Libby's Famous Homemade Pumpkin Pie - BigOven 168045
Libby's Famous Homemade Pumpkin Pie

Libby's Famous Homemade Pumpkin Pie

Ready in 45 minutes
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Libby's Famous Homemade Pumpkin Pie"

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Try this Libby's Famous Homemade Pumpkin Pie recipe, or contribute your own. "WW 4" and "Bake" are two tags used to describe Libby's Famous Homemade Pumpkin Pie.


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2 Eggs; slightly beaten
1/4 teaspoon Ground cloves
1 3/4 cups Pumpkin
3/4 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/2 teaspoon Ground ginger
1 1/2 cups Evaporated milk
Ready-whip topping
pie crust

Original recipe makes 8



Preheat oven to 425 degrees.Combine filling ingredients in order

given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350

degrees.Bake an additional 45 minutes or until knife inserted near center

comes out clean.Cool;garnish with ready-whip topping.

From Gemini's MASSIVE MealMaster collection at

Per Serving (excluding unknown items): 75 Calories; trace Fat (0.5% calories from fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1 1/2 Other Carbohydrates.


Added on Award Medal
Verified by stevemur

Libby's pumpkin pie...a delicious tried and true classic! photo by sgrishka sgrishka

Calories Per Serving: 442 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I love this recipe I have been using it for years ..:)
Nikkiekap 1 year ago
This pumpkin pie was silky smooth and lightly spiced, having the ideal blend of delicious flavors. I made a crust using a Flaky Pie Crust recipe from Bon Appétit which uses 1 1/3 cups all-purpose flour, 1 tablespoon sugar, 1/2 teaspoon salt, 6 tablespoons chilled unsalted butter cut into 1/2-inch pieces, 2 tablespoons chilled solid vegetable shortening cut into 1/2-inch pieces, and 3 tablespoons (or more) ice water. To prepare the crust, I whisked flour, sugar and salt together in a bowl. Added butter and shortening. Used a pastry blender to push through the butter and shortening until mixture resembled coarse meal. I then drizzled 3 tablespoons ice water over mixture and blended just until moist clumps formed, adding more ice water by teaspoonfuls if needed. Gathered dough into a ball and flattened into a disk. Wrapped in plastic and chilled until dough was firm enough to roll out, about 30 minutes. I rolled out dough on lightly floured work surface to 12-inch round. Transferred dough to 9-inch-diameter glass pie plate. Folded overhang under and crimped edges decoratively. The crust turned out great...the perfect vessel for the pumpkin custard filling!
sgrishka 4 years ago
[I posted this recipe.]
chevellet 5 years ago
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