If you want the perfect sweet ending to your holiday feast this year, the answer is Libby’s pumpkin pie.
This is the easiest, most fool-proof pumpkin pie recipe you can ever find.
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There’s no need to peel, roast, and mash fresh pumpkin here! All you’ll need is pumpkin in a can.

But don’t underestimate its scrumptiousness. Just because it’s a snap to make doesn’t mean it’s mediocre. This pie means serious business.
The filling is smooth and creamy like custard. It’s spiced with ginger, cinnamon, and cloves, embracing your body with the warmth and comfort you crave on a chilly autumn evening.
It’s an ideal Thanksgiving and Christmas dessert, but because it doesn’t call for fresh pumpkin, you can whip it up all year round.
And believe me, you’ll want to! 
Libby’s Pumpkin Pie
Thanksgiving is perhaps the busiest holiday of the year, especially if you’re the host of the party.
But no matter what, please don’t take dessert for granted. It’s as important as any part of a meal!
If you feel like you already have too much on your plate, this recipe has you covered. 
This pumpkin pie is both delectable and embarrassingly easy to make.
Who would’ve thought that store-bought crust and canned pumpkin could make such a heavenly confection?
It can even be made up to two days in advance.
Not only will it make your life so much easier, but baking it early will also help the pumpkin puree absorb the flavors of the sugar, spices, and milk even more. 
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Libby’s Pumpkin Pie Ingredients
Pie Crust – nothing beats homemade. But, if you don’t know how to make one, don’t let it stop you from baking a pie! You can always count on store-bought refrigerated pie dough.Sugar and Salt – two contrasting ingredients that create a beautiful balance of flavors.Cinnamon, Ginger, Cloves – fall spices that make the pie as cozy and warming as can be. If you don’t have time to make your own blend, you can also use all-spice.Eggs – bind the wet and dry ingredients together and create a thick and creamy filling.Pumpkin Puree – the star of the dessert. Always use canned pumpkin when making pumpkin pie. Fresh pumpkin contains more liquid, which in turn creates a runny filling. Plus, if you don’t puree and strain it well, you’ll end up with a gritty custard. Evaporated Milk – for maximum creaminess and richness. 
What is Blind-Baking?
While the original Libby’s recipe doesn’t require it, I highly recommend blind-baking the pie crust before pouring in the filling.
Blind-baking, or baking the crust halfway through, firms it up and allows it to carry the custard filling without turning soggy.
It’s easy. All you’ll need is to line the uncooked pie crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or uncooked rice.
The weights will keep the pie from puffing up during baking.
Bake it for 10 minutes at 350 degrees Fahrenheit, then remove the weights and lining. Bake it for 10 minutes more, or until it’s golden brown. 
Pro-tip: use a glass baking dish when blind-baking so I can easily track the crust’s progress.

How To Thicken Pumpkin Pie
If you’re afraid the filling won’t be as thick and creamy as you want it to be, starch is the key.
Whether it’s arrowroot, cornstarch, or flour, starch does a wonderful job at thickening any liquid. 
Dissolve a tablespoon of starch into a bit of cold water and pour it into the filling.
Cook it over low heat, stirring often, until you get the consistency you’re looking for.
Or, if you want a simpler, no-cook approach, just throw in an extra egg yolk!
This is a foolproof way of making the filling even creamier and thicker than ever before.
Tips for Making The Best Pie 
This recipe calls for Libby’s 100% canned pumpkin. It’s already mashed, but to get an even smoother filling, puree it again in a blender. Enhance the pumpkin’s flavor by cooking it over low-medium heat for 5 minutes. Stop until it starts to bubble.Be sure to use room-temperature dairy. Cold eggs and milk won’t blend as easily.Don’t over-whisk the filling, otherwise, it’ll be prone to cracking. If the crust’s edges are browning sooner than expected, loosely cover the pie with foil.You’ll also want to strictly adhere to the temperature and baking duration, or again, you’ll end up with a cracked filling. Overbaking will make the filling dry, while underbaking will prevent the filling from setting.Also, don’t use the knife technique to test for doneness, or the filling will crack down the middle. Just give it a gentle jiggle. The sides should be dry, but the center should be a little wobbly.Allow the pie to cool completely before you slice, or you’ll get a runny mess. Cooling will take about 2 hours.You can bake the pie up to 2 days in advance. By the time you’ll serve it, the pumpkin will have fully absorbed the flavors from the sugar, milk, and spices, resulting in an even tastier pie.

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