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Libby's Pumpkin Pie Recipe

The ultimate Guide to baking Libby's Pumpkin Pie Recipe with video + step by step instructions.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 10
Calories: 297 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 large eggs
  • 15 ounces Libby's canned pumpkin puree
  • 1 cup evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 single unbaked deep dish pie crust (recipe below) You can use a frozen premade deep dish pie crust if you like, but don't thaw.
pie crust (this recipe makes 2 crusts)
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter
  • 1/4 cup ice water

Instructions

    Cup of Yum
  1. Preheat oven to 425F.
  2. Whisk eggs well in a large bowl, making sure to get them all well broken up. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.
  3. Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 30-40 minutes, or until slightly puffed and set around the edges. Note: See my notes in the post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.
  4. Cool the pie on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.
Pie crust (this recipe makes 2 crusts)
  1. Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter to the bowl and pulse about 20 times until the mixture is grainy.
  2. Add the ice water, a little at a time, while continuing to pulse, then run the machine briefly JUST until the dough comes together in a clump. This will take under a minute. NOTE: you may not need all of the water, but you may also need a little more, so feel free to adjust.
  3. Turn the dough out onto a floured surface and bring it together into a ball. If there is still any remaining dry flour make sure to knead that into the dough to get it all incorporated. If your dough is too sticky, add a touch more flour.
  4. Cut the ball of dough in half, form two flat disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out. You can freeze the extra disk of dough for later.

Notes

  • The pie filling is from Libby's. The crust is my own recipe.
  • For reference here is the ORIGINAL Libby's pumpkin pie recipe
  • granulated sugar
  • ground cinnamon
  • salt
  • ground ginger
  • ground cloves
  • large eggs
  • MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  • POUR into pie shell.
  • BAKE in preheated 425F oven for 15 minutes. Reduce temperature to 350F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked deep dish pie shell

Nutrition Information

Serving 1slice Calories 297kcal (15%) Carbohydrates 39g (13%) Protein 8g (16%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.004g Cholesterol 58mg (19%) Sodium 290mg (12%) Potassium 349mg (10%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 6839IU (137%) Vitamin C 3mg (3%) Calcium 202mg (20%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 297

% Daily Value*

Serving 1slice
Calories 297kcal 15%
Carbohydrates 39g 13%
Protein 8g 16%
Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.004g 0%
Cholesterol 58mg 19%
Sodium 290mg 12%
Potassium 349mg 7%
Fiber 2g 8%
Sugar 26g 52%
Vitamin A 6839IU 137%
Vitamin C 3mg 3%
Calcium 202mg 20%
Iron 1mg 6%

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