libby’s pumpkin pie recipe

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

I have been making Libby’s pumpkin pie recipe for years, and it’s always a hit with my family. The first time I made it, I was amazed at how easy it was to follow the instructions and how delicious the pie turned out. My kids love helping me in the kitchen, and this recipe is one of their favorites.

They can’t get enough of the sweet and spicy flavors that come together in this classic dessert. As a busy mom, I appreciate how quickly this pie comes together, and it’s perfect for any occasion, whether it’s a holiday gathering or a weeknight dinner. The best part is that it’s also relatively healthy compared to other desserts, thanks to the use of canned pumpkin and spices.

I’ve tried other pumpkin pie recipes over the years, but none compare to Libby’s for ease of preparation and taste. My family and I have made this pie countless times, and it never fails to impress. Whether you’re looking for a traditional dessert or a healthier alternative, Libby’s pumpkin pie recipe is a great choice.

It’s also a great way to get your kids involved in cooking and teach them about the importance of following a recipe. My kids have learned so much from helping me in the kitchen, and this recipe is one of their favorites to help with. I’ve even had friends ask for the recipe after they’ve tasted my pie at gatherings, which is always a compliment.

This pie is perfect for any occasion and works well for family gatherings or holiday meals.

Libby's Classic Pumpkin Pie Recipe

Libby’s Classic Pumpkin Pie Recipe

4.7 from 1558 votes

Libby’s Pumpkin Pie is a classic American dessert, featuring a creamy pumpkin filling in a flaky pie crust. It is perfect for holidays and family gatherings.

Prep Time15 mins
Cook Time1 hr
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
4-5 tablespoons ice-cold water

For the Pumpkin Filling

2/3 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
1 can (15 oz) pumpkin puree
1 can (12 fl oz) evaporated milk

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour and salt.
3Add cold cubed butter and mix using a fork until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
5Form the dough into a ball, 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 decoratively.
10Refrigerate the pie crust while preparing the filling.
11In a large bowl, whisk together sugar, salt, cinnamon, ginger, cloves, and nutmeg.
12Add eggs and whisk until well combined.
13Stir in pumpkin puree and evaporated milk until smooth.
14Pour the filling into the chilled pie crust.
15Place the pie dish on a baking sheet.
16Bake at 425°F for 15 minutes.
17Reduce the oven temperature to 350°F and continue baking for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
18The pie should have a slight jiggle in the center but be set around the edges.
19If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
20Remove the pie from the oven and let it cool completely on a wire rack.
21This will take about 2-3 hours.
22Once cooled, refrigerate the pie for at least 4 hours or overnight before serving.
23This allows the filling to set properly.

🔧Equipment

Pie dish
Mixing bowl
Fork
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 60mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 6g

📝Notes

Tips: For a smoother filling, you can strain the pumpkin puree before using it. Ensure the pie is completely cooled before refrigerating to prevent condensation.

Watch Video Of How Libby’s Classic Pumpkin Pie Recipe Works

This Libby’s pumpkin pie recipe is always a good idea for any occasion, whether it’s a holiday gathering or just a weeknight dinner. The best part is that it’s relatively healthy compared to other desserts thanks to the use of canned pumpkin and spices.

My family loves helping me in the kitchen with this recipe because it’s so easy to follow and always turns out delicious. We’ve made this pie countless times over the years and never tire of its sweet and spicy flavors.

❓ Frequently Asked Questions About Libby’s Pumpkin Pie

Q1: What type of pumpkin should I use in this recipe?

The recipe calls for canned pumpkin puree, which is available in most grocery stores. You can also use fresh pumpkin if you prefer, but make sure to cook it down to a puree before using it.

Q2: Can I make this pie gluten-free?

Yes, you can make this pie gluten-free by substituting the wheat flour with a gluten-free alternative such as almond flour or coconut flour.

Q3: How long does this pie take to prepare?

This pie takes about 20 minutes to prepare, including baking time.

Q4: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time by preparing the filling up to 24 hours in advance.

Q5: Is this pie suitable for vegetarians?

No, this pie contains eggs and dairy products.

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