Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

  • Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Nutrition Facts

283 calories; 12.1 g total fat; 59 mg cholesterol; 357 mg sodium. 38.7 g carbohydrates; 6.4 g protein; Full Nutrition

Reviews (845)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2007
I have faithfully made this pie for Thanksgiving every year for the last 40 years...except this year. I guess I was in a creative experimental mood and so I tried a different recipe. I thought it was quite good as did the others at the Thanskgiving table but we all agreed I should stick with the good ol' Libby's pie. As they say if it ain't broke don't fix it. Everything you'd want in a pumpkin pie is right here in this classic and traditional recipe--smooth and velvety texture the perfect blend of spices and it always turns out great. There was really no reason to try a different pumpkin pie recipe in the first place and there's still no reason to try another pumpkin pie recipe. This will resume its place on the Thanksgiving table next year! (Many years ago my mom told me to add a couple tablespoons of rum and I've always thought it made this pie just a little bit better:) Read More
(972)

Most helpful critical review

Rating: 2 stars
11/25/2005
I have used this recipe for almost 50 years. You simply cannot improve on this filling! However I do not like soggy pie crusts so I solved this problem years ago by adding 1 Tab. instant flour to this filling and making it "crustless." The consistency is still just as creamy and it slices beautifully. Just be sure and butter your pie plate. I bake it at 350 for 55 mins.(center should be set and when pie is shaken gently should not jiggle.) Saves a LOT of calories and fat grams! I make this pie all year round - not just during the holidays. Try this method; it will work for you! Read More
(469)
1250 Ratings
  • 5 star values: 1072
  • 4 star values: 136
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 7
Rating: 5 stars
12/06/2007
I have faithfully made this pie for Thanksgiving every year for the last 40 years...except this year. I guess I was in a creative experimental mood and so I tried a different recipe. I thought it was quite good as did the others at the Thanskgiving table but we all agreed I should stick with the good ol' Libby's pie. As they say if it ain't broke don't fix it. Everything you'd want in a pumpkin pie is right here in this classic and traditional recipe--smooth and velvety texture the perfect blend of spices and it always turns out great. There was really no reason to try a different pumpkin pie recipe in the first place and there's still no reason to try another pumpkin pie recipe. This will resume its place on the Thanksgiving table next year! (Many years ago my mom told me to add a couple tablespoons of rum and I've always thought it made this pie just a little bit better:) Read More
(972)
Rating: 5 stars
12/06/2007
I have faithfully made this pie for Thanksgiving every year for the last 40 years...except this year. I guess I was in a creative experimental mood and so I tried a different recipe. I thought it was quite good as did the others at the Thanskgiving table but we all agreed I should stick with the good ol' Libby's pie. As they say if it ain't broke don't fix it. Everything you'd want in a pumpkin pie is right here in this classic and traditional recipe--smooth and velvety texture the perfect blend of spices and it always turns out great. There was really no reason to try a different pumpkin pie recipe in the first place and there's still no reason to try another pumpkin pie recipe. This will resume its place on the Thanksgiving table next year! (Many years ago my mom told me to add a couple tablespoons of rum and I've always thought it made this pie just a little bit better:) Read More
(972)
Rating: 5 stars
11/03/2005
I've used this recipe for almost 30 years but I use 1/2 cup brown sugar and 1/4 cup white sugar in place of 3/4 cup white sugar called for and serve with a dollop of ginger or cinnamon flavored whipped cream. Yummy! Read More
(584)
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Rating: 2 stars
11/25/2005
I have used this recipe for almost 50 years. You simply cannot improve on this filling! However I do not like soggy pie crusts so I solved this problem years ago by adding 1 Tab. instant flour to this filling and making it "crustless." The consistency is still just as creamy and it slices beautifully. Just be sure and butter your pie plate. I bake it at 350 for 55 mins.(center should be set and when pie is shaken gently should not jiggle.) Saves a LOT of calories and fat grams! I make this pie all year round - not just during the holidays. Try this method; it will work for you! Read More
(469)
Rating: 5 stars
04/23/2012
This is the BEST pumpkin pie! I use this recipe year after year. BTW (by the way) don't substitute pumpkin pie spice for the individual spices they are part of what makes this pie a winner every year! Read More
(269)
Rating: 5 stars
11/14/2003
Very delicious. Make sure you put the pie tin on a cookie sheet or you'll have a mess in your oven! Read More
(244)
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Rating: 5 stars
11/19/2005
I've used this recipe for pumpkin pie since I made my first pie at 13. I've always loved it but this year I wanted to try something a little different. I was browsing the recipes and after reading the reviews for this one I realized I don't need another recipe this one is great. I do add a little nutmeg and I go kinda heavy on the cinnamon because I like my pies spicy. I also cover the edges with foil for the first 25 minutes to prevent the crust from burning. This year might try adding a little vanilla too. Read More
(138)
Rating: 4 stars
10/30/2005
it tasted perfect but I think maybe i will reduce the amount of evaporated milk it calls for because the mixture seemed watery. on the other hand was it suppose to be that watery? Read More
(135)
Rating: 5 stars
11/16/2006
This was my grandmother's "secret" recipe and she was by far the best pie-maker I ever met. I went and asked my mom for my grandmother's pumpkin pie recipe and she said "Just look on the side of the Libby's Pumpkin can!" I was shocked but have never found a pie that was spiced just right like Libby's. Not too much of one spice...perfect. And it even tastes great with a premade crust (which my grandmother NEVER did!). Libby's is a staple in our house for the holidays! Read More
(130)
Rating: 5 stars
11/11/2005
This is a staple at my house for the holidays. My mom has always used this recipe and now I do too. This is also really good using sweetened condenced milk (not the entire can)in place of the evaporated milk. I found that out by accidentally grabbing the wrong can out of the cupboard! Read More
(101)