Libby’s Famous Pumpkin Pie

“It’s not Thanksgiving without Pumpkin Pie. This recipe has always turned out excellent.” – Calla Ferre

“Use extra bits of pie crust and small cookie cutters to make turkey or leaf-shaped cinnamon and sugar decorations for on top of the pie.” – April Ferre

Libby’s Famous Pumpkin Pie

Course: Pies


  • 1 9 Inch Deep-Dish Pie Crust Unbaked
  • 3/4 Cup Granulated Sugar
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Cloves
  • 2 Eggs
  • 1 3/4 Cups 15 Oz Can Libby’s Solid Pack Pumpkin
  • 1 1/2 Cups 12 Oz Can Carnation Evaporated Milk


  • Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes more until knife inserted near center comes out clean. Cool on wire rack for 3 hours. Serve immediately or chill. Makes 8 servings.
  • For 2 shallow 9 inch pies: Bake in preheated 425 degree oven for 15 minutes, then reduce temperature to 350 degrees and bake 20 to 30 minutes more or until pie tests done.

Recipe – Jean Hansen – From Libby’s Solid Pack Pumpkin Can

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