Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Libby's Famous Pumpkin Pie 3.6 (248) 9 Reviews It's an easy Thanksgiving classic. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 27, 2023 Rate PRINT Share Servings: 8 Yield: 8 Serves A staple of many Thanksgiving tables, the Libby’s pumpkin pie recipe is a classic. It uses canned pure pumpkin puree and canned evaporated milk for creamy, consistent filling. It's quicker and easier than making homemade pumpkin puree for your pumpkin pie. The filling is lightly sweetened and spiced with cinnamon, ginger, and cloves. We use a flaky all-butter crust, which complements the sweet, spiced flavor of the pumpkin filling. Once you try this straightforward from-scratch recipe, it’s sure to become your go-to and a family tradition you'll bake every year. Serve it with whipped cream on top or on the side. Rachel Marek 28 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake Use Pure Pumpkin Puree (Not Pumpkin Pie Filling) One of the most common mistakes when making a pumpkin pie is buying the wrong type of canned pumpkin. Pure pumpkin puree is what you need for this classic Libby’s recipe, not canned pumpkin pie filling These two products are easy to confuse as both are canned and often are next to each other on the shelf. You can't substitute one for the other because they have different characteristics and ingredients. Whereas pure pumpkin puree is cooked, pureed pumpkin, pumpkin pie filling is a pre-sweetened and spiced mixture. It should only be used in recipes that call for pumpkin pie filling. We always used pumpkin puree, and add our own sweeteners and spices. How to Know When a Pumpkin Pie Is Done If you're new to making pumpkin pie, or if it's been a year since you last made one, you may not be clear on how to tell if your pie is done. Pumpkin pie is a type of custard pie, which means it is done before it is firm. You should remove the pie from the oven before the filling is totally set, because the filling will thicken and the custard will set as the pie cools. Do not wait until the filling is dry and pulling away from the crust—that indicates the pumpkin pie is overbaked. Rather, check the pie at the start of the window for the baking time. The filling should have some jiggle in the center but be much firmer than when the pie went into the oven. It should not be liquidy in any way. Ingredients ½ recipe Deep-Dish Pate Brisee ¾ cup granulated sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 large eggs 1 can (15 ounces) Libby's 100 percent pure pumpkin 1 can (12 ounces) evaporated milk, preferably Nestle Carnation Whipped cream, for serving (optional) Directions Rachel Marek Preheat oven and roll pastry Preheat oven to 425Z°F. On a lightly floured work surface, roll pâte brisée into a 12-inch round. Rachel Marek Fit dough into pie plate and crimp: With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside. Rachel Marek Rachel Marek Rachel Marek Combine sugar, salt, and spices: In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Rachel Marek Rachel Marek Beat eggs: Beat eggs together in a large bowl. Rachel Marek Add sugar mixture and pumpkin: Add sugar mixture and pumpkin to eggs; stir to combine. Rachel Marek Add evaporated milk: Stir in evaporated milk until well combined. Rachel Marek Pour filling into pie shell and bake: Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Bake the pie in the lower third of the oven; if it is baked too close to the oven's top heating element, the filling can form a tough skin on top and may crack as it bakes. Rachel Marek Cool pie before serving: Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve. Rachel Marek Rachel Marek Storing Pumpkin Pie Pumpkin pie needs to be cooled completely before serving. Our recipe calls for refrigerating the pie for two hours once it has cooled, other recipes may call for even longer refrigeration. Leftovers If you have any leftover pie, wrap it loosely in plastic wrap and refrigerate for up to four days. You may notice the crust gets soggier as time progresses. Freezing We generally do not recommend freezing pumpkin pie or other custard pies but if you need to, make sure the pie is completely cool. Then wrap the pie or slices of pie in plastic wrap and cover with aluminum foil. Freeze for up to one month, thaw in the refrigerator. The crust will be softer after freezing. Frequently Asked Questions What is the best pumpkin brand for pie? Many pie makers swear by Libby’s Pure Pumpkin Puree for making pumpkin pie. They value it for its consistency and it’s superior flavor and texture. What kind of pumpkin does Libby's use? Libby’s uses one type of pumpkin, the Dickinson pumpkin, for its pumpkin puree. Its taste and texture are optimal for puree. It is not a type of pumpkin you generally see available for sale at farm stands or markets because it is used for making pumpkin puree rather than carving jack-o’-lanterns. What is the shelf life of Libby's pumpkin? According to Nestlé, which owns the Libby’s brand, Libby’s Pure Pumpkin Puree has a shelf life of 900 days. Once opened, the canned pure pumpkin puree should be transferred to another container and used within one to two days. Other Pumpkin Pie Recipes to Try: Five-Spice Pumpkin Pie with Phyllo Crust Pumpkin-Maple Pie Gluten-Free Spiced Pumpkin Pie Pumpkin Pecan Crunch Pie Deep-Dish Pumpkin-Meringue Pie Originally appeared: The Martha Stewart Show, November Fall 2007, The Martha Stewart Show, Episode 3037 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.