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    You are in: Home / Recipes / Libby's Famous Pumpkin Pie Recipe
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    Libby's Famous Pumpkin Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    flume027's Note:

    Well, after looking for this recipe on here and not having any luck, I decided to find it and post it. In my opinion, this is the best pumpkin pie. Make your own graham cracker crust or buy an already prepared one.

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    Serves: 8



    Units: US | Metric


    1. 1
      Note: Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves; the taste will be slightly different.
    2. 2
      Preheat oven to 425 degrees Fahrenheit.
    3. 3
      Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
    4. 4
      Beat eggs in large bowl.
    5. 5
      Stir in pumpkin and sugar-spice mixture.
    6. 6
      Gradually stir in evaporated milk.
    7. 7
      Pour mixture into pie shell.
    8. 8
      Bake at 425 degrees Fahrenheit for 15 minutes.
    9. 9
      Reduce temperature to 350 degrees Fahrenheit.
    10. 10
      Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
    11. 11
      Cool on wire rack for 2 hours.
    12. 12
      Serve immediately or refrigerate.
    13. 13
      Top with whipped cream before serving for best results!
    14. 14
      Do not overcook; overcooking leads to pie cracking in the middle.
    15. 15
      Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5 to 10 minutes and it should bring the crust back to life!

    Ratings & Reviews:

    • on November 26, 2009


      This is the BEST pumpkin pie! I always make 2, but I just tweak it a little bit: For two, non deep-dish 9" pies, I double the recipe. For the cinnamon, ginger, and cloves, I substitute an equal amount of pumpkin pie spice. The last change I make is to use one 12 oz. can of evaporated milk and one 14 oz. can of Eagle Brand sweetened condensed milk, instead of two cans of evaporated in the doubled recipe. The crust I use is homemade, and it makes 2 9" pie crusts (Someone's Pastry for a Double-Crust Pie (Or Two Pie Crusts)). I always make them the day before, I don't bother blind baking the crusts (though it probably wouldn't hurt), and I bake them on 375 degrees F the entire time for about 35-40 minutes (or until a knife inserted in the center comes out clean). I have found that if the temp. is 425 to start, the crusts brown too quickly (for us). This is the only recipe we enjoy around the holidays. Thanks for posting it!!

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    • on December 03, 2003


      I have been making this pie for over 40 years. It can't be beat. Others just don't taste right. The only changes I make are sometimes I use half brown sugar, and I always add a teaspoon of vanilla. Baking the pie in a glass or stoneware pie pan helps keep your crust from being soggy on the bottom.

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    • on December 28, 2008


      This turned out well, and the hostess even asked if she could keep the leftover pie for another party later on in the week! I used 15 ou. of homemade p. puree and followed others' suggestions to slightly incr. the spices, and use brown sugar (1/2 c. brown + 1/4 c. white). I also added 1/4 t. ground ginger, 1/4 t. nutmeg, and a splash of vanilla extract. Definitely the Platonic Pumpkin Pie! Yum!

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    Read All Reviews (234)


    Nutritional Facts for Libby's Famous Pumpkin Pie

    Serving Size: 1 (153 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 276.9
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 4.2 g
    Cholesterol 58.9 mg
    Sodium 326.3 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 1.3 g
    Sugars 19.5 g
    Protein 6.4 g

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