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.
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.
Notes
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.
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