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