The old-fashioned Libby's pumpkin pie recipe is the most popular pumpkin pie recipe in the world! Find out how to make it here.
Libby's Pumpkin Pie Recipe
On every important cooking occasion, I manage to throw out a food package before getting the recipe off the back or side of it.
I don't know why. Maybe it's a curse! So if you're here because you did that-you tossed that can of Libby's Pure Pumpkin in the trash-I salute you, my friend, and also I'm here to save the day.
This is the real, genuine, authentic Libby's Pumpkin Pie recipe, straight off the little orange can. I've even taken pictures of the can to prove it, so you can rest assured you're getting the right one.
I will first answer a few questions about this recipe, but other than that, we're going to get right down to it.
Is this the pumpkin pie recipe with sweetened condensed milk?
Nope! The pumpkin pie recipe with sweetened condensed milk is Libby's New Fashioned Pumpkin Pie Recipe. Not sure why they keep pushing that one, because not that many people seem to want to make it, but hey-they're Nestle, they're going to do what they want.
If you really want to get into the weeds on this one, you can watch an entire genre of YouTube videos that compare the two. (Seriously. The old-fashioned versus new-fashioned pie video is a thing.)
Also, if you're looking for the pumpkin cookie recipe that's hidden inside the Libby's Pure Pumpkin label, you're looking for this: Old-Fashioned Soft Pumpkin Cookies.
Is this the pumpkin pie recipe that calls for pumpkin pie spice instead of individual spices?
The official recipe calls for individual spices, but you can use pumpkin pie spice instead of the individual spices called for in the recipe. Simply swap in 1 ¾ teaspoons of pumpkin pie spice. Easy!
Official Variations of This Recipe
Chai Spice Pumpkin Pie
Add additional ¼ teaspoon nutmeg, 1 teaspoon ground cardamom, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger.
Bourbon Pumpkin Pie
Add 2 tablespoons bourbon when adding milk.
More Branded Pie Recipes for You
Libby's Pumpkin Pie Recipe
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 15 ounces Libby's Pure Pumpkin canned
- 12 fluid ounces Nestle Carnation evaporated milk
- 1 unbaked deep dish 9-inch pie crust see pie crust note
Instructions
- 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° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
I have make this recipe for many years and I always add extra egg yolk to make it smooth, thank you for sharing.
I have made this pie for Thanksgiving for over60 years. Always a big hit. (My recipe fell apart so needed a fresh copy). Thank you
Pie sounds delicious going to try it
I’ve been making the Libby’s Pumpkin pie for over 40 years. It’s THE one. The best. Make it exactly as it is on the can. Serve with RediWhip, or better yet whip up your own cream. Happy Tgiving!
@MaryR,
I made the pie exactly as it says on the can. I had to bake it 50 minutes and the consistency is like pudding. So disappointed!! What went wrong?
Did you remember to put in the egg? Once I forgot and halfway through the cooking, I mixed in the egg !
When I look at this recipe I feel there is way too much evaporated milk. When I make this I use the Libby's Pumpkin Pie Mix- brown label, which is a 30oz can and it calls for 5oz of evaporated milk (2/3c) and 2 eggs. It sets up nicely. Try reducing the evaporated milk to 2/3 cup.
@BJ, I just made this recipe for the first time in several years. It took significantly more time than state to bake until the knife came out clean. Like 20 plus minutes more. Maybe because it was a deeper dish??? My suggestion would be to bake longer in 10 minute increments until the knife starts to look clean and then check every 3 minutes or so until it comes out clean.
I also had the bake the pie another 20 minutes at least! I don't know if that's due to a new convection oven or ??
@BJ, test your oven with an actual thermometer. It could be your oven is off by a few degrees.
Also, do you live at sea level? I am a good cook but when I moved to Texas I burned everything, because I was used to cooking at sea level. Once I adjusted for altitude every thing was fine. Hope this helps.
Lori - Coos Bay, OR
I've been using the pumpkin pie recipe for years but due to being GF, I just put the pie filling into a 9x9 baking pan (greased) & serve my family pumpkin custard with whipped cream topping. I bake it according to the pie recipe in an electric stove oven but it might take less time in a gas oven.
Has anyone out there think that maybe the 3/4 cup of sugar is a little too sweet? I have made this pie for over 50 years for Thanksgiving and Christmas and up to now the sugar has been okay. Just wondering.
I don’t think 3/4 of a cup is too much sugar. Other recipes call for one cup. That’s too much for me.
Hi Tamara, you can use as much or as little sugar as you’d like. It doesn’t have to be a set amount of sugar, but I’m not sure you could replace the sugar with something else if it would come out the same.
I make this pie every Thanksgiving and Christmas sometimes I make it just because I feel like having a pumpkin pie and today is one of those days I love this