Libby’s pumpkin pie: This famous pumpkin pie recipe is the greatest of all time

Slice of Libby's pumpkin pie - classic recipe

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Libby’s pumpkin pie: Smooth, gently spicy, and perfect (1929 to present)

Our favorite “old-fashioned pumpkin pie” is relatively modern

Thanksgiving is a holiday we celebrate with family and good food. And pumpkin pie of some variety has been on fall and winter holiday menus — well, for over a couple centuries.

You might not recognize those older versions as the same pumpkin pie you enjoy today, however.

Pumpkin pie was originally conceived as a custard made from cooked and pureed fresh pumpkin, cream, eggs, and warming spices.

It picked up even more traction as a holiday staple in the late 1920s after Libby’s started canning Dickinson pumpkins (they still grow these today, and yes, they’re really pumpkins) and promoted their recipe on the label (and in women’s magazines, natch!).

The recipe — and, really, the entire concept of canned pumpkin — quickly caught on with America’s homemakers.

In 1950, they tweaked the recipe in one major way, swapping in evaporated milk for regular milk — and it’s been the gold standard for pumpkin pie ever since.

Libby's pumpkin pie classic recipe

Libby’s pumpkin pie: Turns out the easiest recipe makes the best pumpkin pie

Compared to prepping, roasting, de-seeding and pureeing fresh pumpkin — a laborious task of hours that typically involves hand-cranking a food mill — it’s way more convenient to lean on canned pumpkin puree for the key ingredient, especially on a cooking day as chaotic as Thanksgiving.

And it turns out, people preferred this recipe anyway! So much so that it became the foundation for the dozens of variations to follow over the past century (including Carnation’s famous pumpkin pie, which is the version for you if you prefer nutmeg and allspice flavors in your pie).

The taste, texture, ease and speed of preparation — all added up to an iconic recipe that became THE recipe most Americans associate with the experience of [kind of] homemade pumpkin pie. -BB

Libby's pumpkin pie - classic recipe

Classic pumpkin pie recipes: The ultimate collection


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. Serve this classic pie for Thanksgiving or Christmas!


Libby’s famous pumpkin pie recipe

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


  • 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


  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.


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
Libby's homemade pumpkin pie recipe


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

Libby’s pumpkin 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

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 pumpkin pie in 3 easy steps

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

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