Libby's® Famous Pumpkin Pie - Reviews (Page 2) - 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 17 · #113580

Sharmen (Pennsylvania) says:

My grandma always separated the eggs and whipped the egg whites, then folded them in after everything was mixed. We also used pumpkin pie spice instead of all the separate spices. We have carried this tradition on for years.

· Nov 17 · #113587

Terri (Virginia) says:

Please tell me how many days before Thanksgiving can I make two pumpkin pies, do I put them in the fridge until serving? Thanks!

· Nov 17 · #113618

Cooks.com replies:

Hi Terri,

I usually make mine in the morning around 6am before the turkey goes in the oven because I want them to be as fresh as possible! I like to serve them slightly chilled (I remove the pies from the refrigerator about 30-45 minutes before serving). Or if you have an unheated porch or room you can leave them in there for several hours or overnight.

You can also make your pies the day before and keep them in a cool place (50F or under) for about 12 hours before they begin to shrink and aren't quite as fresh.

Happy Thanksgiving!

-- CM

· Nov 19 · #113792

Gayle (Oregon) says:

I have used this recipe all my life with one change. Instead of pumpkin I use 2 cups puréed carrots. My mother always made them this way and I carry on the tradition.

· Nov 20 · #113910

Mandy (Texas) says:

Just a question. When you substitute the Pumpkin spice instead of the individual spices, how much of the pumpkin spice would you add? Thank you.

· Nov 2 · #132612

Kit (New Jersey) replies:

Under the instructions listed on the can, and also listed right above under this recipe as "cooks note" it says:

You may substitute 1 and 3/4 teaspoon of pumpkin pie spice for the cinnamon, cloves, and ginger, however, the taste will be slightly different.

· Nov 20 · #113933

Larry J. (Wisconsin) says:

Remember to put foil on the top of the outer crust so it doesn't burn.

· Nov 20 · #113992

Lei Lani (Washington) says:

I have found that I can cut the sugar in this recipe in half and still get a good result. Have also tried mixing 1/2 to 3/4 of a cup of granulated white sugar plus 2 to 4 tbsp. of granulated maple sugar with good results. Baking the pumpkin filling in a lightly oiled 9x13 baking dish cuts calories, too -- as well as saving the time and frustration involved with making pie crust.

· Nov 21 · #114169

Jan (Georgia) says:

I have used this recipe for over 40 years and still am being asked for my recipe. I just tell them to buy a can of Libby's pumpkin and it's on the back. It's simply the best!

· Nov 22 · #114298

Marie Desiderio (Florida) says:

I seem to remember having cream in the recipe about 40 years ago! And because I am not fond of the heavily spiced store pies, I reduced the spices by 1/2 and do remember nutmeg too! It may have been because I lived in Italy and may not have been able to find evaporated milk. Maybe Libby's will comment!

· Nov 25 · #114620

Sophia (United Arab Emirates) says:

Can I use natural pumpkin puree, instead of Libby's?

· Dec 25 · #117437

Chris (Massachusetts) replies:

Sophia, yes you can. Use 2 cups.

· Dec 23 · #117123

Linda (Pennsylvania) says:

I grew up on Libby's pumpkin and have made it every Thanksgiving and Christmas since I've been married.
I do not think the pumpkin has taste the same in the last two years. It has lost it flavor. We had our Christmas dinner yesterday and mt 16 year old grandson, who like me loves pumpkin pie said to me that the pie didn't have it's ususal pumpkin flavor. It has to be a product change. I am 68 years old and my mother used this product and my grand mother made me a pumpkin pie for my birthday gift for years. Anyone else who has been a long time user think it's changed. I'm going to call the 800 number tomorrow since today is Sunday. We had our Christmas dinner yesterday.

· Feb 11 · #121070

Jaker911 (Connecticut) says:

Extremely delicious but I got rid of the cloves because I don't like their taste.

· Sep 5 · #130207

Nadia (United Kingdom) says:

I'm British born Asian and this was my first ever pumpkin pie at the tender age of 40 . I loved it and having read other reviews I added more nutmeg and reduced the cloves.
My family and I are off to the states in November and tried something traditional. They were initially apprehensive but the flavours, textures and taste won them over.

· Nov 5 · #132765

Kelly (New York) says:

My Grandmother always scalded the milk and her pies always tasted supreme. As a result that is the only twist I have for this recipe.

· Nov 29 · #134200

Angela Viney (Virginia) says:

Excellent recipe! Made it for Thanksgiving and everyone thought it was store bought!

· Dec 2 · #134356

Genny (Missouri) says:

I always go by recipe on can. I also as many comments have done I leave out cloves just too strong for my taste I am going to try the brown sugar for Christmas. It sounds YUMMY. I will comment again

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