How to Make Libbys Pumpkin Pie Perfect Every Time

As the leaves turn and the air gets crisp, my thoughts inevitably drift to one of my all-time favorite desserts: pumpkin pie! There’s something so comforting about the aroma of spices wafting through the kitchen, and I can’t help but smile at the thought of sharing a slice with family and friends. Today, I’m excited to share my go-to recipe for Libby’s Pumpkin Pie. It’s a classic that never fails to impress, and trust me, it’s easier than you might think! Plus, if you’re looking for easy pasta recipes to pair with your holiday meal, I’ve got you covered there too!

Why You’ll Love This Recipe

• Simple ingredients that you probably already have in your pantry.
• Perfect for holidays, gatherings, or just a cozy night in.
• Rich, creamy filling that melts in your mouth.
• Can be made ahead of time, making it a stress-free dessert option.
• Pairs beautifully with whipped cream or vanilla ice cream!

Ingredients

To make this delightful pie, you’ll need the following ingredients:

• 1 unbaked 9-inch deep-dish pie crust
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz) Libby’s 100% Pure Pumpkin
• 1 can (12 oz) evaporated milk

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get to the fun part—making the pie!

1. Preheat your oven to 425°F. Place your pie shell on a baking sheet to catch any drips.
2. In a small bowl, mix together the sugar, cinnamon, salt, ginger, and cloves.
3. In a large bowl, beat the eggs until fluffy. Stir in the pumpkin and the spice mixture until well combined.
4. Gradually stir in the evaporated milk until everything is fully mixed.
5. Pour the filling into the pie shell, spreading it evenly.
6. Bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F and bake for an additional 40–50 minutes.
7. Check for doneness by inserting a knife into the center; it should come out clean.
8. Cool on a wire rack for at least 2 hours before serving.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your pumpkin pie turns out perfect every time:

• Use a deep-dish pie crust for a generous filling.
• Let your eggs come to room temperature for a smoother filling.
• Don’t skip the cooling time; it helps the pie set properly.
• If you want to add a twist, try incorporating a splash of vanilla extract or a pinch of nutmeg!
• For a fun family activity, let the kids help with mixing the ingredients!

How to Serve

When it comes to serving your Libby’s Pumpkin Pie, the options are endless! Here are a few ideas:

• Top with a generous dollop of whipped cream for that classic touch.
• Serve with a scoop of vanilla ice cream for a delightful contrast.
• Pair with a warm cup of spiced cider or coffee for a cozy dessert experience.
• For a festive touch, sprinkle some cinnamon on top before serving.

Make Ahead and Storage

This pie is perfect for making ahead of time! Here’s how to store it:

• Once cooled, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
• If you want to make it even earlier, you can freeze the pie before baking. Just wrap it tightly and store it in the freezer for up to 2 months. When you’re ready to bake, let it thaw in the fridge overnight and then bake as directed.
• For those busy weeknights, this pie can be a sweet ending to your 30-minute meals or quick family dinners.

So there you have it! My tried-and-true recipe for Libby’s Pumpkin Pie that will surely become a staple in your home. Whether you’re hosting a holiday gathering or just craving a slice of nostalgia, this pie is sure to bring smiles all around. And if you’re looking for more delicious recipes, check out my Libby’s Pumpkin Pie Recipe or explore some weeknight dinner ideas that are just as easy and delightful. Happy baking!