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Libby's Pumpkin Pie Recipe

The Best Classic Libby's Famous Pumpkin Pie Recipe

Welcome back to TheNextRecipes.com! Sophia Harper here with an absolute holiday classic that holds a permanent, cherished spot on every autumn dessert table. If you love the comforting taste of traditional autumn spices, silky custard, and a flaky pastry crust, you simply cannot beat the legendary Libby's pumpkin pie. This iconic recipe uses real canned pumpkin puree blended smoothly with sweetened condensed milk, warm cinnamon, ginger, nutmeg, and cloves. It is wonderfully rich, incredibly easy to whip up, and delivers that nostalgic, bakery-quality flavor every single time you bake it for your family and guests.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert, Holiday Treats
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs lightly beaten
  • 1 can 15 ounces pure pumpkin puree (not pumpkin pie mix)
  • 1 can 12 fluid ounces evaporated milk
  • 1 unbaked 9-inch 4-cup capacity deep-dish pie crust

Equipment

  • 9-inch pie plate
  • Mixing bowls and wire whisk
  • Measuring cups and spoons
  • Pie shield or aluminum foil (to prevent over-browning)
  • Wire cooling rack

Method
 

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). This high initial temperature helps set the crust and starts the baking process for the custard.
  2. Mix the Dry Spices: In a small bowl, whisk together the granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves until thoroughly combined and free of lumps.
  3. Combine Wet Ingredients: In a large mixing bowl, beat the lightly beaten eggs with the pure pumpkin puree until smooth. Stir in the dry spice and sugar mixture until fully incorporated.
  4. Add Evaporated Milk: Gradually pour in the evaporated milk while stirring continuously with a wire whisk until the filling is completely silky and uniform.
  5. Pour into Crust: Pour the pumpkin filling carefully into your unbaked 9-inch pie crust shell.
  6. Bake at High Temp First: Bake the pie at 425°F (220°C) for 15 minutes.
  7. Lower Temperature and Finish: Reduce the oven temperature to 350°F (175°C). Continue baking for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean. (Note: If your crust edges start browning too quickly, cover them loosely with a strip of aluminum foil or a pie shield halfway through).
  8. Cool and Serve: Remove the pie from the oven and place it on a wire cooling rack. Let it cool completely for at least 2 hours before slicing so the custard sets properly. Serve with a dollop of whipped cream.

Notes

Use Pure Pumpkin: Make sure you purchase 100% pure canned pumpkin puree, not pre-sweetened pumpkin pie mix, which already contains added sugars and spices.
Evaporated Milk is Key: Do not substitute regular milk or heavy cream; evaporated milk provides the exact moisture balance and dense creaminess required for this traditional recipe.
Prevent Cracks: Cooling the pie gradually on a wire rack at room temperature prevents sudden temperature drops that can cause the custard surface to crack.