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Easy Libby's Pumpkin Pie Recipe

We've updated the classic Libby's Pumpkin Pie recipe with a few easy swaps for hands-down the easiest, best, most flavorful pumpkin pie EVER!

Prep Time
10 mins
Cook Time
1 hr
Servings: 8 servings
Calories: 213 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 15 ounce can Libby’s Pure Pumpkin Puree (not filling)
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 roll-out refrigerated pie crust or homemade pie crust
  • Garnish: whipped cream

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degree F. Set out a deep-dish pie pan. Roll and fit a pie crust down into the pie pan. Crimp the edges of the crust around the top. Refrigerate the crust until ready to fill. (You can also make a pie crust leaf garnish with leftover dough. Roll and cut the dough. Place the leaves on a baking sheet and bake for 5 minutes.)
  2. Set out a large mixing bowl. Combine the pumpkin puree, heavy cream, sugar, eggs, pumpkin pie spice, vanilla, and salt. Whisk until smooth.
  3. Pour the filling into pie shell. Bake the pie on the lowest rack, at 425 degrees F, for 15 minutes.
  4. Reduce the temperature to 350 degrees F. Continue baking the pie for another 40-45 minutes, or until knife inserted near the center comes out clean. If the crust starts looking dark, place a piece of foil loosely over the top and continue baking.
  5. Cool on wire rack, then chill. Serve at room temperature or cold. Serve with fresh whipped cream.

Notes

  • Looking for a Dairy Free or Gluten Free option? 
  • For Dairy Free – Use a pie crust made with vegetable shortening instead of butter. Use coconut cream or cashew cream instead of heavy cream.
  • For Dairy Free – Use a pie crust made with vegetable shortening instead of butter. Use coconut cream or cashew cream instead of heavy cream.
  • For Gluten Free – For a gluten free version, use a store-bought GF pie crust, or make homemade gluten free pie crust using a GF 1-to-1 baking mix instead of wheat flour.
  • For Gluten Free – For a gluten free version, use a store-bought GF pie crust, or make homemade gluten free pie crust using a GF 1-to-1 baking mix instead of wheat flour.

Nutrition Information

Serving 1slice Calories 213kcal (11%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 82mg (27%) Sodium 176mg (7%) Potassium 152mg (4%) Fiber 2g (8%) Sugar 21g (42%) Vitamin A 8769IU (175%) Vitamin C 3mg (3%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 213

% Daily Value*

Serving 1slice
Calories 213kcal 11%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 82mg 27%
Sodium 176mg 7%
Potassium 152mg 3%
Fiber 2g 8%
Sugar 21g 42%
Vitamin A 8769IU 175%
Vitamin C 3mg 3%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.