Recipe updated: August 19th, 2024
In my opinion, the best recipe for pumpkin pie is Libby’s pumpkin pie recipe that is on the label of the can of Libby’s pure pumpkin. It has a perfect sugar-spice mixture blend and ingredients that are just right to make the best pumpkin pie ever. So this will be the pumpkin pie recipe we are making today, with the exception that our recipe is using a graham cracker pie shell.
Without a doubt, just about everyone loves pumpkin pie, especially with a scoop of ice cream, some fresh whipped cream, or Cool Whip on top. That’s why it’s the perfect dessert after your Thanksgiving dinner of turkey, mashed potatoes, traditional dressing, cornbread dressing, green bean casserole, and fruit cocktail salad. But really, pumpkin pie tastes great any time of the year, right?
This recipe is the perfect pumpkin pie for our family, but it is also a super easy pumpkin pie recipe to make. Let’s get started!
🥧 Key Ingredients
- One 29 ounce can of Libby’s® pure pumpkin
- Two 12 ounce cans of 2% evaporated milk
- Two Ready Crust Graham pie crusts (Or your favorite or homemade pie crust)
- 1 and 1/2 cups sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon cloves
👩🍳 How to Make Libby’s Famous Pumpkin Pie Recipe
These step-by-step instructions are accompanied by detailed photos for enhanced clarity and guidance.
Step 1. Preheat the Oven
Preheat oven to 425 degrees.
This Libby’s pumpkin pie classic recipe makes two pumpkin pies. But Libby’s® has a smaller can of pumpkin if you want to make just one pumpkin pie. We use the 29-ounce can of pure pumpkin to make two pies. The 14.5-ounce can is what you will want to use if you only want to make one pie, but then you will have to cut the rest of the ingredients in half. We like to make two pies for Thanksgiving or Christmas, so we double all the ingredients for one pie and mix it all together. Then, we divide the final pumpkin pie filling in half by pouring it into two pie shells.
Step 2. Mix the Seasonings and Spices to Make the Pumpkin Pie Spice
In a small bowl, add 1 teaspoon of salt together with 2 teaspoons of cinnamon, 1 and 1/2 cups of sugar, 1 teaspoon of ginger, and 1/2 teaspoon of cloves and mix together.
Step 3. Beat the Eggs
Put four large eggs in a large bowl and beat them together with a fork. The next step is, as my granddaughter says… pick out the whitetail things that Mommy calls them. So before you beat the eggs, read “An Interesting Story” below.
An Interesting Story
To begin with, my daughter and I have a very strong disliking for that little whitetail thing that is around the egg yolk! We remove it every chance we get. I did a some research on the internet about the anatomy of an egg. This is what I found out:
- The white thing attached to an egg yolk is called a chalaza, and plural is called chalazae. The chalazae are connected at the top of the eggshell and at the bottom of the eggshell, both of which are attached to the egg yolk.
- These two chalazae keep the egg yolk from bumping into the sides of the eggshell, in other words, it keeps the egg yolk in place, in the center of the eggshell. That’s very interesting, don’t you think?
- That’s not what I thought they were. Yep, they are not a baby chicken’s umbilical cord, or an embryo either, or chicken sperm. What they are is some sort of protein. What a relief to learn that. 😉 So the chalaza is certainly not a bad thing. But we still don’t like them. Unless my daughter and I are frying an egg over-easy, that little whitetail thingy gets removed! 🙂
Also, we have noticed that if the chalazae don’t get removed, white specks will appear throughout the pumpkin pie. It’s not that noticeable to a lot of folks, but it is very noticeable to my daughter and me, so we remove them. But it’s up to you whether you remove the chalazae or not.
Step 4. Add the Pumpkin Purée
Add one 29-ounce can of Libby’s® pure pumpkin together with the 4 beaten eggs and blend all together.
Step 5. Pour the Dry Ingredients in with the Pumpkin Mixture
Add the dry spices that are in the small bowl with the eggs and the pumpkin in the large mixing bowl.
Step 6. Mix Dry Ingredients and Pumpkin Mixture
With a spatula or spoon, stir the dry spices together with the beaten eggs and pumpkin.
Step 7. Add the Evaporated Milk
Thoroughly shake the cans of evaporated milk. Then, gradually add the 2 cans of 2% evaporated milk together with the pumpkin mixture.
Step 8. Combine the Evaporated Milk and Pumpkin Mixture
Stir the evaporated milk together with the pumpkin mixture until it is completely blended.
Step 9. Pour Pumpkin Mixture into the Pie Shells
Slowly pour the pumpkin mixture into 2 pie shells. We used Ready Crust Graham pie crust for this recipe. You can use any pie shells you like, for example, a store-bought pie crust from the grocery store, or you can make a homemade crust from scratch. If you make your own crust, you will need a pie plate.
Step 10. Bake Homemade Pumpkin Pie in the Preheated Oven
Place both unbaked pies on a baking sheet and then put them in the oven and bake at 425 degrees for 15 minutes. After 15 minutes, reduce the temperature of the oven to 350 degrees and bake for an additional 45 minutes. After 45 minutes, take both pies out of the oven and let them cool down on a cooling wire rack for about 15–20 minutes.
Do not let them sit at room temperature for any more than 4 hours. Finally, place both pies in the refrigerator until you are ready to serve them.
Step 11. Cut the Pumpkin Pie into Slices
When you are ready to serve this delicious pie, use a sharp knife to cut the pie into eight equal slices.
🌟 Recipe Variations
- If two pies are too much for you to make for your family, buy the smaller can of pure pumpkin, then follow the instructions are on the back of the can. The can will say on the front of it that it will make one pie.
- You can make a homemade pie crust, if you prefer, instead of using the ready-made graham cracker pie crust.
🙋 FAQs for Libby’s Pumpkin Pie Original Recipe
Yes, this pumpkin pie should be put in the refrigerator and covered loosely with plastic wrap or aluminum foil.
This pie will last 2 to 3 days in the refrigerator before it must be discarded. It never lasts that long in our family though!
Yes, you can put leftover pumpkin pie in the freezer. I do it all the time. It should last about six months in the freezer before it will start to lose it quality and texture. Put each individual slice into a freezer-safe container. Take out what you need and let it sit on the countertop until it is thawed.
🗒️ Final Thoughts
A perfect slice of pumpkin pie with a graham cracker pie crust and topped with Cool Whip is so delicious! To us, this traditional holiday pumpkin pie is the best pie to make during the holidays.
However, if you aren’t a fan of pumpkin pie, try making pumpkin cheesecake instead. It is another easy recipe. Or if you don’t like pumpkin-flavored desserts, try our easy peach pie with canned peaches, sugar cream pie recipe, or our simple lemon meringue pie with condensed milk. All of these homemade pies are perfect for the holidays.
📄 Recipe Card
Libby’s® Pumpkin Pie Recipe for 2 Pies
🫕 Equipment
🧂 Ingredients
- 1 can 100% pure pumpkin (29 ounces)
- 2 cans 2% evaporated milk (12 ounces each)
- 2 Ready Crust Graham pie crust
- 1 ½ cups granulated sugar
- 4 eggs
- 2 tsp ground cinnamon
- 1 tsp table salt
- 1 tsp ground ginger
- 1/2 tsp ground cloves
👩🍳 Instructions
- Preheat oven to 425 degrees.
- In a small bowl, mix together the dry spices – the salt, ginger, cinnamon, cloves, and sugar.
- In a larger bowl, beat large eggs with a fork.
- Add the can of pumpkin to the beaten eggs. Mix together.
- Add the dry spices with the eggs and the pumpkin. Mix together.
- Gradually pour the evaporated milk into the pumpkin mixture and mix well.
- Pour the pumpkin mixture into pie shells.
- Place both pies on a baking sheet and put them in the preheated oven at 425 degrees Fahrenheit. Bake for 15 minutes.
- After 15 minutes, reduce the temperature to 350 degrees Fahrenheit. Bake for an additional 45 minutes.
- After baking, let the pies cool for about 15 to 20 minutes before putting them in the refrigerator. Do not let them sit out any more than 4 hours.
*️⃣ Recipe Notes
- Did you know that pumpkin pie can be put in the freezer and thawed at a different time? It still tastes exactly like pumpkin pie after it has thawed.
❤️ More Holiday Season Recipes You Will Love
- Orange Balls Recipe – An amazing old-fashioned orange balls recipe that is no-bake and easy to make!
- Mississippi Mud Cake – This Mississippi mud cake is super delicious with lots of chocolate, mini marshmallows, cocoa powder, and chocolate chips.
- Hot Chocolate with Cocoa Powder – A sweet and creamy hot chocolate recipe with cocoa powder, sweetened condensed milk, and vanilla extract.
- Mac and Cheese Recipe – Creamy, crunchy, and made with three different kinds of cheeses.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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