Mom’s Classic Pumpkin Pie Recipe {Just Like Libby’s}
When it comes to the classic pumpkin pie recipe Libbys fans have loved for generations, my mom’s homemade version is every bit as creamy, spiced, and perfectly sliceable—maybe even better.
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As we gear up for the holidays, I wanted to share with you my mom’s pumpkin pie recipe that I make every year. If you’ve attempted pumpkin pie before with so-so results, this is the recipe that is the definition of holiday pie magic.
This pie has that dreamy, custardy texture and warm, nostalgic flavor, with a flaky homemade crust that puts store-bought pie crusts to shame. If you want to see if you can top the famous pumpkin pie recipe from the back of the can, you’re in the right place.
Pumpkin Pie & Other Thanksgiving Desserts
I think the Thanksgiving dessert table should be a combination of tradition and something a little bit unexpected. Pumpkin pie sits at the very top of the tradition list and of course apple pie is very iconic. I also like making this indulgent caramel apple poundcake or these pumpkin molasses cookie ice cream sandwiches, or for something really easy, try my best pumpkin walnut bread recipe. I sincerely believe there should always be something for the chocolate lovers as well, so my espresso vanilla bean brownies are pretty popular.
If you’re looking for a more unique twist on pumpkin pie, here are 13 more pumpkin pie recipes.
How to Make Homemade Pie Crust
Don’t be intimidated by homemade crust! The good news is this easy recipe uses simple ingredients and a straightforward method for perfect pies every time. It’s the same crust I use to make everything from peach pie to chicken pot pie. The secret to a flaky crust is cold butter, just the right amount of ice water, and a gentle touch. Here’s what you’ll need for the best results:
- All-purpose flour: The classic base for structure and tenderness.
- Granulated sugar: Just a teensiest bit for flavor and browning.
- Kosher salt: Balances the sweetness and brings out buttery notes.
- Cold unsalted butter: Cut into cubes; creates those signature flaky layers.
- Ice water: Keeps the dough cold, helping the butter stay in little pockets.
- Large egg: For brushing the crust, giving it a beautiful golden finish, and creating a seal that prevents it from getting soggy.
Once the pastry disc is formed, wrap it in layers of plastic wrap and chill it. When you’re ready, roll it out, line your pie pan, and blind bake for a crisp, non-soggy bottom. Blind baking at a higher oven temperature, then finishing at a lower temperature, ensures a perfectly baked crust that stands up to the pumpkin pie filling.
Ingredients You’ll Need for Pumpkin Pie
This filling is all about the right balance of spice, sweetness, and pumpkin flavor. Here’s what you’ll need for this classic pumpkin pie recipe:
- Pumpkin puree: I use canned pumpkin (not pumpkin pie mix) for consistent results. Libby’s brand is the classic, but any pure pumpkin works.
- Half-and-half: Adds richness and a creamy texture.
- Large eggs: For structure and that custard set.
- Light brown sugar + granulated sugar: The combo gives depth and caramel notes.
- Vanilla bean seeds or vanilla extract: Adds a layer of flavor that makes this pie extra special.
- Spices: Ground cinnamon, ground ginger, a pinch of cloves, nutmeg, and a little salt. Pumpkin pie spice can be substituted if you love a stronger spice blend.
- Whipped cream: For serving, of course!
For the best pumpkin pie, use room temperature eggs and half-and-half so everything blends smoothly. The result is a pie filling that bakes up creamy, never curdled, and slices beautifully every time.
How to Make Pumpkin Pie (Step-by-Step)
Ready to bake your own version of America’s favorite Thanksgiving pie? Here’s how to do it, step by step:
Start by making the crust: In a large bowl, combine flour, sugar, and salt. Add cold butter cubes and toss to coat. Use a pastry cutter (or your fingertips) to cut the butter into the flour until you have small pea-sized pieces.
Sprinkle in ice water, just a little bit at a time, and gently bring the dough together. Don’t overwork it—less time handling means a flakier crust. Once it holds together, form a disc, wrap in plastic, and chill for at least an hour.
When you’re ready to bake, preheat your oven to 425 degrees F. Roll out the dough on a lightly floured surface to about 1/8 inch thick. Gently fit it into your pie pan, trim the edges, and crimp as you like. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans.
Blind bake for 15-20 minutes, then remove the weights, brush with egg beaten with a splash of milk, and bake a few minutes more until golden. Let it cool on a wire rack while you make the filling. Lower the oven temperature to 350 degrees F.
For the filling, grab a large mixing bowl and whisk together the pumpkin puree, half-and-half, large eggs, both sugars, vanilla, and all the spices until completely smooth.
Pour the pumpkin pie filling into your cooled crust, smoothing the top. Bake for 50-60 minutes, checking at the 50-minute mark. The finished pie should be just set in the center and slightly puffed at the edges. If the crust gets too brown, tent it with aluminum foil.
Let the pie cool on a wire rack for at least 3 hours before slicing. This helps the custard finish setting and gives you those perfect slices. You can make the pie a day ahead—just let it cool, then cover with plastic wrap and refrigerate. Serve cold or at room temperature with a generous swirl of whipped cream.
How To Make Pie Crust Decorations
Don’t throw out the trimmed pie crust! Instead, gather it into a ball and re-roll it. Cut it into shapes with cookie cutters (I used a pumpkin cookie cutter) and place on a parchment-lined baking sheet. Keep re-rolling and cutting until you’ve used it all.
Brush the tops with the same egg-milk mixture you used for the crust and sprinkle with a generous amount of cinnamon-sugar. Bake along with the pie at 350°F until crisp and golden.
Use these cute cookies to decorate the pie or serve them alongside the pie.
Success Tip: How Long Does Pumpkin Pie Last in the Fridge?
Pumpkin pie is one of those desserts that actually gets better after a day in the fridge. The flavors meld, and the texture stays creamy. For best results, let your pie cool completely, then wrap it in layers of plastic wrap and refrigerate. It’ll keep for up to 4 days, making it the perfect make-ahead for Thanksgiving dinner or any holiday gathering. If you want to freeze it, wrap tightly in plastic and then in aluminum foil. Thaw overnight in the fridge before serving.
Topping Choices for the Perfect Pumpkin Pie
While classic pumpkin pie is delicious on its own, the right topping makes it even better. Here are a few favorite ways to finish your pie:
- Whipped cream: Homemade or store-bought (Cool Whip: The retro classic for that nostalgic flavor), always a hit.
- Candied pecans: For a little crunch and extra sweetness.
- Maple drizzle: Adds a hint of fall flavor.
- Extra dash of pumpkin pie spice: For those who love a teensiest bit more spice.
Why This Is the Best Pumpkin Pie Recipe
Whether you’re a first time pumpkin pie baker or you’ve made the Libby’s recipe for years, this version is a true crowd-pleaser. It’s got the creamy, spiced filling you expect from the famous pumpkin pie recipe, but with a homemade crust and a few minor changes that make it even more special. The blend of spices, the balance of brown and granulated sugar, and the rich, custardy texture make this the perfect pumpkin pie for your Thanksgiving table—or anytime you crave a slice of fall comfort.
If you try my mom’s pumpkin pie recipe, let me know how it stacks up against the classic Libby’s pie! Share your finished pie on social media and tag @katesbestrecipes, or leave a comment below with your favorite topping ideas. For more easy recipes and holiday inspiration, be sure to subscribe to my newsletter so you never miss a new recipe or tip. Happy baking, and may your Thanksgiving be filled with delicious pie and sweet memories!
More Thanksgiving Tips, Tricks & Recipes:
- My Best Advice For Reheating Thanksgiving Sides
- How To Tell If Fresh Cranberries Are Bad
- 24 Thanksgiving Recipes With A Mediterranean Twist
- The Best Thanksgiving Turkey Recipe
Mom’s Pumpkin Pie Recipe
Ingredients
For the crust
- 1 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 stick (8 tablespoons) cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 1 large egg beaten
For the filling
- 1 15-ounce can pumpkin puree
- 1 cup half-and-half
- 3 large eggs
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract or seeds from 1 vanilla bean
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- pinch ground cloves
- Whipped Cream, for serving
Instructions
For the crust:
- Combine 1 1/2 cups flour, 2 teaspoons sugar, and 1 teaspoon salt in a medium bowl. Add butter pieces and toss to coat in flour. Using a pastry cutter, cut butter into flour until the pieces are the size of small peas.
- Sprinkle 4 tablespoons of ice water over flour mixture then use your hands to moisten the flour. Let the flour fall through your fingers, but avoid overly squeezing or pressing too hard. Gently squeeze a handful of dough, if it crumbles apart and does not hold together add a couple more tablespoons ice water and gently toss to moisten.
- Squeeze again, if dough easily holds together, gather all in a ball and wrap in plastic wrap. Press down to create a flat disk and refrigerate at least 1 hour.
- Heat oven to 425°F and arrange a rack in the bottom of the oven. Roll out dough on a lightly floured surface to about 1/8-inch thick. Line a 9-inch pie plate with the dough and trim off excess, leaving a 1-inch border. Decoratively pinch edges together and prick the bottom all over with a fork.
- Line crust with parchment paper and fill with pie weights or dried beans. Set on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden on the edges.
- Remove parchment paper and beans and brush with beaten egg. Continue baking until bottom is lightly golden, about 5-10 more minutes. Transfer to a cooling rack to cool and turn oven down to 350°F.
For the filling
- Combine 1 can pumpkin puree (about 1 3/4 cups), 1 cup half-and-half, 3 large eggs, 1/3 cup brown sugar, 1/3 cup granulated sugar, 1 teaspoon vanilla (or the seeds of 1 vanilla bean), 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, and a pinch of cloves in a large bowl and whisk until smooth.
- Place crust on a baking sheet lined with parchment paper and pour filling into pie crust. Bake for 50-60 minutes or until just set but still has a little bit of a jiggle in the middle and is slightly puffed on the edges.
- Cool on a rack for at least 3 hours before serving. Can be made a day in advanced; let cool completely, cover with plastic wrap and refrigerate. Can be served cold, or room temperature with whipped cream.
Notes
- Pie dough decorations: Gather trimmed pie dough and roll it out, then cut into shapes with cookie cutters. Brush with beaten egg, sprinkle with cinnamon-sugar, and bake along with the pie at 350°F for 10–15 minutes until golden. Let cool, then use as edible decorations for your pumpkin pie!
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Chilling for clean slices: For perfectly neat slices, let the pie chill for at least 3 hours (overnight in the fridge is best). Use a sharp, thin-bladed knife, wiping it clean between cuts.
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Room temperature ingredients: For the smoothest filling, let your eggs and half-and-half come to room temperature before mixing—they’ll blend more evenly and help prevent lumps.
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Freezing instructions: You can freeze pumpkin pie! Once fully cooled, wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
