Libby's Pumpkin Pie
This classic Libby’s Pumpkin Pie recipe delivers the perfect holiday dessert—creamy pumpkin filling, warm spices, and a buttery crust. Easy enough for beginners and delicious for everyone!
Equipment
- 1 mixing bowl
- 1 pie pan or cast-iron pan
Ingredients
- 1 can (15 oz) Libby’s 100% Pure Pumpkin
- 1 can (12 oz) evaporated milk
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 large eggs
- 1 9-inch unbaked pie crust
Instructions
- Preheat the oven to 425°F (220°C). Preparing the oven first ensures even baking.
- In a large bowl, combine the pumpkin, sugar, salt, cinnamon, ginger, and cloves.
- Beat in eggs, then gradually stir in the evaporated milk until smooth and creamy.
- Place your unbaked pie crust in a 9-inch pie pan. Gently press the dough into the edges and crimp if desired.
- Pour the pumpkin filling into the crust.
- Bake at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake 40–50 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack. Serve with whipped cream if desired.