Libby Pumpkin Pie Recipe: Libby’s Pumpkin Pie is a well-loved, time-tested recipe that has graced Thanksgiving tables for generations. This classic dessert is known for its creamy, spiced filling and flaky crust, making it a favorite during the fall and winter months.
What makes this recipe special? It uses Libby’s 100% Pure Pumpkin, combined with a mix of aromatic spices, eggs, and evaporated milk to create the perfect consistency and flavor. Whether you’re making it for the first time or looking to perfect your technique, this guide will walk you through every step.
Ingredients Needed
Before we begin, gather all the ingredients to ensure a smooth baking process.
Essential Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 can (15 oz) Libby’s 100% Pure Pumpkin
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
Ingredient Substitutions
- If you prefer a sugar-free version, use a sugar substitute like monk fruit or stevia.
- For a dairy-free version, replace evaporated milk with coconut milk or almond milk.
- Gluten-free pie crust can be used for those with dietary restrictions.
Tools and Equipment Required
To make the best Libby’s Pumpkin Pie, you’ll need a few essential tools:
Must-Have Baking Tools
- Mixing bowls
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rolling pin (if making homemade crust)
- 9-inch pie dish
- Spatula
Optional Tools for a Perfect Pie
- Pastry brush (for brushing crust edges)
- Pie crust shield (to prevent edges from burning)
- Cooling rack
How to Make Libby’s Pumpkin Pie – Step by Step Guide
Step 1: Preparing the Pie Crust
A great pumpkin pie starts with a good crust. You can either use store-bought pie crust for convenience or make a homemade pie crust from scratch.
Store-Bought vs. Homemade Crust
- Store-Bought: A quick and easy option, just roll it out and place it in the pie dish.
- Homemade: Offers better flavor and flakiness but requires extra effort.
How to Blind Bake for Best Results
Blind baking helps keep the crust from becoming soggy. To do this:
- Preheat oven to 375°F (190°C).
- Roll out the dough and place it in the pie dish.
- Use a fork to poke small holes in the bottom.
- Line with parchment paper and add pie weights or dried beans.
- Bake for 10-12 minutes before adding the filling.
Step 2: Making the Pumpkin Pie Filling
The key to a smooth and flavorful pie is mixing the ingredients in the right order.
Mixing the Ingredients
- In a large bowl, beat eggs lightly.
- Add Libby’s 100% Pure Pumpkin and mix well.
- Stir in sugar, salt, cinnamon, ginger, and cloves.
- Gradually mix in evaporated milk until smooth.
Achieving the Perfect Texture
- Avoid overmixing to prevent air bubbles.
- If the mixture is too thick, add a splash of milk.
Step 3: Assembling the Pie
Now that the filling is ready, it’s time to pour it into the crust.
Pouring the Filling Correctly
- Pour slowly and evenly to avoid spills.
- Fill to about 1/4 inch below the crust’s edge.
Avoiding Air Bubbles
- Tap the pie dish gently on the counter to remove bubbles.
Step 4: Baking the Pumpkin Pie
Baking the pie at the correct temperature is crucial for a perfect texture.
Oven Temperature and Baking Time
- Preheat oven to 425°F (218°C).
- Bake for 15 minutes, then reduce heat to 350°F (177°C) and bake for another 40-50 minutes.
How to Prevent Cracks on the Surface
- Do not overbake. The pie should be slightly jiggly in the center.
- Let it cool gradually by leaving it in the turned-off oven with the door slightly open.
Step 5: Cooling and Setting the Pie
Cooling properly ensures a smooth texture.
Why Proper Cooling is Essential
- Cutting too early may cause a runny texture.
How Long to Wait Before Serving
- Let it cool at room temperature for 2 hours, then refrigerate for at least 4 hours before serving.
Step 6: Serving the Perfect Slice
After cooling, your Libby’s Pumpkin Pie is ready to serve! Cutting and serving properly will ensure a picture-perfect slice every time.
Best Ways to Cut and Serve
- Use a sharp, clean knife and wipe it with a damp cloth between cuts to keep slices neat.
- A pie server or a thin spatula works best for removing slices without breaking them.
- If the pie feels too soft, chill it for an extra 30 minutes before slicing.
Topping Options
Enhance your pie with delicious toppings:
- Whipped Cream – A classic choice for extra creaminess.
- Vanilla Ice Cream – Perfect for a warm slice.
- Caramel Drizzle – Adds a rich, buttery sweetness.
- Chopped Nuts – Pecans or walnuts for a crunchy contrast.
- Cinnamon or Nutmeg Sprinkle – A light dusting enhances the spiced flavor.
Storage and Leftover Tips
If you have leftovers, store them properly to maintain freshness.
How to Store in the Fridge
- Wrap the pie tightly in plastic wrap or aluminum foil.
- Store in the refrigerator for up to 4 days.
Can You Freeze Pumpkin Pie?
Yes! Freezing is a great way to enjoy pumpkin pie later.
- Wrap the pie in plastic wrap and then foil to prevent freezer burn.
- Store in the freezer for up to 2 months.
- To thaw, place in the fridge for 8-12 hours before serving.
Reheating Instructions
- Warm individual slices in the microwave for 20-30 seconds.
- For a whole pie, bake at 300°F (150°C) for 10-15 minutes.
Common Mistakes and How to Avoid Them
Even with a simple recipe, small mistakes can affect the final result. Here are common issues and how to fix them.
Overbaking or Underbaking
- Overbaking: The pie cracks and becomes dry. Solution: Remove when the center is slightly jiggly.
- Underbaking: The filling remains too soft. Solution: Bake until a knife inserted 1 inch from the edge comes out clean.
Soggy Crust Fixes
- Blind bake the crust before adding the filling.
- Use a glass or metal pie dish instead of ceramic for better heat distribution.
- Bake the pie on the lower oven rack to help the crust cook evenly.
Libby’s Pumpkin Pie Recipe Variations
Want to try something different? Here are some creative variations.
Vegan and Dairy-Free Pumpkin Pie
- Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Use coconut milk or almond milk instead of evaporated milk.
Low-Sugar and Gluten-Free Alternatives
- Use a sugar substitute like monk fruit sweetener.
- Make a gluten-free crust using almond flour or oat flour.
Spiced-Up Version
- Increase cinnamon to 1 ½ teaspoons.
- Add ¼ teaspoon allspice for extra warmth.
Pairing Suggestions
Pumpkin pie pairs well with drinks and other desserts.
Best Drinks to Serve with Pumpkin Pie
- Coffee – The bitterness balances the pie’s sweetness.
- Chai Tea – The warm spices complement the filling.
- Eggnog – A festive holiday treat.
Side Desserts That Complement It
- Pecan Pie – Another holiday favorite.
- Chocolate Mousse – A rich contrast to the spiced pumpkin filling.
- Apple Crisp – A fruity and crunchy pairing.
FAQs about Libby Pumpkin Pie Recipe
What ingredients do I need for the Libby Pumpkin Pie Recipe?
You’ll need 1 can (15 oz.) of LIBBY’S 100% Pure Pumpkin, 1 can (12 fl. oz.) of evaporated milk, 3/4 cup of granulated sugar, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and 2 large eggs. Don’t forget the unbaked 9-inch (4-cup volume) deep-dish pie shell!
How long does it take to make Libby Pumpkin Pie?
The total preparation time is about 15 minutes. After mixing your ingredients, you’ll need to bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 40-50 minutes or until a knife inserted near the center comes out clean.
Can I make Libby Pumpkin Pie ahead of time?
Absolutely! You can bake the pie one to two days ahead of your event. Just cool it completely, then cover and refrigerate. This can actually enhance the flavors, giving them more time to meld together beautifully.
Is Libby Pumpkin Pie gluten-free?
The filling for Libby’s pumpkin pie can be made gluten-free by using a gluten-free pie crust. Always make sure to check the labels of your ingredients to ensure they are gluten-free.
What’s the best way to store leftover pumpkin pie?
Leftover pumpkin pie should be tightly covered and stored in the refrigerator. It typically keeps well for up to three to four days.
Can I freeze the pie?
Yes, Libby Pumpkin Pie freezes quite well. Wrap the pie tightly with plastic wrap or aluminum foil and freeze for up to one month for the best quality. Thaw in the refrigerator before serving.
Are there any variations I can try with this recipe?
For a twist, try adding a tablespoon of bourbon to the filling for a deeper flavor profile, or mix in a half cup of pecan pieces for some added texture and nuttiness.
Now you’re ready to make the best Libby’s Pumpkin Pie! Whether it’s for Thanksgiving or just a cozy fall treat, this recipe will impress every time.
