Libby’s Pumpkin Pie Recipe
by Sommer Collier — last updated on Feb 24, 2025 
I can’t imagine a Thanksgiving feast ending without a thick slice of this rich, creamy and deliciously spiced Libby’s pumpkin pie recipe. This classic holiday dessert is a guaranteed crowd-pleaser, and what I love most is how ridiculously easy it is to whip up!
Is there ANY Thanksgiving dessert more iconic than a homemade pumpkin pie?! I mean, can you just imagine the looks you’d get at the table if you didn’t offer your guests a generous slice of pumpkin spice-filled pie at the end of dinner? I really wouldn’t like to find out. So, please, whether it’s my pumpkin slab pie recipe or this classic Libby’s pumpkin pie recipe, do make your family and friends happy this holiday season by serving them up some rich pie! When it comes to a classic pumpkin pie, there’s definitely a reason as to why this version from Libby’s has been a family favorite for generations. From the silky smooth and sweet Libby’s pumpkin puree to that deliciously flaky, buttery crust, every bite of this aromatic pie makes you feel warm and cozy. Plus, it’s SO easy to make, and you don’t even need any kitchen gadgets! This fabulous pie is perfect on its own, but when I’m feeling extra indulgent, I love to dress it up with some homemade whipped cream, a drizzle (or more) of warm caramel sauce, or a la mode, served up with a big scoop of vanilla ice cream. YUM!
LanaM – ⭐⭐⭐⭐⭐ This is the recipe my mother used for pumpkin pie every Thanksgiving and Christmas, and it’s the recipe I’ve used for over 50 years (I’m 74 yrs old). The key is using Libby’s pumpkin — no other brand will have the same flavor. It’s simple, takes only minutes to prepare, and is always a hit. (I have a suspicion that Costco uses this same recipe for their seasonal pumpkin pies, too! The flavor is unmistakable.)
Table of Contents
Sommer’s Recipe Highlights
Rich and Creamy Pumpkin Filling – Like every really good holiday pie, including my cinnamon pie recipe, the filling must be silky smooth and ridiculously rich. This pumpkin pie not only DEFINITELY fits the bill, it exceeds it. Every bite is luscious and kind of tastes like a wonderfully fall-flavored custard.
Ridiculously Easy to Make – One of the reasons why I absolutely LOVE this particular recipe for pumpkin pie is because it’s so easy to make. It’s pretty much effortless to make — just stretch, crimp, mix and pour!
Simple Ingredients – Don’t worry, you don’t need need a crazy long shopping list of ingredients or anything obscure to make this yummy pie. All you need are the classic baking essentials — a ready-made pie crust, Libby’s pure pumpkin puree, some spices, heavy cream and eggs!
Key Ingredients and Tips
- Libby’s Pure Pumpkin Puree – This is the star of the show when it comes to making this pie! I like to use this variety because the pumpkin flavor is rich, and the texture is seriously smooth. Plus, unlike pumpkin pie filling, it does NOT contain added sugar and spices.
- Heavy cream – To make this pie, I add a splash of heavy cream because it creates a richer flavor and texture versus canned evaporated milk.
- Granulated sugar – To balance out those earthy, pungent pumpkin flavors, granulated sugar does just the right trick.
- Eggs – I like to use eggs at room temperature because they’re easier to bake with. Eggs are essential as a binder and they help the pie rise slightly.
- Pumpkin pie spice – Now, here is where all of those aromatic fall flavors come in! You can always use a pre-made blend, but I like to make my own using a combination of cinnamon, ginger, clove and some nutmeg.
- Vanilla extract – And voilà! Meet my secret ingredient for the yummiest pie — vanilla extract! Just a little splash rounds out all of those sweet pumpkin flavors.
- Salt – Just a dash of salt helps to balance out the sweetness.
- Refrigerated pie crust – To make a successful pie, you have to use a flaky, tender and buttery crust. I like to use a pre-made version that I roll out, but if I have some extra time to spare, I make this homemade version!
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Roll and crimp – To kick off this pumpkin pie, I roll out the pie crust and I gently place it over the pie pan. Then, I crimp the edges of the crust and I pop it in the fridge until I’m ready to fill it up! Then, I grab my shapes, and I cut out some cute little leaves from the remaining dough and I bake them up.
Make the filling – Next, I make the filling by pouring the pumpkin puree, heavy cream, sugar, eggs, spices, vanilla and some salt into a bowl. I mix it all up until the filling is very, very smooth.
Bake – I pour the filling into the pie pan and I pop it into the oven for about 15 minutes at 425 degrees Fahrenheit.
Keep baking – After the first 15 minutes have passed, I lower the temperature to 350 degrees Fahrenheit and I let the pie bake for another 45 minutes. You’ll know it’s ready when a tooth pick comes out clean and the crust is golden.
Cool – Before serving, I always let the pie cool on a wire rack until it’s reached room temperature!
Recipe Variations
- Brown sugar – Swap the granulated sugar with the brown variety for a deeper, caramel-like flavor and color.
- Graham cracker crust – For a fun twist on a classic pie crust, make a homemade version using crushed graham crackers and melted butter. I love the sweet and slightly nutty version of this!
- Pecans – For some added crunch and texture, sprinkle some chopped pecans either into the pumpkin pie filling or right on top before popping it into the oven.
- Mini versions – I LOVE making mini versions of this recipe! They are adorable and almost too cute to eat. Plus, they make the most thoughtful DIY gift for your guests during the holidays.
Serving Suggestions
A thick, rich slice of Libby’s pumpkin pie recipe is absolutely filling and delicious on its own. It’s so good, that I am known to grab a slice (or two) on the go when I’m craving something sweet and in a rush. However, there are tons of fun ways to dress up this humble pie, especially during the holidays! Here are a few of my favorite ideas:
- Top off each slice with a really big dollop of fluffy whipped cream and a dash of pumpkin spice.
- Feeling something even more over the top? Pair your slice with a creamy scoop of vanilla or cinnamon ice cream.
- Drizzle some salted caramel sauce over the top and a handful of crushed pecans. YUM!
- If you’re a chocolate lover, drizzle some warm bittersweet chocolate and finish it off with toasted marshmallows.
Storing
Store leftover pumpkin pie in an airtight container and in the refrigerator for up to 3 days. Otherwise, you can even freeze it! Just make sure to wrap leftovers tightly in saran wrap and storing them in the freezer for up to a month. Keep in mind that since this pumpkin pie is made with eggs and heavy cream, the baked pie should NOT sit at room temperature for more than 2 hours.
Frequently Asked Questions
Nope! They’re actually very different. Libby’s puree is just cooked and pureed pumpkin WITHOUT added sugar and spices. Pumpkin pie filling already has sugar and seasonings.
Yes! Make this recipe a day or two before your Thanksgiving dinner. Keep it covered in the fridge. Serve chilled, or at room temperature.
This is one of my favorite twists to the original version of this recipe. I like to use heavy cream because it gives the filling a much more luscious and smooth texture that kind of reminds you of a custard.
Great question. To prevent a soggy pie crust, make sure that you’re using a really chilled crust. Don’t add excess liquid to the filling, and MAKE SURE to bake the pie on the lower rack of the oven!
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
Also, join our NEW Spicy Squad Community Page to interact with me and other friendly cooks!
Looking for More Holiday Dessert Recipes?
Libby’s Pumpkin Pie Recipe
Ingredients
- 15 ounce can Libby’s Pure Pumpkin Puree (not filling)
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 roll-out refrigerated pie crust or homemade pie crust
- Garnish: whipped cream
Instructions
- Preheat the oven to 425 degree F. Set out a deep-dish pie pan. Roll and fit a pie crust down into the pie pan. Crimp the edges of the crust around the top. Refrigerate the crust until ready to fill. (You can also make a pie crust leaf garnish with leftover dough. Roll and cut the dough. Place the leaves on a baking sheet and bake for 5 minutes.)
- Set out a large mixing bowl. Combine the pumpkin puree, heavy cream, sugar, eggs, pumpkin pie spice, vanilla, and salt. Whisk until smooth.
- Pour the filling into pie shell. Bake the pie on the lowest rack, at 425 degrees F, for 15 minutes.
- Reduce the temperature to 350 degrees F. Continue baking the pie for another 40-45 minutes, or until knife inserted near the center comes out clean. If the crust starts looking dark, place a piece of foil loosely over the top and continue baking.
- Cool on wire rack, then chill. Serve at room temperature or cold. Serve with fresh whipped cream.
Easy to make and so much better than store bought. It will be on our Thanksgiving menu from now on.
This is the recipe my mother used for pumpkin pie every Thanksgiving and Christmas, and it’s the recipe I’ve used for over 50 years (I’m 74 yrs old). The key is using Libby’s pumpkin — no other brand will have the same flavor. It’s simple, takes only minutes to prepare, and is always a hit. (I have a suspicion that Costco uses this same recipe for their seasonal pumpkin pies, too! The flavor is unmistakable.)
Absolutely the easiest & best pumpkin pie recipe ever! You can’t mess this one up if you follow the instructions and the taste & consistency is perfect. Home made goodness without hydrogenated oils or preservatives….and it’s SO easy! Anyone can make this.
Not complicated to do and so yummy! Thanks for sharing this recipe!
THE best pumpkin pie you will ever make, & the easiest! This recipe wow’s everyone, you can’t get enough of the creamy, rich, silky goodness. Don’t bother with any other—I have made so many & this is hands down the best tasting.
This is really good!! Such an amazing pie recipe! Thanks for sharing!
Such a great pumpkin pie recipe! Definitely making this every year.