Libby's Original Pumpkin Pie Recipe, Step by Step

Libby’s original pumpkin pie is a classic American custard pie made with canned pumpkin, evaporated milk, eggs, sugar, and warm spices in a pastry shell. A hot-start, lower-temperature bake helps the filling set evenly, and a full cool gives you neat slices with the familiar creamy texture.

Ingredients

¾ cup (150 g) granulated sugar
1 teaspoon (2.6 g) ground cinnamon
½ teaspoon (3 g) fine salt
½ teaspoon (1 g) ground ginger
¼ teaspoon (about 0.5 g) ground cloves
2 large eggs (about 100 g without shells), at room temperature if convenient
1 can (15 oz / 425 g) pure pumpkin, not pumpkin pie filling
1 can (12 fl oz / 354 ml) evaporated milk
1 unbaked 9-inch (23 cm) deep-dish pie shell, about 8 oz (225 g), homemade or store-bought

Instructions

Heat the oven and prepare the shell. Set a rack in the lower third of the oven and preheat to 425°F (220°C). Put the unbaked pie shell on a sturdy baking sheet; this makes the filled pie easier to move and catches any drips. If the shell is frozen, use it according to its package directions and do not thaw it unless the package says to. Keep the shell cold while you mix the filling.
Combine the dry ingredients. In a small bowl, stir together the sugar, cinnamon, salt, ginger, and cloves until the spices are evenly distributed. Breaking up any clumps now helps prevent pockets of spice or salt in the finished custard.
Mix the eggs and pumpkin. In a large bowl, beat the eggs lightly with a whisk just until the yolks and whites are combined; there is no need to whip in air. Add the pumpkin and the sugar-spice mixture, then whisk until smooth. Scrape the bottom and sides of the bowl so no dry mixture remains tucked against the edges.
Stir in the evaporated milk. Pour the milk in gradually while whisking. The filling will be quite fluid, which is normal; it firms as the eggs cook and the pie cools. Pour it into the prepared shell, stopping just below the rim if your particular shell is shallower than a deep-dish shell. If there is extra filling, bake it separately in a small oven-safe dish rather than overfilling the crust.
Bake in two stages. Bake at 425°F (220°C) for 15 minutes. Without removing the pie, reduce the oven to 350°F (175°C) and bake for about 45 minutes more; begin checking at 40 minutes, since ovens and pie dishes vary. The edges should look set, while the very center may still have a small, gentle wobble. If the crust edge is browning too quickly, cover just the edge loosely with a pie shield or strips of foil.
Check doneness and cool. The center should not look liquid. For an objective check, insert an instant-read thermometer into the center of the filling without touching the pan: USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes. A thin knife inserted near the center is another traditional check, though it can leave a mark. Set the pie on a rack and cool for about 1 hour 45 minutes, then refrigerate it; refrigerate within 2 hours of baking for food safety. The filling continues to settle as it cools.

Tips

Choose plain pumpkin. A can labeled pure pumpkin contains pumpkin without the added sugar and spices found in pumpkin pie filling. Using pie filling as a one-for-one swap can make this recipe too sweet and heavily spiced, so check the label before opening the can.
Measure spices carefully. Ground cloves are potent, and a heaped quarter teaspoon can dominate the filling. Level measuring spoons give the balanced cinnamon, ginger, and clove flavor intended here. If your spices have been open for a long time, their aroma may be muted; replacing them is more reliable than adding a large extra amount.
Avoid an overbaked, cracked center. The filling can puff slightly in the oven and settle afterward. Take the pie out when the center has only a small wobble and has reached the safe temperature, rather than waiting for the entire surface to become firm. Carryover heat and cooling finish the set.
Use the right shell size. This quantity is meant for a 9-inch deep-dish shell. A shallow shell may not hold all the filling; place any extra in a ramekin and bake it alongside the pie, checking it earlier because a small portion sets faster.

Serving Suggestions

Serve the pie chilled or cool, cut with a sharp thin-bladed knife. For cleaner slices, wipe the blade between cuts and let the pie sit at room temperature for about 10 minutes after taking it from the refrigerator. A spoonful of lightly sweetened whipped cream is a classic accompaniment, while unsweetened whipped cream gives a pleasant contrast to the spiced filling. Vanilla ice cream also works, especially if the pie is served slightly cool rather than very cold.

For a holiday meal, make the pie the day before and keep it covered in the refrigerator until dessert. Bring it out only shortly before serving, and return leftovers to the refrigerator promptly. The filling is rich and gently spiced, so small wedges are satisfying; serve a larger slice if it is the main dessert rather than one of several sweets.

Variations

Use pumpkin pie spice: Replace the cinnamon, ginger, and cloves with 1¾ teaspoons (about 4 g) pumpkin pie spice. Blends differ, and many contain nutmeg or allspice, so the result may taste a little rounder or more aromatic than the original spice combination. Keep the salt and sugar amounts unchanged.

Change the milk: For a dairy-free version, use 12 fl oz (354 ml) canned evaporated coconut milk in place of the evaporated milk. It brings a noticeable coconut note and can make the filling taste a little richer; choose an unsweetened product, not sweetened condensed coconut milk. The finished pie may have a slightly different texture, so check for doneness rather than relying only on the clock.

Try a different crust: A homemade pastry shell or a ready-made refrigerated shell can both work, provided it fits a 9-inch deep-dish plate. A regular shallow crust may leave filling over, so do not force it all in. For a more pronounced crust flavor, use a pastry shell made with butter; the filling itself remains the same.

Adjust the spice emphasis: If you prefer a cinnamon-forward pie, use 1¼ teaspoons cinnamon and reduce the ginger to ¼ teaspoon, keeping the cloves at ¼ teaspoon or reducing them to a generous pinch. This is a flavor adjustment rather than a change to the custard method; do not add extra liquid or pumpkin.

Storage and Reheating

Because this is an egg custard pie, do not leave it at room temperature for more than 2 hours after baking. Once it has cooled enough to handle, cover it loosely and refrigerate it; store it covered in the refrigerator for 3 to 4 days. A reusable pie cover or a loose tent of foil prevents the surface from drying out. Avoid pressing plastic wrap directly onto the filling, which can leave marks.

To freeze, wrap the completely cooled pie well, ideally in a layer of plastic wrap followed by foil, and freeze for up to 1 to 2 months for best quality. Thaw it overnight in the refrigerator, not on the counter. The crust may be a little softer after freezing, but the filling generally slices well once fully thawed.

This pie is usually served chilled or at room temperature, so reheating is optional. If you want a warm individual slice, heat it in a 300°F (150°C) oven and check the center with a food thermometer; USDA guidance for reheated leftovers is 165°F (74°C). Warming to that temperature can make the custard firmer and soften the crust, so serving it cool is the better choice for its classic texture.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pure pumpkin?
It is not the best swap for this recipe. Pumpkin pie filling usually already contains sweetener and spices, while this formula separately measures both. If you use it, the pie may turn out sweeter and more strongly flavored, and there is no simple reliable adjustment because brands vary. Pure canned pumpkin gives the most predictable result.

Do I need to blind-bake the pie crust?
No. This classic method pours the liquid filling into an unbaked shell and bakes the pie in stages. Blind-baking can be useful for some custard pies, but it is not required here and may cause a ready-made shell to overbrown during the full bake. Start with a cold shell and use a baking sheet to make it easier to handle.

Why did my pumpkin pie crack?
A crack most often means the custard was baked a little too long or exposed to a sharp temperature change. Remove it when the center is just set around the edges and still wobbles slightly, while also checking that the center has reached 160°F (71°C). Cool it on a rack rather than moving it straight into a very cold place. Small cracks are cosmetic and do not mean the pie has to be discarded.

Why is the center still soft when the pie comes out?
A slight wobble in the center is expected; the custard firms as it cools. A center that sloshes or looks liquid needs more baking, but do not wait for every part of the surface to become rigid. Check the center with a thermometer, then cool the pie for the stated time before judging the final texture.

Can I make the pie a day ahead?
Yes. Bake it, cool it, and refrigerate it covered once it is no longer hot, always within 2 hours of baking. Making it ahead gives the filling time to finish setting and makes serving easier. Keep it refrigerated until dessert, and avoid leaving it out through a long meal or buffet.

How can I tell whether the pie shell is deep enough?
A 9-inch deep-dish shell is designed for this volume of filling. If your shell looks shallow or its rim is low, pour carefully and leave a little space at the top rather than risking a spill. Bake extra filling in a separate small oven-safe dish and begin checking that portion earlier, since its thinner depth will cook faster.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Libby’s Original Pumpkin Pie Recipe, Step by Step