Farm-Style Libby® Pumpkin Pie Recipe for Thanksgiving
Written by Farmer Morgan Kontz from Colman, South Dakota.
I’m always thankful when Thanksgiving comes around because it marks the end of a busy season on the farm. As a farmer and mother, I’m proud of the sustainable practices we use to grow our crops and raise our animals. It’s a joy to share the food we produce with my family, knowing exactly where it comes from.
When it comes to hosting, I love preparing large meals and welcoming everyone to our home. My favorite Thanksgiving dessert is pumpkin pie, and I’m excited to share this family favorite with you.
About This Recipe
This Libby’s® Pumpkin Pie recipe is a staple in my family, particularly around Thanksgiving. It combines smooth, spiced pumpkin filling with a flaky crust, making it the ultimate holiday dessert. By using Libby’s canned pumpkin, you get consistent flavor and texture, ensuring a perfect pie every time.
With a short prep time and minimal ingredients, it’s an easy yet impressive dessert that brings a cozy and nostalgic touch to your holiday table.
Tips for Making the Perfect Pumpkin Pie
Are canned pumpkin and pumpkin pie filling the same thing?
No, canned pumpkin is pure pumpkin, while pie filling contains added sugar and spices. Always use pure pumpkin for this recipe.
Can you use fresh pumpkin instead of canned?
Yes! Fresh pumpkin can be used but will require additional prep. Puree the cooked pumpkin for a smooth texture.
How to adjust the spices?
Personalize the spice mix by adding extra cinnamon, nutmeg, or ginger based on your taste.
How to improve the texture?
For a silkier texture, make sure the evaporated milk is thoroughly mixed, and use a fine mesh sieve to remove any pumpkin lumps before pouring into the pie shell.
What to serve with?
Serve with whipped cream, caramel drizzle, or a sprinkle of cinnamon. Pair with our homemade caramel pumpkin soy latte.
How to Store and Freeze Libby’s Pumpkin Pie
If you are storing:
Keep your baked pumpkin pie covered and refrigerated. It will stay fresh for up to 4 days in the fridge.
If you are freezing:
Pumpkin pie freezes well! Once fully cooled, wrap the pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. When ready to eat, thaw overnight in the fridge.
When you are reheating:
Warm up slices in the oven at 300°F for 10-15 minutes to bring back that fresh-baked texture.
