Libby's Famous Pumpkin Pie

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Libby's pumpkin pie is a true classic. This recipe for traditional pumpkin pie in a deep-dish crust is so easy to make — just mix, pour, and bake. Enjoy this no-fail dessert for the holidays or at any casual get-together with friends or family.

close up view of a single slice of LIbby's famous pumpkin pie
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Prep Time:
10 mins
Cook Time:
55 mins
Total Time:
1 hrs 5 mins
Servings:
8
Yield:
1 9-inch deep-dish pie

Libby's pumpkin pie is synonymous with the holiday season. The famous recipe, which the iconic brand made famous almost 100 years ago, is a tradition in homes around the country — once you try it, you'll understand why Libby's pumpkin pie recipe is so beloved.

Libby's Pumpkin Pie Ingredients

These are the ingredients you'll need to this famous pumpkin pie recipe:

· Pie crust: Use a store-bought pastry crust or use our top-rated Butter Flaky Pie Crust recipe.
· Sugar: A little less than one cup of white sugar adds the perfect amount of sweetness.
· Spices: This Libby's pumpkin pie recipe is perfectly spiced with cinnamon, ginger, and cloves.
· Salt: Salt enhances the flavors of the other ingredients, adding complexity. Don't skip this step!
· Eggs: Two eggs add moisture and act as a binding agent, which means they help hold the pumpkin pie filling together.
· Pumpkin: Of course, you'll need a can of Libby's pure pumpkin.
· Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

A pumpkin pie with a pastry pumpkin cutout in the center and leaf cutouts around the crust
*-giggle-*

How to Make Libby's Pumpkin Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make Libby's pumpkin pie:

1. Mix the spices in a small bowl.
2. Beat the eggs in a large bowl. Stir in the pumpkin and spices, then pour the filling into the unbaked pie crust.
3. Bake the pie for about 15 minutes in the preheated oven, then reduce the heat and bake until a knife comes out clean.

How to Store and Freeze Libby's Pumpkin Pie

Allow the pie to cool completely, then wrap it loosely in storage wrap. Place it in the refrigerator for up to four days.
If you plan to freeze the pie, cook it in a foil pie pan. Allow it to cool completely. Wrap it tightly in at least one layer of storage wrap, then wrap it in at least one layer of aluminum foil. Freeze for up to one month and thaw in the refrigerator.

slice of Libby's Famous Pumpkin Pie
LYNNINMA

Allrecipes Community Tips and Praise

"This is my go-to pumpkin pie recipe," says Dana Abney. "Instead of using canned pumpkin I did use fresh, substituting one pie pumpkin per can of pumpkin. It's delicious and I've already made it twice this year."

"The pie was perfectly set (not dry or too soggy) and the spices were perfect," raves Alyse Johnson. "I will DEFINITELY be making this again. I served it with fresh whipped cream."

"Easy and delicious pumpkin pie recipe," according to Rachel. "This is the first time I have made pumpkin pie, and I will stick with this recipe. Thanks for a simple homemade dessert."

Editorial contributions by Corey Williams

Ingredients

  • 1 (9 inch) unbaked deep-dish pie crust

  • ¾ cup white sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 2 large eggs

  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Combine sugar, cinnamon, salt, 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 in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature.

  4. Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)

Nutrition Facts (per serving)

283 Calories
12g Fat
39g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 283
% Daily Value *
Total Fat 12g 16%
Saturated Fat 5g 24%
Cholesterol 59mg 20%
Sodium 357mg 16%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Total Sugars 26g
Protein 6g
Vitamin C 1mg 5%
Calcium 134mg 10%
Iron 1mg 7%
Potassium 173mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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