Libby’s Classic Pumpkin Pie

  • Serves: Makes one 9-inch pie
  • Baking Temp (degrees F): 425 intially; then 350
  • Views: 31140
  • Comments: 10

Variation: Easy Pumpkin Pie Tart; Healthy Oven Pumpkin Pie; Homemade Pumpkin or Hubbard Squash Pie; Pumpkin Streusel Pie, Sweet Potato Pie; 

This is the famous Libby's pie recipe, with my ingredient addition for a creamier filling! I also added another special ingredient to the pie recipe to help prevent the gritty, sandy, or grainy texture some experience with the Libby's recipe, usually triggered by overbaking. Find out what I did and enjoy my improved version of this classic Thanksgiving dessert.

QUESTION: I would like to make Pumpkin pies in advance and freeze them. Is this possible?
SARAH SAYS: It's not a good idea to freeze a pumpkin pie; the quality of a freshly baked homemade pumpkin pie is usually higher than a frozen one -- Freeze the pumpkin pie filling separately for up to one month. Defrost the pumpkin filling, then pour it into the frozen crust (no need to thaw) and bake as usual. See also Healthy Oven Pumpkin Pie Recipe.

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