Libby’s Famous Pumpkin Pie

Libby’s Famous Pumpkin Pie
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slice of pumpkin pie with whipped cream topping on a white plate

What dessert just screams tradition on the holidays more than a smooth and creamy pumpkin pie? And who has one of the very best recipes for this classic? Libby‘s of course! Their famous pumpkin pie has been a staple dessert for not only my family, but families all over the world.

Pumpkin is so versatile. It is used in soups, breads, cookies and, of course, pies. It is no wonder we have to have it on our holiday table every year.

All in the Prep

raw pie crust in a fluted tart pie pan

Before you go and throw it all together, I advise you to par-bake your crust. This will keep the bottom of the pie firm and not get soggy or have an “uncooked” texture.

To do this, you need to pre-heat your oven to 400 degrees Fahrenheit. Dock the bottom of the crust by poking it with a fork a few times. Pour 1 1/2 cup of uncooked dry beans or rice into the empty pie shell. Make sure the bottom is completely covered.

Bake the empty pie shell for 10 minutes and let cool completely, removing the beans/rice. The crust will not look done. It will be kinda pale. This is what you want.

This is also called blind baking which is used to par-bake or bake completely, depending on what kind of pie you are making. In this case, pumpkin pie is a custard so the bottom of the crust can get really soggy during the baking process if you don’t dock and par-bake the crust first.

Just a Quick Mix

The great thing about custard pies like pumpkin pie is that it is very quick to whip together.

Let’s start by pre-heating your oven to 425 degrees Fahrenheit. Mix together the sugar, salt, ginger, cinnamon, and cloves in a small bowl and set the spice mix aside.

In a large bowl, lightly beat your 2 eggs. Now add the pumpkin and spice mix. Gradually pour in the evaporated milk into the pumpkin mix and blend well. Doesn’t that smell amazing? It is no wonder there seems to be pumpkin-spice everything nowadays!

pum[pkin pie filling in a bowl mixed with a rubber spatula

Pour the mix into your par-baked pie crust. Brush the edge of the pie crust with an egg wash made with one egg and a tablespoon of liquid. That can be milk, cream or even water.

Trim the edges of the crust with strips of aluminum foil to keep the edges from burning. Trust me, the edge of the crust will burn during the hour of cooking. Gently (it will slosh like crazy if your not watching closely) set it in the preheated oven. Bake for 15 minutes. This high temp sets the surface of the custard.

raw pumpkin pie

Reduce the oven temperature to 325 degrees Fahrenheit and bake for another 40-45 minutes. This slow bakes the rest of the custard from the inside out.

Remember, remove the foil trim around the crust 10 minutes before the pie is done and the edges will be a beautiful golden brown.

Libby’s is a great brand and I have trusted it for years, but I need to point out that many of the generic brands are just as great. Just experiment on which ones take the cake, or in this case, the pie.

I hope all of you will enjoy this holiday season and allow yourselves to overindulge a little. Afterall it is the season and it is oh my gravy good!

pumpkin pie
slice of pie with whipped topping

Libby’s Famous Pumpkin Pie

Libby's pumpkin pie recipe is fast and easy to make. Tradition wins over store-bought every time and you can't get more traditional than Libby's Famous Pumpkin Pie!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 181 kcal


  • 1 9-inch deep-dish pie crust
  • ¾ cup sugar
  • 2 eggs
  • 1 15 oz can Libby's 100% pure pumpkin
  • 1 12 fl oz can evaporated milk
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves


Par-baked 9 Inch Deep-dish Pie Crust

  • Dock the the bottom of the raw pie shell by poking it with a fork randomly.
    raw pie crust in a fluted tart pie pan
  • Bake in a 400° pre-heated oven for 10 minutes.

Libby's Famous Pumpkin Pie

  • Preheat your oven to 425°F.
  • Combine the sugar, cinnamon, ginger, salt, and cloves in a small bowl and set aside.
  • Put eggs in a large bowl and lightly beat them.
  • Stir in pumpkin and sugar spice mixture.
  • Slowly pour in your evaporated milk and blend well.
    pum[pkin pie filling in a bowl mixed with a rubber spatula
  • Pour the mixture in a par-baked pie crust. Trim edges with aluminum foil strips to prevent burning.
  • Reduce temperature to 350°F and bake for 40-50 minutes or until knife inserted in the center comes out clean. (Remove foil from edge 10 minutes before done.)
    raw pumpkin pie
  • Allow to cool on a wire rack for 2 hours before serving.
Keyword dessert, easy recipes, pie

Our Family Cookbook is Live!

Yay! After all that hard work and love I put into them, our blank family cookbooks are live and available on Each part of the hardcover cookbook is designed with the home cook in mind and includes, not only a 2-page spread for your favorite recipes, but also a conversion chart, notes, and a blank index to help you keep track of where is what. I wanted to make sure there was enough room for every recipe. Some are quite long while others are just a few lines. A 2-page spread gives that elbow room us home cooks need.

They come in 8 different colors to fit the personal style of the cook: red, green, yellow, light blue, dark blue, teal, purple, and pink. I designed these so that the recipes we all treasure can be filled in and, eventually, passed down to loved ones. These make great Christmas gifts, as well!

Oh My Gravy Blank Cookbook

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