What You’ll Love About This Recipe
This homemade Libby’s pumpkin pie recipe brings all the cozy, spiced flavors you love, with a creamy filling and flaky crust that’s just like the classic. It’s simple to make and tastes even better fresh from your oven.
- Perfectly spiced: A warm blend of cinnamon, ginger, and nutmeg makes every bite deliciously comforting.
- Easy and foolproof: With simple steps and pantry staples, you’ll have a pie that looks and tastes amazing.
- Crowd-pleasing favorite: Whether for holidays or just because, this pie always disappears fast!
Recipe
This classic pumpkin pie recipe uses Libby’s 100% Pure Pumpkin for a smooth, spiced filling in a flaky crust. It’s a timeless dessert perfect for holidays and gatherings.
Ingredients:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz) Libby’s 100% Pure Pumpkin
- 1 can (12 fl oz) evaporated milk
- 1 unbaked 9-inch pie crust
Instructions:
- Preheat oven to 425°F (220°C).
- Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
- Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into pie crust.
- Bake for 15 minutes. Reduce temperature to 350°F (175°C) and bake for 40–50 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours. Serve or refrigerate.
Notes:
- For best results, use Libby’s 100% Pure Pumpkin.
- Pie may crack if overbaked—check doneness at the minimum baking time.
Equipment:
- 9-inch pie plate
- Mixing bowls
- Whisk
- Measuring cups/spoons
Time:
- Prep time: 15 minutes
- Cooking time: 55–65 minutes
Cuisine: American
Serving: 8 slices
Nutrition
Homemade Libby’s Pumpkin Pie is a classic dessert that’s both delicious and nutritious. Here’s a breakdown of its nutritional values per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Cholesterol | 55 mg |
| Sodium | 350 mg |
| Total Carbohydrate | 45 g |
| Dietary Fiber | 2 g |
| Sugars | 30 g |
| Protein | 5 g |
What To Serve With It
I love topping my homemade pumpkin pie with fluffy whipped cream, especially if it’s sweetened with a hint of vanilla or cinnamon. If I’m feeling extra indulgent, I’ll scoop some creamy vanilla or salted caramel ice cream right alongside it. You really can’t go wrong with either—it’s all about what makes your taste buds happy!
Whipped Cream Pairings
Nothing beats a dollop of fresh whipped cream on top of Libby’s pumpkin pie—it’s like the perfect cozy hug for your dessert. I love keeping it simple with plain whipped cream, but adding a hint of vanilla or cinnamon makes it extra special. If I’m feeling fancy, I’ll fold in a spoonful of maple syrup for a sweet, autumnal twist. Sometimes, I’ll even sprinkle a little nutmeg or cocoa powder on top for a festive touch. Whatever way you choose, whipped cream turns each bite into a creamy, dreamy delight that’s impossible to resist. Enjoy!
Ice Cream Combos
While whipped cream is a classic topping, ice cream can take your Libby’s pumpkin pie to a whole new level. I love pairing it with vanilla bean—it’s simple but lets the pie’s spices shine. For something bolder, try cinnamon or caramel swirl; they add a sweet, cozy kick. If you’re feeling fancy, a scoop of butter pecan brings a nutty crunch that’s irresistible. My personal favorite? A drizzle of warm caramel over salted caramel ice cream—it’s like dessert heaven. Just remember, let the pie cool slightly so the ice cream melts just enough to blend flavors without turning soupy.
