Libby's Pumpkin Pie Recipe

Libby's Pumpkin Pie Recipe is a classic pumpkin pie recipe that will bring back all the classic nostalgia of Thanksgiving dinner to your table.

Pumpkin pie has always been one of my favorite pies of the holiday season. I'm a sucker for all things pumpkin everything, and being that pumpkin pie is the only pie my son will touch, this will definitely be making an appearance at our Thanksgiving dinner. My grandmother always made this classic Libby's Pumpkins Pie Recipe, and it's the same recipe that I use today. It's classic, easy, no bells and whistles, and turns out perfect every time! 

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Libby's Pumpkin Pie Recipe:

Libby's pumpkin pie recipe is super easy to make. You're going to need one can of Libby's Pumpkin Puree (not pumpkin pie mix!), and to that you'll mix in your eggs, sugar, cinnamon, salt, cloves, ginger, and evaporated milk. Then you're simply going to pour the mixture into a 9inch deep dish pie crust and then back in the oven for 40-50 minutes. Make sure you let it setup on a cooling rack for at least two hours after baking. 

The Best Pumpkin for Pumpkin Pie:

I've tried to make pumpkin pie both from fresh pumpkin and canned pumpkin. Your results are much better, and more consistent when using canned pumpkin. I personally recommend the Libby's brand, but any brand of pumpkin puree will work!

What Type of Pie Crust for Pumpkin Pie?

I'm not a huge crust snob when it comes to pit. If you're really good at making your own crust and you enjoy doing it, then make your own crust. I see nothing wrong with getting a premade crust from the fridge or frozen section at your local grocery store, and either of them will work well for this recipe. If you're using a frozen crust, be sure to thaw it ahead of time according to the package insturctions.

Can You Make Pumpkin Pie Ahead of Time?

YES! In fact, I would recommend doing so since this pie needs two hours to set before you can cut and serve the pie. Make your pie the night before and then let it cool for two hours on a cooling rack. Cover with plastic wrap and store in the fridge until you're ready to serve. 

Libby's Pumpkin Pie Recipe

Libby's Pumpkin Pie Recipe
Yield: 8
Author: Paige Flamm
Prep time: 10 MinCook time: 50 MinInactive time: 2 HourTotal time: 3 Hour
Libby's Pumpkin Pie Recipe is a classic pumpkin pie recipe that will bring back all the classic nostalgia of Thanksgiving dinner to your table.


  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can pure pumpkin
  • 1 (12 fluid ounce) can evaporated milk


  1. Preheat oven to 425°F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

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