The best Pumpkin Pie recipe you’ll need this holiday season. Make everyone’s favorite Thanksgiving dessert in no time at all with this creamy, easy pumpkin pie recipe!
We love serving pie for the holidays! This Pecan Pie tops the list! Don’t forget to serve French Silk Pie to appease all the chocolate lovers.
Libby’s Pumpkin Pie Recipe
All of these years of sharing pumpkin desserts (and apple pie) and I’m finally getting around to sharing my family’s favorite. A classic pumpkin pie recipe mostly from scratch.
And I’ve got a secret for you…Libby’s canned pumpkin has been sharing this recipe for YEARS.
Only one thing I do differently from Libby. In my family we double all the spices.
I mean, why recreate the wheel when there is something perfect already? In an effort to use my website as an online cookbook for my kids, I’m sharing the recipe here.
As you can see from the photos, the pie is perfect. I always use a store-bought pie crust because I don’t have time to make my own homemade pie crust during the holidays, even though it’s good.
PRO TIP: Make this ultimate pecan pumpkin pie for a delicious holiday dessert!
Pumpkin Pie Ingredients
How to make Pumpkin Pie
This is one of the easiest of all the pies to make. You literally just mix it all up and pour it into your crust. Bake and chill. Slice and eat.
Here’s what you’ll need:
Crust. I love using either a homemade pie crust or a refrigerated pie crust. The taste is delicious, and it’s all about the filling anyway!
The best part is there is no need to pre-bake, blind bake, or par-bake the crust. Simply place the dough in the pie pan and add filling.
I like to cut leaf shapes out of an additional pie crust to decorate the top of my pie. Sprinkle them with cinnamon sugar before baking (and snack on the extras)!
Pumpkin Puree. Canned pumpkin puree is what I use, don’t use the pumpkin pie filling (they are two different things)!
Evaporated Milk. This is a must for Libbys pumpkin pie recipe!
Spices. Cloves, cinnamon, and ginger. Or you can swap these out and use my homemade pumpkin pie spice mix.
How do you know when the pie is done
Great question. Pumpkin pie will have a slight jiggle when it’s done baking, but it definitely should not appear wet. You’ll notice the top of the pie is cooked when you look closely.
The pie will set completely as it cools, and even more once it is refrigerated.
Tips and Tricks
- Do no worry about cracks in the top of the pie. This happens. And that’s what whipped cream is for anyway, haha!
- Use a pie shield or foil strips to protect your crust. Because a pumpkin pie has to cook for about an hour, the pie crust will burn if exposed the whole time. I keep the pie shield on the pie for all but the first 15 minutes.
- When making the pie filling it will be very runny, this is NORMAL.
- Serve pumpkin pie with Cool Whip or homemade whipped cream. Or in my family, you have to have both!
- Just add cheesecake. Yep, that’s right. Try our pumpkin swirled cheesecake next!
Recipe FAQs
Pumpkin can go bad quickly if not refrigerated, so keep those pies chilled. If you’re one of those people who prefer pumpkin pie room temperature, just take your pie out of the refrigerator during dinner, so that by dessert time it’s ready to eat.
Store leftover pumpkin pie covered in the refrigerator for up to 4 days.
You can also freeze pumpkin pie for up to one month. Cover with plastic wrap, then in aluminum foil. Thaw in refrigerator overnight.
More Pie Recipes
- Peach Hand Pies
- Sugar Cream Pie
- Peanut Butter Pie
- Chocolate Chip Cookie Pie
- Pistachio Pie
- Banana Cream pie
Thanksgiving Recipes
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Pumpkin Pie Recipe
Ingredients
- 1 refrigerated pie crust see notes
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 large eggs
- 1 can pumpkin puree 15 ounce
- 1 can evaporated milk 12 ounce
Instructions
- Press pie crust into 9-inch pie plate, flute the edges with thumb.
- In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and cloves. Add in the eggs and whisk until blended.
- Add pumpkin and evaporated milk until combined. Pour into pie crust.
- Bake in a 425 degree oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350 degrees. Bake for an additional 40-45 minutes, until a toothpick inserted comes out clean.
- Remove from oven and cool. Refrigerate until ready to serve.
Notes
- For the leaf design, you’ll need TWO pie crusts, plus some cinnamon sugar to sprinkle on the leaves. Cut into shapes and bake in a 375 degree oven for about 15 minutes. Cool on wire rack.
- Use 1 Tablespoon homemade pumpkin pie spice mix instead of the cinnamon, ginger, and cloves.
- Use a pie shield or foil strips to protect your crust. Because a pumpkin pie has to cook for about an hour, the pie crust will burn if exposed the whole time. I keep the pie shield on the pie for all but the first 15 minutes.
- When making the pie filling it will be very runny, this is NORMAL.
- Serve pumpkin pie with Cool Whip or homemade whipped cream. Or in my family, you have to have both!
- Do no worry about cracks in the top of the pie. This happens. And that’s what whipped cream is for anyway, haha!
- See blog post for more recipe tips and tricks.
Nutrition
The best (and easiest) Pumpkin Pie recipe you’ll need this holiday season. Make Thanksgiving dessert in no time at all with this delicious pie recipe!
Can I use a frozen pie crust with this recipe?
How long will I need to bake for?
I’ve not tried with a frozen crust, but I would check the packaging to see how to thaw.
I bake my pie for and hour and it’s still not done my pie filling was quite liquidy idk what I did wrong
I’m already on my 4th pumpkin pie this week ! Great for anytime of year and this recipe is excellent for a non baker like me 🙂
I make this once a month with my 5 year old. Love how simple it is but tastes decadent. My husband even bought the wrong crust (graham crwcker) and it was still amazing…fool proof, perfect for an amateur baker like myself
Great recipe!!! My family loved every bite! I took your suggestion and doubled the spices!!!! Thanks for the recipe!! Keep up the good work 💕
Can I use heavy cream instead of evap milk?
Do you butter the pan before putting the pie crust in?
no
Should I be baking the pie crust first?
Nope, bake together.
Is this recipe for two pies?
Nope. One pie.
Can I use a frozen crust?
You can’t beat a winning pumpkin pie recipe. This really is a delicious recipe and so simple.
When I used evaporated milk my filling gets white foam in it. How do I get rid of that?
Basically just copied the Libby’s recipe and made a few minor changes.
Yep. I said all that above. Why mess with almost perfection.
Your persistent popup demand for my email blocked me from reading your recipe. Why must I give up my email in order to read your blog? A NO option ought to be provided. How many others have given up and moved on because of this?
All you have to do is click the x in the upper right corner and it goes away.
How big is your leaf cookie cutter ?
I had so many compliments on this pie! Pumpkin pie can be so basic and your was simple but much more delicious than typical ones. Your advice and how you explain the steps is so clear and helpful. This was such a nice yummy pie I’m making 2 more right now😉 My friend who does not eat sweets tried it and couldn’t stop eating more.. All of your recipes are all so perfect. You make the recipes simple enough that I’m able to bake A delicious desert any day of the week even after working all day. A lot of people may bake well but they don’t explain things as well. I really enjoy and appreciate your recipes!!
Such a compliment. Thank you 🙂
How much of the homemade pumpkin pie spice do I use in your pumpkin pie recipe?
1 Tbsp.
Would you double that to 2 TBS?
When you say store bought pie crust, is it the frozen ones?
What kind of pie crust do I use? I know you said store bought, is it the pre made frozen ones? Or is it the sheet one like the one pillsbury has in fridge section?
I just baked your pie with a separate crust recipe! It looks beautiful! How long do I need to wait after baking to eat it?
Instead of using evaporated milk – do you think I could use heavy cream?
I followed to the T and i have enough for another pie. It’s a nine inch pre bought bc I’m GF.
How much pumpkin would you use if you are using fresh pumpkin? I’m going to cook the pumpkin in my Instant pot
One can of pumpkin puree is 1 3/4 cups.
I love a good classic pumpkin pie, but I really love the extra step by adding the decorative leaves! So pretty!
I found this recipe to be very easy and very tasty, thanks so much!
I gave your recipe a go and it was delicious! Thank you!