Libby’s Famous Pumpkin Pie is by far the best recipe for pumpkin pie I have found. This pie just can’t be beaten. Others just don’t taste right.
When I look back at old cookbooks this 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”.
You can substitute a store-bought pie crust instead of making your own but otherwise stick closely to the recipe for best results.
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Libby's Famous Pumpkin Pie is the yardstick that all pumpkin pies are measured by.
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 15 oz can Libby's 100% pumpkin puree
- 1 12 oz can Carnation Evaporated Milk
- 1 unbaked 9-inch deep-dish pie pastry
- whipped cream optional
- Preheat oven to 425 degrees Fahrenheit. Mix the sugar, salt, cinnamon, ginger, and cloves in a small bowl.
- Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour the mixture into the pie shell.
- Bake at 425 degrees Fahrenheit for 15 minutes.
- Reduce temperature to 350 degrees Fahrenheit. Bake for an additional 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
- Serve immediately or refrigerate.
- Top with whipped cream before serving for best results!
Enjoy!
Up Next:
Paula Deen’s Pumpkin Gooey Butter Cake
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Recipe based on one by flume027
Photo by May I Have That Recipe