This easy pumpkin pie recipe is a classic for Thanksgiving dinner. If you can’t imagine the holidays without a slice of Libby’s pumpkin pie, this recipe is fail proof!
Need more pie recipes? Other holiday favorites include sweet potato pie, Dutch apple pie and pecan pie!
Table of Contents
Libby’s Pumpkin Pie
Pumpkin pie is a classic choice for any holiday Thanksgiving menu, although we always serve razzleberry pie, too! The fall flavors just can’t be rivalved after a feast of roasted turkey and all the Thanksgiving side dishes.
This easy pumpkin pie is smooth, velvety and has the perfect blend of spices. If tried many recipes, but always come back Libby’s pumpkin pie recipe every year. I’ve adapted it by reducing the evaporate milk to add firmness and adding a dash of vanilla.
Why This is the Best Easy Pumpkin Pie
- Simple and easy. Learning how to make a pumpkin pie from scratch has never been so easy! The Libby’s pumpkin pie filling takes 15 minutes of prep, then bake and cool.
- A holiday classic. This easy pumpkin pie will be the star of your holiday dinner. It’s perfect for the dessert table with sweet potato pie and chocolate pecan pie!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Pumpkin pie filling: 100% pure pumpkin puree (I use Libby’s), eggs, vanilla, sugar, evaporated milk, cinnamon, ginger, cloves and salt. A pinch of pumpkin pie spice.
- Crust: A store-bought crust or homemade both work, just make sure it’s unbaked. I love this easy pie crust recipe or making an all butter pie crust.
- Topping: Make it extra special with a simple homemade whipped cream or stabilized whipped cream is great to make ahead.
How to Make Easy Pumpkin Pie
Beat (or whisk) the eggs in a large bowl. Mix in the vanilla, sugar and spices until combined.
Stir in the canned pumpkin and then gradually mix in the evaporated milk until the filling has a smooth consistency.
Then pour the filling on top of the unbaked pie crust.
Bake at 425°F for about 40 to 55 minutes, or until the center is done.
Tips and Variations
- Homemade pumpkin puree. You can make your own fresh pumpkin puree if you’d like. Just be sure to drain out the liquid from the fresh pumpkin with a paper towel.
- Crust options. This pie recipe would also taste delicious with an easy graham cracker crust or gingersnap crust.
- Keep crust from browning. I usually cover the crust edges with foil for the last 20 minutes so that it doesn’t get too brown.
- Don’t overcook. Overcooking is what causes the filling to crack. Remove it from the oven when the center has just a slight jiggle (the pie will continue to cook as it cools).
- More size options: For bite sized, try these mini pumpkin pies! To feed a crowd make my pumpkin pie bars with shortbread crust.
More pumpkin recipes to try include pumpkin pie bars, pumpkin blondies, or this favorite pumpkin roll are always easy to make too!
More Thanksgiving Pie Recipes
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Easy Pumpkin Pie Recipe
Ingredients
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon Kosher salt
- ¼ teaspoon ground cloves
- 15 ounce can pure pumpkin (I use Libby's 100% pure pumpkin)
- 1 1/4 cups evaporated milk
- 1 unbaked pie crust
- whipped cream for topping
Instructions
- Prep crust. Preheat oven to 425°F. Roll out the pie dough on a floured surface to about 1/8 – 1/4" thick. Then carefully transfer to a pie pan. Make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork.
- Make pumpkin pie filling: Beat 2 eggs in a large bowl. Add 1 teaspoon vanilla, 3/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon ground ginger and mix until combined. Stir in 1 can pumpkin. Gradually stir in 1 1/4 cups evaporated milk until the mixture is smooth. Pour filling on top of the pie dough.
- Bake. Place the pie pan on a baking sheet and place in the oven to bake for 40-55 minutes, or until the center is done. Place a knife in the center to make sure it comes out clean. Also, I usually cover the crust with foil the last 20 minutes of baking so it doesn’t get too brown.
- Cool. Transfer pie to a cooling rack and allow to cool completely (about 3 hours). Top with homemade whipped cream when ready to serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
You can tell when it’s ready by sticking a knife in the center of the pie. If it comes out clean, you can remove it from the oven. If there’s filling on the knife, continue cooking it a little longer.
Yes, this pie will need to be refrigerated instead of stored at room temperature due to the eggs in the pie filling.
It will stay fresh covered with plastic wrap in the fridge for up to 5 days.
Yes, it freezes well. Simply bake according to directions, then remove from the oven and let cool completely. Cover tightly with foil or saran wrap, then store in the freezer for up to 1 month. The day before serving, place in the fridge to thaw overnight.
It’s a quintessential holiday dessert and tastes great with Thanksgiving or Christmas favorites like roasted turkey, mashed potatoes, stuffing, cranberry sauce and fresh homemade dinner rolls.
Categorized as: American, Christmas, Desserts, Pies + Tarts, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
can you freeze this pumpkin pie?If so, is two weeks okay in the freezer
Because of their rich custard filling, pumpkin pies freeze beautifully. Just make sure it is sealed to keep it fresh, and two weeks should be just fine. Don’t forget to thaw it out in time for the meal/event.
Best pumpkin pie, EVER! I love your cookbook and recipes ☺️
Yay! So happy to hear that. Thank you for your comment, Heather :)
Are you using a 9″ pie plate?
Yes!
Pumpkin pie is one of the many reasons I love the fall – this recipe is awesome!
Thanksgiving wouldn’t be complete without pumpkin pie!
Absolutely perfect! It was easy to make and unbelievably good!
Made this extra pie just for hubby and I. Tastes just like mom used to make. Extremely easy to prepare. Pie baked perfectly in time allotted. Highly recommend using Libby are recipe suggests. DELICIOUS!
Love this recipe I took out the cloves, but reducing some of the milk worked perfectly!!!
Really good! I can’t wait to make it over the holidays!
I can’t wait to make this Pumpkin Pie for Thanksgiving! I love how simple it is to make and it looks delicious!
This pumpkin pie looks amazing! So creamy and smooth! I can’t wait to try it this weekend!
Mmm, pumpkin pie is one of my faves! It’s very forgiving, so great for beginners.
This is such a nice recipe for a great fall classic!
I’ve been looking for a good pumpkin pie recipe! This one looks perfect!