Libby's® Famous Pumpkin Pie - Reviews (Page 4) - 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 26 · #160824

Angie (Ohio) says:

Yummy recipe! I use about 8 oz evaporated milk instead of 12 oz. The middle of the pie will be done (set) a little sooner. Before I tried reducing the milk, pies sometime took 65-70 minutes to get done.

· Nov 26 · #160825

Karen Western (Indiana) says:

I always use this recipe as my base. I use all white sugar, but have tried the brown sugar also, but find it less sweet. I do not have deep dish glass pie pans, so I make 3 shallow pies. To get this to work, I use a large 29 oz. can of pumpkin and 2 cans of milk instead of one and add 1/4 cup of flour. This makes approx. 6 cups of filling. If any is left over, I bake it alone in a small Corning grab it bowl. I have adjusted the spice to our family's taste.

· Oct 9 · #173793

Colleen (Ohio) says:

The pie was really good, however I did use homemade almond milk instead of canned milk and it took a lot longer to firm up in the center. You're better off sticking to the recipe but we just try to use more natural products around here.

· Nov 24 · #174434

David Nawrocki (Pennsylvania) says:

I remember baking pumpkin pies in the 1950-60s using the can (Libby's ??) recipe which included adding nutmeg and allspice. When were they dropped from the recipe? I believe that nutmeg and allspice were always added with the same amount of cloves. I understand that personal taste dictates how spicy you make the pie but I always liked the spicier pies of my youth.

· Nov 22 · #179468

Carol (California) replies:

I have always used Libby's Pumpkin for my pies. I don't use ginger or cloves (large family all have different taste buds), however I use Allspice & Nutmeg instead & of course Cinnamon. Years ago, for some reason, I started to use condensed milk instead of evaporated & the pie was so much lighter & fluffier and the taste was definitely great. Now I am curious how it would taste with eggnog & how much would you use??

· Nov 3 · #176865

Susan Foster (Oklahoma) says:

I have used this recipe for over 50 years. The only changes I make is 1 use 1 tbsp. Ginger, no cloves (allergies), nutmeg, cinnamon, and only 1/3 cup sugar. My husband and I like the taste of pumpkin and as we are both diabetics, I use 1/3 cup sugar instead of 3/4 cup. Most everyone likes my pumpkin pies.

· Nov 18 · #176959

Jennifer (Ohio) says:

I like to use Egg Beaters instead of whole eggs in this recipe. I tend to add my spices by taste, and since the Egg Beaters are pasteurized, I don't have to worry about picking up something nasty. Plus, it makes the pie texture lighter and fluffier.

· Nov 19 · #176992

Wilma (Ohio) says:

I have used Libby's pumpkin pie recipe since 1951, the year I was married. My family loves it and I change absolutely nothing in the recipe!

· Jun 28 · #178313

Nancy (Michigan) says:

I substitute Splenda for the sugar. I use 1 1/2 cups.

· Dec 23 · #179914

Lisa Abilez (Illinois) says:

I have made this recipe for years now, and I do add about 1 tsp. of nutmeg. My entire family loves it! Says it's the best pumpkin pie ever. They look forward to it each Holiday!

· Nov 25 · #182980

Jennifer (Tennessee) says:

Perfection needs no change. I always do the 2 shallow pies and the pumpkin spice substitution.

· Oct 27 · #188848

CynBur (Florida) says:

I grew up with this pumpkin pie, we'd wrestle for the leftovers. I never liked cloves. My Mother would use a tablespoon of McCormick's Pumpkin Pie Spice, which has all the components this recipe calls for, except cloves. It's worth leaving them out.

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