Libby’s pumpkin pie recipe: Find out how to make the classic homemade pie

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Slice of Libby's pumpkin pie - classic recipe

Libby’s pumpkin pie. Homemade with love.

You can taste all the love you bake into a Libby’s pumpkin pie. It’s delicious and so easy to make with the recipe below.

Libby's homemade pumpkin pie recipe

Libby’s famous pumpkin pie recipe (1977-1987)

Libby’s pumpkin pie – the classic recipe

When you’ve been America’s favorite for over 30 years, you’ve got to be good. More than good, Libby’s famous pumpkin pie is smooth, gently spicy and perfect!

Slice of Libby's pumpkin pie - classic recipe

Libby's pumpkin pie recipe

Yield: 1 9-inch pie

Ingredients

  • 2 eggs, slightly beaten
  • 1-1/2 cups Libby's solid-pack pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups (12-ounce can) evaporated milk
  • 1/4 teaspoon cloves
  • 1 9" unbaked pie shell with high fluted edge

Instructions

  1. Preheat oven to 425 degrees F.
  2. Mix filling ingredients in order given. Pour into pie shell.
  3. Bake 15 minutes.
  4. Reduce temperature to 350 F; continue baking for 45 minutes or until knife inserted into center of filling comes out clean.
  5. Cool completely.
  6. Garnish, if desired, with whipped topping.

Notes

Because of the eggs and dairy in this pumpkin pie recipe, be sure to store it in the refrigerator.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 494Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 56mgSodium: 467mgCarbohydrates: 76gFiber: 3gSugar: 45gProtein: 7g

WANT TO TOP THIS?

ALSO SEE  14 different delicious and creative pumpkin pie toppings to try: Creamy, crunchy, sweet & tangy

Libby's pumpkin pie - classic recipe

Pie variations with pre-made pie crusts

Pumpkin pie recipe variation 1: Regular frozen pie shells

lf regular 9-inch frozen pie shells are substituted, recipe fills two. Slightly thaw pie shells while combining other ingredients. Pour filling into pie shells. Preheat oven and cookie sheet to 375 F. Bake on cookie sheet 45 minutes or until pies test done with a knife as noted above.

Pumpkin pie recipe variation 2: Deep-dish frozen pie shells

If a deep dish 9-inch frozen pie shell is substituted, recipe fills one. Let shell thaw 20 minutes, then recrimp edge to stand an inch above rim. Pour filling into pie shell. Preheat oven and cookie sheet to 375 F. Bake on cookie sheet 70 minutes or until pie tests done as noted above.

ALSO SEE  5 different American twists on classic pumpkin pie (1979)

You’ll never miss with Libby’s old-fashioned pumpkin pie – 1955

Be sure (absolutely!) to get Libby’s pumpkin, because it’s made from specially cultivated “pie pumpkins” and packed Libby’s tried-and-true way to give you velvet-rich, custard-like fillings every time. (Never, never a dry pie or a runny filling with Libby’s!)

You'll never miss with Libby's pumpkin pie - 1955


Libby’s classic pumpkin pie in 3 easy steps (1955)

Libby's classic pumpkin pie recipe - 3 easy steps - 1955

ALSO SEE  Libby's pumpkin cheesecake & Southern delight pumpkin cheesecake recipes

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