Go Back
Libby's Pumpkin Pie

Classic Libby’s Pumpkin Pie

A timeless holiday favorite, Libby’s pumpkin pie delivers creamy pumpkin flavor and a velvety texture. Perfect for Thanksgiving or any cozy fall gathering, this recipe is simple, nostalgic, and loved by generations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
30 minutes
Total Time 1 hour 55 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Amount Unit Name Notes
  • 1 can 15 oz Libby’s Pumpkin Pie Mix Standard pumpkin pie filling
  • 3/4 cup Sugar Adjust to taste
  • 1/2 tsp Salt Optional
  • 1 tsp Ground cinnamon Or pumpkin pie spice
  • 1/2 tsp Ground ginger Optional for extra spice
  • 2 large Eggs Lightly beaten
  • 1 can 12 oz Evaporated milk Standard or low-fat
  • 1 Pie crust Store-bought or homemade

Equipment

  • 1 9-inch pie dish
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Measuring Cups
  • 1 Oven

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a medium mixing bowl, combine Libby’s pumpkin pie mix, sugar, salt, cinnamon, and ginger. Mix until smooth.
  3. Beat in the eggs gradually, ensuring the mixture is fully incorporated.
  4. Slowly stir in the evaporated milk until the filling is uniform.
  5. Pour the filling into the prepared pie crust. Smooth the top with a spatula.
  6. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean.
  7. Let the pie cool for at least 30 minutes before slicing. Serve with whipped cream if desired.

Notes

  • For a richer flavor, add 1 tsp vanilla extract.
  • Avoid overbaking to keep the filling creamy.
  • Can be stored in the fridge for up to 4 days.