Pumpkin pie is a holiday staple in many households, and after years of experimenting with different recipes, I’ve found that the classic Libby’s Canned Pumpkin Pie Recipe is always the best choice. This pie is creamy, perfectly spiced, and absolutely delicious. Whether you’re baking for Thanksgiving, a family gathering, or just a cozy fall dessert, this recipe never fails to impress.
What makes this recipe stand out is its simplicity and reliability. Over the years, I’ve tried many different pumpkin pie recipes, but this one is always our favorite. It’s consistently flavorful, easy to make, and turns out perfectly every time. Plus, while the recipe calls for canned pumpkin, it works just as well with fresh pumpkin that you’ve cooked at home – a great option if you want to go the extra mile with fresh ingredients.
Why You’ll Love This Pumpkin Pie Recipe
- Classic Flavor: The perfect blend of spices and creamy pumpkin filling.
- Easy to Make: With just a few ingredients, it’s quick and hassle-free.
- Versatile: It works well with both canned and fresh pumpkin, so you can use what you have on hand.
- Family-Favorite: This is a recipe that everyone will love, and it’s always the first dessert to disappear at the table!
Libby’s Canned Pumpkin Pie Recipe
Ingredients:
- 1 can (15 oz) Libby’s® 100% Pure Pumpkin (or about 2 cups of cooked fresh pumpkin)
- 1 can (12 oz) evaporated milk
- 2 large eggs
- Pumpkin Pie Spice or the spices listed below
- ¾ cup granulated sugar
- I like to buy sugar and spices in bulk from Azure!
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 unbaked 9-inch deep dish pie crust (store-bought or homemade)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high initial temperature helps set the pie crust before baking it at a lower temperature to ensure it cooks evenly.
- Prepare the Pumpkin Pie Filling: In a large mixing bowl, combine the canned pumpkin (or freshly cooked pumpkin), evaporated milk, eggs, granulated sugar, cinnamon, ginger, cloves, and salt. Whisk until smooth and well combined.
- Fill the Pie Crust: Pour the pumpkin mixture into the prepared pie crust. Make sure the filling is evenly distributed.
- Bake the Pie: Bake the pie in the preheated oven at 425°F for 15 minutes. After 15 minutes, reduce the temperature to 350°F (175°C) and continue baking for an additional 40–50 minutes, or until the pie is set. You can check if the pie is done by inserting a knife into the center—if it comes out clean, your pie is ready!
- Cool the Pie: Let the pumpkin pie cool to room temperature, then refrigerate for at least 2 hours before serving. This allows the filling to firm up and makes for a clean slice when cutting.
- Serve and Enjoy: Serve your pumpkin pie with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of fall flavor!
Tips for the Perfect Pumpkin Pie
- Use Fresh Pumpkin: While canned pumpkin is convenient and works beautifully in this recipe, you can also make the pie with fresh pumpkin. To do so, simply roast or steam fresh pumpkin, then puree it until smooth. The flavor of fresh pumpkin can add a rich, homemade touch to your pie!
- Make Your Own Pie Crust: While store-bought pie crusts are easy, there’s nothing quite like a homemade crust. If you’re looking for a great pie crust recipe, check out my Homemade Pie Crust Recipe for a flaky, buttery base that complements the pumpkin filling perfectly.
- Don’t Overmix the Filling: When mixing your pumpkin pie filling, avoid overmixing. You just want to blend everything until smooth—overmixing can make the pie a bit too airy.
- Chill Your Pie: Let your pie cool completely and refrigerate it for a couple of hours. This helps the filling set, and it tastes even better the next day!
Serving Suggestions
While pumpkin pie is delicious on its own, here are a few ways to elevate your dessert:
- Top with Whipped Cream: A classic touch, fresh whipped cream adds a creamy and slightly sweet contrast to the spiced pie.
- Sprinkle Cinnamon or Nutmeg: For an extra burst of flavor, dust the top of your pie with cinnamon or freshly grated nutmeg before serving.
- Serve with Ice Cream: For the ultimate treat, serve your pumpkin pie with a scoop of vanilla or cinnamon ice cream.
Why This Pumpkin Pie Recipe is Our Favorite
Over the years, I’ve tried a lot of pumpkin pie recipes—some with fancy ingredients, some with added layers or twists—but nothing beats the classic Libby’s canned pumpkin pie recipe. It’s simple, flavorful, and always turns out just right. The combination of rich pumpkin, warm spices, and a buttery pie crust is simply unbeatable.
And the best part? It works perfectly with both canned and fresh pumpkin! I’ve used both and love the flavor they both bring. So, whether you’re short on time or want to use fresh pumpkin from the garden, this recipe is flexible and consistently amazing.
Final Thoughts
Whether you’re a pumpkin pie enthusiast or someone who’s just starting to appreciate this fall classic, this Libby’s canned pumpkin pie recipe is sure to become your go-to. It’s easy to make, works with both canned and fresh pumpkin, and brings comfort to every bite.
Give it a try this holiday season and let me know how it turns out! I can promise you that it will be a crowd-pleaser, just like it is in our house year after year.
Disclaimer: This post contains affiliate links.
This means that if you click on a link and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products and services that I genuinely believe will add value to you. Your support helps keep my blog running and allows me to continue sharing content with you. Thank you for supporting my blog!