Reviewed: Nov. 21, 2009

Most perfect recipe I've used for 32 years although I do add 1/2 teaspoon of ground nutmeg.

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lavaun

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Reviewed: Nov. 20, 2009

I have been using this for years. Can't really improve on it.

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camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Nov. 18, 2009

This is the only pumpkin pie recipe I use! I do use 50% more spices just to add to the flavor. I also add a tablespoon molasses, just because my mom always does that. :) Oh, and if I'm cutting calories, I make it crustless. Just spray the pie pan with Pam and bake according to directions. It works GREAT!

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APOLEARY

Cooking Level: Intermediate

Home Town: Tumwater, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Nov. 16, 2009

What can I say - It's Libby's and it's a definite 5 star. Turned out perfect and delicious.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Nov. 11, 2009

My father made the world's best pumpkin pie! Our family would salivate at the thought of a big piece at the end of our holiday meal. We all came to find out after he died that all he did was used the Libby "Famous Pumpkin Pie" recipe - with his special touch....... a dash of vanilla. He told people it was an old family recipe he could never divulge. Dad was quite the character, and dearly missed. But somehow when I now make this recipe I feel him standing there with me. Thank you Libby for that oh-so-special memory!

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MAMMALEH

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Reviewed: Nov. 11, 2009

I do not eat pumpin pie but I made it for my family since they all love it. It's the first pie I have ever baked. I did make one mistake though...I bought a extra thick graham cracker crust instead of a "pastry" type crust...my family loved the mistake. We will definitely be making this again!

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StaceyJ725

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Reviewed: Nov. 6, 2009

Perfect pie. Very easy to make. Very creamy. Definitely a keeper.

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AllisonH

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 5, 2009

I've been using this recipe forever - you can't go wrong with this one. Perfect pie, every time!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Nov. 4, 2009

My mom has made this pie since I was little and now I make it for my family. The only thing we changed is the cooking time, I like a firmer pie, so I bake it 40 extra minutes. Yum! Oh and I freeze these all the time, but we really don't like crusts all that much, so we don't care if the crust separate, we don't really care how it looks, it still tastes just a wonderful and when it is first bakes, just without the crust.

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Josephine

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Reviewed: Nov. 4, 2009

I was raised on this pie. This is the exact recipe, right off the can's label, that my mother, grandmother and great-grandmother always baked. I've experimented with many different pumpkin pie recipes and though many have been delicious, THIS is the quintessential Pumpkin Pie Recipe. Stop searching for another, and enjoy this foolproof classic!

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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 4, 2009

Very easy to make, however, add at least 15 more minutes to the baking time.

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mary

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Reviewed: Nov. 4, 2009

A perfect recipe, foolproof. I put everything in the blender and mix it all at once. Then pour it into the prepared crust. Easy.

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patstoll

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Reviewed: Nov. 4, 2009

This is the best Pumpkin Pie recipe I've ever used. This is my staple Thanksgiving pie!

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Jennell914

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

I must have been one of the first people to use the recipe on Libby's can of Pumpkin in 1950. Any time I tried something different for Thanksgiving, my son would always say: "Mom, why don't you jjust make the pie we love?" It is foolproof and can't be improved on.

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June G.

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Reviewed: Nov. 4, 2009

This pie is a Thanksgiving tradition. This is the only way my family has ever made pumpkin pie. This is the way pumpkin pie is supposed to taste-YUM! :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 4, 2009

This recipe is pretty much The Gold Standard for pumpkin pie. Hershey's has a recipe for Perfectly Chocolate Cake on the back of their cocoa container that I think is the same quality (recipe is on allrecipes.com). When a company puts the same recipe on the back of their products for YEARS you gotta' know they're 'on' to something!

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quiltersammy

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Reviewed: Oct. 11, 2009

Don't forget about pumpkin the rest of the year. I don't save it just for holidays. For a quick, rich treat, follow the recipe and make whatever changes you want in spices and sugar (I've even used 1/2 Splenda and 1/2 brown sugar). But forget the crust! Much easier to put in a 2 or 2 1/2 quart casserole dish and cook as you would a pie: done when the knife comes out clean.(But it won't spill over in your oven!) Imagine the calories you save by not eating crust. Serve as you would a custard or pudding, then top it off with FF Cool Whip and a little frest grated nutmeg! Thanksgiving any night of the year.

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serenebeader

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Reviewed: Oct. 11, 2009

The only reason that I am only giving four stars is because of the cooking time. I refuse to believe that anyone cooked this pie for only 50 minutes. I used 3 cup pie plates, and they still took an hour and a half. If you want pumpkin soup, follow the recipe.

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Jennb

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 28, 2009

I honestly don't understand why so many people give this recipe 5 stars. I have made pumpkin pie for years and decided to try this one given the amount of stars it got but was very disappointed with it and it was mainly because of the evaporated milk. It made it soooo watery that the pie itself ended up mushy. I personally don't like a mushy pie to the point it almost melts in your mouth when you're eating it, so if that's the consistency you like, go for it. But even after I had it in the fridge overnight the pie was just pure mush as soon as you try to cut a slice. Hated it. Flavor wise, it's pretty good so that's why I'm giving it 3 stars. But then again, as long as you use cinnamon, ginger and cloves, you're safe as far as flavor goes.

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Diana

Cooking Level: Intermediate

Home Town: Highlands Ranch, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 4, 2009

My first pie ever! The recipe was amazingly easy to follow and the consistency was perfect - not mushy, but not overly solid like cheesecake, either. I've never been a huge pumpkin pie fan, but this one won me over. Serve with some whipped cream and you're good to go!

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