Why We Love Libby’s Pumpkin Pie
There is no Thanksgiving dessert more traditional than pumpkin pie. I mean, can you just imagine the looks you’d get at the table if you didn’t offer guests a generous slice of pumpkin spice-filled pie at the end of dinner? Just, don’t. Do make your family and friends happy this holiday season by serving them classic Libby’s Famous Pumpkin Pie. This Libby’s Pumpkin Pie Recipe is a slight tweak to the easy recipe that is listed on the Libby’s pumpkin puree can. While it has the same tender and moist pumpkin goodness in a flaky pie crust, we’ve swapped a few ingredients for an even easier, more spice-filled, have-to-have-another-slice pumpkin pie.
The Best Libby’s Pumpkin Pie Recipe
This pumpkin pie is incredibly easy to make with help from store-bought pie crust and readymade pumpkin pie spice blend. Plus, the filling is made in just one bowl, with no kitchen gadgets necessary! It makes the absolute best pumpkin pie! It is also super simple to turn this into a dairy-free and/or gluten-free pumpkin pie recipe. But what makes this truly the BEST Libby’s Pumpkin Pie Recipe? A few key pantry staple swaps make a world of difference in flavor…
What Ingredients You Need
Here is everything needed to make our easy version of Libby’s Pumpkin Pie:
Libby’s Pure Pumpkin Puree – not canned pumpkin pie filling Heavy cream – creates a richer flavor and texture versus canned evaporated milk Granulated sugar – or a low carb sugar substitute of your choice Eggs – essential as a binder and to help the pie rise slightly Pumpkin pie spice – buy as a pre-made blend or make your own with cinnamon, ginger, clove, and nutmeg Vanilla extract – our secret ingredient for the yummiest pie Salt – just a dash to balance out the sweetness Roll-out refrigerated pie crust – or homemade pie crust Whipped cream – for garnishing
For a dairy-free dessert make sure your pie crust is made with vegetable shortening instead of butter. Then swap the heavy cream with coconut cream or cashew cream.
How to Make Libby’s Pumpkin Pie
Get the Complete (Printable) Easy Pumpkin Pie Recipe Below. Enjoy!
How Do I Make Gluten-Free Libby’s Pumpkin Pie?
For a gluten-free version, use a store-bought gluten-free pie crust, or make homemade gluten-free pie crust using a GF 1-to-1 baking mix instead of all-purpose (wheat) flour.
How Much Pumpkin Pie Spice for Libby’s Pie?
Our recipe calls for 1 tablespoon of pumpkin pie spice. However, you can adjust the amount based on personal preference.
Can Pumpkin Pie Be Made Ahead?
Yes! Make this recipe a day or two before your Thanksgiving dinner. Keep it covered in the fridge. Serve chilled, or at room temperature. Leftovers can be kept in the fridge for up to 3 more days.
Can I Keep This Pie In The Freezer?
Yes, you can! Bake it as directed. Then let it cool down to room temperature before wrapping it and prepping it for the freezer. You can keep it in the freezer for up to a month. Once you’re ready to bake it, allow it to sit in the fridge for 10 to 12 hours before taking it out cut and serve.
How To Make Dairy Free Pumpkin Pie?
You can use a pie crust made with vegetable shortening instead of butter, and coconut or cashew cream instead of heavy cream. Follow the recipe as instruction with these two swaps.
What Makes a Libby’s Pie Different From a Normal Pumpkin Pie?
This specific brand of canned pumpkin puree grows its own pumpkin, the Dickinson pumpkin. Dickinson pumpkins are known to have a creamier texture than normal pumpkins used for pie.
Looking for More Holiday Dessert Recipes?
Pecan Pie Cheesecake Recipe (Bars or Cake!) Pumpkin Spice Cake Recipe with Maple Frosting Perfect Dutch Apple Pie Recipe Layered Pumpkin Turtle Cheesecake Recipe The Best Carrot Cake Recipe Cream Cheese Pound Cake Recipe Southern Sweet Potato Pie Recipe Fluffy Pumpkin Cream Pie Recipe Caramel Apple Slab Pie Recipe Pumpkin Pound Cake with Chocolate Ganache Recipe Tres Leches Pie Recipe Homemade Cinnamon Pie Recipe
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