Libby's Famous Pumpkin Pie
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition."My cousin and I made pumpkin pies for Thanksgiving one year. Mine was the Martha Stewart recipe from scratch and hers was so much better! I asked her what her secret was and she said Libby's recipe.. I've never gone back on this recipe since! Try the pumpkin roll, too!!!" - Megsta3
Yield: 8 Servings Ready in 45 minutes
favorite of 1,804 people 806 people want to try
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Libby's Famous Pumpkin Pie Preparation
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425 degree F oven 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. Top with whipped cream before serving.
NOTES: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees F.; bake for 20 to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.
prep: 15 min
cook: 55 min
cooling: 2 hours
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