Libby's Pumpkin Pie Recipe, Elevated (2024)

About Libby’s Famous Pumpkin Pie Recipe

Libby’s Famous Pumpkin Pie Recipe is the perfect pie recipe. It is the dictionary definition of Thanksgiving “pumpkin pie.” The pumpkin pie filling is smooth yet creamy, custardy with just a little bite, and spiced with subtle amounts of cinnamon, ginger and cloves. The best part? The pumpkin pie comes together SO quickly—especially if you use store-bought pie crust like I did!

@hummingbirdhigh google “libby’s pumpkin pie recipe, elevated” if you want the full recipe!!! #bakingrecipe #bakingtiktok #thanksgiving #pumpkinpie ♬ The Great British Bake Off – Tom Howe

This recipe is a part of my Back-Of-The-Box-Recipes baking series, where I bake and review the recipes included the packaging of popular ingredients. Often times, I update the recipes for more modern tastes. I also incorporate techniques and tricks to make the recipes better! Past recipes include my take on the Toll House Chocolate Chip Cookie recipe and the Hershey’s Perfectly Chocolate Cake recipe.

What is Libby’s Famous Pumpkin Pie Recipe?

But first—let’s rewind. If you don’t live in the United States, you might be wondering what on earth “Libby’s Famous Pumpkin Pie Recipe” is. In the United States, it’s common for folks to serve pumpkin pies for the winter holidays, especially during Thanksgiving. And food manufacturers have made pumpkin pie recipes so easy by selling pumpkin puree in cans. One of the most popular canned pumpkin puree brands is Libby’s. According to many trusted sources like Bon Appetit, Cook’s Illustrated, and Epicurious, Libby’s makes the best canned pumpkin puree in the United States.

A Brief History Of Libby’s Famous Pumpkin Pie Recipe

According to this Medium article, Libby’s started with an American farmer named Elijah Dickinson. Dickinson farmed the Dickinson pumpkin, a large, low-moisture variety still used TODAY to make Libby’s pumpkin puree. Dickinson began canning his prized pumpkins. He also included a recipe for pumpkin pie on each can to encourage people to buy his product. Dickinson’s product was so successful that he was eventually bought out by McNeill & Libby, a canned meat company in Chicago, in the late 1800s.

Now, this is where this story from Nestle and this article from Bon Appetit differ. According to the Nestle version, Elijah Dickinson’s grandmother created the first Libby’s Famous Pumpkin Pie recipe included on Dickinson’s cans. However, Bon Appetit writes that, after acquiring Dickinson’s company, Libby’s hired a recipe developer to create it.

Although I wasn’t able to figure out which story is correct, both sources agree that canned pumpkin was a game changer. To quote Bon Appetit: “Before Libby’s recipe, pumpkin pie was considered a labor of love. It required breaking down, seeding, roasting, and mashing the gourd.” But with canned pumpkin puree like Libby’s, “Suddenly pumpkin pie was a dessert anyone could whip up in an hour.”

Today, Libby’s continues to produce 85 percent of canned pumpkin in the United States. Cool, right?

Why You Should Make My Version of Libby’s Pumpkin Pie

Now let’s talk about all the reasons why you should make MY version of the classic Libby’s Pumpkin Pie recipe:

My version pre bakes the pie crust.

The original Libby’s Famous Pumpkin Pie recipe on the can simply instructs you to make the filling, then pour it into the pie shell. It does not specify whether the pie shell is homemade, store-bought, raw, baked, frozen, at room temperature, or whatever else.

And between you and me, if I had read this instruction back when I first started baking, I likely would have ruined everybody’s holiday dessert. Why? I probably would have just poured the filling into a raw, frozen, store-bought pie shell. And doing so would have resulted in the soggiest pie crust… ever!

Most custard-filled pie recipes (like pumpkin pie!) instruct you to pre bake the pie crust before filling it. Pre baking the pie crust helps keep the crust crisp and prevents a soggy-bottomed pie. There’s also the fact that many custard fillings cook much faster than the crust itself. The crust needs extra time in the oven to really crisp up.

So in my recipe below, I add specific instructions on how to pre bake store-bought pie crust. Although most store-bought pie crusts have instructions on how to pre bake the crust, I am never satisfied by their results. I found that the crusts were never crispy or done enough! So the recipe below uses my tried and tested method of pre baking pie crust.

My version adds an extra egg yolk to the pumpkin pie filling.

My tried and tested method of pre baking pie crust involves sealing the pie crust with egg wash to prevent it from getting soggy. To make egg wash, simply whisk together 1 large egg white and some water. Then, brush it on the bottom of pre baked crust to lock in the crispiness! Doing so guarantees a crispy pie crust 100% of the time.

My only problem with this method? You end up with a leftover egg yolk. Although you can save it for use in cookie recipes (like these egg yolk chocolate chip cookies or these Neapolitan ones), I’d rather much use it now. In one of my recipe test runs, I ended up adding the leftover egg yolk to the pumpkin pie filling. I *LOVED* the results. The extra egg yolk made the pumpkin pie filling just ever-so-slightly smoother and creamier.

My version instructs you to bake the pie at a consistent temperature throughout its Bake Time.

The original recipe on the back of the can instructs you bake the pie at 425°F for 15 minutes. After 15 minutes, it instructs you to reduce the oven temperature to 350°F and continue baking for another 30 to 40 minutes. This is nothing unusual. Many pie recipes instruct bakers to first bake the pies at a hotter temperature, then at a lower temperature.

But between you and me, I hate it. I think this instruction typically leads to inconsistent results.

Why? It’s likely that your oven will take some time to cool down to the new temperature. But ovens are wildly variable. Some will reduce down to the right temperature in 10 to 15 minutes; others will take 20 to 30 minutes to do so. If your oven naturally runs hot, this instruction puts you at risk for over-baking the pie filling. And doing so comes with its own set of problems (seriously—go look at the Troubleshooting and FAQ section of this blog post).

So my solution? Let’s just bake the pie at a consistent temperature for the entirety of its Bake Time. Simple as that.

Ingredients and Substitutions

Now that I’ve convinced you to make this pumpkin pie, here’s your shopping list for the recipe:

Shopping List for Libby’s Pumpkin Pie Recipe

• a 9-inch, deep-dish frozen pie crust
• large eggs
• canned pumpkin puree
• granulated sugar
• ground cinnamon
• ground ginger
• ground cloves
• kosher salt
• evaporated milk

And let’s talk about some key ingredients and their substitutions:

A 9-inch, Deep-Dish Frozen Pie Crust

You need one 9-inch, deep-dish frozen pie crust to make my version of Libby’s Pumpkin Pie recipe.

Deep-Dish Frozen Pie Crust versus Regular Frozen Pie Crust

The first time I made Libby’s Pumpkin Pie recipe, I wasn’t paying close attention to the ingredients list. I poured the pie filling into a regular pie crust (as opposed to a deep dish one) and was stunned to find I had more than half the filling leftover. Oops. So please—use a deep-dish pie crust!

Deep-dish pie crusts ideally hold around 4 cups of volume and around 2 to 2 ½ inches deep. In contrast, regular pie crusts hold around 2 to 2 ½ cups of volume and are around 1 to 1 ½ inches deep. Store-bought pie crusts will typically specify whether or not they are “deep-dish” (but more on that shortly—not all store-bought pie crusts are created equal!). If the label doesn’t say anything, assume it’s a regular pie crust!

The Best Kind of Store-Bought Frozen Pie Crust for Libby’s Pumpkin Pie Recipe

I mentioned earlier that not all store-bought pie crusts are created equal. There’s a shockingly large variety of store-bought pie crust available. But in general, there are two kinds of store-bought frozen pie crust: the kind that comes in a sheet that you roll and shape onto your own pie pan, and the kind that already comes molded onto a disposable pie pan. To make your life easier, I recommend the latter kind that is already in the pan.

And again, find a store-bought frozen pie crust that labels itself “deep-dish” and can hold at least 4 cups of filling. But let me warn you now—some deep-dish pie crusts are LIARS! When I tried to make this with the generic “deep-dish” pie crust my supermarket sold, it wasn’t able to hold the filling. So stick with a trusted brand. I like Marie Callendar’s Deep Dish Pastry Pie Shells and Pillsbury Deep Dish Frozen Pie Crusts.

Can I use a frozen pie crust that I roll out and shape into the pie pan instead?

Yes, with reservations. First, make sure you have a 9-inch, deep-dish pie pan at home that can hold at least 4 cups of volume. Then, make sure to buy a pie dough sheet big enough to fit your pan.

Unfortunately, I don’t have any national recommendations for pie dough sheets. However, if you live in the Portland/Seattle metro areas, I recommend Grand Central Bakery’s Ready-To-Use Pie Dough.

Can I use homemade pie crust instead?

Yes, absolutely! In fact, if you have the time, I recommend doing so instead.

Can I use a store-bought graham cracker pie crust instead?

Yes, with reservations. You won’t need to pre bake the graham cracker pie crust for as long as the Bake Time in the recipe below. Instead, follow the Bake Time recommended by the manufacturer.

Can I use a gluten-free pie crust instead?

Yes, absolutely! Doing so will make Libby’s pumpkin pie recipe 100% gluten-free since the filling does not contain any flour. It’s a great way to make this recipe more friendly for alternative diets!

Canned Pumpkin Puree

You need one (15-ounce) can of pumpkin puree to make my version of Libby’s Pumpkin Pie recipe.

What is canned pumpkin puree?

In the United States, most grocery stores sell canned pumpkin. Canned pumpkin consists of pumpkin (or sometimes, according tothisKitchnarticle about pumpkin puree, squash!) that is de-seeded, peeled, roasted, and pureed. Many American recipes instruct you to use this pumpkin puree in both sweet and savory recipes. My favorite brand of canned pumpkin puree isLibby’s 100% Pure Pumpkin—this recipe actually comes from the back of a Libby’s can!

I can’t get canned pumpkin puree where I live. What can I use instead?

According to my international readers, canned pumpkin puree can be difficult to get outside of the United States. But no worries!You can make your own pumpkin puree at home.Simply process a pumpkin or the yellow or orange squash of your choice (my favorite is butternut squash) by peeling its skin, slicing it in half, and carving out the pumpkin/squash seeds. Cut the pumpkin/squash into 1-inch chunks and place the chunks on an aluminum foil-lined sheet pan. Toss with 1 Tablespoon neutral oil. Bake at 400°F for 20 to 25 minutes, or until fork-tender. Then, use a food processor to puree the pumpkin/squash. Use the puree immediately, or refrigerate in a ziptop bag or an airtight container for up to 3 days. After that, freeze for up to 3 months.

If you plan on using homemade pumpkin puree to make this recipe, bring the pumpkin puree to room temperature.Using pumpkin puree that’s too cold will result in a lumpy filling that is hard to whisk together. Alternatively, using a pumpkin puree that’s too hot could potentially scramble the eggs in the batter.

Evaporated Milk

You need one (12-ounce) can evaporated milk to make my version of Libby’s Pumpkin Pie recipe.

What is evaporated milk?

Evaporated milk is milk that’s been cooked down to remove its water content. Doing so makes the milk more shelf-stable and last far longer than refrigerated milk. Additionally, this process gives evaporated milk its own distinct taste. Because it’s been cooked down, it is slightly heavier and has a very subtle toasted, caramelized flavor.

Can I use nonfat or low-fat/skim evaporated milk instead?

In theory, yes. But low- and nonfat milks will lead to a less flavorful pumpkin pie.

Do I have to use evaporated milk?

Technically, no, but I don’t recommend substituting it. In a pinch, You can get away with substituting the evaporated milk with the same amount of whole milk. You may need to increase the pumpkin pie’s Bake Time if you do.That being said, remember what I wrote above about evaporated milk having its own, distinct toasted and caramelized flavor? You’d be removing this delicious flavor from your pumpkin pie, making everything taste blander.

Evaporated milk is hard to find where I’m from. Can I make it at home?

In theory, yes. But I haven’t done it myself, so I can’t personally vouch for it.That being said, there are many recipes online that teach you how to make evaporated milk at home. This method by Extra Crispy looks particularly interesting—all you need to do is simmer the milk until some of its water evaporates. However, you’ll need to plan ahead if planning to use it in this cassava cake recipe. Simmering the milk can be a time-consuming process.

How To Make Libby’s Pumpkin Pie Better

Below are the basic steps to make my version of Libby’s Pumpkin Pie. Although it’s pretty similar to the original recipe, there are a couple of key steps that elevate the recipe and result in a better pumpkin pie:

First, pre bake the pie crust.

1. Prep the pie crust for pre baking. (Prep Time: <5 minutes)
   Unwrap the pie crust from its packaging and set it on a lined sheet pan. Cover the crust with foil and make sure that its crimped edges are completely covered. There should be no gaps between the foil and crust—if there are, you risk burning parts of your pie! Fill the covered pie with pie weights.
2. Pre bake the pie crust. (Bake Time: 30 minutes)
   Bake for 30 minutes to “set” the pie crust. While the pie is baking, make your egg wash: whisk together 1 large egg white and 1 teaspoon of water. I also recommend prepping the ingredients—that is, measuring everything out—for the pumpkin pie filling at this time.
3. Seal the pie crust with egg wash. (Work Time: 5 minutes)
   Once the pie crust is done baking for 30 minutes, set the whole thing—sheet pan with the pie full of pie weights—on a wire rack. Don’t forget to leave the oven on! Carefully use the foil to lift out the pie weights into a heatproof bowl. Be careful! Everything will be hot! Brush the bottom and sides of the pie crust with the egg wash.
4. Finish pre baking the pie crust. (Bake Time: 5 minutes)
   Bake for another 5 minutes to “set” the egg wash. Once done, set the pre baked pie on a wire rack to cool slightly while you make the filling.

Then, make the pumpkin pie filling and assemble the pie.

1. Make the pumpkin pie filling. (Work Time: 5 minutes)
   Libby’s pumpkin pie filling comes together SO quickly. First, whisk together the eggs, egg yolk, and pumpkin puree. Then, mix in the sugar and spices. Finally, gradually pour in the evaporated milk while whisking continuously. That’s it!
2. Assemble the pumpkin pie. (Work Time: <5 minutes)
   Similarly, assembling the pumpkin pie is a breeze! Once you’ve made the pumpkin pie filling, pour it into the pre baked pie shell. That’s it! The best part? There’s no need to wait for the pie shell to cool before doing so.

Finally, bake the pumpkin pie.

1. Bake the pumpkin pie. (Bake Time: 50 minutes)
   The pumpkin pie needs 50 to 55 minutes in the oven, or until the edges are set but the center of the pie wobbles ever so slightly. Don’t overbake! Overbaking the pumpkin pie leads to cracking and a weird, sandy texture in the filling. Check out the Troubleshooting section below for more information.

Recipe Troubleshooting and FAQ

FAQ: Questions About Ingredients

Help! I couldn’t find the kind of deep-dish frozen pie crust you recommended anywhere. What can I do instead?

No worries! If you can’t find deep-dish frozen pie crust, feel free to use a regular frozen pie crust. Just note that you’ll have some pumpkin pie filling leftover. But don’t throw it out! You can pour the leftover pumpkin pie filling into some ramekins and bake them to make pumpkin pie pots de creme! See the question “What can I do with the leftover pie filling?” below for more information!

Can I use pumpkin spice instead of the cinnamon, ginger, and cloves in this Libby’s Pumpkin Pie recipe?

Yes, absolutely! If you don’t want to buy three different spices for this recipe, simply invest in a bottle of pumpkin pie spice. Replace the cinnamon, ginger, and cloves in the recipe with 1 ¾ teaspoons pumpkin pie spice.

FAQ: Troubleshooting Unexpected Results

Help! I used a deep-dish pie crust but still had filling leftover. What did I do wrong? What can I do with the leftover pie filling?

It’s likely that the deep-dish frozen pie crust that you used wasn’t *actually* deep-dish pie crust. I’ve had this happen with a few brands. Fill your pie crust with as much filling as it can hold and bake as directed in the recipe. However, I recommend checking for doneness at the 45 minute mark instead.

Don’t throw out the leftover pumpkin filling! You can use it to make pumpkin pots de creme. Fill a couple of 4-ounce ramekins with leftover pumpkin filling. Place the ramekins in a baking dish. Pour hot water into the dish, enough for the water to reach two-thirds up the sides of each ramekin. Bake for 30 minutes, or until the edges of the pots de creme are set but the center wobbles ever so slightly when tapped with a knife.

Help! Why did my pumpkin pie puff up?

Okay, how puffed are we talking here? If it puffed up ever so slightly, just around the edges, there’s nothing to panic about! That’s 100% normal. The pie will flatten slightly as it cools.

However, if we’re talking about SUPER puffed up—like, the entire filling looks like a soufflé—this is very bad news. It typically means that your oven runs WAY too hot and you’ve accidentally overcooked the filling. Again—see my point above about investing in an external oven thermometer! Sometimes it’s worth it to get the right tools in the kitchen. 😜

FAQ: Storing Libby’s Pumpkin Pie

How To Store Libby’s Pumpkin Pie

The pie can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, cover tightly in plastic wrap and refrigerate for 2 more days.

Does Libby’s Pumpkin Pie need to be refrigerated?

Yes, with reservations. You can leave the pumpkin pie at room temperature for up to 1 day… if you haven’t topped it with any dairy garnishes like ice cream or whipped cream. However, if you have, definitely refrigerate it!

Can you freeze Libby’s Pumpkin Pie?

Yes!

Cool the pumpkin pie on a wire rack completely. Once it’s cool, stick the entire thing—pie pan and all—in the freezer. At this point, leave it uncovered. You’re freezing it to get the filling solid for wrapping later. Freeze for 2 to 4 hours, until the pie filling is completely solid. Then, wrap the entire thing in two layers of plastic wrap and a layer of aluminum foil. Doing so ensures that the pumpkin pie doesn’t absorb any flavors or odors from other goods in the freezer. Freeze for up to 3 months.

To serve, transfer to the refrigerator to thaw overnight. Serve slightly chilled, or rewarm individual slices in the microwave.

Video Tutorial for The Recipe

Use the video player below to watch my Instagram Story tutorial on how to make Libby’s pumpkin pie recipe! The arrows to the left and right of the frame allow you to skip through the different recipe steps. You can also hit the “pause” or “enlarge” buttons on the upper right hand side of the frame to pause or enlarge the frames accordingly.

Alternatively, head tomy Instagram profileto watch these Stories on mobile! The circles underneath my bio indicate saved Instagram Story highlights for various recipes. Click on one of the circles to play the video tutorial for the recipe. You may need to swipe left or right to find this Libby’s pumpkin pie recipe.

More Pumpkin Recipes

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• Overnight Pumpkin French Toast
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• Pumpkin Pie Spice Pull Apart Knots
• Pumpkin Spice Pull-Apart Bread
• Pumpkin Tonka Bundt Cake
• Salted Chocolate and Pumpkin Babka

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