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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!

Libby's pumpkin pie 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: 494 Total Fat: 19g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 56mg Sodium: 467mg Carbohydrates: 76g Fiber: 3g Sugar: 45g Protein: 7g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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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.

MORE  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

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