Libby’s Pumpkin Pie Recipe
This Libby’s Pumpkin Pie Recipe is the ultimate fall classic—smooth, spiced, and perfect for cozy get-togethers.
Pumpkin pie has always been the heart of my holiday gatherings, and this version featuring Libby’s Pumpkin Pie Recipe continues that tradition with a fuss-free spin. Here’s the thing: using Libby’s 100% pure canned pumpkin not only cuts down on prep time, it also guarantees silky-smooth filling without any extra puree work—or watery disappointments. According to USDA data, pumpkin packs more than 200% of your daily Vitamin A need, plus fiber to keep you satisfied. You know what truly sells it? The warm blend of cinnamon, ginger, and nutmeg swirling together, plus a flaky crust that practically melts. I first shared this recipe at a local bake sale last fall, and friends couldn’t stop raving—now it’s the star on my dinner table every November.
Why You’ll Love This Recipe
– Effortless prep: one bowl, just a whisk, and a spatula.
– Consistent texture: Libby’s canned pumpkin ensures a smooth, lump-free filling.
– Time-saver: ready in under 20 minutes before baking.
– Crowd-pleaser: perfectly spiced with cinnamon, ginger, and nutmeg.
– Nutrient boost: rich in vitamin A and fiber for a healthier dessert.
– Make-ahead friendly: bake today, serve tomorrow for deeper flavor.
– Versatile: garnish with whipped cream, caramel drizzle, or toasted pepitas.
– Foolproof baking: clear temperature cues help you avoid cracks.
– Kid-approved: creamy filling that even picky eaters will devour.
Ingredients
– 1 (15-oz) can Libby’s 100% Pure Pumpkin (no salt added)
– 3/4 cup packed light or dark brown sugar (sub: coconut sugar)
– 1 teaspoon ground cinnamon (freshly ground if possible)
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon freshly grated nutmeg
– Pinch of kosher salt
– 2 large eggs, room temperature (helps stage a silky custard)
– 1 1/2 cups half-and-half or evaporated milk (sub almond milk for lighter pie)
– 1 unbaked 9-inch pie crust (homemade or store-bought—Marie Callender’s works great)
– Optional: whipped cream or crème fraîche for serving
Directions
1. Preheat and prep.
Preheat your oven to 425°F (218°C). Place the rack in the lower third so the crust browns evenly. If you like a crisper bottom, blind-bake the crust for 8–10 minutes, pricking the base with a fork.
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Mix dry spices and sugar.
In a medium bowl, whisk together brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until evenly blended. This lets the flavors marry before the wet ingredients arrive. -
Combine pumpkin and eggs.
Add Libby’s pumpkin to the spices. Crack in the eggs and whisk until the mixture lightens in color—about 30 seconds—being careful not to overbeat. -
Add dairy.
Pour in the half-and-half (or evaporated milk) and stir gently until smooth. Stop as soon as you see no streaks—that’s your cue to maintain a tender custard. -
Fill the crust.
Pour the filling into the crust, smoothing the top with an offset spatula. Tap the pan once on the counter to release air bubbles. -
Bake in two stages.
Bake at 425°F for 15 minutes, then reduce heat to 350°F (177°C) and bake 35–40 minutes more. Look for a slight jiggle in the center—overbaking leads to cracks, but underbaking leaves you with runny filling. -
Cool and chill.
Let the pie cool on a wire rack for 30 minutes at room temperature, then transfer to the fridge for at least 1.5 hours (overnight is ideal) so slices hold their shape perfectly.
Servings & Timing
– Yield: One 9-inch pie, serves 8–10 slices.
– Prep Time: 15 minutes (plus 10 minutes blind-bake if you like a crisper bottom).
– Bake Time: 50–55 minutes total.
– Cool & Chill Time: 2 hours (30 minutes cooling, 1.5 hours chilling).
– Total Time: Approximately 2 hours 15 minutes hands-on, 4 hours including chill.
Variations
– Maple-spiced: swap brown sugar for 1/3 cup maple syrup and sprinkle chopped pecans on top.
– Gluten-free: use a certified gluten-free crust and almond or oat milk.
– Vegan twist: replace eggs with two flax “eggs” and use coconut milk.
– Mini tarts: bake in 4-inch tart pans for individual servings at parties.
– Boozy boost: stir in 1–2 tablespoons bourbon or dark rum for grown-up flair.
– Brown butter crust: brown the butter before making a graham-cracker crust for a nutty depth.
Storage & Reheating
Store your pumpkin pie, tightly wrapped or in a pie keeper, in the refrigerator for up to 4 days. To freeze, wrap in plastic and foil, then freeze for up to 1 month; thaw overnight in the fridge. Reheat individual slices at 300°F (150°C) for 5–7 minutes, or microwave on low power for just a few seconds—too long and the custard turns rubbery. For make-ahead ease, bake a day ahead; the flavors deepen, and slicing is a breeze.
Notes
– Room-temperature eggs and dairy help the filling come together, reducing streaks and overwhisking.
– If the crust edges brown too quickly, shield them with foil or a pie shield after 25 minutes.
– Let the pie settle fully before slicing; impatience leads to cracked tops and messy plates.
– For extra visual appeal, swirl melted caramel into the top before baking.
– Freshly grated nutmeg makes a noticeable difference over preground jars.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes—just roast, puree, and drain the flesh until it’s thick; results vary, so you may need to adjust liquid.
Q: Why did my pie crack on top?
A: Usually from overbaking or a sudden temperature drop; let it cool gradually at room temp before chilling.
Q: How can I prevent a soggy crust?
A: Blind-bake the crust for 8–10 minutes, and prick the base with a fork to vent steam.
Q: Can I skip the eggs?
A: You can use an egg replacer, though the texture will be denser and less custard-like.
Q: Why is my filling grainy?
A: It could be from overmixing once the milk is added; stir just until combined.
Q: Is it okay to use low-fat milk?
A: You can, but the pie won’t be as rich; half-and-half or evaporated milk keeps it creamy.
Q: Can I add other spices?
A: Absolutely—cardamom, allspice, or a pinch of black pepper can deepen the flavor.
Conclusion
This Libby’s Pumpkin Pie Recipe brings together ease, flavor, and that nostalgic holiday feel in one glorious dessert. With pantry staples, a handful of spices, and simple steps, you’ll have a show-stopping pie that’s as nutritious as it is delicious. Don’t forget to pin this recipe to your holiday board, then bake it soon—leave a comment below or snap a photo and tag me with #LibbysPumpkinPie to share your fall masterpiece!
Libby’s Pumpkin Pie
Ingredients
- 1 15-oz can Libby’s 100% Pure Pumpkin no salt added
- 3/4 cup light or dark brown sugar sub: coconut sugar
- 1 teaspoon ground cinnamon freshly ground if possible
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- Pinch kosher salt
- 2 large eggs room temperature
- 1 1/2 cups half-and-half or evaporated milk sub almond milk for lighter pie
- 1 9-inch unbaked pie crust homemade or store-bought—Marie Callender’s works great
- whipped cream or crème fraîche for serving
Instructions
- Preheat oven to 425°F. If desired, blind-bake the crust for a crisper bottom.
- Whisk together brown sugar, cinnamon, ginger, cloves, nutmeg, and salt in a bowl.
- Add Libby’s pumpkin to the spices, crack in the eggs, and whisk until lightened.
- Pour in the half-and-half or evaporated milk, stirring gently until smooth.
- Pour the filling into the crust and smooth the top with a spatula, tap to release air bubbles.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 35-40 minutes more until slight jiggle in the center.
- Cool on a rack for 30 minutes, then chill in the fridge for at least 1.5 hours.
