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Libby’s Pumpkin Pie Recipe
This Libby’s Pumpkin Pie Recipe brings velvety-smooth, warmly spiced slices to your fall table—simple, crowd-pleasing, and perfect for Thanksgiving or a cozy family dessert.
I’ve been baking pumpkin pies every autumn since my kids were little, and there’s something special about using Libby’s canned pumpkin. It’s reliable, glides into the crust effortlessly, and offers a consistent sweetness that needs so little fuss. You know what? Even busy weeknights can turn festive when you whip up this classic. I love how the spices mingle just right—cinnamon’s warmth, ginger’s zing, and nutmeg’s hint of earthiness. It’s seasonal comfort at its best, and yes, you can feel good about serving a dessert that uses pure pumpkin (rich in vitamin A and fiber) instead of heavy creams. Let me explain why this recipe has become my go-to every fall.
Why You’ll Love This Recipe (H2)
- Trusty Libby’s pumpkin gives you consistent flavor slice after slice.
- No rolling out complicated fillings—just whisk and pour.
- Ready in under an hour of hands-on time (baking and cooling included).
- Uses pantry staples you probably already have on hand.
- Nutritious boost from pure pumpkin—hello, vitamin A!
- Perfect balance of sweet and spice for every palate.
- Easily doubled for large gatherings or downsized for an intimate treat.
- Store-bought crust option keeps prep stress-free.
- Hands-off cooling time lets you catch up on chat or set the Thanksgiving table.
- Crowd-pleaser status: friends and neighbors will keep asking for the recipe.
Ingredients (H2)
- 1 (15-ounce) can Libby’s 100% Pure Pumpkin (no sugar added)
- 1 (14-ounce) can sweetened condensed milk (substitute: 1¾ cups evaporated milk + ½ cup brown sugar)
- 2 large eggs, room temperature (helps the filling set evenly)
- 1 teaspoon ground cinnamon (use Ceylon cinnamon for milder sweetness)
- ½ teaspoon ground ginger (freshly ground if you have a micrograter)
- ¼ teaspoon ground nutmeg (feel free to grate from the whole seed for extra aroma)
- ½ teaspoon fine sea salt (balances the sweetness)
- 1 unbaked 9-inch pie crust (homemade or store-bought; I love Pillsbury for its buttery edges)
- Optional toppings: fresh whipped cream, toasted pecans, or a drizzle of maple syrup
Tips:
- Let eggs rest at room temp for about 20 minutes so they blend smoothly.
- If you prefer a deeper spice profile, add ⅛ teaspoon cloves.
- For a gluten-free twist, swap in a GF crust or make your own with almond flour.
Directions (H2)
-
Preheat and Prep
Preheat your oven to 425°F. Place a baking sheet on the middle rack—this catches any drips and helps the crust bake evenly. -
Whisk the Filling
In a large bowl, whisk the Libby’s pumpkin, sweetened condensed milk, eggs, spices, and salt until the mixture is silky and uniform—no streaks. A handheld whisk works wonders here. -
Fill the Crust
Pour the pumpkin custard into the unbaked 9″ crust. Tap the pan gently on the counter to release any air bubbles and level the top. -
Bake at High Heat
Slide the pie (on its baking sheet) into the hot oven. Bake at 425°F for 15 minutes—this helps set the edges and gives that faint golden rim. -
Reduce and Continue
Lower the oven to 350°F and bake for an additional 35–40 minutes. Keep an eye on the center—it should jiggle slightly like gelatin when done. -
Cool Slowly
Transfer the pie to a wire rack. Let it rest at room temperature for 1 hour; this gentle cooling cuts down on cracks. -
Chill to Set
Cover loosely with foil or plastic wrap and chill for at least 2 hours (overnight is even better). The filling firms up into that perfect custardy slice. -
Serve and Enjoy
Slice with a sharp knife dipped in hot water between cuts for clean edges. Top with whipped cream and a sprinkle of cinnamon if you like.
Servings & Timing (H2)
Yield: 8 generous slices
Prep Time: 20 minutes (including warming the eggs)
Bake Time: 50–55 minutes total
Chill/Rest Time: 2–4 hours (or overnight for best texture)
Total Time: about 3 hours (mostly hands-off)
Variations (H2)
- Boozy Boost: Stir in 2 tablespoons bourbon or rum for a cozy autumn twist.
- Maple Swirl: Drizzle ¼ cup maple syrup over the filling before baking.
- Vegan-Friendly: Use coconut condensed milk and a flax “egg” instead of chicken eggs.
- Nutty Crunch: Press a layer of chopped pecans and brown sugar into the crust first.
- Spiced Up: Add a pinch of cardamom for a floral lift.
- Chocolate Twist: Layer a thin spread of dark chocolate ganache on the crust before filling.
Storage & Reheating (H2)
Store pumpkin pie in the fridge, covered, for up to 4 days—it actually tastes better the next day once flavors meld. For longer keeping, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge. Reheat slices on a low 275°F oven for 10 minutes or zap individual pieces in the microwave for 20 seconds to revive that just-baked warmth. Make-ahead tip: Bake and chill a day ahead; top with whipped cream just before serving to keep things fresh.
Notes (H2)
I’ve tested this Libby’s Pumpkin Pie Recipe across four ovens—yes, that’s a bit obsessive—but it taught me the magic of slow cooling to prevent cracks. If your kitchen is drafty, cover the pie loosely with foil after the first cool-down hour to keep humidity in. I once almost skipped the sea salt and, honestly, the filling tasted flat; don’t omit it. Also, I learned that resting the eggs at room temp for just 20 minutes makes the custard silkier—no lumps, no fuss.
FAQs (H2)
Q: Can I use fresh pumpkin puree instead of canned?
A: Yes—you’ll need about 2 cups roasted, mashed pumpkin (remove excess moisture by draining) and may need extra sugar since fresh pumpkin is milder.
Q: Why did my pie crack on top?
A: Rapid temperature changes cause cracks; try the gradual cool-down method and avoid overbaking.
Q: Can I make this gluten-free?
A: Absolutely—swap the crust for a store-bought gluten-free version or a homemade almond flour crust.
Q: What’s the best way to reheat a slice?
A: Warm in a 275°F oven for about 10 minutes or use 10–20-second bursts in the microwave.
Q: Is sweetened condensed milk necessary?
A: You can swap in evaporated milk plus brown sugar, but condensed milk guarantees a creamy richness.
Q: How far ahead can I bake this pie?
A: Bake one to two days ahead, then chill; add whipped cream or toppings just before serving.
Q: Why isn’t my filling firm?
A: It likely needs more bake time or longer chilling; verify the center jiggles like soft jelly.
Q: Can I freeze whole pie?
A: Yes—wrap tightly in plastic and foil, freeze up to a month; thaw overnight in the fridge.
Conclusion (H2)
This Libby’s Pumpkin Pie Recipe combines ease, flavor, and a touch of nostalgia—every slice feels like a warm, autumn hug. Give it a try at your next gathering, and let me know how it turns out in the comments below; I love hearing your twists and tales. If you enjoyed this, you might also adore my Maple Pecan Bars or Classic Cranberry Relish—happy baking!
Libby's Pumpkin Pie Recipe
Ingredients
- 1 (15-ounce) can Libby’s 100% Pure Pumpkin (no sugar added)
- 1 (14-ounce) can sweetened condensed milk (substitute: 1¾ cups evaporated milk + ½ cup brown sugar)
- 2 large eggs, room temperature (helps the filling set evenly)
- 1 teaspoon ground cinnamon (use Ceylon cinnamon for milder sweetness)
- ½ teaspoon ground ginger (freshly ground if you have a micrograter)
- ¼ teaspoon ground nutmeg (feel free to grate from the whole seed for extra aroma)
- ½ teaspoon fine sea salt (balances the sweetness)
- 1 unbaked 9-inch pie crust (homemade or store-bought; I love Pillsbury for its buttery edges)
- Optional toppings: fresh whipped cream, toasted pecans, or a drizzle of maple syrup
Instructions
- Preheat your oven to 425°F. Place a baking sheet on the middle rack—this catches any drips and helps the crust bake evenly.
- In a large bowl, whisk the Libby’s pumpkin, sweetened condensed milk, eggs, spices, and salt until the mixture is silky and uniform—no streaks. A handheld whisk works wonders here.
- Pour the pumpkin custard into the unbaked 9" crust. Tap the pan gently on the counter to release any air bubbles and level the top.
- Slide the pie (on its baking sheet) into the hot oven. Bake at 425°F for 15 minutes—this helps set the edges and gives that faint golden rim.
- Lower the oven to 350°F and bake for an additional 35–40 minutes. Keep an eye on the center—it should jiggle slightly like gelatin when done.
- Transfer the pie to a wire rack. Let it rest at room temperature for 1 hour; this gentle cooling cuts down on cracks.
- Cover loosely with foil or plastic wrap and chill for at least 2 hours (overnight is even better). The filling firms up into that perfect custardy slice.
- Slice with a sharp knife dipped in hot water between cuts for clean edges. Top with whipped cream and a sprinkle of cinnamon if you like.
