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This is the best classic recipe for Libby's® famous pumpkin pie! The recipe for this pumpkin pie is quick and easy to make with just the right number of spices. It is the best-tasting pumpkin pie ever.

(Last Updated On: September 8, 2022)

In my opinion, the best pumpkin pie is Libby’s® pumpkin pie recipe that is on the label of the can of Libby’s pumpkin. A perfect blend of spices and ingredients that are just right to make the best pumpkin pie ever. So this will be the pumpkin pie recipe we are using, with the exception that our recipe is using a graham cracker pie shell.

Without a doubt, just about everyone loves pumpkin pie, especially with a scoop of ice cream or Cool Whip. That’s why it’s the perfect dessert after turkey day. But really, pumpkin pie tastes great any time of the year, right?

Pumpkin Pie with topped with Cool Whip.

Key Ingredients for Libby’s® Pumpkin Pie Recipe

  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 and 1/2 cups sugar
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 4 eggs
  • One 29 ounce can of Libby’s® pure pumpkin
  • Two 12 ounce cans of 2% evaporated milk
  • 2 Ready crust Graham pie crust
Ingredients for pumpkin pie.
Ingredients for Libby’s pumpkin pie.

Step-By-Step Instructions with Detailed Photos

Preheat oven to 425 degrees.

This Libby’s® pumpkin pie recipe makes two pumpkin pies. But Libby’s® has a smaller can of pumpkin if you want to make just one pumpkin pie.

Mixing The Seasonings For Libby’s® Pumpkin Pie

In a small bowl, add 1 teaspoon of salt together with 2 teaspoons of cinnamon, 1 and 1/2 cups of sugar, 1 teaspoon of ginger, and 1/2 teaspoon of cloves.

Salt, ginger, cinnamon, cloves, and sugar in a bowl.
Salt, ginger, cinnamon, cloves, and sugar in a bowl.

Combine The Eggs And Pumpkin

Put 4 large eggs in a larger bowl and beat them together with a fork. But before you beat them, read “A funny Story” below.

Four large beaten eggs in a bowl.
In a separate bowl, beat four large eggs with a fork.

The next step is, as my granddaughter says, “pick out the whitetail things that mommy calls them”.

A Funny Story

To begin with, my daughter and I have a very strong disliking for that little whitetail thing around the egg yolk! We remove it every chance we get. So of course, I checked the internet to see what it was and what it was called. This is what I found out:

  • One is called a chalaza, and two are chalazae. The chalazae are connected at the top of the eggshell and at the bottom of the eggshell, both of which are attached to the egg yolk.
  • These two chalazae keep the egg yolk from bumping into the sides of the eggshell, in other words, it keeps the egg yolk in place, in the center of the eggshell. That’s very interesting don’t you think? That’s not what I thought they were.
  • Yep, they are not a baby chicken’s umbilical cord, or an embryo either, or chicken sperm. What they are is some sort of protein. What a relief to learn that. 😉 So the chalaza is certaintly not a bad thing. But we still don’t like them. Unless my daughter and I are frying an egg over-easy, that little whitetail thingy gets removed! 🙂

Also, we have noticed that if the chalazae don’t get removed, white specks will appear throughout the pumpkin pie. It’s not that noticeable to a lot of folks, but it is very noticeable to my daughter and me, so we remove them. But it’s up to you whether you remove the chalazae or not.

Adding The Pumpkin

Add one 29-ounce can of Libby’s® pure pumpkin together with the 4 beaten eggs and blend all together.

A can of pumpkin was added to the four beaten eggs.
One 29-ounce can of Libby’s pure pumpkin was added to the four beaten eggs.

Mixing The Spices With The Pumpkin

Add the dry spices that are in the smaller bowl with the eggs and the pumpkin in the larger bowl.

Dry spices were added to the eggs and pumpkin.
Dry spices were added to the eggs and the pumpkin.

With a spatula or spoon, stir the dry spices together with the beaten eggs and pumpkin.

Dry spices, eggs, and pumpkin stirred together.
The dry spices have been stirred together with the beaten eggs and the pumpkin.

Adding The Evaporated Milk For Libby’s® Pumpkin Pie

Gradually add 2 cans of 2% evaporated milk together with the pumpkin mixture.

Two cans of evaporated milk were added to the pumpkin mixture.
Gradually pour two cans of two percent evaporated milk into the pumpkin mixture and mix well.

Stir the evaporated milk together with the pumpkin mixture.

Pumpkin mixture blended together.
All of the ingredients for the pumpkin filling have been mixed thoroughly together.

Pour the pumpkin mixture into 2 pie shells. We used Ready crust Graham pie crust for this recipe. You can use any pie shells you like, for example, a pre-made one from the grocery store, or you can make a homemade pie crust from scratch.

Pumpkin filling poured into a pie shell.
Fill a pie crust shell with the pumpkin mixture.

Place both unbaked pies in the oven and bake at 425 degrees for 15 minutes. After 15 minutes, reduce the temperature of the oven to 350 degrees and bake for an additional 45 minutes. After 45 minutes, place both pies in the refrigerator for a couple of hours.

Pumpkin pie was baked in the oven.
One pumpkin pie after it has been baked in the oven.

Below are two photos of a perfect slice of pumpkin pie with a graham cracker pie crust and topped with Cool Whip. So delicious!

Pumpkin pie with Cool Whip on a plate.
A slice of pumpkin pie on a plate.

A mouthwatering slice of pumpkin pie with Cool Whip.

Libby's pumpkin pie with Cool Whip on a plate.
Libby's Pumpkin Pie Recipe

Libby’s® Pumpkin Pie Recipe for 2 Pies

Flo
This is the best classic recipe for Libby's® famous pumpkin pie! The recipe for this pumpkin pie is quick and easy to make with just the right number of spices. It is the best-tasting pumpkin pie ever.
5 from 4 votes
Cost $10
Prep Time 10 mins
Total Time 1 hr 10 mins
Course: Dessert
Cuisine: American
Servings 2 pies

Equipment

Ingredients
  

  • 1 tsp salt
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 ½ cups sugar
  • 4 eggs
  • 1 can Libby's pure pumpkin (29 ounces)
  • 2 cans 2% evaporated milk (12 ounces each)
  • 2 Ready Crust Graham pie crust

Instructions
 

  • Preheat oven to 425 degrees.
  • In a small bowl, mix together the dry spices – the salt, ginger, cinnamon, cloves, and sugar.
  • In a separate larger bowl, beat 4 large eggs with a fork.
  • Add the can of pumpkin to the beaten eggs. Mix together.
  • Add the dry spices in with the eggs and the pumpkin. Mix together.
  • Gradually pour the evaporated milk into the pumpkin mixture and mix well.
  • Pour the pumpkin mixture into 2 pie shells.
  • Place both pies in a preheated 425 degrees oven and bake for 15 minutes. After 15 minutes, reduce the temperature to 350 degrees and bake for an additional 45 minutes.
  • After baking, let the pies cool for about 2 hours.

Recipe Notes

  • Did you know that pumpkin pie can be put in the freezer and thawed at a different time? It still tastes exactly like pumpkin pie after it’s thawed.
Keyword cool whip, dessert, eggs, evaporated milk, pie, pumkin pie, pumpkin
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