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 :)
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!
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!
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!
Very delicious. Make sure you put the pie tin on a cookie sheet or you'll have a mess in your oven!
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.
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?
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!
This is the only recipe I've used for several years. I've recently started using only 8oz of evaporated milk and it is perfect. The 12oz. it recommends in the recipe is just too much. You get too much extra filling for a deep dish and it comes out very soft. So if you want a pie that is a bit firmer but still soft try 8oz.
