Libby's Famous Pumpkin Pie

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 (Recipe #401353). 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!!

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.

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!

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!

I have made Libbey's pumpkin pie for 40 years. I get a lot of praises! My original recipe doesn't use ginger but 1/2 tsp of nutmeg. I double the cinnamon for flavor and I also doubled the eggs! This gives it a custard like texture. Enjoy!!