Libby's® Famous Pumpkin Pie - Recipe

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LIBBY'S® FAMOUS PUMPKIN PIE

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Cooks Note: 1-3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie - extend second bake time to 55 to 60 minutes. Shallow pies - no change.

Estimated Times: Preparation - 15 minutes; Cooking - 55 minutes; Cooling Time - 2 hours cooling.

Submitted by: LIBBY'S® Pumpkin

Nutrient data provided by Cooks.com.

Servings: 8 (136.68g per serving)

Nutrition (per serving): 253 calories, 12.35g total fat, 4.3g saturated fat, 152.3mg potassium, 32.82g carbohydrates, 19.6g sugar, 2.7g fiber, 5.9g protein, 58.5mg cholesterol, 318.8mg sodium, 1.2mg iron, 24.7mcg folate, 118mg phosphorus, 6696.84IU Vitamin A, 0.15mcg Vitamin B12, 1.33mg Vitamin C, 42.86IU Vitamin D.

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recipe reviews
Libby's® Famous Pumpkin Pie

· Nov 29 · #14757

Lori says:

I grew up eating pumpkin pies from this recipe. However, I hate cloves so I substitute approx. 1/2 tsp. of fresh ground nutmeg (or canned ground). People always rave over my pumpkin pie and I tell them it's the one off the Libby's can. They say that theirs does not taste the same so I give them my secret. I guess the nutmeg addition would be fine even with the cloves.

· Oct 13 · #48091

Dorothy Bower (Ohio) replies:

I also love Libby's pumpkin pie recipe; although I too have a hard time with cloves strong flavor, so I substitute 1/4 teaspoon allspice for the cloves. Everyone loves it.

· Nov 23 · #52256

Elliot Garcia (Georgia) replies:

Who doesn't like clove??? Yum!

· Dec 18 · #116596

Heather (Germany) replies:

I add a pinch of extra cloves. I think the bite keeps it from tasting like a bland store-bought pie.

· Nov 13 · #168693

OmaDavis (Texas) replies:

If you find the taste of cloves objectionable, you probably used too much. The same with nutmeg. They are very strong flavors and overpower easily..

· Nov 7 · #50395

Jen (Texas) says:

I made this recipe with cloves, cinnamon and nutmeg, because I don't like the ginger! It turned out great... I love it this way and I get a lot of compliments on it!

· Nov 8 · #50430

Angie (Alabama) says:

I make the Libby recipe too, but dont like the ginger. I just leave it out.

· Nov 25 · #52697

Mary H (New York) says:

I have made this pie for the extended family for more than 20 years! I use brown sugar rather than white, a little less cloves, and a little more cinnamon & nutmeg. I like to give the spices a fresh crushing (mortar & pestel) for extra zip. Everybody says "best pumpkin pie ever" ! I think so too!

· Nov 19 · #84270

Sue (Ohio) replies:

My mom always substituted the granulated sugar for 3/4 cup packed dark brown sugar. Makes such a difference. I have done it that way for years now, since I lost her in 2004. The tradition continues!

· Nov 20 · #84494

Vicki (Massachusetts) replies:

This is the recipe my grandmother always made and she was the best cook ever! I continue the tradition by using this recipe "as is" and my family loves it. I will try the brown sugar this season though - it sounds interesting.

· Nov 22 · #84858

Caityfc (California) replies:

Our family makes the following tweaks: all brown sugar, reduce the sugar called for by about a 1/4 cup and instead add a three tablespoons of molasses, and (surprise) add a tablespoon or so of cold black coffee.

We like a darker, spicier pie.

· Nov 10 · #113029

Elena (Oregon) replies:

I have to totally agree with most all of the comments! I used this recipe for many years (over 20) and to a certain extent I still do. The brown sugar (light golden) is a definite here, as is nutmeg for the cloves too (they are OK but so strong-I usually just use nutmeg). My only alteration is fresh pumpkin for the canned. I use a pie pumpkin, bake it, process flesh part only in a food processor and as the canned pumpkin is 16 ounces or 2 cups I use the equivalent of fresh pumpkin puree. Was introduced to this by a friend, then made it myself and I will always make mine this way. Just a suggestion. Leftover pumpkin puree can be frozen in 2 cup portions (is great for pies all through the holidays and even when it is not the holidays as we all like pumpkin here. and pumpkin bread as well. Have fun and happy holidays!

· Nov 21 · #114066

Susie (Ohio) replies:

Have used this recipe for 38 years! Simply the best!!! I too have used brown sugar the last few years -- Wonderful

· Nov 22 · #114288

Wendy (California) replies:

I substitute 1/2 the sugar with Brown sugar, add nutmeg in addition to spices listed and tend to double up ALL the spices, can never have too much spice!

· Mar 15 · #164301

Judith Rousseau replies:

I have found over the years that dark brown sugar makes this pie taste better.

· Nov 25 · #52721

Rhonda says:

I've made this with all the spices and I've made it with pumpkin pie spice-everything mixed in one. I like the taste better than if I add each spice separately. My family and I love this pie!

· Dec 24 · #56633

Marya (India) says:

Yummy!

· Nov 21 · #84600

Rhonda Kennedy (California) says:

My mom always used this recipe it was and is the family favorite, I as well like the idea of the brown sugar. I will try this when I make my pies. Happy Thanksgiving everyone!

· Nov 21 · #84632

P.J. (Maine) says:

My mother used the Libby recipe for years, but she said originally it called for Briar Rabbit gold molasses. I don't know how much added, but her pies were the best

· Nov 25 · #85310

Lori (Michigan) says:

My mom's secret ingredient for this recipe? Egg nog instead of evaporated milk. Smooth, creamy, and gets rave reviews. Just make it like the recipe on the can except use egg nog instead of the evap. milk. I have requests for my pumpkin pie and this easy trick is my secret. Enjoy!

· Nov 25 · #182976

Marsha (Florida) replies:

Lori, did you mother use the same amount (12 ounces of the Egg Nog) as the recipe gives for evaporated milk? I'm going to try that this year! Sounds like a nice exchange. Thanks!

· Dec 2 · #86080

Katherine Crowe (Arizona) says:

My Mom always made it exactly like this. The only difference I do is I use 1/4 c splenda brown sugar blend and 1/4 c splenda (for a total sweetness of 3/4 c sugar). I don't like using straight splenda cuz it tastes too chemically. I usually double it cuz I buy the pie shells 2 at a time.

· Nov 24 · #133744

Jennie (Oklahoma) replies:

I changed out the sugar for Stevia and this recipe is sugar free and mostly diabetic friendly. My family loves it. We have had it at Thanksgiving dinner for years.

· Dec 24 · #162085

Lois (Michigan) replies:

Always love this recipe....now I do use 1/2 Splenda or Stevia and 1/2 granulated sugar, and 1/4 cup Muscavado Brown Sugar (a little indulgence).... When I don't have Muscavado, I've been known the add Molasses (to taste) and chopped walnuts or pecans. Doing my Snoopy Dance here!
Now... I don't always put this in a crust, just in a coated 10-inch glass pie pan so it's just the filling but I really don't need the pastry. We could call it pudding!

· Sep 26 · #109910

Pat (Ohio) says:

Libby's pumpkin pie is my favorite, but I loathe the taste of evaporated milk, so I have to use half and half in the same amount. 12 ounces is one and one half cups. Half and half makes a much better pie with a richer tasting, creamy custard type filling.

· Nov 10 · #113031

Elena (Oregon) says:

Love reading all the reviews and making notes of the many tricks/secrets that everyone shares. Thanks all.... have fun and enjoy!!! Bon appetite!

· Nov 11 · #113159

Karen (Illinois) says:

Thanks to you all for the tips. I love the idea of using brown sugar and half&half!

· Nov 13 · #113233

Ayesha (India) says:

I have tried, it its delicious!

· Nov 15 · #113428

Kristin (Illinois) says:

I ADORE this recipe! My family has been using it for years. I agree with a lot of the comments here, about the ginger and the cloves. Instead of going through all that, I just substitute all the spices with Pumpkin Pie Spice. Everyone LOVES my pumpkin pie and when I tell them my secret ingredient, they just can't believe it makes this big of a difference!

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