Perfect Libby’s Pumpkin Pie Recipe for High Altitude

Perfectly Pumpkin: Bake The Best High Altitude Pumpkin Pie with Libby’s Recipe!

Achieve the perfect pumpkin pie at high altitudes with Libby’s Pumpkin Pie recipe. This delicious recipe is specially crafted to help bakers overcome the challenges of baking at high altitudes, ensuring a smooth and creamy texture in every slice. Featuring a warm blend of Libby’s pure pumpkin, milk, sugar, cinnamon, and other spices, this recipe guarantees a mouthwatering aroma and unforgettable flavor, with a flaky, golden crust for that perfect crunch. Whether you’re a seasoned baker or a first-timer, Libby’s Pumpkin Pie recipe for high altitude is easy to follow, and sure to impress your taste buds and guests alike.



  • 1 (9 inch) Unbaked High Altitude Pie Crust
  • 1 (15 oz) Can Libby’s Pumpkin Puree
  • 1 (14 oz) Can Sweetened Condensed Milk
  • 2 Large Eggs
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground Cloves


  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, salt, and cloves.
  3. Pour the mixture into the unbaked high altitude pie crust.
  4. Bake in the preheated oven for 15 minutes.
  5. After 15 minutes, reduce the oven temperature to 350°F and continue baking for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove the pie from the oven and let it cool on a wire rack.
  7. Once the pie is completely cooled, serve and enjoy!

Number of Servings

  • 8 Servings

Nutritional Information (per serving)

  • Calories: 320
  • Total Fat: 13g
    • Saturated Fat: 6g
    • Unsaturated Fat: 5g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 280mg
  • Total Carbohydrates: 44g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Added Sugars: 34g
  • Protein: 7g

Ask the Chef – Tips & Tricks

Chill Your Dough: Remember to refrigerate your pie dough before using it. Warm dough can shrink in the oven, so you want it to be as cold as possible before you start.
Use a High Altitude Pie Crust: This recipe calls for a High Altitude Pie Crust, which is specifically designed for baking at high elevations. If you can’t find this in a store, make sure to adjust your favorite pie crust recipe or use a pre-made store-bought crust.
Don’t Overmix: Be careful not to overmix the filling ingredients. Overmixing can cause the filling to crack in the oven. Mix until just combined.
Adjust Baking Time: Don’t just rely on the baking time provided. High altitude baking requires some trial and error, so start checking your pie early and adjust the baking time accordingly. In this recipe, start checking the pie after 30 minutes of baking and continue checking every 5 minutes until done.
Test for Doneness: The toothpick test is the best way to determine if your pie is done. Insert a toothpick into the center of the pie, and if it comes out clean, your pie is done. If it comes out with wet filling on it, continue baking and testing every 5 minutes until done.
Cool Completely: Let the pie cool completely on a wire rack before slicing. This allows it to set properly and prevents it from falling apart when you cut into it.
Store Properly: Once cooled, cover the pie with plastic wrap and store it in the refrigerator. It should keep for 3-4 days. When ready to serve, allow it to come to room temperature before slicing.

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