If you’re looking for a great pumpkin pie recipe for the fall, the Libby’s Famous Pumpkin Pie recipe is the only one you need.
For more sweet treats, check out all of our dessert recipes.
I’ve only ever had pumpkin pie once in my life and a job I had at a newspaper.
The woman who made it told me it wasn’t made correctly. I tried it anyway to be polite, and it was not for me.
She sat next to me and it took me all day to figure out how to dispose of the pie slice without her noticing.
You don’t want to have that experience this fall. So, to help you, I’m sharing Libby’s Famous Pumpkin Pie recipe — which was given to me to share over a decade ago by someone at Libby’s. So it’s legit.
I haven’t tried this recipe yet, but with LIBBY’s 100% Pure Pumpkin on sale at nearly every grocery store right now, I think that’s a sign to try it.
This recipe uses a whole can of pure pumpkin, which is usually on sale (for free too) this time of year. So, if you stocked up on pumpkin and need something to do with it, check out our list of Easy Canned Pumpkin Recipes.
Libby’s Famous Pumpkin Pie Recipe
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Libby’s Famous Pumpkin Pie Ingredients:
You can get the full list of ingredients with measurements in the recipe card below.
- Granulated sugar – White sugar is better than brown sugar because it has a more mild flavor so the pumpkin flavor comes through.
- Ground cinnamon – Cinnamon is the main spice in pumpkin pie spice.
- Salt – This brings out all the other flavors.
- Ground ginger – The spice in ginger balances the sweetness of the pumpkin.
- Ground cloves – The bitterness of cloves also balances the sweet pumpkin.
- Eggs – The eggs are a binder for the pumpkin pie mixture that holds it together.
- Libby’s 100% pure pumpkin – This is Libby’s recipe, so we’re gonna suggest Libby’s brand pumpkin. However, any brand of pumpkin puree (not pumpkin pie filling) is fine.
- Evaporated milk – This adds a rich creamy texture to the pie. This is not sweetened condensed milk.
- Deep-dish pie shell – Any pre-made crust that can hold 4 cups works.
- Whipped cream – This is optional to top your pie slices.
How To Make Libby’s Famous Pumpkin Pie:
Pre-heat the oven to 425 F.
Add the sugar, cinnamon, salt, ginger, and cloves into small bowl.
Quick note: We mention this below, but, if you don’t want to buy all of the spice, you can use pumpkin pie spice instead. Just make sure you’re not buying one with sugar added.
Also, read the ingredients because many jars of pumpkin pie spice contain nutmeg, but this pumpkin pie recipe doesn’t call for any.
Gently mix the dry ingredients together to create a sugar-spice mixture. Set it aside.
Crack the eggs into the bowl of a stand mixer.
Beat the eggs until they’re slightly frothy.
Add the canned pumpkin into the stand mixer bowl.
Add in the sugar-spice mixture.
Finally, and gradually, stir in evaporated milk until all the ingredients are combined.
Pour the filling into the pie shell.
Bake at 425 F for 15 minutes.
Reduce the oven’s temperature to 350 F and bake for 40 to 50 minutes. When a knife inserted into the center of the pie filling comes out clean, remove the pie from the oven.
Cool the pie on a wire rack for two hours.
Serve or refrigerate immediately.
Top with whipped cream before serving.
Also, quick note: The original recipe doesn’t say this, but I think you could jazz it up a little with a sprinkle of pumpkin spice finishing sugar on top.
Common Pumpkin Pie Mistakes:
So, like I mentioned, the first time I checked pumpkin pie the baker said she messed up. I’m not quite sure where she messed up, but I wanted to list a couple common mistakes people make when making pumpkin pie in hopes that yours will be perfect on the first try.
Using the wrong ingredients
You want to make sure that you are using all the right ingredients when you make pumpkin pie. If you follow this recipe, you won’t have that problem.
However, some people won’t want to buy ginger and cloves for just one recipe, so they’ll skip them. Don’t do that. If you don’t wanna buy all the spices, that’s fine. Just buy pumpkin pie spice.
Check to see if the one that you’re buying is actually the spices or if it’s the finishing sugar. If it’s finishing sugar, it will be sweeter so you’ll want to add less granulated sugar.
People also accidentally buy sweetened condensed milk instead of evaporated milk because they look very similar. They will not yield similar results though. If you use sweetened condensed milk, it will not give you a fluffy pie filling. You’ll end up with something really heavy and dense.
Pre-baking the pie crust
When you are making pie, the tendency is to blind bake the crust so it holds its shape and doesn’t get soggy when you add the filling.
You don’t want to do that, though with pumpkin pie. This recipe has enough time built into it so the filling and crust both bake through.
Not letting the pie rest
When you take the pumpkin pie out of the oven, the custard filling will still be a little wiggly. It needs to rest for two hours in order to firm up and settle so you can cut the pumpkin pie into slices. If you don’t let it rest, when you cut it, the custard won’t hold.
You also don’t want to top it with whipped cream too early because that will melt if the pie isn’t cold enough.
Libby's Famous Pumpkin Pie
If you're looking for a great pumpkin pie recipe for the fall, the Libby's Famous Pumpkin Pie recipe is the only one you need.
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) Libby's 100% pure pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Instructions
- Pre-heat the oven to 425 F.
- Add the sugar, cinnamon, salt, ginger, and cloves into small bowl.
- Gently mix them together to create a sugar-spice mixture.
- Crack the eggs into the bowl of a stand mixer.
- Beat the eggs until they're slightly frothy.
- Add the canned pumpkin into the stand mixer bowl.
- Add in the sugar-spice mixture.
- Finally, and gradually, stir in evaporated milk until all the ingredients are combined.
- Pour the filling into the pie shell.
- Bake at 425 F for 15 minutes.
- Reduce the oven's temperature to 350 F and bake for 40 to 50 minutes. When a knife inserted into the center of the pie filling comes out clean, remove the pie from the oven.
- Cool the pie on a wire rack for two hours.
- Serve with whipped cream or refrigerate immediately.
Have you tried Libby’s Famous Pumpkin Pie? Let us know your thoughts in the comments.