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Libby’s Pumpkin Pie

5.0 from 1 vote

Love it or hate it, pumpkin pie is the classic holiday dessert! This recipe was developed on a challenge to see if it was worth the time and effort to bake Pumpkin Pie at home versus picking one up at the store.

I am proud to say that this pumpkin pie recipe beat out its two grocery-store competitors in a blind taste test at our friends-giving! I tried to overcome the “one-note” flavor by adding spices for depth and using half and half as opposed to evaporated milk to lighten the custard.

I am happy to report that if you have your pie crust ready to go, pumpkin pie is actually quite simple! As long as you follow some tricks to achieve the perfect custard texture, your pie will be ready in less than 2 hours and surely impress your friends and family.

Libby’s Pumpkin Pie Ingredients

  • 1 15 oz can pumpkin puree
  • 1 cup half and half
  • 2 eggs
  • 1 cup brown sugar
  • 2 tsp corn starch
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp ground coriander – coriander is my secret pumpkin pie ingredient! I think it brightens the flavor of the whole mixture. Feel free to leaver out if it is not available!
  • 1 par baked pie crust

How to Make Libby’s Pumpkin Pie

Preheat the oven to 350 degrees F (or adjust heat if you used the same oven to par bake the pie crust).

In a large mixing bowl, whisk together the pumpkin puree, eggs and half and half and the pumpkin puree.

Add the sugar, corn starch, and spices and whisk together until smooth.

Add the pumpkin mixture to the partially baked pie crust. Place a pie crust shield or aluminum foil over the crust.

Gently place in the oven and bake for 45 minutes. The pie is ready when the center is jiggly but the edges appear set (usually I look for about 2 inches of “set” filling at the edges). I recommend monitoring the pie carefully at the end of the baking window as bake time will differ based on your oven and whether you just used it to par bake the crust.

Turn the oven off and prop your oven door open. Allow the pie to set in the oven for 10-15 minutes. This extra step allows the pie to fully set while helping to prevent cracking.

Remove the pie from the oven and allow it to cool for 60 minutes at room temperature. You can serve after this final set or allow to cool in the fridge to firm up even further!

Tips & Tricks

  • Blind Bake: Bake crust briefly with weights for crispness.
  • Spice Adjustments: Experiment with nutmeg or pumpkin pie spice.
  • Room Temp Eggs: Use for better blending into filling.
  • Cooling: Allow pie to cool fully to set and slice neatly.
  • Crust Protection: Use foil or pie shield if edges brown too fast.

Libby's Pumpkin Pie

Libby’s Pumpkin Pie

Recipe by Hailee
5.0 from 1 vote

Featuring a flaky, homemade crust and a rich, spiced pumpkin filling, this pumpkin pie is perfect for Thanksgiving or any cozy gathering.

Course: DessertCuisine: American
Servings

8

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

300

kcal
Total time

1

hour 

Ingredients

  • 16 oz 16 pumpkin puree

  • 1 cup 1 half and half

  • 2 whole 2 eggs

  • 1 cup 1 brown sugar

  • 2 tsp 2 corn starch

  • 1 tsp 1 ground cinnamon

  • 1 tsp 1 pumpkin pie spice

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 ground coriander

  • 1 whole 1 par baked pie crust

Directions

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, whisk together pumpkin puree, eggs and half and half.
  • Add the sugar, corn starch, and spices and whisk together until smooth.
  • Add the pumpkin mixture to the partially baked pie crust. Place a pie crust shield or aluminum foil over the crust.
  • Gently place in the oven and bake for 45 minutes. The pie is ready when the center is jiggly but the edges appear set.
  • Turn the oven off and prop your oven door open. Allow the pie to set in the oven for 10-15 minutes.
  • Remove the pie from the oven and allow it to cool for 60 minutes at room temperature. You can serve after this final set or allow to cool in the fridge to firm up even further!

Notes

  • Blind Bake: Bake crust briefly with weights for crispness.
    Spice Adjustments: Experiment with nutmeg or pumpkin pie spice.
    Room Temp Eggs: Use for better blending into filling.
    Cooling: Allow pie to cool fully to set and slice neatly.
    Crust Protection: Use foil or pie shield if edges brown too fast.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 8
  • Calories: 323kcal
  • Fat: 14g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Cholesterol: 62mg
  • Sodium: 334mg
  • Potassium: 205mg
  • Carbohydrates: 46g
  • Fiber: 2g
  • Sugar: 24g
  • Protein: 5g
  • Vitamin A: 7200IU
  • Vitamin C: 2mg
  • Calcium: 77mg
  • Iron: 2mg

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We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!

5.0 from 1 vote