• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert

    Homemade Pumpkin Pie

    Published by Melissa on November 4, 2020 | Updated June 10, 2022 | 2 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    This Homemade Pumpkin Pie is a must-have Thanksgiving recipe made with real pumpkin purée and warming fall spices. A classic custard pie filling is sure to please everyone around your holiday table. 

    whole baked pumpkin pie on a cooling rack

    In my house, pumpkin pie is a requirement at Thanksgiving, especially for my dad. He particularly loves Libby’s pumpkin pie recipe. I’ve given the tried-and-true Libby’s recipe a bit of an upgrade. 

    With a switch from white sugar to brown, this Old Fashioned Pumpkin Pie recipe has an even richer flavor. Baking it on a preheated baking sheet crisps up the bottom crust, so you have a perfect pumpkin pie. 

    I’ve made my pumpkin pies this way for several years now and decided it was finally time to share this new and improved pumpkin pie recipe with you. I hope you love too!

    pinterest button with a slice of homemade pumpkin pie

    Pumpkin Pie Crust

    My favorite all-purpose pie crust recipe is super flaky, tender, and perfect for any of your holiday pie recipes. However, you can use your favorite pie crust for this recipe, including store-bought unbaked crust in a pinch. 

    There’s no need to pre-bake the pie crust. However, you do want the crust to be fully chilled before you pour in the filling. 

    Before you even start mixing up the pumpkin filling, preheat your baking sheet for the best pumpkin pie results. Simply place an empty baking sheet upside down on the middle rack of your oven while it preheats. This is key to browning up the pie crust nicely. It also ensures that the custard bakes evenly all the way through. 

    making the filling for homemade pumpkin pie with libby's pumpkin puree and brown sugar

    How to Make Pumpkin Pie

    This easy pumpkin pie filling is a classic custard recipe. The filling gets its bold caramel and spice flavor from light brown sugar, cinnamon, ginger, and cloves. The creamy texture comes from eggs, real Libby’s pumpkin purée, and evaporated milk. 

    My recipe is adapted from the original Libby’s pumpkin pie recipe that used to be on the back of every can of pumpkin puree. Libby’s recently changed the Libby’s Pumpkin Pie Recipe using sweetened condensed milk instead of sugar and evaporated milk. 

    pumpkin pie in the oven

    How Do I Know if the Pie is Done?

    Pumpkin pie is a custard, so it will finish setting up while it cools. This means that your pie may look a little underdone when you first take it out from the oven. 

    It should still have some jiggle in the center if you gently move the pie back and forth. The edges should be set and the crust will be golden. Be sure not to overbake the pie, which can cause the filling to crack. The pie’s internal temperature should be 170°F.

    For a great tutorial on how to keep homemade pumpkin pie from cracking, see this article from King Arthur Flour.  

    pouring pumpkin pie custard into an unbaked crust

    What Kind of Pumpkin is Best?

    My family loves classic Libby’s pumpkin purée. However, be sure to double-check that you’re using 100% pure pumpkin purée—NOT pumpkin pie filling. 

    If you’d like, you can even make your own homemade pumpkin puree from a fresh sugar pumpkin. 

    slicing homemade pumpkin pie with whipped cream on top

    Storing & Serving Old Fashioned Pumpkin Pie

    Let the pumpkin pie cool fully before serving. This allows it to set up completely. Serve pumpkin pie at room temperature or straight from the refrigerator with plenty of fresh whipped cream. 

    Store leftover pie in the refrigerator, wrapped tightly with plastic wrap tightly to prevent it from drying out. 

    plate of pumpkin pie slice with whipped cream

    More Must-Try Thanksgiving Recipes

    One pie is never enough, even if it is a fantastic and easy pumpkin pie!

    • Apple Cranberry Streusel Pie is a wonderfully sweet and tart upgrade to the classic all-American apple pie. 
    • Classic Pecan Pie is another must-have, once-a-year treat for your holiday table. 
    • Take the guesswork out of Thanksgiving with my tried-and-true Thanksgiving recipes and my Thanksgiving Planning Guide.
    • If you have a pressure cooker or Instant Pot, you can also make easy pumpkin pie without an oven. See our recipe on Pressure Cooking Today for a simple how-to. 
    slice of pumpkin pie with whipped cream on a white plate
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Old Fashioned Pumpkin Pie

    Creamy custard pumpkin pie with Libby's 100% pure pumpkin puree is the perfect homemade dessert for Thanksgiving or any occasion.
    Course: Dessert
    Cuisine: American
    Servings: 8 servings
    Calories: 231kcal
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    Equipment

    • AmazonBasics Silicone Baking Mat Sheet, Set of 2
    • OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White
    • Pyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack)

    Ingredients

    • ¾ cup light brown sugar
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • 2 eggs
    • 1 15-ounce can solid packed pumpkin purée
    • 1 12-ounce can evaporated milk
    • 1 9 inch unbaked deep-dish pie crust

    Instructions

    • Preheat oven to 425° F.
    • While oven is pre-heating place a baking sheet into the oven upside down on the middle rack.
    • In small bowl, combine sugar, salt and spices; set aside.
    • In a large mixing bowl, whisk eggs until well blended. Whisk in pumpkin and sugar-spice mixture. Gradually whisk in evaporated milk.
    • Pour into unbaked pie shell. Place pie on hot baking sheet in the preheated oven.
    • Bake at 425° for 15 minutes. Reduce temperature to 350° and bake for 45 minutes or until firm around the edges and slightly jiggly in the center. The pie’s internal temperature in the center should be 170°F.
    • Cool on wire rack for 2 hours. Serve immediately or refrigerate.

    Notes

    Make two pies at the same time: use a 29 ounce can of Libby’s Pure Pumpkin and double all ingredients.

    Nutrition

    Serving: 1g | Calories: 231kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 260mg | Fiber: 2g | Sugar: 18g
    Pin
    Share
    Tweet
    « Black Forest Chocolate Tart
    Homemade Pie Crust Tutorial »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Carol

      November 09, 2020 at 8:52 am

      I’m definitely going to give your version of the original Libby’s pumpkin pie a try this year, Barbara. It looks and sounds delicious. : )

      Reply
      • Barbara Schieving

        November 10, 2020 at 3:17 pm

        Great – let me know how you like it!

        Reply

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    Lemon Bar Cookie Cup Bitten

    Lemon Bar Cookie Cups

    German-Chocolate-Cake-Barbara-Bakes

    Easy 5-Ingredient German Chocolate Cake

    cracked top baked and neat rows of neiman marcus cookies stacked on a white plate

    Neiman Marcus Cookie Recipe

    A Smash Cake for Baby's first birthday

    Easy-To-Make Smash Cake for a First Birthday Party

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.