Libby’s original recipe makes THE best pumpkin pie. It is lusciously creamy with cinnamon, ginger, and cloves giving it the classic pumpkin pie flavor. It pairs perfectly with our buttery spiced pie crust.
Libby’s Pumpkin Pie
Libby’s Pumpkin Pie Ingredients
- Canned pumpkin puree
- Evaporated milk
- Eggs
- Granulated sugar
- Ground cinnamon
- Salt
- Ginger
- Cloves
- Unbaked 9-inch deep-dish pie crust
- Whipped cream for serving (optional)
How to Make Libby’s Pumpkin Pie
Step 1
Prepare an unbaked 9-inch deep-dish pie shell. We recommend our quick and easy buttery spiced pie crust for the perfect warm fall flavor! A pre-made pie crust will work great, too.
Step 2
Preheat oven to 425° F.
Step 3
Stir sugar, cinnamon, salt, ginger, and cloves together in a small bowl until evenly mixed.
Step 4
Add pumpkin puree, evaporated milk, eggs, and sugar-spice mixture to the bowl of a stand mixer and beat on low until ingredients are well combined. If you don’t have a stand mixer, stirring the ingredients together with a fork will work just as well.
If you like a thicker pumpkin pie, gradually stir in the evaporated milk after mixing other ingredients together.
Step 5
Pour mixture into pie shell. This recipe makes the perfect amount of filling for a 9-inch deep-dish pie crust. If you have a smaller pie plate, fill crust to just below the edge of the plate (about ¼ inch). The custard filling will rise slightly while baking.
Step 6
Bake on the lowest oven rack at 425° F for 15 minutes. Reduce temperature to 350° F and continue baking for 40-50 minutes until a knife inserted in the center comes out clean. The filling should have a slight wobble in the middle, but not be jiggly.
Step 7
Cool pie on a wire rack for 2 hours and serve immediately or refrigerate.
Serving Recommendations
This pie tastes great fresh, but it is truly magical after being refrigerated overnight. Eat it cold or let it warm up to room temperature. If you prefer a warm slice of pie, heat at 350° F for 5 minutes.
Add a big dollop of whipped cream for the quintessential slice of pumpkin pie.
How to Store Libby’s Pumpkin Pie
Store in the refrigerator for up to 5 days.
Libby’s Pumpkin Pie
Equipment
- 1 9-inch deep dish pie plate
- 1 small mixing bowl
- 1 Stand mixer (optional)
Ingredients
- 1 can (15 oz) Libby's 100% Pure Pumpkin
- 1 can (12 fl oz) Evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 unbaked 9-inch deep-dish pie crust
- Whipped cream (optional for serving)
Instructions
- Prepare an unbaked 9-inch deep-dish pie crust.
- Preheat oven to 425° F.
- Stir sugar, cinnamon, salt, ginger, and cloves together in small bowl until evenly mixed.
- Beat pumpkin puree, evaporated milk, eggs, and sugar-spice mixture on low until well combined.
- Pour mixture into pie shell.
- Bake on lowest oven rack at 425° F for 15 minutes. Reduce temperature to 350° F and continue baking for 40-50 minutes until a knife inserted in center comes out clean.
- Cool on wire rack for 2 hours and serve immediately or refrigerate.
