If there’s one dessert that instantly reminds you of fall, it’s a classic Libby’s Pumpkin Pie. This tried-and-true recipe has been a holiday staple for generations, with its smooth, spiced pumpkin filling and flaky crust. Whether you’re making it for Thanksgiving, Christmas, or just because, this pie is always a hit!

Why You’ll Love This Recipe

The real deal – This is the classic recipe straight from the Libby’s can!
Perfectly spiced – Warm cinnamon, ginger, and cloves make every bite cozy.
Simple and foolproof – Just mix, pour, and bake!

Ingredients

(A quick preview—find the full ingredient list below!)

Libby’s 100% pure pumpkin
Sweetened condensed milk or evaporated milk
Eggs
Sugar
Pumpkin pie spice (or a mix of cinnamon, ginger, and cloves)
Unbaked pie crust

Directions

Step 1: Preheat the Oven

Set your oven to 425°F (220°C) and place the rack in the center.

Step 2: Mix the Filling

In a large bowl, whisk together pumpkin, eggs, sugar, spices, and evaporated milk until smooth.

Step 3: Pour into the Crust

Roll out your pie dough into a 9-inch pie dish and carefully pour in the pumpkin mixture.

Step 4: Bake and Adjust Temperature

Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for another 40-50 minutes until set.

Step 5: Cool and Serve

Let the pie cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream!

Expert Tips and Tricks

Don’t overbake – The pie is done when the center is slightly jiggly but not liquid.
Let it cool – Pumpkin pie sets as it cools, so be patient before slicing.
Use a homemade crust – If you have time, a buttery homemade crust takes this to the next level.

Recipe Variations and Possible Substitutions

Dairy-free version – Use coconut milk instead of evaporated milk.
Make it extra spicy – Add a pinch of nutmeg for a deeper flavor.
Crustless option – Pour the filling into a greased pie dish and bake for a lighter version.

Serving and Pairing Suggestions

With fresh whipped cream – The perfect topping for a creamy pie.
A drizzle of caramel – For a little extra sweetness.
Paired with coffee or chai tea – The spices in both complement the pie beautifully.

Storage and Reheating Tips

Store in the fridge for up to 4 days.
Reheat individual slices in the microwave for a warm treat.
Freeze for later – Wrap tightly and freeze for up to 2 months.

FAQs

Can I use pumpkin pie filling instead of pure pumpkin?
No, pumpkin pie filling is already sweetened and spiced, so it won’t work for this recipe.
How do I keep my crust from getting soggy?
You can blind-bake the crust for a few minutes before adding the filling to keep it crisp.
Why did my pie crack?
Overbaking can cause cracks—take it out when the center still has a slight jiggle.
Can I make this ahead of time?
Absolutely! Pumpkin pie actually tastes better the next day after chilling in the fridge.

Conclusion

Libby’s Pumpkin Pie is a timeless classic that never disappoints. With its silky texture, warm spices, and flaky crust, it’s the ultimate fall dessert. Whether it’s for a big holiday feast or just a cozy night in, this pie is guaranteed to be a crowd-pleaser!

Libby’s Pumpkin Pie – The Classic Holiday Favorite

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A classic holiday dessert featuring a smooth, spiced pumpkin filling and flaky crust. This easy and foolproof recipe is perfect for Thanksgiving, Christmas, or any fall gathering.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 can (15 oz) Libby’s 100% Pure Pumpkin
3/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1/2 teaspoon salt
2 large eggs
1 can (12 oz) evaporated milk (or substitute sweetened condensed milk with slight sugar reduction)
1 unbaked 9-inch pie crust

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Instructions

Preheat the oven to 425°F (220°C) and position the rack in the center.
Mix the filling – In a large bowl, whisk together the pumpkin, sugar, spices, salt, eggs, and evaporated milk until smooth.
Pour into crust – Roll out the pie dough into a 9-inch pie dish and carefully pour in the filling.
Bake – Bake at 425°F for 15 minutes. Reduce the temperature to 350°F and continue baking for 40-50 minutes, or until the center is set but slightly jiggly.
Cool completely before serving. Garnish with whipped cream or vanilla ice cream.