Wednesday, October 20, 2021
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Classic Pumpkin Pie


My mom’s classic Pumpkin Pie recipe is one that you’re likely familiar with, straight off the side of the original can of Libby’s pumpkin puree, this is pumpkin pie the way I love it best.

Served warm or cold, with whipped cream, cool whip, or ice cream, pumpkin pie is one of the classic desserts that I look forward to eating each holiday season.

Classic Pumpkin Pie

Classic Pumpkin Pie

And just like my sister, Jenny, I have to admit that there aren’t many things that beat a cold slice of pumpkin pie with a cup of coffee for breakfast the day after Thanksgiving.

Normally, I wouldn’t reach for my recipe notes when baking something straight off of the ingredient packaging, but watching my mom bake pumpkin pies with my youngest son last year was a lot of fun.

I started this website years ago to save our family recipes and if ever there was a food that reminds me of home, it’s the pies that my mom bakes for Thanksgiving each year.

I’m so happy to have this recipe saved in the archives here now, along with a peek into their baking day.

Libby’s Pumpkin Pie Ingredients

  • pie crust, homemade or store-bought
  • white sugar
  • kosher salt
  • ground cinnamon
  • ground ginger
  • ground cloves
  • eggs
  • pumpkin puree
  • evaporated milk
Libby's Classic Pumpkin Pie - just like Grandma makes it.

How To Make A Pumpkin Pie

This might be the easiest pie you’ll ever make. You’ll just stir together the pumpkin filling in a mixing bowl and pour it into the pie crust.

You can use a homemade (here’s a terrific gluten-free pie crust) or a store-bought crust. Both kinds will work nicely here.

Grandma's Pumpkin Pie

I grew up watching my mom wrap foil around her pies to prevent them from over-browning. That method works great, though it can be a bit of a hassle.

Pie crust shields are a terrific and very simple option that I reach for whenever I’m only baking a pie or two. (My mom typically bakes 4-6 at a time, so foil makes sense.)

I’ve had this pie crust shield for years, but I’ve also heard good things about these silicone pie crust shields.

Pumpkin Pie Recipe with Grandma

Classic Pumpkin Pie Recipe

  1. Preheat oven to 425°F. Prepare pie crust and set aside in a pie plate.
  2. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large mixing bowl. Add the pumpkin and the sugar mixture to the bowl with the eggs. Whisk to combine.
  3. Slowly add the evaporated milk while whisking constantly. Pour pumpkin filling into the pie shell.
  4. Wrap thin strips of foil around the edge of the crust in the pan (to prevent burning or over-browning) and place in the oven. Bake for 15 minutes and reduce temperature to 350°F without opening the oven door.
  5. Bake an additional 45-50 minutes, until a knife inserted near the center of the pie comes out clean. Cool the pie for at least 2 hours before serving or refrigerating. When ready to serve, top with whipped cream or ice cream.
Classic Pumpkin Pie with Whipped Cream

Favorite Pumpkin Recipes

As the season changes and the mornings grow chilly, you’ll want to keep a container of this Pumpkin Pie Spice in the pantry. This Pumpkin Pie Oatmeal is a family favorite each fall.

Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping. 

Incredible Pumpkin Mousse is creamy, fluffy, melt in your mouth perfection and it is my family’s favorite pumpkin dessert. Every year, when I make it, another die-hard pumpkin-hater falls prey to its awesomeness.

Last but not least, this Pumpkin Cheesecake Pie starts with a layer of creamy vanilla cheesecake poured over a simple graham cracker crust. The cheesecake is topped with a creamy pumpkin layer to create this memorable pie.

Classic Pumpkin Pie with Whipped Cream

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Servings: 8 servings

Prevent your screen from going dark

  • Preheat oven to 425°F. Prepare pie crust and set aside in a pie plate.
  • Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large mixing bowl. Add the pumpkin and the sugar mixture to the bowl with the eggs. Whisk to combine.

  • Slowly add the evaporated milk while whisking constantly. Pour pumpkin filling into the pie shell.

  • Wrap thin strips of foil around the edge of the crust in the pan (to prevent burning or over-browning) and place in the oven. Bake for 15 minutes and reduce temperature to 350°F without opening the oven door.

  • Bake an additional 45-50 minutes, until a knife inserted near the center of the pie comes out clean. Cool the pie for at least 2 hours before serving or refrigerating. When ready to serve, top with whipped cream or ice cream.

Calories: 262kcal · Carbohydrates: 38g · Protein: 6g · Fat: 10g · Saturated Fat: 4g · Cholesterol: 53mg · Sodium: 296mg · Potassium: 274mg · Fiber: 2g · Sugar: 25g · Vitamin A: 8434IU · Vitamin C: 3mg · Calcium: 138mg · Iron: 2mg

Libby's Classic Pumpkin Pie is always a favorite



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