Libby’s Pumpkin Pie Recipe for 2 Pies (the famous recipe!)
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.
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
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
Nutrition
Serving: 1sliceCalories: 189kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 47mgSodium: 178mgPotassium: 42mgFiber: 1gSugar: 19gVitamin A: 88IUVitamin C: 0.02mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!