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  • Writer's picturekirscuisine

Classic and Easy Libby's Pumpkin Pie

November 25, 2020

I may not always buy the Libby's brand of canned pumpkin but I DO always follow this classic and easy recipe! Why mess with something that is already perfected, right? With pies, I usually always prefer a homemade crust - but pumpkin pie is an exception. For this easy pie, I actually prefer a store bought, refrigerated crust as it is the perfect thickness for a pumpkin pie! And making it this way makes an easy pumpkin pie even easier!!! Since we are all doing all of the cooking for our family this Thanksgiving, fast and easy is key! Happy Thanksgiving Eve to you all! Wishing you a wonderful Thanksgiving!

Classic and Easy Libby's Pumpkin Pie


1 refrigerated pie shell, room temperature

2 eggs, beaten

3/4 cup sugar

1/2 tsp. salt

2 tsp. pumpkin pie spice

1 (15 oz.) can of pumpkin

1 (12 oz.) can of evaporated milk

  1. Preheat the oven to 425 degrees.

  2. Beat the eggs, sugar, salt, pumpkin spice, pumpkin and evaporated milk together, until smooth.

  3. Unroll your pie crust and put into a pie dish, crimping the edges.

  4. Pour the pumpkin mixture into your pie shell.

  5. Bake for 15 minutes at 425 degrees.

  6. Reduce the temperature to 350 degrees and bake for another 40 to 50 minutes, until a knife comes out clean when inserted.

  7. Cool on a wire rack for 2 hours and serve or refrigerate until you are ready to serve.

Always top with whipped cream! Because everything is better with whipped cream! Right?!

This easy pumpkin pie is one of my favorite desserts! And since it is so easy to make, I need to make it much more often than just on Thanksgiving! Happy Thanksgiving!

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