Libby’s pumpkin pie recipe is the best pumpkin pie you have ever tasted, and it’s actually really easy to make! The creamy filling is spiced with the flavors of fall using the old-fashioned recipe right off the pumpkin puree can. We’ve fancied up this classic pumpkin pie with pie crust leaves and serve it with freshly made whipped cream.
Everyone loves Libby’s recipe straight off the back of the can of pumpkin puree, but let’s make it extra special with a homemade pie crust and some beautiful accents. I’m adding these really cute leaves to make a new version that is fun and festive for the fall season. Of course you can use a store bought pie crust, but a rich butter pie crust makes all the difference.
Thanksgiving dinner and the holiday season is not the same without traditional pumpkin pie, but I also like making pumpkin pie bites, mini pumpkin cheesecakes, and pumpkin cinnamon rolls. Plus, these are great recipes to use up extra puree or fresh pumpkin. Or if you want to made two different pies for your family to enjoy, add in this Dutch Caramel Apple Pie!
Jump to:
🎃 Ingredients:
Pie Crust Ingredients:
- Pie crust – you can use a deep-dish pie crust or regular store-bought pie shell. If you are going to make the leaf cutouts, you will next an extra regular pie crust. See the variations section to make your own crust from scratch (highly recommended).
Filling Ingredients:
- granulated sugar
- Spices: salt, ground cinnamon, ground cloves, ground ginger, ground nutmeg
- large eggs – bring to room temperature first.
- pure pumpkin puree – obviously we are using Libby’s pumpkin puree but some grocery stores may have generic pumpkin brands that will work as well.
- vanilla extract – technically the classic pumpkin pie recipe that is on the back of the Libby canned pumpkin doesn’t use vanilla, but I like it for extra flavor.
- evaporated milk
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
We have garnished our Libby’s pie with beautiful leaves made from an extra crust and served with a dollop of whipped cream.
Substitutions and Variations
- Pumpkin pie spice: if you don’t have the individual spices, substitute 1.5 teaspoons of pumpkin pie spice.
- Cool Whip: can be used in place of fresh whipped cream.
- Homemade pie crust: skip the store-bought pie crusts and make my oil pie crust or butter pie crust if desired. You could also switch up the classic recipe and go with a graham cracker crust. We did this last year and our kiddo who doesn’t like pumpkin pie fell in love with the pumpkin pie with graham cracker crust.
- Fresh pumpkin puree: if you can’t get a can of Libby pumpkin puree and you have a real pumpkin on hand you can use it. Place the chopped pumpkin on a baking sheet and bake for 25 minutes at 400 degrees. Then purée and let it cool completely before adding to the wet ingredients.
🔪 Instructions:
PREP: Preheat the oven to 425°F. Roll out the bottom pie crust to fit in a 9 inch pie plate. At the top of the shell, leave a wide border so the leaves will fit.
Step 1: Whisk the sugar, spices, and salt in a small bowl.
Step 2: Beat two eggs in a large bowl until combined. Add the can of pumpkin and vanilla. Continue mixing until combined.
Step 3: Add the sugar-spice mixture to the beaten eggs and pumpkin.
Step 4: Slowly pour in the evaporated milk, stirring a little at a time.
Pro Tip: Don’t overfill the pie crust. Store bought crusts are not all of the same and sometimes deep dish will not hold all of it.
Step 5: Pour the pumpkin mixture into the unbaked pie crust.
Step 6: Roll out the top pie crust to at least ¼ of an inch thick. Use a cookie cutter to cut out the shapes.
Step 7: Arrange the cutouts around the border of the crust. Use the egg wash to help them stick if needed.
Step 8: Brush the egg wash on the rest of the crust. This is optional, but will give you a gorgeous golden brown crust.
Step 9: Bake for 15 minutes in the preheated oven. Lower temperature to 350 degrees and bake for 30-45 more minutes.
SERVE: Cool for at least 2 hours on a wire rack until the pie has set. Decorate the finished pie with whipped cream if desired, then slice and serve.
Recipe Tips for Perfect Libby Pumpkin Pie
- Wrap strips of foil over the crust if needed to protect them from getting too brown. You can also place the strips on at the beginning of baking, then remove during the last 15 minutes of baking.
- Here’s the leaf cutter I used.
- To make homemade whipped cream: Beat 1 cup of heavy cream until soft peaks form. Add ¼ cup of powdered sugar and mix until stiff peaks form. Refrigerate until you are ready to serve.
- As the pie cools, it will set so avoid slicing until it’s ready.
- Depending on your pie dish, it’s possible you will have filling leftover. This recipe will fill a 9″ deep dish pie.
- When using a frozen crust, let it thaw first for easy rolling out. Do keep pie crusts cold though for the flakiest crust.
Fun Fact
Did you know that the average pumpkin contains about 500 seeds? -Thinkery
Recipe FAQs
Keep the leftover pie covered with plastic wrap in the refrigerator for up to 4 days.
That’s our favorite, but any pumpkin puree will work. Make sure it’s actually puree and not pumpkin pie filling.
More Homemade Pies You’ll Love
If you tried this Libby’s Pumpkin Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Libby’s Pumpkin Pie Recipe
Ingredients
Pie Crust Ingredients:
- Double crust pie crust recipe you will use one shell for the bottom crust and one shell to make the cut out leaves (optional)
Filling Ingredients:
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 3 large eggs room temperature, divided
- 15 oz. can of pure pumpkin puree
- 1 teaspoon vanilla extract optional
- 1 ½ cups evaporated milk
Instructions
- Preheat oven to 425°F.
- Prepare bottom pie crust by rolling out and fitting into a 9-inch pie plate. Leave a wide border at the top of the shell to press leaf accents onto.
- In a small bowl, whisk together sugar, salt, cinnamon, cloves, ginger, and nutmeg. Set aside.
- In a large mixing bowl, beat TWO eggs until well combined; the third egg will be used as a wash on the crust. Add pumpkin puree and vanilla extract and continue beating until combined.
- Add the sugar and spice mixture to the egg mixture and stir until combined.
- Slowly add the evaporated milk, mixing as you add it, until all ingredients are fully incorporated.
- Carefully pour pumpkin pie filling into unbaked prepared pie shell.
- In a small dish, whisk together remaining egg and 1 tablespoon of water to make an egg wash.
- Roll out second crust to ¼” thickness. Use a cookie cutter to cut out small leaves or desired shape. Arrange the pie crust cutouts around the perimeter of the pie. You can use a bit of egg wash to help them stick, if needed.
- Use a pastry brush to apply egg wash over the top of the crust and decorations.
- Bake pie for 15 minutes. Reduce the oven temperature to 350°F and continue baking another 30-45 minutes or until a knife inserted in the center of the pie comes out clean. Cool for at least 2 hours on a wire rack.
- Pie can be sliced and served when completely cool and set.
- Store in the refrigerator.
Notes
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Leave A Reply!