Libbys Pumpkin Pie Recipe: How to Make the Famous Pie posted by Ashton on May 11, 2026 Pin Share Tweet Email Jump to RecipeOkay, you guys — can we talk about the recipe that has literally been printed on the back of the can since the late 1920s and somehow never gets old? I’m talking about Libby’s pumpkin pie recipe, the OG, the legend, the absolute queen of all Thanksgiving dinner desserts. Every single fall, millions of people grab that familiar orange can off the grocery store shelf and make this exact pie, and honestly? There’s a reason it’s stuck around this long. It’s creamy, it’s warmly spiced, it’s got that gorgeous custard-y filling with a perfectly set center — and I am completely obsessed. Let’s dig into everything you need to know to make it perfectly at home! 🎃 The History Behind Libby’s Famous Pumpkin Pie Recipe So here’s the fun backstory I absolutely love sharing. Libby’s famous pumpkin pie & Libby’s brand go way back — we’re talking the late 1920s when they started printing their classic recipe right on the pumpkin labels. It became a beloved staple of pure pumpkin recipes practically overnight, and honestly it never really left. The original Libby’s famous pumpkin pie recipe became so iconic that even new-fashioned pumpkin pie versions keep circling back to it. You might have heard of Libby’s new fashioned pumpkin pie, which came out as a new recipe with minor changes like additional egg yolks or a lower temperature and less baking time — but real talk, the old recipe still has my whole heart. It’s one of those classic recipes that just works, you know? No strange bubble-like formations, no weird new pie taste. Just a perfect classic pumpkin pie that your grandma would absolutely approve of. It’s a traditional holiday pumpkin pie for a reason, friends! What You Need to Make This Easy Pumpkin Pie Recipe The ingredient list for this easy recipe is refreshingly short and simple — which is exactly why it’s one of my favorite thanksgiving desserts to pull off without totally losing my mind. You’ll need canned pumpkin (specifically Libby’s pumpkin, obviously!), white sugar, a teaspoon ground cinnamon, teaspoon ground ginger, teaspoon salt, large eggs, and evaporated milk. Wait — evaporated milk, NOT condensed milk! I have made that mistake in real life and the resulting old pie situation was… not great. They are not the same thing, even if they’re sitting right next to each other at the discount store or even at a rock bottom grocery sale price during new year’s sales. Also, make sure your ingredients are at room temperature before you start — it makes such a difference in how smoothly everything comes together! Check out our Delicious Holiday Pies: The Ultimate Guide for even more pie inspiration while you’re planning your holiday spread. Simple Steps for Making Libby’s Pumpkin Pie Recipe Okay, here’s where it gets SO easy, you guys! First, preheat your oven — you want a hot f oven ready to go. In a small bowl, combine sugar, the teaspoon ground cinnamon, teaspoon ground ginger, and teaspoon salt to form your sugar-spice mixture — mix sugar and dry ingredients together so everything is evenly distributed. Then, in a large bowl (or large mixing bowl if you’re feeling fancy), beat your large eggs lightly, then add the pumpkin puree and that gorgeous sugar-spice mixture. Pour in the evaporated milk and stir until your pumpkin mixture is totally smooth and dreamy. Now pour that luscious pumpkin pie filling right into your unbaked pie shell and bake! The inviting aroma of pies baking in the oven is honestly worth every single step of this recipe. For a little bit of extra depth, you can add the teensiest bit of more spice — totally your call! I love pairing this with our Celebrating Pumpkin: Our Favorite Recipes roundup for a full pumpkin-themed feast. Pie Crust Tips: Store-Bought vs. Homemade Crust Listen, I will never judge you for grabbing a pre-made crust from the grocery store — especially when you’re juggling a whole Thanksgiving dinner situation. But if you want to make your own crust, a homemade crust is genuinely SO worth it and gives your finished pie a completely different pie energy. If you go the homemade route, you may want to blind bake your crust first to prevent a soggy bottom situation. Just line your own crust with parchment, fill it with pie weights, and bake it for a few minutes before adding the filling. One thing I will say — with the price of butter these days, don’t use too much butter in your crust or you’ll be weeping into your smooth clean towel by checkout. 😅 After baking, let the final baked pies cool completely on a wire rack before slicing — this is non-negotiable! Cutting into a warm pie leads to a goopy mess, and nobody wants that. Trust me on this one, friends. If you’re looking for more dessert inspiration to round out your holiday table, our Our Best Fall Desserts: Autumn Sweets and Snacks is a must-read! My Personal Tips for the Perfect Recipe Okay, from personal experience as someone who has made this perfect recipe approximately one million times — here are my best tips! First, don’t skip the large bowl step of mixing your pumpkin mixture fully before pouring into the crust. Lumpy filling = pumpkin pie haters at your table, and we cannot have that. Second, bake at the right temperature for 30-40 minutes — check for doneness by inserting a knife near the center; it should come out clean. No hard-boiled eggs-level disasters, please! Third, this is such an easy pumpkin pie recipe that even first time bakers can absolutely nail it — it truly has simple steps that anyone can follow. The original recipe is a perfect recipe for a reason. It delivers that heartwarming flavor and delicious homemade taste that makes it a simple weekend treat AND a showstopper at holiday gatherings. If you love pumpkin as much as I do, you also HAVE to try this Cheesecake Factory Pumpkin Cheesecake Recipe — it’s absolutely dreamy! Why This Remains the Best Pumpkin Pie Recipe Every Holiday Season You guys, there’s a reason the back of the can has never really needed a total overhaul. The original libby’s recipe — whether you call it the classic pumpkin pie recipe, the best pumpkin pie recipe, or just “the one my family makes every year” — delivers consistently incredible results. It’s a new-fashioned pumpkin pie AND an old-fashioned comfort all in one. Whether you’re making it for the winter holidays, Thanksgiving dinner, or just as a simple weekend treat because it’s Tuesday and you deserve it — this recipe absolutely slaps every single time. Even self-proclaimed pumpkin pie haters have been converted by a well-made slice of this pie. And honestly, Libby’s easy pumpkin pie mix is also a great shortcut option if you want to simplify even further! However you make it, the heartwarming flavor of a perfect classic pumpkin pie is something truly special during the holiday season. Now go grab that can of Libby’s pumpkin, crank up that f oven, and get baking — you absolutely have to make this! 🎃❤️ And for even MORE pumpkin fun, check out our Mini Pumpkin Cheesecake Recipe! Continue to Content Libby's Classic Pumpkin Pie Recipe Yield: 8 Servings Prep Time: 15 minutes Cook Time: 15 minutes Bake Time: 55 minutes Libby's Classic Pumpkin Pie is the gold standard of holiday pies — perfectly spiced, silky smooth, and nestled in a flaky crust. This timeless recipe has graced Thanksgiving and Christmas tables for decades, and one bite will remind you exactly why it remains a beloved tradition. Print Ingredients For the Filling 1 can (15 oz) Libby's 100% Pure Pumpkin 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (12 fl oz) evaporated milk For the Crust 1 unbaked 9-inch deep-dish pie shell (store-bought or homemade) Instructions Preheat your oven to 425°F (220°C).Mix the cinnamon, ginger, cloves, salt, and sugar together in a small bowl. Set aside.Beat the eggs lightly in a large mixing bowl.Add the pumpkin and the sugar-spice mixture to the beaten eggs. Stir until well combined.Gradually stir in the evaporated milk, mixing until the filling is smooth and uniform.Pour the filling into the unbaked pie shell, filling it nearly to the top.Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.Cool on a wire rack for at least 2 hours before serving. The pie will continue to set as it cools.Serve with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream. Notes Don't overbake — the center may look slightly soft when you pull it from the oven, but it will firm up as it cools. This pie actually tastes better the next day once the flavors have had time to meld, so consider making it ahead and refrigerating overnight. If using a homemade crust, chill it thoroughly before filling to prevent shrinkage during baking. Cover and refrigerate any leftovers for up to 4 days.
