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Libby's Pumpkin Pie Recipe

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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert, Holiday Baking, Thanksgiving Recipe
Cuisine: American, Western
Calories: 270
Ingredients Method Video Notes

Ingredients
  

  • 1 can 15 oz Libby’s 100% Pure Pumpkin
  • 1 can 12 fl oz evaporated milk (I use Carnation)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 unbaked 9-inch deep-dish pie shell

Method
 

  1. 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.
  2. In a large bowl, beat the eggs lightly with a whisk. Add sugar, salt, cinnamon, ginger, and cloves. Mix until everything is blended.
  3. Stir in Libby's pumpkin and gradually whisk in the evaporated milk until smooth. I like to pour the milk slowly to avoid lumps.
  4. Pour the filling into the pie shell, leaving a tiny bit of room at the top so it doesn’t spill while baking.
  5. 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.
  6. 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.
  7. 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.