Desserts
Libby’s new pumpkin pie recipe brings that same crispy, buttery lattice-topped magic home—using canned pumpkin for restaurant-worthy results with a homemade twist. The secret lies in balancing Libby's smooth pumpkin with warm spices and a golden, flaky lattice crust that crackles with every bite.
This recipe transforms a classic dessert into something elevated—perfect for holiday gatherings or cozy fall nights.
What sets this pie apart is the lattice top, which creates a delicate yet sturdy crust that stays crispy even after slicing. The filling is rich with cinnamon, nutmeg, and ginger, while a touch of bourbon or vanilla extract adds depth that store-bought crusts can't match.
The best part? It bakes in just under an hour, leaving you time to enjoy the aroma filling your kitchen.
By the time it emerges from the oven, you'll have a pie with a golden-brown, shatteringly crisp lattice top and a velvety spiced filling that's perfectly set. The combination of buttery crust and fragrant pumpkin creates a balance of textures and flavors that makes every slice worth savoring.
Serve with whipped cream or a drizzle of caramel for the ultimate dessert experience.
This recipe works beautifully for Thanksgiving, Christmas, or any fall celebration. The lattice design adds visual appeal, while the familiar flavors make it a crowd-pleaser. Whether you're a baking novice or a seasoned pro, this pie delivers professional results with minimal fuss. Let's get started!
Ingredients for libby's new pumpkin pie
The perfect pumpkin pie starts with Libby's pumpkin and ends with a golden lattice crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Libby's Solid Pack Pumpkin 🎃 | 15 oz | Unopened can, not pie filling |
| Granulated White Sugar 🍚 | 1 ¼ cups | Adjust for sweetness preference |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Evaporated Milk 🥛 | 1 cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 2 tbsp for lattice |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg better |
| Ground Ginger 🌶️ | 1 ½ tsp | Adjust for spice preference |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Pure Vanilla Extract 🍯 | 1 tbsp | High-quality preferred |
| Bourbon or Rum Extract 🥃 | 1 tsp | Optional for depth |
| Granulated Sugar 🍚 | ½ cup | For lattice sprinkle |
Libby's solid pack pumpkin is a game-changer—it's smoother and sweeter than the water-packed stuff, giving you that restaurant-quality texture. Grab the 15 oz can (not the pie filling) from any grocery store—it's usually in the baking aisle. For the spices, Penzeys or Spicewalla have the best quality, but the regular grocery store stuff works fine if it's fresh. Look for ground spices—pre-ground nutmeg has more flavor than whole. The butter? Plugrá or Land O'Lakes are my go-tos for that perfect flakiness. Pro tip: keep everything cold until you're ready to mix the crust!
No bourbon? Vanilla extract plus a pinch of cinnamon works just as well. Running low on evaporated milk? Heavy cream thinned with a splash of milk gives the same rich texture. For the lattice, if you're nervous about cutting strips, use a pizza cutter—it's foolproof. The filling can be made a day ahead and chilled, which actually makes the flavors meld even better. And if you're feeling fancy, swap the vanilla extract for vanilla bean paste—that extra speckled goodness is worth it!
This pie keeps beautifully—3-4 days in the fridge, and it actually tastes better the second day as the filling sets. For leftovers, reheat slices in a 350°F oven for 10 minutes to restore that crispy lattice. Freezing? Wrap tightly in foil and it'll stay fresh for up to 2 months. Serve with homemade whipped cream or a drizzle of salted caramel—trust me, it's the perfect finishing touch!
Why You'll Love This Recipe
- I’ll be real: this pie starts with a can of pumpkin and a few staples you already own. No special trips, no last-minute ingredient hunts—just open, measure, mix. That evaporated milk? It’s the secret weapon here, turning the filling into something velvety without extra fuss.
- Let’s be clear: most pumpkin pie leftovers are sad. Not this one. The texture holds up for days, and the flavor actually deepens if anything. I’ve reheated slices in the microwave with a splash of milk—tastes like dessert again. Plus, the canned pumpkin means no wasted spoilage. Smart move.
Step-by-step instructions for Libby's new pumpkin pie recipe
Here's how to create a showstopping pumpkin pie with a perfect spiced filling and that coveted crispy lattice top.
Prepare the Pumpkin Filling
Preheat your oven to 375°F and let the 15 oz Libby's Solid Pack Pumpkin come to room temperature for 15 minutes. This ensures even cooking and prevents cracking. In a large mixing bowl, combine the pumpkin with the 1.25 cups Granulated White Sugar, 2 whole Large Eggs, 1 cup Evaporated Milk, 1 tbsp Pure Vanilla Extract, and 1 tsp Bourbon or Rum Extract.
Using an electric mixer on medium speed, beat the mixture until smooth and fully combined. The texture should be velvety with no lumps—this is your spiced pumpkin base. In a separate small bowl, whisk together the 2.5 cups All-Purpose Flour, 2 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 1.5 tsp Ground Ginger, and 0.5 tsp Salt. Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Overmixing develops gluten, which can make your filling dense.
Prepare the Crust and Assemble the Pie
Roll out your pie crust to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Press it gently into the dish, making sure to seal the edges properly to prevent filling from leaking. Trim off any excess dough. Spread the pumpkin filling evenly into the crust, mounding it slightly in the center. This helps create that classic pumpkin pie dome.
For the lattice top, cut the remaining dough into strips about ½-inch wide. Arrange half the strips horizontally across the pie, spacing them about ¼-inch apart. Brush them lightly with melted butter. Then weave the remaining strips vertically over the horizontal ones, creating a crisscross pattern. Brush these strips with more melted butter as well. Sprinkle the lattice with the 0.5 cup Granulated Sugar for that beautiful caramelized finish.
Bake to Golden Perfection
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes. You'll know it's done when the filling is set but still slightly jiggly in the center (it will firm up as it cools) and the lattice top is deep golden brown. The edges should be crispy and puffed slightly. If the lattice isn't browning enough after 45 minutes, broil for 1-2 minutes, watching closely to avoid burning.
Remove the pie from the oven and let it cool completely on a wire rack. This cooling period is crucial—it allows the filling to set properly and prevents a soggy bottom. The contrast between the creamy filling and the crispy lattice top is what makes this pie truly special. Serve it warm with a dollop of whipped cream for the ultimate fall dessert experience!
Pro Tips For Making Libby'S New Pumpkin Pie
- WHISK EGGS ROOM TEMPERATURE: I learned this the hard way—cold eggs from the fridge make for a lumpy filling no matter how hard you whisk. Let those eggs sit out for at least 30 minutes before cracking them into the pumpkin mixture. The batter will be smoother, and the pie will have that silky texture you actually want.
- MEASURE PUMPKIN AFTER DRAINING: That Libby’s can comes with liquid, and if you scoop it straight from the can, you’re adding extra water to your pie. Drain the pumpkin in a fine-mesh strainer for 5 minutes first—yes, even if the recipe doesn’t say to. It cuts down on soggy bottoms later.
- BAKE UNTIL CENTER IS JIGGLY: The pie’s done when the center still wobbles like a bowl of Jell-O, not when it looks "set." Overbaking turns pumpkin pie into a brick, and nobody wants that. If the edges are golden but the middle’s shaky, pull it out—it’ll firm up as it cools.
- SALT THE EVAPORATED MILK: Evaporated milk’s already got some salt, but if you’re using unsalted butter (which you are), skip guessing and add a pinch—about ¼ teaspoon—to the milk before mixing it in. It balances the sweetness and makes the custard taste richer without tasting like you’re eating dessert with a side of saltines.
Regional styles of this recipe
New England Classic
In New England, pumpkin pie often takes center stage during harvest festivals and Thanksgiving celebrations. Here, the lattice crust is a must—locals call it the "window pane" design. I add ½ tsp of allspice to the filling for a subtle warmth that feels distinctly Yankee.
Serve with maple whipped cream instead of vanilla to nod to the region's maple syrup traditions. 🍁
Southern Bourbon Twist
The South elevates pumpkin pie by infusing the filling with 1 tbsp bourbon (or even ½ cup bourbon caramel drizzled on top). I use Pillsbury Crescent Rolls for the lattice—it’s a Southern shortcut that still delivers crispy results.
Top with pecan pralines for crunch and a touch of sweetness. This version is a staple at Georgia peach festivals.
Midwest Homestyle
Midwestern pies focus on simplicity and heartiness. Here, I swap the lattice for a crustless top (just sprinkle ½ cup brown sugar over the filling before baking). Add ½ cup crushed gingersnaps to the crust for texture, and finish with vanilla ice cream—a classic pairing at Wisconsin fairs.
The filling gets an extra ¼ tsp of cloves for a cozy, spiced kick.
Pacific Northwest Modern
On the West Coast, pumpkin pie gets a gourmet upgrade. I use almond flour in the crust for a nutty depth and top the lattice with toasted coconut flakes before baking.
The filling includes 1 tsp of cardamom, a nod to Scandinavian influences in the region. Serve with coconut whipped cream and a sprinkle of sea salt for a sophisticated twist.
Texas-Style Spiced
In Texas, pumpkin pie is all about bold flavors. I add 1 tsp of smoked paprika to the crust and ½ tsp of cayenne to the filling for a subtle heat.
Top with chopped pecans and a drizzle of honey before baking. This version is a hit at Texas State Fair desserts and pairs perfectly with sweet tea for dipping.
Appalachian Rustic
Appalachian pies are all about rustic charm. I make the crust from scratch with lard (traditional in mountain cooking) and add 1 tsp of molasses to the filling for depth.
The lattice is thicker here—¾-inch strips—and I finish with candied walnuts for crunch. Serve warm with buttermilk for dipping, a nod to old-fashioned country pies. 🏔️
Nutrition facts
Frequently asked questions
Can I make this pie without a lattice top?
The lattice is what makes this recipe special, but you can absolutely use a traditional full crust if preferred. For a similar effect, cut a few slits in the top crust before baking to allow steam to escape while keeping it intact. Just reduce baking time by 5-7 minutes since full crusts take longer to crisp.
Why does my filling look too thick or too thin?
If your filling is too thick, add 1-2 tablespoons of evaporated milk or heavy cream to loosen it. For a thinner filling, whisk in 1 tablespoon of all-purpose flour. The ideal consistency should coat the back of a spoon but still flow smoothly. Overmixing after adding flour can make the filling gummy, so mix just until combined.
Can I use a different brand of canned pumpkin?
Yes! While Libby's Solid Pack Pumpkin is recommended for its smooth texture, you can substitute with other brands like Chamberlain's or Storebrand. Avoid pumpkin pie filling (it already contains spices and sugar). For best results, use an equal amount of 15 oz canned pumpkin and adjust sugar to taste.
How do I prevent a soggy bottom in my pumpkin pie?
Prevent sogginess by pre-baking your crust for 10-12 minutes at 375°F before adding filling. Sprinkle ½ cup of crushed cornflakes or graham cracker crumbs between the crust and filling as an extra barrier. Chill the pie in the fridge for 1-2 hours before baking to help the filling set faster.
Can I make this pie ahead of time?
This pie actually tastes better the next day! Assemble the pie (unbaked) and refrigerate for up to 24 hours. For best results, bake it fresh, then store leftovers in the fridge for 3-4 days. The filling will firm up beautifully, and the lattice stays crispy when reheated briefly at 350°F for 10 minutes**.