Libby’s Pumpkin Pie Recipe for 2 Pies (the famous recipe!)
This classic pumpkin pie recipe couldn’t be easier to make and has been a holiday favorite for ages. Our simple post will show you how to make the famous Libby’s pumpkin pie recipe, but for two pies! With simple ingredients and the classic taste of Libby’s pumpkin pie, this nearly foolproof recipe is a must-have for the holiday season and is sure to be a hit with everyone.
Homemade pumpkin pie has been a classic holiday staple for, quite literally, forever. It’s rare to find a Thanksgiving or Christmas menu that doesn’t feature this easy dessert.
And rightly so—I mean, it’s nearly impossible to go wrong with this pie, especially if you serve it cold, topped with an unholy amount of whipped cream!
Here in the States, though, pumpkin pie is more than just a seasonal dessert. It’s part of our culture and history and has been a part of holiday celebrations for a lot longer than you might think.
It’s mentioned in Christmas carols, and, fun fact, it was actually part of the very first Thanksgiving dinner.
In my house, pumpkin is extra special for a couple of reasons. One, because we only eat it once a year—at Thanksgiving. And two, because it’s one of the very few things my older brother will actually cook.
And what’s better than one pumpkin pie? Two pumpkin pies!
This easy pumpkin pie recipe gives you the inside scoop on how to make a double batch of the classic and famous Libby’s pumpkin pie (though really, you can use any pumpkin purée), allowing you to make twice the pie without worrying about the flavor being off or not having enough filling.
So let’s double up on the pumpkin this holiday season and close out the year with a delicious, sweet, and seasonal favorite!
Libby’s Famous Pumpkin Pie Recipe (For 2 Pies!)
Ingredients
- Pie crusts. I love using my homemade pie crust, but you can also use store-bought pie crust, your favorite pie crust recipe. Or even frozen pie crusts.
- Libby’s 100% Pure Canned Pumpkin Purée, double-check that it’s pure pumpkin purée, not pumpkin pie filling! While it’s technically not the same, you can use any kind of canned pumpkin purée you like. You can even buy a fresh pumpkin and make your own homemade pumpkin puree!
- White sugar
- Ground cinnamon
- Sea salt
- Ground ginger
- Ground cloves
- Large eggs
- Evaporated milk
How to Make the Perfect Pumpkin Pies
Note: If you’re using frozen pie crusts, make sure to thaw them completely before starting.
Preheat the oven to 425°F.
Prep your pie crusts according to the recipe or package directions. Roll them out on a lightly floured surface and transfer to your pie dishes. Trim any excess, crimp the edges, and set aside. (I used two 9-inch pie dishes.)
In a small bowl, mix together the white sugar and spices. Set aside.
In a large bowl, beat together the eggs and both cans of pumpkin purée. Add the sugar-spice mixture and beat until well combined.
Add one can of evaporated milk and beat on low until fully incorporated. Then add the second can and beat again until combined, scraping down the sides of the bowl as needed.
Carefully pour the filling into the prepared pie crusts—both should be nearly full to the top. Use a rubber spatula to scrape out as much of the filling as possible.
Place the pies in your preheated oven and bake for 15 minutes. Then reduce the temperature to 350°F and bake for another 40 minutes, or until a knife inserted in the center of the pie comes out clean.
Remove the pies from the oven and cool on a wire rack. Let them cool to room temperature before transferring to the fridge. (You can loosely cover them with plastic wrap, though I usually don’t at this point.) Chill for 4–6 hours or overnight.
Once chilled, slice each pie into 8 slices and serve topped with lots of homemade whipped cream (see my easy recipe below) or Cool Whip.
Enjoy!
Recipe Notes
Any leftover pie can be covered with plastic wrap or stored in an airtight container in the fridge for up to 5 days.
I personally don’t like using pumpkin pie spice in this recipe, as it’s not the same spice blend the original recipe calls for. But if you prefer using it, feel free to swap out the individual spices for your favorite homemade or store-bought pumpkin pie spice.
Libby’s 100% Pure Canned Pumpkin is available at most grocery stores. If it’s sold out, you can order it online. Or as I said above, you can really use any brand of pure pumpkin purée for this recipe. Just be sure it’s 100% pumpkin, with no added sugar or spices.
I love serving this classic pie with Cool Whip because that’s what we always had growing up. But it’s also delicious (and a bit healthier), topped with homemade whipped cream. Here’s my super quick and easy recipe if you’d like to try making your own!
Quick Homemade Whipped Cream
Combine the following in a large bowl:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 3 teaspoons vanilla extract
Beat with an electric mixer on high until stiff peaks form. Enjoy!
Be Sure to Check out These Pumpkin Recipes, Too!
Pumpkin Quick Bread with cream cheese layer
Sourdough Pumpkin Coffee Cake with Crumb Topping
Honey-Sweetened Pumpkin Muffins
Pumpkin Cheesecake Muffins with Streusel Topping
Pumpkin Spice Latte | Maple Syrup Sweetened
Homemade white Chocolate Pumpkin Latte
Libby’s Pumpkin Pie Recipe for 2 Pies (the famous recipe!)
Ingredients
- 2 Pie crusts I love using my homemade pie crust, but you can also use store-bought pie crust, your favorite pie crust recipe. Or even frozen pie crusts.
- 2 15-oz cans Libby’s 100% Pure Canned Pumpkin Purée Double-check that it’s pure pumpkin purée, not pumpkin pie filling! While it’s technically not the same, you can use any kind of canned pumpkin purée you like. You can even buy a fresh pumpkin and make your own homemade pumpkin puree!
- 1 1/2 cups white sugar
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 4 large eggs
- 2 12-oz cans Evaporated milk
Instructions
- Note: If you’re using frozen pie crusts, make sure to thaw them completely before starting.
- Preheat the oven to 425°F.
- Prep your pie crusts according to the recipe or package directions. Roll them out on a lightly floured surface and transfer to your pie dishes. Trim any excess, crimp the edges, and set aside. (I used two 9-inch pie dishes.)
- In a small bowl, mix together the white sugar and spices. Set aside.
- In a large bowl, beat together the eggs and both cans of pumpkin purée. Add the sugar-spice mixture and beat until well combined.
- Add one can of evaporated milk and beat on low until fully incorporated. Then add the second can and beat again until combined, scraping down the sides of the bowl as needed.
- Carefully pour the filling into the prepared pie crusts—both should be nearly full to the top. Use a rubber spatula to scrape out as much of the filling as possible.
- Place the pies in your preheated oven and bake for 15 minutes. Then reduce the temperature to 350°F and bake for another 40 minutes, or until a knife inserted in the center of the pie comes out clean.
- Remove the pies from the oven and cool on a wire rack. Let them cool to room temperature before transferring to the fridge. (You can loosely cover them with plastic wrap, though I usually don’t at this point.) Chill for 4–6 hours or overnight.
- Once chilled, slice each pie into 8 slices and serve topped with lots of homemade whipped cream (see my easy recipe below) or Cool Whip.
- Enjoy!
Notes
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 3 teaspoons vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
