Libby’s Famous Pumpkin Pie


Hi there Dana,
I have a favor to ask please…could send me your favorite pumpkin pie recipe? My sons’s kindergarten asked if I would make one, so the kids can see what it is like. Being a South African, I have only ever made pumpkin pie once and it was fine, but I’d like these kiddos to have fond memories of the pie šŸ˜‰

Mmmm, I do love me a good pumpkin pie, so you’ve come to the right place (and if you’re looking for many pumpkin recipes, just read the comments in THIS post or check out the ones I’ve made HERE).
It makes me smile when I get comments from international readers asking about canned pumpkin. Such as this one from Jac:

We don’t eat pumpkin pie in Australia – it’s totally unheard of. You make it seem so good that I googled it and realized you use CANNED pumpkin? – can’t believe you can even buy pumpkin in a can!!!
– Jac
I can see how it sounds odd–pumpkin in a can. I can’t imagine mashed potatoes in a can or squash in a can. But let me dispel any confusion about pumpkin here in the States. Canned pumpkin is simply pumpkin that’s been baked, pureed, and had some of the liquid squeezed out to create a nice solid pack of pumpkin in a can.
It’s very common here and used for most pumpkin recipes. Of course you can always make your own pumpkin puree from a real pumpkin, but the canned stuff is quite tasty and so easy. Make sure you read the label on the can however, since some pumpkin is packaged as “pumpkin pie mix” and has spices/sugar already mixed in. I think pumpkin tastes best in a pie or mixed with some sort of chocolate…
Like my favorite Pumpkin Chocolate Chip Cookies (with cream cheese frosting on top):
But you were asking about PIE here.

Okay, the recipe I always use is the from the Libby’s pumpkin can (Libby’s is the most famous pumpkin brand here in the US). So, here you go. Straight from the back of the can:

LIBBY’s Famous Pumpkin Pie
3/4 cup Sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

2 large eggs
(1) 15 ounce can Libby’s 100% pure pumpkin (or about 2 cups of homemade pumpkin puree)
(1) 12 ounce can evaporated milk
1 unbaked 9-inch deep-dish pie shell

MIX sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture to the eggs. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Of course, it’s best with whipped cream on top!

  1. 1) Lyn Schwartz

    I also use the Libby pumpkin (not the mix.) I follow the directions on the can but use 6 eggs rather than 4. I also nearly double the spices called for. My Mom always made Pumpkin Pie this way and it’s the greatest! I use the pie crust made with vinegar and egg and we always use real whipped cream to top it. My favorite is the left over pumpkin mix poured into a ramekin and baked without the crust. For a ladies tea just pour it all into ramekins for individual servings they will love.

  2. 2) Terry

    Dear Dana, my pumpkin pie always separates from the crust. Also weeps! Any ideas how to get the crust and pimkin adhere together! Also I have always used your Libby’s pumpkin pie that uses eggs and milk. Instead of milk I use egg nog! Best pumpkin pie you have ever eaten!

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