Libby’s pumpkin pie. Homemade with love.
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!
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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: 8 ways to make pumpkin spice mix at home
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!)
Libby’s classic pumpkin pie in 3 easy steps (1955)