Libby's Famous Pumpkin Pie

A staple of many Thanksgiving tables, the Libby’s pumpkin pie recipe is a classic. It uses canned pure pumpkin puree and canned evaporated milk for a creamy, consistent filling. It's quicker and easier than making homemade pumpkin puree for your pumpkin pie. The filling is lightly sweetened and spiced with cinnamon, ginger, and cloves. We use a flaky all-butter crust, which complements the sweet, spiced flavor of the pumpkin filling.

Once you try this straightforward from-scratch recipe, it’s sure to become your go-to and a family tradition you'll bake every year. Serve it with whipped cream on top or on the side.

Use Pure Pumpkin Puree (Not Pumpkin Pie Filling)

One of the most common mistakes when making a pumpkin pie is buying the wrong type of canned pumpkin. Pure pumpkin puree is what you need for this classic Libby’s recipe, not canned pumpkin pie filling These two products are easy to confuse as both are canned and often are next to each other on the shelf. 

You can't substitute one for the other because they have different characteristics and ingredients. Whereas pure pumpkin puree is cooked, pureed pumpkin, pumpkin pie filling is a pre-sweetened and spiced mixture. It should only be used in recipes that call for pumpkin pie filling. We always use pumpkin puree and add our own sweeteners and spices.

Look for Evaporated Milk (Not Condensed Milk)

While not as easily confused as pure pumpkin puree and pumpkin pie filling, evaporated milk and sweetened condensed milk can mistaken for each other as both are canned products generally sold next to each other in the store. Check the label carefully before you buy because they cannot be used interchangeably. Evaporated milk is what you need for pumpkin pie. As its name suggests, sweetened condensed milk is much sweeter and thicker. It would not make a substitute for evaporated milk in pumpkin pie.

2 Ways to Finish a Pie Crust

Crimping is the easier method and involves simply pressing the crust with the tines of a fork. When crimping, apply enough pressure to make a decorative imprint on the dough without going all the way through.

Fluting requires a bit more effort but is worth it for a professional-looking crust with a classic, wavy finish. First, trim the crust so that about one inch hangs over the edge. For an extra-sturdy crust, fold the dough under itself to form a double layer. Next, use the thumb and index finger of your non-dominant hand to gently press the dough against the index finger of your dominant hand. Continue around the pie until the entire crust is fluted.

How to Know When a Pumpkin Pie Is Done

If you're new to making pumpkin pie, or if it's been a year since you last made one, you may not be clear on how to tell if your pie is done. 

Pumpkin pie is a type of custard pie, which means it is done before it is firm. You should remove the pie from the oven before the filling is totally set because the filling will thicken and the custard will set as the pie cools. Do not wait until the filling is dry and pulling away from the crust—that indicates the pumpkin pie is overbaked. Rather, check the pie at the start of the window for the baking time. The filling should have some jiggle in the center but be much firmer than when the pie went into the oven. It should not be liquidy in any way.