This easy Pumpkin Pie recipe is a classic Thanksgiving dessert. It’s very similar to the Libby Pumpkin Pie recipe but with my own twist.
How to Make Easy Pumpkin Pie
Making a homemade pumpkin pie is not very difficult. The filling is simple. The crust is basic – in fact, you can even use a store bought crust.
It all starts with a great crust. Here’s a great tutorial on how to make a great crust.
Next, you make the filling. This recipe is very similar to the Libby Pumpkin Pie recipe. I love using Libby Pumpkin Puree in my pies. The texture is always perfect.
What ever brand of pumpkin puree you get, make sure you get Pumpkin Puree and not Pumpkin Pie Filling. There is a difference. You want to be able to add your own flavorings and not rely on the manufacturers flavorings.
Why This Easy Pumpkin Pie Recipe Works
This easy Pumpkin Pie recipe is perfect for Thanksgiving because it’s best if you make it the day before. The filling gets a chance to really set up and the flavors are able to full develop.
While it’s great to make this pie a day in advance, I wouldn’t recommend freezing it. Something happens during the freezing process that causes the crust to pull away from the filling. It doesn’t change the taste, but the appearance won’t look right.
Is this the Libby Pumpkin Pie Recipe?
This recipe is very similar to the Libby pumpkin pie recipe. I did change it a bit to include my custom Pumpkin Pie Spice blend. I just love this spice blend because it has all of the deep, warm flavors you’d expect to get in a pumpkin pie.
Of course, you can always buy pre-made pumpkin pie spice. Whether you’re making your own or using store-bought, make sure that it’s fresh.
Spices and seasonings that have been in your pantry for a while will start to loose their flavor. You don’t want to spend the time making this easy Pumpkin Pie recipe only to find that it’s bland.
Expert Tips for Making Libby Pumpkin Pie
Here are some expert tips for making this easy Pumpkin Pie recipe:
- If you don’t have time to make a crust from scratch, use store bought pie dough.
- Make sure your spices are fresh so you get the best flavor from them.
- Use a pie crust shield to protect the edges of your pie crust during the long bake time.
Tools Used to Make This Recipe
Pie Dish: I just love the design of this one!
Hand Mixer: I’ve had this one for 18 years and it’s still going strong!
Rubber Spatula: This is my favorite!
Pie Crust Shield: Keep the edges of your pie crust from burning during long baking times.
More Recipes You Might Like
Looking for more? Check out all of the best Thanksgiving recipes on It Is a Keeper.
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Easy Pumpkin Pie
- 1 9 inch unbaked deep dish pie crust
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon Pumpkin Pie Spice Blend
- 2 eggs
- 1 15 ounce can Pumpkin Puree
- 1 12 fluid ounce can Evaporated Milk
- Preheat oven to 425 degrees F. Combine sugar, salt and Pumpkin Pie Spice Blend in small bowl.
- In a large bowl, beat eggs lightly.
- Stir in pumpkin puree and spice/sugar mixture.
- Slow stir in evaporated milk.
- Pour into prepared pie shell. Bake for 15 minutes.
- Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Serve immediately or refrigerate until ready to use.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.