Libby’s Classic Pumpkin Pie Recipe

There is something truly magical about the perfect pumpkin pie, and Libby’s Classic Pumpkin Pie Recipe captures that magic in every bite. This timeless dessert combines the smooth richness of Libby’s pumpkin puree with warm spices and a tender, flaky crust, creating a comforting treat that feels like a warm hug on a crisp autumn day. Whether you’re baking for a holiday feast or just craving a slice of nostalgic sweetness, this recipe delivers on flavor and texture with simplicity and heart.

Ingredients You’ll Need

The beauty of Libby’s Classic Pumpkin Pie Recipe lies in its straightforward list of ingredients that all play a vital role. Each component harmonizes to balance flavor, creaminess, and spice, giving the pie its signature warm, inviting taste and velvety texture.

• 2 large eggs: These help bind the filling and provide structure for a perfect slice.
• 15 ounces Libby’s canned pumpkin puree: The star of the show, delivering that authentic pumpkin flavor and creamy consistency.
• 1 cup evaporated milk: Adds richness without heaviness, blending smoothly with the pumpkin.
• 14 ounces sweetened condensed milk: Offers sweetness and a luscious, silky texture.
• 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
• 1 tsp cinnamon: Brings that classic pumpkin spice warmth to every bite.
• 1/2 tsp ground ginger: Adds subtle zing and depth to the spice mix.
• 1/2 tsp ground cloves: Provides a hint of aromatic spiciness essential for that cozy pumpkin pie flavor.
• 1 single unbaked deep dish pie crust: A flaky, buttery base that holds the filling and gives delightful texture.
• 2 1/2 cups all purpose flour: For the homemade pie crust, offering the right structure and tenderness.
• 1 tsp salt: To season the pie crust just right.
• 1 cup unsalted butter: Cold and cubed, this ensures a flaky, melt-in-your-mouth crust.
• 1/4 cup ice water: Helps bring the dough together without making it tough.

How to Make Libby’s Classic Pumpkin Pie Recipe

Step 1: Prep the Oven and Whisk the Filling

Start by preheating your oven to 425°F to get it nice and hot for that initial bake. In a large bowl, whisk the eggs vigorously until they’re completely smooth. This keeps the filling light and prevents any egginess. Then, stir in Libby’s pumpkin puree, evaporated milk, sweetened condensed milk, salt, cinnamon, ground ginger, and ground cloves. Mixing everything carefully ensures that every bite will be bursting with balanced spices and creamy goodness.

Step 2: Pour Into Crust and Bake

Pour your beautifully blended pumpkin filling into the unbaked deep dish pie crust, which should be set on a baking sheet for easier handling. Bake it at 425°F for 15 minutes to help the pie set properly and get that lovely rise. After this, lower the oven temperature to 350°F and let it bake for another 30 to 40 minutes. You want the filling to be slightly puffed and set around the edges, but it’s okay if the center jiggles a little — that’s the sign of a perfect pumpkin pie ready to cool.

Step 3: Cool and Rest Before Serving

Patience makes perfect here. Allow your pie to cool on a wire rack for at least 2 hours. This resting period helps the filling finish setting so your slices come out clean and beautiful. If you’re not serving immediately, loosely cover the pie and refrigerate to keep it fresh and delicious until the moment it’s time for that first slice.

Step 4: Make the Pie Crust Dough (Optional for Homemade)

For those who want to get hands-on with the crust, combine flour and salt in a food processor and pulse until mixed. Add cold cubed butter and pulse about 20 times until the mix is grainy and crumbly. Slowly add ice water while pulsing until the dough just begins to clump together — be careful not to overwork it. Turn the dough onto a floured surface, knead lightly to bring it all together, then divide it into two disks. Wrap them in plastic and chill for at least two hours before rolling out. This homemade crust provides extra flakiness and buttery flavor that perfectly complements the pumpkin filling.

How to Serve Libby’s Classic Pumpkin Pie Recipe

Garnishes

One of the joys of this pie is how versatile the serving can be. A swirl of freshly whipped cream sprinkled with a little cinnamon or nutmeg enhances its creamy texture and aroma. For a bit of crunch, a handful of toasted pecans or a drizzle of caramel sauce on top adds exciting layers of flavor without overpowering the classic taste.

Side Dishes

If you’re serving this pie as part of a festive meal, consider pairing it with a scoop of vanilla bean ice cream or a warm cup of spiced cider. Both bring a complementary sweetness and warmth, making every bite feel like a celebration. Fresh fruit like sliced pears or apple compote can also offer a refreshing contrast to the pie’s richness.

Creative Ways to Present

For an eye-catching twist, try serving individual pumpkin pies in mini tart pans, perfect for parties or gatherings. You can also dust the top with powdered sugar stencils in festive shapes, or create edible decorations like cinnamon sticks and star anise for a sophisticated autumnal presentation that delights both eyes and palate.

Make Ahead and Storage

Storing Leftovers

After enjoying your Libby’s Classic Pumpkin Pie Recipe, cover any leftovers loosely with foil or plastic wrap and store them in the refrigerator. The pie keeps beautifully for up to 4 days, maintaining its creamy texture and rich flavor.

Freezing

If you’d like to make the pie ahead for a busy day, you can freeze it after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture.

Reheating

To warm leftover slices, place them in a preheated oven at 325°F for about 10 to 15 minutes until warmed through. Avoid microwaving if possible, so the crust stays crisp and the filling retains its smooth consistency.

FAQs

Can I use a store-bought pie crust for Libby’s Classic Pumpkin Pie Recipe?

Absolutely! Using a store-bought deep dish pie crust is a wonderful time-saver and yields excellent results. Just make sure it’s unbaked and ready to fill for the best texture.

What’s the secret to a crack-free pumpkin pie filling?

The key is gradual baking temperatures. Starting at a high heat and then lowering it helps the filling set slowly and evenly, reducing cracks and ensuring a smooth surface.

Can I make this pie dairy-free?

Yes, you can substitute evaporated milk and sweetened condensed milk with coconut milk versions or other dairy-free alternatives, but keep in mind it might slightly change the creaminess and flavor.

How do I know when the pumpkin pie is done baking?

The edges should be set and slightly puffed, while the center will still have a gentle jiggle — something like gelatin. This ensures a creamy, custard-like texture when cooled.

Is it okay to prepare the pie crust a day ahead?

Definitely! Making the pie crust ahead and refrigerating it lets the gluten relax and the butter firm up, which helps in rolling it out smoothly and achieving a flakier crust.

Final Thoughts

There is something irresistibly comforting about making and sharing Libby’s Classic Pumpkin Pie Recipe. Its simple ingredients and straightforward steps bring out the warm, spicy flavors that everyone loves and expect every fall. I encourage you to bake this pie for your next gathering or just as a sweet indulgence—trust me, once you do, it will become a cherished part of your dessert repertoire.

Libby’s Classic Pumpkin Pie Recipe

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This classic Libby’s Pumpkin Pie recipe features a smooth, spiced pumpkin filling made from canned pumpkin puree and a perfectly flaky homemade pie crust. Baked to golden perfection, this pie is a comforting autumn dessert that serves 10 and is ideal for holiday gatherings.

• Author: Paula
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Pie Filling

• 2 large eggs
• 15 ounces Libby’s canned pumpkin puree
• 1 cup evaporated milk
• 14 ounces sweetened condensed milk
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 single unbaked deep dish pie crust

Pie Crust (makes 2 crusts)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into chunks
• 1/4 cup ice water (adjust as needed)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pie.
2. Make the Filling: In a large bowl, whisk the eggs thoroughly until smooth. Add the Libby’s pumpkin puree, evaporated milk, sweetened condensed milk, salt, cinnamon, ginger, and cloves. Mix until fully combined and smooth.
3. Prepare the Pie Crust: For the crust, pulse flour and salt together in a food processor. Add the cold butter chunks and pulse about 20 times until the mixture resembles coarse crumbs. Gradually add ice water while pulsing until the dough just comes together in a clump. Adjust water as necessary. Turn dough onto floured surface, knead in any remaining dry flour, then divide into two disks. Wrap in plastic and refrigerate for at least 2 hours (or overnight).
4. Roll Out Crust: Roll out one dough disk on a floured surface to fit a deep dish pie pan. Transfer crust into the pan, trimming any excess edges.
5. Fill and Bake: Pour the pumpkin filling into the unbaked pie crust. Place the pie on a baking sheet for easier transferring. Bake at 425°F for 15 minutes. Then reduce oven temperature to 350°F (175°C) and bake an additional 30-40 minutes or until the filling is set at the edges and slightly puffed in the center. Ovens vary, so use visual cues to confirm doneness.
6. Cool the Pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. If not serving immediately, cover loosely and refrigerate.

Notes

• Check the pie starting at 30 minutes after reducing the oven temperature to 350°F to avoid overbaking; the center should be just set.
• Pie crust dough can be frozen if not all used immediately.
• If the dough is sticky when rolling, sprinkle additional flour to prevent sticking.
• Use a baking sheet to catch any spills and make transferring easier.
• For best texture and flavor, allow the pie to cool and set completely before slicing.