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Libby's Pumpkin Pie on a dessert table.

Libby’s Pumpkin Pie

  • Author: Denay DeGuzman
  • Total Time: 1 Hour 45 Minutes
  • Yield: 8 Servings 1x


Libby’s pumpkin pie recipe is a Thanksgiving tradition. It’s filled with comforting fall flavors and aromas. The filling is creamy, savory and sweet. It’s baked in a flaky homemade crust, and garnished with pie-crust cookies.


Units Scale

Libby’s Pumpkin Pie

  • 1 unbaked homemade pie crust*, chilled
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs, at room temperature
  • 1 (15-ounce) can Libby’s 100% pure pumpkin
  • 1 (12-ounce) can Nestlé Carnation evaporated milk**
  • 1 teaspoon ground cinnamon

Fall Pie Crust Cookies

  • 1 homemade pie crust (or refrigerated pie crust), chilled
  • 1 large egg & splash of water, whisked (egg wash for brushing)
  • White sparkling sugar (optional)
  • 1 set (fall/Thanksgiving) pie crust cookie cutters

Optional Topping


Libby’s Pumpkin Pie Recipe

RECIPE PREP: Preheat oven to 425°F.

  1. Roll out the chilled pie dough on a lightly-floured board until it’s a bit oversized for your 9-inch pie pan. Drape the pie dough over the pie dish and adjust it into place. Don’t stretch the dough or it will shrink back during baking. Trim off excess dough, leaving an extra 1 1/2 inches of dough around the top edge of the pie plate. Fold the edges underneath the dough to create some thickness. Crimp the edges of the crust. Chill it in the freezer for 15 to 20 minutes.
  2. Combine sugar, cinnamon, ginger, cloves and salt in a small bowl. Set it aside. Beat the eggs in a large mixing bowl. Add in the pumpkin and sugar/spice mixture. Stir to combine. Gradually stir in the evaporated milk. Mix until incorporated.
  3. Pour the pumpkin pie filling into the chilled pie shell. Bake for 15 minutes at 425°F. Then reduce the temperature to 350°F and bake for 40 minutes, or until a knife inserted near the center of the pie comes out clean. 
  4. Cool Libby’s Pumpkin Pie on a wire rack for 2 hours. Then garnish the top with pie crust cookies (see below). Serve immediately with dollops of vanilla whipped cream, or cover with plastic wrap and refrigerate.

Fall Pie Crust Cookies

RECIPE PREP: Preheat oven to 350°F. Line a baking tray with parchment paper. 

  1. On parchment paper, roll out 1 (chilled) pie crust to a thickness of 1/4 inch. Chill it in the freezer for a few minutes. Cut out pumpkin and leaf shapes with a set of (fall harvest) pie crust cookie cutters. Arrange the shapes on the lined tray.
  2. Brush the tops with egg wash. If desired, sprinkle the tops with white sparkling sugar. Pop the baking tray into the freezer for 15 minutes to chill the cookies (we want them cold but not frozen). Chilling will help prevent the cookies from spreading too much in the oven.
  3. Bake pie crust cookies for about 16 to 18 minutes, or until golden. Arrange the cooled cookies in clusters on the top of the (baked and cooled) Libby’s pumpkin pie. 


* Pie Crust: Feel free to use a 9-inch (4-cup volume) deep-dish refrigerated pie crust instead.

** Evaporated Milk: Feel free to substitute with an equal amount of lactose-free or almond cooking milk.

Do I need to refrigerate pumpkin pie? Yes. It must be stored in the fridge after it cools from baking. The filling contains eggs and milk which require refrigeration. The FDA says that when serving, it can sit out for up to 2 hours.

How long does pumpkin pie last? It will keep in the fridge for 2 to 4 days. 

How to achieve 1/4 inch thickness for pie crust cookies: This is easy to do if using a homemade pie crust. But some store-bought crusts are fairly thin. If this is the case, fold the dough in half. Roll it out to a thickness of 1/4 inch. Make sure to apply firm pressure as you roll out the dough – so the 2 halves become 1 piece, not 2 layers. Otherwise, the cookies will flake apart into 2 pieces during baking. 

Expert tip for pie crust cookies: If your cookie cutters are sticking to the dough, cover the dough with a layer of plastic wrap. Press down with your cookie cutters to cut out the shapes. This will help prevent sticking and will promote the definition of details on the cookies.

  • Prep Time: 30 Minutes
  • 15 Minutes: Chill Time
  • Cook Time: 1 Hour
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Keywords: Libby's Pumpkin Pie, Libby's Pumpkin Pie Recipe