with foil midway through if they start browning too early.
- Let the pie cool for at least 2 HOURS. It helps the filling set evenly.
- Don’t overmix the filling; whisk gently for a smooth, crack-free top.
- For restaurant-level texture, strain your filling through a fine mesh sieve before pouring it into the crust.
Nutrition (per slice)
- Calories: 270
- Fat: 12g
- Carbs: 36g
- Protein: 6g
- Fiber: 3g
