Libby’s Famous Pumpkin Pie Recipe

For decades I was making a recipe that my mother had passed down to me for homemade pumpkin pie. It’s delicious, but takes a lot of time to make! It’s a finicky recipe, sometimes it turns out perfect and at other times not-so-much. Family recipes are usually the best, but this year I decided to do something different.

I purchased several cans of Libby’s 100% Pure Pumpkin Puree and followed their recipe to make the Famous Pumpkin Pie which is printed right on the label. Wow, to my surprise…it saved me a boat load of time and every single pie turned out perfectly! You’ll find the recipe below.

Libby’s Famous Pumpkin Pie Recipe

1 can (15 oz.) Libby’s 100% Pure Pumpkin Puree
1 1/2 cups Evaporated Milk
3/4 cup Granulated Sugar
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
2 Large Eggs
1 unbaked 9-inch Deep-Dish Pie Shell

Note: I substituted the ground cloves with a 1/4 tsp. of ground pumpkin pie spice.

Mix dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in the evaporated milk.

Pour into the unbaked pie shell.

Bake in a 425 degree preheated oven for 15 minutes. Reduce the heat to 350 degrees F.  and bake for 30-40 minutes or until knife inserted in the center comes out clean. Remove from oven and cool on a wire rack for 2 hours.

Serve pie immediately after it cools or refrigerate. It will make approximately 10-servings.

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