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Libby’s Famous Pumpkin Pie


  • 3⁄4cup granulated sugar
  • 1⁄2teaspoon salt
  • 1teaspoon ground cinnamon (See note)
  • 1⁄2teaspoon ground ginger (See note)
  • 1⁄4teaspoon ground cloves (See note)
  • 2large eggs
  • 1(15 ounce) canlibby's 100% pumpkin puree
  • 1(12 ounce) can Carnation Evaporated Milk
  • 1unbaked 9-inch deep dish pie pastry
  • whipped cream (optional)


  • 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!


  • skcrowley

    **SPLENDA** Used 1 cup Splenda (v. 3/4 c. sugar) to lighten the load for diabetics in the family. Everyone loved the pie and no one noticed it was ‘altered’ in any way. I plan on making the substitution permanent.

  • 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 (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!!

  • micro_ang

    Can’t get canned pumpkin puree here in Australia (that I can find), so I made my own from fresh pumpkin, and used two sweet flan pastries instead of the one deep dish pie pastry (couldn’t find that in my supermarket either), but it turned out great still! Great recipe, thanks katiemom!

  • 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.

  • 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!

  • torid86

    I’m a young chef, but I’ve been cooking since I was tall enough to flip the grilled cheese. This recipe really can’t be beat, except literally. No seriously, Whip the mixture for a few minutes, (It’s easier with the whip attachment on a standing mixer.) until it gets a little lighter in color, before you pore it into the pie crust. This is a family secret passed down to my sister and I, now that we’ve taken over the generational cooking. You’ll have the creamiest pumpkin pie ever! Guaranteed!

  • MommaMisi

    I make a ton of these pies every year I also use pie crust Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. I always add one grate or a pinch of nutmeg as well. Also just a lil more sugar (abt 3 tbsp) and it gives the pies a wonderful taste!

  • DoubletheGarlic

    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!

  • ChefD

    This recipe is by far the best recipe for pumpkin pie I have found. When I look back at cookbooks I inherited from my Mother and Grandmother, the pumpkin pie recipe was always the same “Follow the recipe on the back of the Libby’s Pumpkin Puree Can”. I think out of all the recipes I have seen this one is a “National Treasure”.

  • 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!