Libby’s Original Pumpkin Pie Recipe, Grandma’s Classic

This is the original Libby’s pumpkin pie recipe, the one printed on the can of Libby’s 100% Pure Pumpkin for generations. It uses evaporated milk, white sugar, two eggs, and warm cinnamon, ginger, and cloves, all poured into one unbaked pie crust.

It bakes hot at 425° for 15 minutes, then at 350° until the center is set. That is the whole method, and it is simple enough for a first time baker.

Grandma’s Pumpkin Pie, the One from the Can

There is nothing quite like grandma’s pumpkin pie on a holiday table. This is the classic Libby’s recipe from the can, the one that brings back Thanksgiving and Christmas memories.

Pumpkin pie has always been a tradition in my family. My mother, my grandmother, and my aunt made one for every fall holiday gathering, and they all used the recipe right off the Libby’s can.

I have loved it for as long as I can remember.

I love the smell of pumpkin pie baking in the oven. The cinnamon, ginger, and cloves fill up the whole kitchen. And when that pie finally sits on the holiday table, it just looks like the holidays.

Then I married Jim and found out his mom made a custard pumpkin pie. I had never tasted one before we were married!

When we were first married, I bought a pie pumpkin and made my own puree. It took some doing to cut it, cook it, and blend it smooth. Once our little ones came along, I went right back to the Libby’s can.

Homemade does not mean everything has to be made from scratch.

When Jim and I started hosting Thanksgiving, I made the pumpkin pie I grew up with. It is still the one I make for Thanksgiving and Christmas, and now that I am a grandma, I love keeping that tradition going.

Planning Thanksgiving dinner? Grab my free Thanksgiving Day Schedule and Menu Planner so your turkey, sides, and pumpkin pie all come out on time.

Plan Your Whole Thanksgiving Dinner

Pumpkin pie is just one part of the big day. My Thanksgiving hosting tool helps you plan the rest of it.

Put in how many people you are hosting, and it tells you how big a turkey to buy. Then it helps you build your menu, so nothing gets forgotten.

Why You’ll Love This Libby’s Pumpkin Pie Recipe

• It is the original recipe from the Libby’s can, the one so many of our grandmas made.
• Simple pantry ingredients you can find at any grocery store.
• One bowl and a whisk, no mixer needed.
• You can bake it a day ahead and free up your oven on Thanksgiving.
• It is less sweet than the newer condensed milk version, so the pumpkin and spice really come through.

Libby’s Original Pumpkin Pie vs the New-Fashioned Recipe

A few years ago, Libby’s added a second recipe to the can called the New-Fashioned Pumpkin Pie. It uses sweetened condensed milk, so it tastes different from the one grandma made.

The new version uses a can of sweetened condensed milk in place of the white sugar and part of the evaporated milk. It bakes up richer and a lot sweeter.

This post is the original. It uses 3/4 cup of white sugar and a full 12 oz can of evaporated milk, just like grandma made it.

Both recipes are still printed on the can, so make sure you follow the one with evaporated milk and sugar.

Ingredients for Libby’s Pumpkin Pie

• 1 unbaked 9 inch deep dish pie crust. Find my easy homemade pie crust here. A store bought crust works too, no judgment here.
• 1 can (15 oz) Libby’s 100% Pure Pumpkin, not pumpkin pie filling mix
• 3/4 cup white sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs, at room temperature
• 1 can (12 oz) evaporated milk
• Whipped cream, for topping

Spice swap: No ginger or cloves in the cupboard? Use 1 3/4 tsp pumpkin pie spice in place of the cinnamon, ginger, and cloves.

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Equipment You Will Need

• Clear Glass Mixing Bowls
• Rolling Pin
• Pastry Mat
• Cooling Rack
• Pie Plate
• Measuring Cups & Spoons
• Glass Measuring Cup Set
• Pastry Cutter
• Whisk

How to Make Libby’s Pumpkin Pie

1. Heat the oven. Preheat your oven to 425°. Set the unbaked pie crust in its pie plate on a baking sheet. Pro tip: The baking sheet catches drips and makes the full pie easier to move.
2. Mix the sugar and spices. In a large bowl, stir together the sugar, cinnamon, salt, ginger, and cloves. Pro tip: Mixing the spices into the sugar first keeps them from clumping.
3. Add the eggs. Beat the 2 eggs and stir them into the sugar mixture.
4. Stir in the pumpkin and milk. Add the pumpkin, then slowly pour in the evaporated milk, stirring until smooth. Pro tip: Add the milk a little at a time so it does not splash.
5. Fill the crust. Pour the filling into the unbaked crust. Pro tip: Fill it right next to the oven so you are not carrying a full pie across the kitchen.
6. Bake hot, then lower the heat. Bake at 425° for 15 minutes. Turn the oven down to 350° and bake 40 to 50 minutes more.
7. Check the center. A knife inserted near the center should come out clean. Pro tip: The very middle can still jiggle a little, and it finishes setting as it cools.
8. Cool completely. Let the pie cool on a rack for about 2 hours.
9. Top and serve. Add whipped cream just before serving.

How to Make Pumpkin Pie with a Fresh Pie Pumpkin

If you want to try it the way I did as a newlywed, pick up a small pie pumpkin or sugar pumpkin. Big carving pumpkins are too stringy and watery for pie.

Cut the pumpkin in half and scoop out the seeds. Save them for roasting later!

Put the halves cut side down on a baking pan and bake at 400° for 40 to 45 minutes, until soft. Let them cool, scoop out the inside, and puree it in a food processor or blender.

Use 1 3/4 cups of puree in place of the 15 oz can. Fresh puree is wetter than canned, so let it drain in a strainer for about 30 minutes first.

Easy Pumpkin Pie Variations

• Crust edges: Flute the edges with a fork as my mom did, or pinch rippled edges like Jim’s mom.
• Topping: Dust the whipped cream with a little cinnamon, or add a drizzle of maple syrup.
• Sweeter: If your family likes a richer, sweeter pie, try Libby’s New-Fashioned recipe with sweetened condensed milk.

What to Serve with Libby’s Pumpkin Pie

Pumpkin pie is the sweet ending to a holiday dinner. Here is what I put on the table before it.

• Easy Slow Cooker Thanksgiving Turkey Breast
• Traditional Green Bean Casserole
• Retro Cracker Stuffing
• Candied Sweet Potatoes with Marshmallows
• Quick and Easy Corn Bake Casserole
• Homemade Fresh Cranberry Relish

More Holiday Pies from My Kitchen

Our kids always ask for apple pie, and pecan pie is our newer family favorite.

• Dutch Apple Crumble Pie
• Classic Homemade Apple Pie
• Easy Pecan Pie with Dark Karo Syrup
• Easy Homemade Pie Crust

How to Store and Make Pumpkin Pie Ahead

Pumpkin pie is a custard pie, so keep it in the refrigerator once it cools. Cover it loosely, and it will keep 3 to 4 days.

Baking it the day before Thanksgiving is my favorite trick. The pie slices cleaner when it is cold, and your oven is free for the turkey.

To freeze, wrap the cooled pie well and freeze for up to 1 month. Thaw it overnight in the refrigerator.

Libby’s Pumpkin Pie Frequently Asked Questions

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