Libby's® Famous Pumpkin Pie

Libby's® Famous Pumpkin Pie

584

"Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!"
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Ingredients

1 h 10 m servings 283 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; 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. (Do not freeze as this will cause the crust to separate from the filling.)

Reviews

584
  1. 865 Ratings

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Most helpful positive review

I have faithfully made this pie for Thanksgiving every year for the last 40 years...except this year. I guess I was in a creative, experimental mood and so I tried a different recipe. I thought ...

Most helpful critical review

I have used this recipe for almost 50 years. You simply cannot improve on this filling! However, I do not like soggy pie crusts so I solved this problem years ago by adding 1 Tab. instant flou...

I have faithfully made this pie for Thanksgiving every year for the last 40 years...except this year. I guess I was in a creative, experimental mood and so I tried a different recipe. I thought ...

I've used this recipe for almost 30 years but I use 1/2 cup brown sugar and 1/4 cup white sugar in place of 3/4 cup white sugar called for, and serve with a dollop of ginger or cinnamon flavored...

I have used this recipe for almost 50 years. You simply cannot improve on this filling! However, I do not like soggy pie crusts so I solved this problem years ago by adding 1 Tab. instant flou...

This is the BEST pumpkin pie! I use this recipe year after year. BTW (by the way), don't substitute pumpkin pie spice for the individual spices, they are part of what makes this pie a winner eve...

Very delicious. Make sure you put the pie tin on a cookie sheet, or you'll have a mess in your oven!

it tasted perfect, but I think maybe i will reduce the amount of evaporated milk it calls for because the mixture seemed watery. on the other hand, was it suppose to be that watery?

This was my grandmother's "secret" recipe, and she was by far the best pie-maker I ever met. I went and asked my mom for my grandmother's pumpkin pie recipe, and she said, "Just look on the side...

I've used this recipe for pumpkin pie since I made my first pie at 13. I've always loved it, but this year I wanted to try something a little different. I was browsing the recipes and after read...

This is a staple at my house for the holidays. My mom has always used this recipe, and now I do, too. This is also really good using sweetened condenced milk (not the entire can)in place of the ...