The Best Libby’s Pumpkin Pie Recipe
The Best Libby’s Pumpkin Pie Recipe – We’ve updated this classic recipe with a few easy swaps for hands-down the most flavorful pumpkin pie ever. Try our version this holiday season and you’ll see why it’s simply the best pumpkin pie recipe! Plus, it’s simple to make as a delicious gluten-free Thanksgiving dessert.
Traditional Thanksgiving Dessert
There is no Thanksgiving dessert more traditional than pumpkin pie. I mean, can you just imagine the looks you’d get at the table if you didn’t offer guests a generous slice of pumpkin spice-filled pie at the end of dinner? Just, don’t.
Do make your family and friends happy this holiday season by serving them classic “Libby’s” Pumpkin Pie.
This Libby’s Pumpkin Pie Recipe is a slight tweak to the easy recipe that is listed on the Libby’s pumpkin puree can. While it has the same tender and moist pumpkin goodness in a flaky pie crust, we’ve swapped a few ingredients for an even easier, more spice-filled, have-to-have-another-slice pumpkin pie.
The Best Libby’s Pumpkin Pie Recipe
This pumpkin pie is incredibly easy to make with help from store-bought pie crust and readymade pumpkin pie spice blend. Plus, the filling is made in just one bowl, with no kitchen gadgets necessary!
It is also super simple to turn this into a dairy-free and/or gluten-free pumpkin pie recipe. But what makes this truly the BEST Libby’s Pumpkin Pie Recipe? A few key pantry staple swaps make a world of difference in flavor…
What Ingredients You Need
Here is everything needed to make our easy version of Libby’s Pumpkin Pie:
- Libby’s Pure Pumpkin Puree – not canned pumpkin pie filling
- Heavy cream – creates a richer flavor and texture versus canned evaporated milk
- Granulated sugar – or a low carb sugar substitute of your choice
- Eggs – essential as a binder and to help the pie rise slightly
- Pumpkin pie spice – buy as a pre-made blend or make your own with cinnamon, ginger, clove, and nutmeg
- Vanilla extract – our secret ingredient for the yummiest pie
- Salt – just a dash to balance out the sweetness
- Roll-out refrigerated pie crust – or homemade pie crust
- Whipped cream – for garnishing
For a dairy-free dessert make sure your pie crust is made with vegetable shortening instead of butter. Then swap the heavy cream with coconut cream or cashew cream.
How to Make Easy Libby’s Pumpkin Pie
- Prep the Dough. If you plan to make your pie crust from scratch, make and chill the dough first.
- Roll The Crust. Carefully roll out and fit the crust into a deep-dish pie pan, and crimp the edges around the top. Set aside the leftover dough roll, and keep the crust in the fridge until ready to fill the pie.
- Cut Pie Decorations. Not only is ready-made pie dough handy for quickly making a pie crust, it’s great for creating impressive looking pie decorations with barely any effort. Just roll the extra pie crust and cut the dough using a cookie cutter or sharp knife. Here we’ve done sweet little leaves that are perfect for celebrating autumn!
- Bake Pie Decorations. Place the leaves on a baking sheet lined with parchment paper, and bake in a preheated oven for 5 minutes until golden.
- Make The Filling. Next, make the pumpkin pie filling. In a large mixing bowl, combine the remaining ingredients until smooth. Pour the mixture into the prepared pie shell.
- Bake. Bake the pie on the lowest rack at 425 degrees F oven for 15 minutes.
- Reduce Heat. Reduce the temperature to 350 degrees F. Continue baking the pie for another 40-45 minutes, or until a knife inserted near the center comes out clean. If the crust starts looking a bit dark, place a piece of foil loosely over the top and continue baking.
- Cool and Serve. Cool the pie on a wire rack, then chill. Serve homemade pumpkin pie at room temperature or cold with fresh whipped cream.
Get the Complete (Printable) Best Pumpkin Pie Recipe Below. Enjoy!
Frequently Asked Questions
How Do I Make Gluten-Free Libby’s Pumpkin Pie?
For a gluten-free version, use a store-bought gluten-free pie crust, or make homemade gluten-free pie crust using a GF 1-to-1 baking mix instead of all-purpose (wheat) flour.
Can Pumpkin Pie Be Made Ahead?
Yes! Make this recipe a day or two before your Thanksgiving dinner. Keep it covered in the fridge. Serve chilled, or at room temperature.
Leftovers can be kept in the fridge for up to 3 more days.
Can I Keep This Pie In The Freezer?
Yes, you can! Bake it as directed. Then let it cool down to room temperature before wrapping it and prepping it for the freezer. You can keep it in the freezer for up to a month. Once you’re ready to bake it, allow it to sit in the fridge for 10 to 12 hours before taking it out cut and serve.
How To Make This Recipe Dairy Free?
Use a pie crust made with vegetable shortening instead of butter. Use coconut cream or cashew cream instead of heavy cream.
What Makes a Libby’s Pie Different From a Normal Pumpkin Pie?
This specific brand of canned pumpkin puree has its own pumpkin that they grow, called the Dickinson pumpkin. Dickinson pumpkins are known to have a creamier texture than normal pumpkins used for pie pumpkins.
Looking for More Holiday Dessert Recipes?
- Pecan Pie Cheesecake Recipe (Bars or Cake!)
- Pumpkin Spice Cake Recipe with Maple Frosting
- Perfect Dutch Apple Pie Recipe
- Layered Pumpkin Turtle Cheesecake Recipe
- The Best Carrot Cake Recipe
- Cream Cheese Pound Cake Recipe
- Southern Sweet Potato Pie Recipe
- Fluffy Pumpkin Cream Pie Recipe
- Caramel Apple Slab Pie Recipe
- Pumpkin Pound Cake with Chocolate Ganache Recipe
- Tres Leches Pie Recipe
- Homemade Cinnamon Pie Recipe
The Best (EASY) Libby’s Pumpkin Pie Recipe
- 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.