This is the original Libby's recipe - the one your grandmother probably made. It makes one deep dish or 2 shallow pies.
Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want.
Table of Contents
🗝️ Key takeaways
- Creamy, classic pumpkin pie with the perfect blend of spices in a flaky, melt-in-your-mouth buttery crust is just out of this world delicious.
- This is a delicious, homemade tradition for Thanksgiving and Christmas but it's delicious anytime!
- If you've never used freshly grated nutmeg you are in for a treat! This recipe calls for whole nutmegs that you grate yourself and boy does it make a difference.
Making a perfect pumpkin pie doesn't need to be fussy, and this classic recipe will show you just how to do it.
Plus, the easy pumpkin pie recipe only takes five minutes of prep work, so you can enjoy more quality time with family and friends.
Isn't that what the holiday season is really about?
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- This homemade pie crust recipe is easy—even if it's your first time!
- Don't let pie dough stop you from enjoying pumpkin perfection. Pop by the grocery store and grab refrigerated or frozen pie crust, instead.
- Or, experiment with a gingersnap crumb crust for extra festive spice!
- To make one 9-inch pie or one 10-inch pie, use a premade deep-dish pie shell or a pan labeled for 4-cup volume.
- On the other hand, you can make two 9-inch shallow pies by using two 2-cup volume 9-inch pans.
- You can use all white sugar, but brown adds a slightly richer depth.
- For a bit of boozy flavor, stir in a tablespoon of bourbon or rum.
- If you like cardamom, add a pinch with the other spices.
- You can get really creative and add your favorite streusel topping!
- Garnish with chopped pecans, drizzle with salted caramel sauce, and, whatever you do, don't forget whipped cream for serving!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In a large bowl, mix sugar, spices, and large eggs.
- Blend pure pumpkin and evaporated milk into the sugar-spice mixture.
- Pour pumpkin pie filling into one or two pie shells.
- Sprinkle nutmeg over the pumpkin mixture and bake.
🥫 Storage
The only problem with homemade pumpkin pie is that it's usually gobbled down quicker than a hiccup. However, if you manage to have some leftovers, consider yourself lucky!
Wrap the pie tightly in plastic wrap and refrigerate. It'll last for three or four days if you don't manage to eat it all by tomorrow's breakfast!
Unlike apple pies, the pumpkin variety doesn't freeze quite as well, so I wouldn't recommend trying to store leftover pumpkin pie that way.
💭 Things to know
Expert Tip: Good pumpkin is the key to this traditional recipe. Don't use canned pumpkin pie filling, just pure canned pumpkin, or pumpkin puree.
- On that note, using fresh pumpkin might sound like a tempting way to fancy up your pie, but it can be too watery, so I don't recommend it. There's a reason why Libby's famous pumpkin pie recipe tells you to use canned—it makes the best pumpkin filling!
- Some people "blind bake" their crust first, but I've never found it necessary in this recipe.
- Be careful when shopping—sweetened condensed milk is not the same thing as evaporated, so don't grab it by mistake.
- Don't use fat-free evaporated milk. It doesn't taste as good, and you're making a traditional holiday pumpkin pie, after all—the diet can wait!
- I use kosher salt. If you use table salt, reduce the measurement a bit.
- The nutmeg tastes best grated fresh if you can!
- Speaking of freshness, make sure your spices are well within their expected shelf life. If they're approaching their "use by" date, or if the jar is so old the expiration information has rubbed off, it's time to replace it!
- Pinch the pie crust edge between your thumb and the softer part of your pointer finger. Continue pinching around the pie to make an impressive yet simple design.
- If your crust edges hang over the side of your pie plate, place the plate on a cookie sheet before putting it into the oven for easier handling.
- Use your extra crust and some small leaf cookie cutters to make a festive fall leaf garnish around the edge of the pie. Whisk some water and an extra egg yolk in a small bowl, and brush it on the leaves to give them a golden finish as they bake!
- If your crust starts to get too dark before the pie is done baking, cover just the crust loosely with a ring of aluminum foil.
- Your pie will cool more quickly if you set it on a wire rack. This also prevents residual warmth from continuing to cook the center of the pie once you take it out of the oven.
👩🍳 FAQs
They are similar and both delicious! Generally, a sweet potato pie is sweeter and heavier, while a pumpkin pie is less sweet but lighter and creamier. Add this sweet potato pie to your holiday spread and have your family vote which they prefer—or see if they can tell a difference!
Libby's is one of the most popular brands of pumpkin puree. Back in the day, most of our grandmas and moms used Libby's pumpkin pie recipe from the back of the can. It became (and still is!) really popular. Libby's famous pumpkin pie tastes like childhood holiday memories.
Insert a knife near the center of the pie. If it comes out clean, the pie is done. You can also shake it gently—the filling will no longer jiggle when it's cooked.
However, the most accurate way is to insert an instant-read thermometer in the center. It will read 175 degrees F when it's done. The temperature check is always accurate, so it ensures a perfectly baked pie every time.
You can use 1-½ cups of heavy cream or half and half for each 12-ounce can of evaporated milk.
📚 Related recipes
- Homemade Sweet Potato Pie is pumpkin's much-loved cousin, especially in the South. It's the sweet, creamy, holiday classic you crave!
- Fan of pumpkin recipes, but not of baking? This No-Bake Double Layer Pumpkin Pie has a luscious cheesecake layer—it's swoon-worthy!
- If you're planning charcuterie for the holidays this year, you must try this Pumpkin Cream Cheese Dip! It's creamy, decadent, and full of pumpkin spice flavor—oh, and great with so many fun dipping options, too!
- For something a little different go with this luscious pumpkin cheesecake!
📞 The last word
One of the best things about fall is the pumpkin pie!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Libby's Old Fashioned Pumpkin Pie
Print Pin Recipe Rate RecipeIngredients
- ½ cup Sugar
- ½ cup Brown sugar
- 1 teaspoon Cinnamon, ground
- ½ teaspoon Salt, I use kosher salt - if you use table salt cut the measurement by about ¼
- ½ teaspoon Ground ginger
- ¼ teaspoon Cloves, ground
- pinch Chipotle, ground, optional but try it!
- 2 Eggs, beaten
- 15 ounces Pumpkin, solid pack not pumpkin pie filling
- 12 ounces Evaporated milk, not sweetened condensed milk
- 1 9-inch deep dish pie crust, homemade crust or purchased. 4- cup volume. See notes below.
- Whole nutmeg for grating.
Instructions
- Preheat oven to 425 degrees F.
- Add the ingredients to a large bowl in order, mixing as you go.
- Make sure the pumpkin filling is well blended.
- Pour mixture into the pie shell.
- Grate nutmeg over the top of the pie.
For 1 Deep Dish Pie
- Bake for 15 minutes.
- Reduce oven temperature to 350F.
- Bake 40 to 50 minutes (if using a 10-inch pan bake for 30 to 40 minutes) longer, or until a knife inserted close to the center comes out clean or the center registers 175°F on an insta-read thermometer.
For 2 Regular Pies
- Use two 9-inch (2-cup volume) pie shells. Bake as above for 15 minutes.
- Reduce temperature to 350° F.
- Bake for 20 to 30 minutes longer or until a knife inserted in the center comes out clean or the center registers 175℉ on an instant-read thermometer.
Both Sizes of Pie
- Cool to room temperature.
- Serve or refrigerate.
- Cover and refrigerate leftovers promptly.
Notes
- Add a pinch of cardamom with the other spices
- Use all white sugar
- Use a gingersnap crumb crust
- Add a layer of chopped pecans to the top
- Add a streusel topping
- Stir in 1 tablespoon of bourbon or rum
- Be sure you're using pumpkin puree or solid pack canned pumpkin and not pumpkin pie filling!
- Some people "blind bake" their crust first, but I've never found it necessary in this recipe.
- Be careful when shopping—sweetened condensed milk is not the same thing as evaporated, so don't grab it by mistake.
- Don't use fat-free evaporated milk. It doesn't taste as good, and you're making a traditional holiday pumpkin pie, after all—the diet can wait!
- I use kosher salt. If you use table salt, reduce the measurement a bit.
- The nutmeg tastes best grated fresh if you can!
- Speaking of freshness, make sure your spices are well within their expected shelf life. If they're approaching their "use by" date, or if the jar is so old the expiration information has rubbed off, it's time to replace it!
- If your crust edges hang over the side of your pie plate, place the plate on a cookie sheet before putting it into the oven for easier handling.
- Use your extra crust and some small leaf cookie cutters to make a festive fall leaf garnish around the edge of the pie. Whisk some water and an extra egg yolk in a small bowl, and brush it on the leaves to give them a golden finish as they bake!
- If your crust starts to get too dark before the pie is done baking, cover just the crust loosely with a ring of aluminum foil.
- Your pie will cool more quickly if you set it on a wire rack. This also prevents residual warmth from continuing to cook the center of the pie once you take it out of the oven.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 6, 2014. Last updated August 9, 2023 for editorial corrections.
haley says
Lover of pumpkin! Each and every thing is outstanding marye. I tried.
Marye says
🙂 I do love pumpkin pies!~
Marye says
🙂 I always wonder why i don't eat pumpkin year 'round.
Catherine says
I can't not have pumpkin pie on the table during the holidays. Yours looks absolutely perfect, Marye. I would love a slice right now. xo, Catherine
Marye Audet says
Thanks Catherine! I agree.. gotta have that pumpkin pie!
Karen says
Sometimes the holidays just have us craving what is traditional! There is something about returning to the food that our grandmas made for us!
Marye Audet says
Karen - that's so true!
Cynthia | What A Girl Eats says
You're right Marye, it's hard to beat a classic for memories and taste! I like that you've taken the basic recipe and added just a few subtle changes like the chipotle powder, which I never would have thought of!
Taylor Kiser says
I agree, there will never be anything like this classic! The holidays just aren't complete without a couple of pumpkin pies! Love the addition of the chipotle!
Nicole Taggart says
I like using glass pie plates too. I like getting to see that the crust is done properly on the bottom.
beautiful pie!
laura@motherwouldknow says
I love the memories you shared of holidays with your dad. My father didn't have any jobs at Thanksgiving except carving the turkey, but I can just imagine your dad sitting at the kitchen table, tearing up the bread. And as to pumpkin pie - well, this version looks just scrumptious to me.
genevieve @ gratitude & greens says
I love pumpkin pie- fall just isn't complete without it!
Kelly @ Mostly Homemade Mom says
You can't beat the classic pumpkin pie!