The classic. Step by step.
Smooth, lightly spiced pumpkin custard in a flaky crust, with no cracks.
- Prep 15 min
- Bake 55 min
- Cool 2 hours
- Serves 8
Libby’s pumpkin pie recipe is the one on the back of the can, and it has been the holiday standard for generations. This guide walks through it step by step, with the small details that keep it smooth and crack-free.
Seven filling ingredients. One bowl.
No tricks and no surprises, which is exactly why it has lasted.
Why this pie works
Two oven temperatures
A hot start sets the crust. A gentle finish keeps the custard silky.
Evaporated milk
Richer than milk and lighter than cream.
Simple spices
Cinnamon, ginger and cloves, in balance.
A full cool-down
Two hours on a rack is what sets the slice.
What goes in, and why
- Pumpkin pureeOne 15-ounce can of plain pumpkin. Not pumpkin pie filling.
- Evaporated milkOne 12-ounce can. Not sweetened condensed milk.
- EggsTwo large. They set the custard.
- SugarPlain granulated sugar.
- SpicesCinnamon, ginger and cloves. Pumpkin pie spice works too.
- SaltHalf a teaspoon. It sharpens the pumpkin flavor.
- Pie crustOne unbaked 9-inch deep-dish crust, homemade or store-bought.
Tools that make this easier
A deep pie dish matters most, because this is a lot of filling.
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Classic Pumpkin Pie (Libby’s Style)
Smooth, spiced and crack-free.
- Prep 15 min
- Bake 55 to 65 min
- Cool 2 hours
- Serves 816
Ingredients
Method
- Heat the oven. Heat the oven to 425°F (220°C). Set the crust in its dish on a baking sheet.
- Mix the dry ingredients. Stir the sugar, cinnamon, salt, ginger and cloves together in a small bowl.
- Mix the filling. Beat the eggs in a large bowl. Stir in the pumpkin and the sugar mixture, then gradually stir in the evaporated milk.
- Fill the crust. Pour the filling into the unbaked crust.
- Bake hot. Bake at 425°F for 15 minutes.
- Bake gently. Lower the oven to 350°F (175°C) without opening the door. Bake 40 to 50 minutes more, until a knife inserted near the center comes out clean.
- Cool. Cool on a wire rack for 2 hours. Serve, or refrigerate.
Tools used
9-inch pie dish • Mixing bowl set • Rolling pin • Wire cooling rack
Shop these tools: easydessertguide.com/libbys-pumpkin-pie-recipe/#tools
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If something goes wrong
Easy ways to change it up
- Pumpkin pie spice: use 1¾ teaspoons in place of the three spices.
- Maple whipped cream: whip cream with a spoon of maple syrup.
- Graham crust: use a graham cracker crust and skip the hot start.
- Dairy-free: use full-fat coconut milk in place of evaporated milk.
Make-ahead, storing and freezing
Save this recipe for later
Pin it to your Thanksgiving dessert board.
Questions people ask
How do you know when pumpkin pie is done?
A knife inserted near the center comes out clean, and only the very middle still jiggles slightly. It finishes setting as it cools.Why does the recipe use two oven temperatures?
The hot 425°F start sets the crust so it does not turn soggy. Lowering to 350°F then cooks the custard gently, which helps prevent cracks.Can pumpkin pie spice replace the separate spices?
Yes. Use 1¾ teaspoons of pumpkin pie spice in place of the cinnamon, ginger and cloves.Does pumpkin pie need to be refrigerated?
Yes. It is an egg custard. Cool it for 2 hours, then refrigerate. It keeps for up to 4 days.Can a store-bought crust be used?
Yes. Use an unbaked 9-inch deep-dish crust. A regular shallow crust will not hold all the filling.Is pumpkin puree the same as pumpkin pie filling?
No. Puree is plain pumpkin. Pie filling is already sweetened and spiced. This recipe needs plain puree.Is this the official Libby’s recipe?
This follows the classic recipe printed on the can, written in our own words with extra tips. Easy Dessert Guide is not affiliated with or endorsed by Libby’s or Nestlé.More holiday desserts
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