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A slice of pumpkin pie on a plate
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5 from 4 votes

Libby’s Famous Pumpkin Pie

The classic, delicious, never fail recipe for an easy pumpkin pie!
Prep Time15 mins
Cook Time1 hr
cooling2 hrs
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: dessert, pie, pumpkin
Servings: 8
Calories: 299kcal
Author: Tricia

Ingredients

  • 1 unbaked 9-inch deep dish pie crust, refrigerated, frozen or homemade
  • ¾ cup granulated sugar 170g
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice (see notes for homemade)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 15 ounce can LIBBY’s 100% pure pumpkin (425g)
  • 12 ounces canned evaporated milk (1 ½ cups or 354 mL)

Instructions

  • Prepare the pie pastry and line a 9-inch deep-dish aluminum pie plate. Crimp the edges decoratively and set aside.
  • Place a pizza stone or heavy baking pan in the oven. Preheat oven and stone to 425°F.
  • Whisk together the sugar, salt and pumpkin spice in a measuring cup. Set aside.
  • In a large bowl whisk together the eggs and vanilla. Whisk in the pumpkin and the sugar spice mixture into the eggs. Gradually stir in the evaporated milk. Scrape the bottom and sides of the bowl with a spatula to ensure the mixture is fully blended.
  • Pour the filling into the unbaked pie crust and carefully transfer to the preheated oven and set on top of the hot stone. Bake at 425°F for 15 minutes then reduce the oven temperature to 350°F. Continue baking for an additional 45-55 minutes or until a small knife inserted near center comes out clean. Cool on wire rack for about 2 hours. Serve immediately or refrigerate until needed.
  • Top with lightly sweetened whipped cream as desired.

Notes

  • This pie can be made a day ahead. Refrigerate lightly until needed. Set out at room temperature for an hour before serving.
  • Make homemade pumpkin spice with 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves or allspice. (Optional) add 1/4 teaspoon nutmeg if desired.
OPTIONAL New Fashioned Pumpkin Pie recipe:
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 15 ounce can Libby's pure pumpkin
  • 14 ounces sweetened condensed milk 
  • 1 cup evaporated milk
  • Bake as directed
Both recipes adapted from Libby's canned pumpkin label.
The original Libby's recipe doesn't include vanilla extract and also calls for a little less spice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 299kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 309mg | Potassium: 284mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8435IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg