libby’s canned pumpkin pie recipe

Written ByJenny Smyth Posted on
libby's canned pumpkin pie recipe
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The Best libby’s canned pumpkin pie recipe

I’ve been making Libby’s canned pumpkin pie recipe for years, and it’s always a hit with my family. My kids love the way the pumpkin pie filling tastes, and I love how easy it is to whip up a pie in no time.

The best part about this recipe is that it’s made with Libby’s canned pumpkin puree, which is a staple in many American kitchens. I remember my grandmother used to make this exact same recipe for holidays and special occasions, and now I carry on the tradition with my own family.

This pie is perfect for any occasion, whether it’s Thanksgiving, Christmas, or just a Tuesday. It’s also a great way to get in some essential nutrients like vitamin A from the pumpkin puree.

When you take a bite of this warm, flaky pie, you’ll understand why it’s been a beloved classic for generations. The combination of spices like cinnamon and nutmeg adds depth to the flavor without overpowering the sweetness of the pumpkin.

This recipe is more than just a tasty treat – it’s also a comforting reminder of home and family. It’s not uncommon for me to have multiple requests for seconds (and even thirds!)

when I serve this pie at family gatherings.

Libby's Canned Pumpkin Pie

Libby’s Canned Pumpkin Pie

4.6 from 513 votes

A classic pumpkin pie recipe using Libby’s canned pumpkin. This pie features a flaky crust and a smooth, spiced filling.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
3-4 tbsp ice water

For the Pumpkin Filling

1 can 15 oz Libby’s canned pumpkin
1 can 12 oz evaporated milk
2 large eggs
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F.
2In a mixing bowl, combine flour and salt.
3Add the chilled butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Crimp the edges with your fingers or a fork.
10Chill the crust in the refrigerator while preparing the filling.
11In a large mixing bowl, whisk together the canned pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until well combined.
12Pour the filling into the chilled pie crust.
13Place the pie dish on a baking sheet.
14Bake at 425°F for 15 minutes.
15Reduce the oven temperature to 350°F and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
16The edges should be golden brown.
17Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
18This allows the filling to set properly.
19Serve chilled or at room temperature, with a dollop of whipped cream if desired.

🔧Equipment

Pie dish
Mixing bowl
Fork
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 370mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 33g🥩Protein: 5g

📝Notes

Tips: Ensure the pie crust is well-chilled before adding the filling to prevent a soggy bottom. You can also use a store-bought pie crust to save time.

This Libby’s canned pumpkin pie recipe has become an integral part of our holiday traditions – we never make it without thinking back fondly on memories made while sharing slices around our dinner table.

If you’re looking for ways to repurpose leftover pies after serving them at your next gathering consider freezing them individually or re-warming slices in your toaster oven before serving as snacks throughout the week – either way you’ll be enjoying that delicious homemade taste without breaking your bank by buying new ingredients every single day!

❓ Frequently Asked Questions About Libby’s Canned Pumpkin Pie

1. Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin, but it requires more preparation time. You’ll need to cook and puree the pumpkin first, then use it in the recipe. Keep in mind that the texture and flavor may vary slightly from using canned pumpkin.

2. Can I make the pie crust from scratch?

Absolutely, you can make your own pie crust if you prefer. There are many recipes available online that you can follow. Just make sure to bake the crust partially before adding the filling to prevent a soggy bottom.

3. How should I store leftovers?

Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. The pie will keep well for up to 3-4 days. You can also freeze individual slices for up to 2 months.

4. Can I make this pie ahead of time?

Yes, you can make this pie a day ahead of time. In fact, many people find that the flavors meld together and the pie tastes even better the next day. Just store it in the refrigerator until ready to serve.

5. What can I do if my pie crust is too soggy?

If your pie crust is too soggy, it might be because the filling was too wet or the crust wasn’t baked long enough. To prevent this, you can blind bake the crust before adding the filling. This involves lining the crust with parchment paper and filling it with pie weights or dried beans, then baking it at 375°F for about 15 minutes.

6. Can I use a different type of sweetener instead of white sugar?

Yes, you can experiment with different types of sweeteners. Some people prefer to use brown sugar, maple syrup, or even a sugar substitute. Just keep in mind that the flavor and texture of the pie may change slightly. Also ensure you adjust the liquid content accordingly.

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