What makes Libby’s Pumpkin Pie better than store-bought?

Better texture, deeper flavor, no preservatives—and it’s surprisingly easy to make from scratch.

Can I make Libby’s Pumpkin Pie the night before Thanksgiving?

Absolutely. In fact, it tastes better after sitting overnight in the fridge—flavors meld and the filling sets beautifully.

What can I use instead of evaporated milk?

Full-fat coconut milk is a great dairy-free option. You can also reduce whole milk by simmering until slightly thickened.

Can I freeze Libby’s Pumpkin Pie after baking?

Yes—once fully cooled, wrap tightly and freeze up to a month. Thaw overnight in the fridge and reheat gently.

How can I tell when Libby’s Pumpkin Pie is fully cooked?

Insert a knife about 1 inch from the center. If it comes out clean, it’s done. The center should still jiggle slightly but not slosh.

Libby’s Pumpkin Pie Recipe with Pro Tips & Easy Variations

Libby’s Pumpkin Pie

Print Recipe

A classic holiday dessert, Libby’s Pumpkin Pie features a silky-smooth pumpkin filling flavored with warm spices, nestled in a flaky pie crust. It’s easy to prepare and perfect for Thanksgiving or any cozy fall gathering.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) evaporated milk
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 unbaked 9-inch pie crust

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, mix together pumpkin, sugar, salt, cinnamon, ginger, and cloves.
Beat in the eggs.
Gradually stir in the evaporated milk until the mixture is smooth.
Place the unbaked pie crust into a 9-inch pie pan and crimp the edges as desired.
Pour the filling into the prepared crust.
Bake at 425°F for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and bake for an additional 50 minutes or until a knife inserted near the center comes out clean.
Cool the pie completely on a wire rack before serving.

Notes

Serve with whipped cream for a classic finish.
Can be made 1–2 days ahead and stored in the refrigerator.
Use a pie shield or foil to protect crust edges from overbrowning.
Substitute evaporated milk with coconut milk for a dairy-free version.

Find it online: https://www.cookwithbenchi.com/libbys-pumpkin-pie-2/