Libby's Pumpkin Pie Recipe

square crop of a slice of pumpkin pie on a plate with a fork.

5 from 1 vote

Libby's Pumpkin Pie Recipe

Libby’s Pumpkin Pie Recipe has been America’s favorite Thanksgiving pie for many years, and in 2019 they came out with the Libby's New Fashioned Pumpkin Pie, which I think is better than the original.

Course Dessert

Cuisine American

Keyword pie, pumpkin, pumpkin pie, Pumpkin Pie Recipe

Prep Time 10

Cook Time 55

resting time 2

Total Time 3 5

Servings servings

Calories 295kcal

Author Debi

Equipment

deep dish 9-inch pie pan

Ingredients

2 large eggs
15 ounces canned pumpkin 1 can
1 cup evaporated milk
14 ounces sweetened condensed milk 1 can or 1 ¾ cup
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1 unbaked deep dish pie shell

Instructions

Preheat oven to 425° F.
Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.
Place pie shell on a baking sheet to make transferring to the oven easier.
Pour mixture into the unbaked deep dish 9-inch pie shell. If you have extra filling, pour it into ramekin(s). (Ramekins of pie filling will take less time to bake than the pie. Keep an eye on them as they bake.)
Bake for 15 minutes, then turn the oven down to 350° F and bake for another 30-40 minutes, or until set around the edges and a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours. Serve immediately, or refrigerate, loosely covered with plastic wrap.

Notes

The evaporated milk in the recipe is not the full can of milk! It’s only 1 cup of evaporated milk.

Make sure you use a deep-dish pie crust/ pie pan. Even with the deep dish, you may have leftover filling. Pour the leftover filling in a ramekin or two and bake with the pie. They’ll be done sooner, so keep an eye on them, checking them early in the baking.

The pie won’t be completely cooked all the way through when you take it out of the oven. It finishes cooking on the counter from the residual heat inside the pie.

When you gently shake the pie, the sides should be set. The center of the pie should still have some movement, but it shouldn’t be loose waves in the center.

The filling will be puffed and darker. The crust will be golden brown. If your crusts are getting too dark, cover them with aluminum foil or with a pie crust shield.

Be sure to let the pie cool for 2 hours on a wire rack. This helps to make sure the texture is creamy and doesn’t separate. You’ll also get less condensation on top of the pie once it’s refrigerated.

Holiday pies can be made ahead. I always bake mine a day or two in advance. Bake as directed, and allow to cool completely. Loosely cover with plastic wrap and store in the fridge.

Pumpkin pie also freezes well for up to a month. Once the pie has cooled completely, wrap it in plastic wrap and then in foil. I like to cut the pie into slices so it makes it easy to grab a piece from the freezer.

To thaw, pop the pie in the fridge overnight.

Nutrition