Libby’s Classic Pumpkin Pie is a deliciously simple dessert that’s perfect for any fall gathering, from Thanksgiving dinners to cozy family get-togethers. Made with a blend of warm spices, creamy pumpkin filling, and a buttery, flaky crust, this pie is a nostalgic treat that never goes out of style. Easy to make with pantry staples, it’s the ideal dessert for both seasoned bakers and beginners alike.
Personal Story & Background:
Libby’s Pumpkin Pie is a recipe that’s been a part of my life for as long as I can remember. I can still picture my mom making it every Thanksgiving, the smell of cinnamon and nutmeg filling the house as the pie baked in the oven. It’s the kind of pie that brings people together—the sweet, spicy aroma draws everyone into the kitchen, and there’s always a little extra excitement when it comes time for dessert.
What I love most about Libby’s Classic Pumpkin Pie is how simple it is. There’s no need for fancy ingredients or complicated techniques—just good quality pumpkin puree, a blend of spices, and a pre-made pie crust (or homemade if you’re feeling adventurous). The result is a perfectly spiced, creamy filling that sits inside a golden, flaky crust, ready to be enjoyed by friends and family.
This version has been passed down through the generations, and no matter how many times I make it, it always feels like the first time—because there’s something magical about a pumpkin pie done right.
Ingredient Notes:
- Libby’s 100% Pure Pumpkin: For this recipe, using Libby’s canned pumpkin is a must. It’s the brand known for its quality and consistency, giving the pie its smooth, velvety texture. Be sure to use pumpkin puree, not pumpkin pie filling, as the pie filling already contains added spices and sweeteners.
- Eggs: Eggs are the binder that hold the pie together, giving it structure and that rich, custard-like texture.
- Sweetened Condensed Milk: This ingredient is key to achieving that smooth, creamy filling. It adds sweetness without being overly sugary, balancing the spices beautifully.
- Spices: The classic combo of cinnamon, ginger, nutmeg, and cloves gives the pie its warm, comforting flavor. Feel free to adjust the spices to your taste, adding a little more cinnamon if you like a stronger flavor.
- Pie Crust: You can use a store-bought pie crust to save time, but if you have a favorite homemade recipe, this is the perfect opportunity to use it. A buttery, flaky crust is the perfect base for the creamy filling.
Substitutions:
- Non-dairy options: If you’re looking to make this pie dairy-free, you can substitute the sweetened condensed milk with a non-dairy sweetened condensed milk alternative, and the eggs with a flaxseed egg replacement.
- Spice variations: If you’re out of one of the spices (like cloves), you can use pumpkin pie spice as a substitute—it has all the classic flavors mixed in.
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This initial high heat will help set the pie’s filling before you reduce the temperature for even cooking.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, eggs, sweetened condensed milk, cinnamon, ginger, nutmeg, and salt. Stir until everything is well combined, and the mixture is smooth. The spices should be evenly distributed, creating a fragrant, rich filling.
Step 3: Prepare the Pie Crust
If you’re using a store-bought pie crust, simply place it in a 9-inch pie dish. If you’re using homemade, roll out the dough, fit it into the pie dish, and crimp the edges to your liking. You can also pre-bake the crust for 5 minutes to help prevent it from getting soggy, though it’s not necessary.
Step 4: Pour the Filling into the Crust
Pour the pumpkin mixture into the prepared pie crust. Give the pie dish a gentle tap on the counter to remove any air bubbles and ensure the filling is evenly distributed.
Step 5: Bake the Pie
Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the center is set and a knife inserted into the filling comes out clean. The pie should be slightly puffed up at the edges but still a little wobbly in the center.
Step 6: Cool and Serve
Allow the pie to cool on a wire rack for at least two hours before slicing. This gives the filling time to firm up and makes for a cleaner slice. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.
Expert Tips for the Best Results:
- Don’t overbake: The pie is done when the center is just set, so keep an eye on it as it bakes. Overbaking will cause the filling to crack and dry out.
- Let it cool: Allow the pie to cool for at least two hours before cutting into it. The filling will continue to set as it cools, making it easier to slice and giving you that smooth, perfect piece of pie.
- Crust protection: If you notice the crust browning too quickly, cover the edges with foil or a pie crust shield to prevent burning while the filling continues to cook.
Serving Suggestions:
Libby’s Classic Pumpkin Pie is perfect on its own, but here are some ideas to elevate it:
- Whipped cream: A generous dollop of freshly whipped cream is the perfect accompaniment, and it adds a nice, airy contrast to the rich pumpkin filling.
- Vanilla ice cream: A scoop of creamy vanilla ice cream adds a cold, smooth balance to the warm pie.
- Caramel drizzle: For a sweet twist, drizzle some homemade caramel sauce on top for an extra layer of decadence.
Storage and Reheating Tips:
- Fridge: Store leftover pumpkin pie in the refrigerator, covered, for up to 3-4 days. It’s best served chilled, or at room temperature, depending on your preference.
- Freezer: If you have leftovers (or want to prepare ahead), you can freeze the pie! Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1 month. Thaw in the fridge overnight before serving.
Frequently Asked Questions:
Can I make this pie ahead of time?
Yes! This pie can be made a day or two in advance. Just let it cool completely, store it in the fridge, and serve it when you’re ready.
How do I prevent my pie crust from getting soggy?
To prevent a soggy crust, you can blind-bake the crust for 5-7 minutes before adding the filling. Another trick is to brush the inside of the crust with a bit of beaten egg white before filling it, creating a barrier.
Can I use fresh pumpkin instead of canned?
Yes! If you’re using fresh pumpkin, make sure to cook and puree it until it’s smooth and thick, and adjust the sweetness to taste, as fresh pumpkins may vary in flavor.
Conclusion:
Libby’s Classic Pumpkin Pie is the dessert that brings everyone together. Whether it’s a holiday or a simple family dinner, this pie never fails to impress. With its simple ingredients and easy steps, you’ll have a crowd-pleaser that’s just as comforting as it is delicious. I hope this recipe becomes a part of your fall traditions as it has in mine. Don’t forget to share your thoughts, variations, or memories in the comments below—I love hearing from you!
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Libby’s Classic Pumpkin Pie: A Timeless Dessert for Every Occasion
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Total Time: 2 hours 15 minutes (including cooling)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Libby’s Classic Pumpkin Pie is a timeless dessert that’s rich, creamy, and perfectly spiced. With simple ingredients and easy steps, this recipe delivers a smooth pumpkin filling nestled inside a buttery, flaky crust. Perfect for Thanksgiving, holidays, or any cozy gathering!
Ingredients
For the Pumpkin Filling:
- 1 can (15 oz) Libby’s 100% Pure Pumpkin
- 2 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
Step 1: Preheat the Oven
Preheat oven to 425°F (220°C). This high heat helps set the pie’s structure before reducing the temperature for even baking.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together pumpkin puree, eggs, sweetened condensed milk, cinnamon, ginger, nutmeg, cloves, and salt. Stir until smooth and well combined.
Step 3: Prepare the Pie Crust
Place the pie crust in a 9-inch pie dish. If using homemade crust, roll it out and crimp the edges as desired. Optionally, blind-bake the crust for 5 minutes to help prevent sogginess.
Step 4: Fill the Pie Crust
Pour the pumpkin filling into the prepared crust, spreading evenly. Tap the pie dish lightly on the counter to remove air bubbles.
Step 5: Bake the Pie
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
- The edges should be slightly puffed, but the center may still have a slight wobble.
Step 6: Cool and Serve
Let the pie cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Notes
- Substitutions: Use pumpkin pie spice (1½ teaspoons) instead of individual spices.
- Dairy-Free Alternative: Replace sweetened condensed milk with a non-dairy version.
- Crust Protection: If the edges brown too quickly, cover them with foil or a pie crust shield.
Nutrition
- Calories: 290 kcal
- Sugar: 29g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
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