Libby’s Pumpkin Pie Recipe – updated!

Welcome to my kitchen, where the smell of cinnamon and cloves means one thing: it’s pumpkin pie season. Today, I’m bringing you a classic reimagined Libby’s Pumpkin Pie Recipe – updated! This creamy, silky pie takes the beloved tradition of Libby’s famous back-of-the-can recipe and gives it a modern twist. It’s rich, bright, and perfectly spiced the kind of easy Thanksgiving pie that never fails to impress. Whether you’ve been baking for years or just starting, this is the Best Pumpkin Pie Recipe for every fall occasion.

why make this recipe

There’s a reason so many families trust Libby’s for their Thanksgiving pies. The updated Libby’s Pumpkin Pie adds one simple change that makes all the difference incorporating sweetened condensed milk for extra smoothness and a custardy texture. The result? A creamy pumpkin pie that feels like a mix between cheesecake and pudding, yet still holds beautifully when sliced. It’s a reliable, beginner-friendly dessert that feels decadent but stays true to its humble, homemade roots.

how to make Libby’s Pumpkin Pie Recipe – updated!

Start by mixing your own pumpkin spice blend cinnamon, ginger, and cloves for that warm, aromatic base. Then whisk together eggs, pure pumpkin puree, and both sweetened condensed milk and evaporated milk to build a luscious, rich filling. Pour the mixture into an unbaked deep-dish crust and bake it hot to set the crust, lowering the temperature later to bake the filling to silky perfection.

Ingredients :

• 1 (15-ounce) can Libby’s 100% Pure Pumpkin
• 1 cup evaporated milk (Carnation recommended)
• 1 (14-ounce) can sweetened condensed milk
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 (9-inch) unbaked deep-dish pie crust

Directions :

• Preheat oven to 425°F (220°C).
• In a small bowl, combine salt, cinnamon, ginger, and cloves.
• In a large bowl, beat eggs lightly. Stir in pumpkin puree and the spice mixture.
• Gradually whisk in both sweetened condensed milk and evaporated milk until smooth and blended.
• Pour filling into the pie shell.
• Bake for 15 minutes at 425°F. Reduce temperature to 350°F (175°C) and bake for an additional 40 to 60 minutes or until a knife inserted in the center comes out clean.
• Cool on a wire rack for at least 2 hours, allowing the custard to finish setting. Serve with whipped cream or refrigerate overnight for best flavor.

how to serve Libby’s Pumpkin Pie Recipe – updated!

Serve this pie slightly chilled or at room temperature with a generous swirl of fresh whipped cream and a dusting of cinnamon. It pairs perfectly with coffee, chai, or even an espresso shot after dinner. For the ultimate Thanksgiving desserts easy style, garnish with candied pecans or a drizzle of caramel sauce.

how to store Libby’s Pumpkin Pie Recipe – updated!

Cover leftovers with plastic wrap and refrigerate for up to four days. For make-ahead preparation, bake the pie one to two days before your gathering and refrigerate once cooled. You can even freeze it tightly wrap in foil and freeze for up to one month, then thaw overnight in the refrigerator before serving.

tips to make Libby’s Pumpkin Pie Recipe – updated!

• Don’t skip the cooling time it’s what creates that perfect creamy custard texture.
• Use high-quality pumpkin puree for the most authentic flavor.
• Shield the edges of your pie crust with foil midway through baking to prevent over-browning.
• Feel free to swap out the individual spices for 1¾ teaspoons of pumpkin pie spice to simplify prep.

variation

For a cozy spin, try a Bourbon Pumpkin Pie by adding 2 tablespoons of bourbon when you stir in the milk. Or make a Chai Spice Pumpkin Pie with extra nutmeg, cardamom, and ginger for a fragrant, slightly exotic twist. For non-traditional flair, shorten the crust and pour the filling into ramekins for crustless mini custards.

FAQs

What changed in Libby’s updated pumpkin pie recipe?

The new version includes both sweetened condensed milk and evaporated milk instead of granulated sugar and evaporated milk alone. It’s creamier and slightly sweeter.

Do I need to blind bake the crust?

No, Libby’s recipe doesn’t require pre-baking. The filling bakes directly in the raw crust for convenience and traditional texture.

Can I make this pie a day ahead?

Absolutely! Pumpkin pies taste even better the next day. Just cool it well and refrigerate overnight.

What’s the best way to reheat pumpkin pie?

Warm individual slices in the microwave for a few seconds, or bake at 300°F (150°C) for 10 minutes to gently refresh the custard.

Conclusion

Libby’s Pumpkin Pie Recipe – updated! proves that even the classics can get better with time. With its velvety, custard-like texture and familiar holiday flavor, it’s the perfect bridge between nostalgic comfort and modern indulgence. Whether it’s your first pie or your hundredth, this version feels like home on every plate. From Thanksgiving tables to cozy weekend baking, this pie is the gold standard for Pumpkin Recipes Dessert perfection. Serve it proudly it might just become your new family tradition.