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.
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!
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.
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.
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.
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.
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.
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.
Old Fashioned Pumpkin Pie
- 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
- 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.
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. : )
Great – let me know how you like it!