Libby's® Famous Pumpkin Pie - Reviews (Page 3) - 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

· Dec 20 · #135345

Niko (Washington) says:

Have used this recipe for decades - so easy and delicious. Everyone who tries this pie loves it. My tweaks are using a tart crust (not a flaky one like you'd use for fruit pies), and increasing the spices: 1.5 tsp. cinnamon, 3/4 tsp. ginger, 1/4 tsp. cloves and 1/4 tsp. nutmeg. When I ran out of ginger I substituted finely chopped candied ginger, which was a nice change of texture.

· Dec 25 · #135787

NY Mom (New York) says:

We've always used Libby's pumpkin and recipe. I have substituted home grown pumpkin. I roast one or two small ones at a time and then cook it down until it looses at least half of its volume to get rid of the excess water. After that you can use it like the recipe and freeze what you don't need for later on as pie or pumpkin bread or whatever. I also prefer half and half to the evaporated milk and I add nutmeg while reducing the cloves a little. Use fresh spices if you can - makes for a much more tasty pie! Pie-loving reviewers at my table claim it is the best pie ever.

· Jan 12 · #136612

Rehanna (New York) says:

I do indeed love this pumpkin pie recipe with all of these original ingredients. Sometimes when I feel like making sweet potato pie I just use two medium sweet potatoes and follow the rest of the recipe and even that taste super terrific.

· Oct 4 · #144810

Ma martinez (United States) says:

First time I've ever bake and try mine was tasty and delicious

· Oct 7 · #144917

Nicole (California) says:

I always use the Libby's recipe for pumpkin pie but because I am dairy-free, I use 1 cup of almond milk in place of the can of evoporated milk. It comes out perfectly every time!

· Nov 22 · #146818

SandyH says:

One little tweak to this recipe and your pie will get raves: add 1 tsp vanilla, simple as that. I promise, it makes all the difference.

· Nov 25 · #147023

Wampus Kat (California) says:

WHY do you people rave about how you and all the way back to your grandmas loved and used this recipe, BUT you are CHANGING it. Why use it at all? I love it just as it is.

· Nov 26 · #147154

Marilyn Mahuron (United States) says:

We use this recipe every year. But we use fresh pumpkin pulp instead of canned if at all possible.

· Nov 26 · #147187

MJ (New York) says:

So easy! I substituted about 1/3 cup pure maple syrup and used less whipping creme (for the canned milk) to account for the increase in liquid. Simple recipe with delicious results! Love it.

· Dec 16 · #149778

Cindy (Texas) says:

People rave over my pumpkin pie and this recipe is the simple secret. I like that it does NOT have nutmeg, which really over powers other spices. Not a fan. I make pumpkin bread with canned Libbys too. Again HOLD the NUTMEG!

· Dec 24 · #150412

Kotanmj (Nebraska) says:

Since I am not fond of cloves, I use the pumpkin pie spice alternative and add a "whole mess" of alspice and nutmeg. My pie is considerably darker and less sweet, as well. The "spicy" flavor of cinnamon and allspice keeps the sweetness down and every one who "doesn't eat pumpkin pie" seems to go back for seconds of this! Thanks, Mom, for teaching me to take the basics and make it my own!

· Jan 3 · #150963

Ilovefood123 (United States) says:

My family has a very sophisticated love for food. I have traveled to many different places, tasted many food including pumpkin pie. I have also tried to make this pie using various recipes and whatnot. When I came upon this site I was astonished of the system that we and you can share recipes and learn from others. This may sound really silly but I do have a very large passion for food. So anyways when I started preparing this using your recipe and took the first bite of deliciousness i-i-i idk what to say but it felt wonderful. I loved the results and I was fascinated with the texture I hope that you keep the good work up because I will be looking and trying more of your recipes. Libby you inspire me..........

· Nov 2 · #159891

Rene' K. (Tennessee) says:

This is the pumpkin pie I grew up with, but I made a tweak one Thanksgiving when I was doing an Indian take on a traditional meal (tandoori-style turkey, basmati-lentil stuffing with onion/cashews/raisins, butternut squash with fenugreek and jaggery (meetha kadoo), green beans in a ginger-garlic paste with cumin seeds (maseledar sem), naan, samosas, cranberry chutney, and this tweaked pumpkin pie). It was a huge hit, and I've made pumpkin pie this way ever since.

Use the ground ginger, but kick it up with garam masala (cloves, cumin, coriander, black pepper, and cinnamon). I've used up to a tablespoon, depending on how much I want the flavor to stand out, but I like cinnamon and cloves. Start out with a teaspoon and taste the subtle difference.

· Nov 8 · #160064

Judy Horne (Florida) says:

I try not to use chemical laden sugar substitutes, I use thermasweet instead or stevia. Be safe and I use the pumpkin spice too. Yummy Pies all the time. They make the pie crust guards now too.

· Nov 25 · #160765

Melody (California) says:

This is the pie I grew up with and my favorite of any I've tasted. However, instead of using the individual spices, we've always used "pumpkin pie spice". Comes out great everytime!

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