Libby’s Pumpkin Pie Recipe is one of the most popular recipes ever. The recipe was created by Libby, a company that makes pumpkin puree, and first appeared on the back of a Libby’s can, in 1929. It has since become a fall-favorite desert and a must-have at the Thanksgiving table.
If you are a fan of Libby’s pumpkin recipes, my pumpkin roll is a delicious show-stopping dessert and my no-bake pumpkin pie is a fun twist on the desert using cream cheese.
The original recipe was quite simple with canned pumpkin, eggs, milk, sugar, cloves, allspice, and cinnamon. In the 1950s the recipe was adjusted to the version most of us know today. Today, Libby’s pumpkin pie recipe with evaporated milk and the addition of dried ginger has cut down the cooking time and brought a richer flavor.
Libby’s Pumpkin Pie Mix Ingredients
- canned pumpkin puree
- eggs
- milk
- sugar
- cloves
- allspice
- cinnamon
- ginger
How to Make Libby’s Famous Pumpkin Pie
- Preheat the oven to 425 degrees F.
- Prepare pie crust and place in a pie pan.
- Mix 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 Libby’s pumpkin pie filling into the pie shell.
- Bake in preheated 425 degree F. oven for 15 minutes.
- Reduce temperature to 350 degrees F. and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours.
- Serve immediately with a dollop of whipped cream (optional) or refrigerate.
It is no surprise the ever-popular Libby’s Pumpkin Pie recipe has been seen over 5 million times on Pinterest and this easy pumpkin pie mix has been shared by celebrities like Chrissy Teigen and Martha Stewart.
Libby’s Pumpkin Pie Recipe for Two Pies
For years the recipe found on Libby’s pumpkin can was for two pies. It was replaced with a single recipe however when preparing for Thanksgiving dinners two pies might be needed so here is Libby’s pumpkin pie recipe for a 29 oz can.
- 2 unbaked 9 inch deep dish pie shells (4 cup volume), refrigerated, frozen or homemade
- 4 eggs
- 1 can (29 oz.) Libby’s 100% Pure Pumpkin
- 1 1/2 cups granulated sugar
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
Prepare pie shells. Preheat oven to 425 F. Beat eggs lightly in a large bowl. Stir in the remaining ingredients in the order given. Pour into pie shells.* Bake for 15 minutes at 425 F. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean Cool on wire rack
TIP: If using metal or foil pans, bake on preheated heavy-duty baking sheet.
Easy Libby’s Pumpkin Pie Recipe
Libby’s Pumpkin Pie
Ingredients
- 1 9 inches unbaked deep-dish pie crust
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs
- 1 15 ounces canned 100% pure pumpkin
- 1 12 fluid ounce can evaporated milk
Instructions
- Preheat the oven to 425 degrees F.
- 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 the pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
- Garnish with with whip cream.
Video
Notes
- 2 unbaked 9-inch deep dish pie shells (4 cup volume), refrigerated, frozen or homemade
- 4 eggs
- 1 can (29 oz.) Libby’s 100% Pure Pumpkin
- 1 1/2 cups granulated sugar
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
Directions:
Prepare pie shells. Preheat oven to 425 F. Beat eggs
lightly in a large bowl. Stir in the remaining ingredients in
the order given.
Pour into pie shells.* Bake for 15 minutes at
425 F. Reduce temperature to 350 F.; bake for 40 to 50
minutes or until knife inserted near center comes out clean
Cool on wire rack
* If using metal or foil pans, bake on preheated heavy-duty
baking sheet.
Nutrition
More Pies
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You forgot the evaporated milk in the double pie recipe
(Revised) The version for two pies calls for no milk in the ingredient list. This was apparently an omission. The version for one pie calls for one can of milk, which is correct. I couldn’t make it fit into a 9″ pan, though. It also took 20 minutes longer to bake than noted.
The version for two pies does not include evaporated milk in the ingredient list, and the version for one pie includes one can of milk. This is too much liquid for a 9″ crust and I was afraid it wouldn’t set. I used one can of milk for two pies and it was perfect, although I had to bake 20 more minutes than the listed bake time.