If you are longing for the perfect dessert that screams comfort and tradition, look no further than Libby’s Classic Pumpkin Pie Recipe. This beloved pie has been a staple of holiday tables for decades, delivering a smooth, spiced pumpkin filling nestled in a flaky, buttery crust that feels like a warm hug in every bite. Whether you’re making it for Thanksgiving, a cozy fall gathering, or just to satisfy your sweet tooth, Libby’s Classic Pumpkin Pie Recipe offers simplicity, rich flavor, and that nostalgic charm we all crave during pumpkin season.
Ingredients You’ll Need
Getting your hands on the right ingredients is the first step toward baking an incredible pie. These essentials are straightforward but each one plays a vital role, from the creamy texture to the warm, inviting spices and that perfect golden-brown crust.
- 1 unbaked 9-inch deep-dish pie crust: Choose a high-quality crust for a sturdy base that bakes crisp and golden.
- 1 (15 ounce) can 100% pure pumpkin: This is the heart of the pie, giving it moisture, color, and that signature pumpkin flavor.
- 1 (14 ounce) can sweetened condensed milk: Adds sweetness and creates a luxuriously smooth custard.
- 2 large eggs: Eggs bind the filling together for perfect sliceability.
- 1 teaspoon ground cinnamon: Cinnamon brings warm, cozy spice that feels like autumn on your palate.
- 1/2 teaspoon ground ginger: A hint of ginger provides subtle zing and depth.
- 1/4 teaspoon ground cloves: Cloves add a smoky, aromatic touch that makes this pie truly special.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
How to Make Libby’s Classic Pumpkin Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 425°F and placing the unbaked deep-dish pie crust into your 9-inch pie plate. Take a moment to crimp the edges however you like — this not only seals your crust but adds a charming homemade touch. Properly preparing your crust is key to preventing sogginess and ensuring a crisp, flaky edge every time.
Step 2: Mix the Filling
In a large bowl, whisk together the pumpkin, sweetened condensed milk, and eggs until you have a smooth, creamy base. Adding your spices of cinnamon, ginger, and cloves next, along with the salt, gives the custard its warm and inviting flavor. Stir everything until fully combined — the filling should be silky and uniform, ready to pour.
Step 3: Bake the Pie
Pour the filling evenly into your prepared crust. Bake at 425°F for 15 minutes to get the custard started and set the edges. Then, reduce the oven temperature to 350°F and continue baking for another 35 to 40 minutes, until a knife inserted near the center comes out clean. This two-step baking ensures a smooth filling with that perfect custard texture without any cracks or overcooking.
Step 4: Cool and Set
Once baked, remove your pumpkin pie from the oven and let it cool on a wire rack for about 2 hours. This resting period lets the filling completely set so your slices stay neat and firm, perfect for serving with whipped cream or your favorite toppings.
How to Serve Libby’s Classic Pumpkin Pie Recipe
Garnishes
While Libby’s Classic Pumpkin Pie Recipe is delicious on its own, garnishing can add both flair and an extra layer of flavor. Try a dollop of freshly whipped cream, a sprinkle of cinnamon, or even a light dusting of nutmeg. For a crunchy contrast, finely chopped toasted pecans or a drizzle of caramel sauce makes for an irresistible presentation.
Side Dishes
Pair this classic pumpkin pie with a hot cup of coffee or a spiced chai latte to complement the spices. If you want something more indulgent, vanilla ice cream or a scoop of cinnamon-sugar butter is absolute perfection alongside each slice.
Creative Ways to Present
To impress guests, serve individual mini pumpkin pies in ramekins or prepare a pumpkin pie parfait layering crumbled pie crust, pie filling, and whipped cream. You could also top each serving with candied ginger pieces or even a splash of bourbon-spiked whipped cream for an adult twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your Libby’s Classic Pumpkin Pie Recipe, store any leftovers tightly wrapped or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, perfect for sneaking a slice or two as a midweek treat.
Freezing
If you want to bake ahead for holiday gatherings, this pumpkin pie freezes wonderfully. Wrap it carefully in plastic wrap and foil before freezing, and it can last up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating
Libby’s Classic Pumpkin Pie Recipe is best served chilled or at room temperature, but if you prefer a warm slice, simply reheat in a low-temperature oven (around 300°F) for 10-15 minutes. Avoid microwave reheating to keep the crust from getting soggy.
FAQs
Can I use fresh pumpkin instead of canned pumpkin for this recipe?
Absolutely! You can substitute fresh roasted pumpkin puree, but be sure to cook and puree it until smooth before measuring to 15 ounces. The texture and flavor will be just as delightful.
What’s the secret to preventing the crust edges from burning?
If you notice the crust edges browning too fast, place foil or a pie shield around the edges halfway through baking. This simple trick keeps the crust golden but not burnt.
Is this recipe gluten-free?
The traditional Libby’s Classic Pumpkin Pie Recipe uses a standard pie crust which contains gluten. However, you can substitute with a gluten-free pie crust to make the dessert suitable for gluten-sensitive diets.
Can I make this pie vegan or dairy-free?
Since this recipe relies on eggs and sweetened condensed milk, vegan or dairy-free versions would require specialty substitutes like coconut condensed milk and flax eggs, though the texture will vary from classic.
How long can I keep the pumpkin pie at room temperature?
For food safety, it’s best to leave pumpkin pie out no more than 2 hours. Beyond that, refrigerate it to maintain freshness and prevent spoilage.
Final Thoughts
Making Libby’s Classic Pumpkin Pie Recipe is like inviting a friendly tradition into your kitchen—effortless, comforting, and utterly delicious. Whether it’s your first time baking it or your hundredth, this recipe never fails to deliver that rich pumpkin flavor with the perfect hint of spice. So go ahead, whip up this pie and bring a slice of holiday happiness to your table. You’ll be so glad you did!
Print
Libby’s Classic Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Libby’s Classic Pumpkin Pie Recipe offers a traditional and creamy pumpkin pie with warm spices, perfect for holiday celebrations or anytime dessert. Made with 100% pure pumpkin, sweetened condensed milk, and a flaky deep-dish pie crust, this pie delivers a rich and comforting flavor experience.
Ingredients
Pie Crust
- 1 unbaked 9-inch deep-dish pie crust
Pie Filling
- 1 (15 ounce) can 100% pure pumpkin
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Pie Crust: Place the unbaked pie crust into a 9-inch deep-dish pie plate and crimp the edges to your desired shape to create an even rim.
- Mix Filling: In a large bowl, whisk together the 100% pure pumpkin, sweetened condensed milk, and eggs until the mixture is smooth and uniform.
- Add Spices and Salt: Stir in ground cinnamon, ground ginger, ground cloves, and salt until fully combined and creamy in texture.
- Fill Pie Crust: Pour the prepared pumpkin filling evenly into the unbaked pie crust.
- Bake First Stage: Bake the pie at 425°F (220°C) for 15 minutes to set the crust and filling outer edges.
- Bake Second Stage: Reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes until a knife inserted near the center comes out clean.
- Cool Pie: Remove the pie from the oven and let it cool on a wire rack for 2 hours to allow the filling to set completely before slicing and serving.
Notes
- If the crust edges brown too quickly, cover them with foil or a pie shield during baking to prevent burning.
- The pie can be refrigerated for up to 3 days for freshness.
- Serve chilled or at room temperature, optionally topped with whipped cream for added richness.
