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: 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
1987
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!
1977-1987
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!
Because of the eggs and dairy in this pumpkin pie recipe, be sure to store it in the refrigerator. As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Libby's pumpkin pie recipe
Ingredients
Instructions
Notes
Recommended Products
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
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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
1955
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!)
1955
Libby’s pumpkin pie in 3 easy steps
