Libby's Famous Pumpkin Pie

"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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photo by Jonathan Melendez photo by Jonathan Melendez
photo by punkroqsk8rchic photo by punkroqsk8rchic
photo by Olive photo by Olive
photo by PanNan photo by PanNan
photo by PanNan photo by PanNan
Ready In:
1hr 10mins
Ingredients:
10
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • Note: Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves; the taste will be slightly different.
  • Preheat oven to 425 degrees Fahrenheit.
  • Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
  • Beat eggs in large bowl.
  • Stir in pumpkin and sugar-spice mixture.
  • Gradually stir in evaporated milk.
  • Pour mixture into pie shell.
  • Bake at 425 degrees Fahrenheit for 15 minutes.
  • Reduce temperature to 350 degrees Fahrenheit.
  • Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 2 hours.
  • Serve immediately or refrigerate.
  • Top with whipped cream before serving for best results!
  • Do not overcook; overcooking leads to pie cracking in the middle.
  • 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!

Questions & Replies

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Reviews

  1. Greeny4444
    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 (Recipe #401353). 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!!
     
  2. Donna M.
    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.
     
  3. Gaia22
    It's a classic! I add 1 1/2 capfulls of vanilla extract, & substitute 1/4 cup of the white sugar with dark brown sugar. Most importantly in my book, is that I do not use the whole can of evaporated milk - I use about 80% or 10 ounces instead of 12. This keeps the crust & the center from being too wet. The pie baked up beautifully & firm - consistent baking throughout the pie. Also, I use the spice mixture, not the premade pumpkin pie spice. Next time though, I think I will add a bit of nutmeg to the spices. Yum!
     
  4. Dave Carolyn W.
    I have made Libbey's pumpkin pie for 40 years. I get a lot of praises! My original recipe doesn't use ginger but 1/2 tsp of nutmeg. I double the cinnamon for flavor and I also doubled the eggs! This gives it a custard like texture. Enjoy!!
     
  5. Another Working Mom
    There is NO substitute for Libby's blend of spices! I've seen beautiful pumpkin pies that were all show and no flavor.... stick with this recipe and your pumpkin pie will always live up to and/or exceed expectations!
     
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Tweaks

  1. shandahutchison79
    I use 12 oz of heavy whipping cream instead of the evaporated milk.
     
  2. jkgoshy
    I didn't finish my review. I indicated that buttermilk makes everything taste better. I have a recipe that was altered for today's ovens from the 1800's but it uses buttermilk instead of evaporated milk or sweetened condensed milk. It rises higher when baking and is so creamy that it doesn't even need some topping.
     
  3. Gaia22
    It's a classic! I add 1 1/2 capfulls of vanilla extract, & substitute 1/4 cup of the white sugar with dark brown sugar. Most importantly in my book, is that I do not use the whole can of evaporated milk - I use about 80% or 10 ounces instead of 12. This keeps the crust & the center from being too wet. The pie baked up beautifully & firm - consistent baking throughout the pie. Also, I use the spice mixture, not the premade pumpkin pie spice. Next time though, I think I will add a bit of nutmeg to the spices. Yum!
     
  4. unmistakable1
    I think there's a reason the recipe on the back of the can hasn't changed after all these years. :) Although, one tip an older lady gave me a while back was this: use brown sugar instead of granulated in your pumpkin pies. It gives a certain depth and richness that white sugar can't. No matter how this is made, it always turns out wonderfully!
     
  5. Randy P.
    Heavy cream for evaporated milk
     

RECIPE SUBMITTED BY

My husband and I live in Northeastern Ohio. We have two beautiful children, Natalie who is 2 1/2 and Noah who is just 9 months. I learned how to cook from watching my mother and FoodTV. I used to burn everything, but have since learned to make very tasty dishes. I love to search this website and try new meals all the time.
 
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