Libby's pumpkin pie: This famous pumpkin pie recipe is the greatest of all time - Click Americana (2024)

• Categories:1950s, 1960s, 1970s, 1980s, Vintage advertisem*nts, Vintage Christmas, Vintage dessert recipes, , Vintage recipes, Vintage Thanksgiving

• By The Click Americana Team
• Added or last updatedNovember 8, 2022

Libby’s pumpkin pie: Smooth, gently spicy, and perfect (1929 to present)

1987: Libby’s pumpkin pie. Homemade with love.

You can taste all the love you bake into a Libby’s pumpkin pie. It’s delicious and so easy to make with the recipe below. Serve this classic pie for Thanksgiving or Christmas!

Ingredients for Libby’s famous pumpkin pie recipe

Clockwise from upper left: Pie crust, pumpkin, salt, evaporated milk, eggs, spices, cinnamon, sugar

Add sugar to the beaten eggs

You can whisk the ingredients in a bowl, or use a stand mixer or hand mixer on low speed to blend them.

SEE CLASSIC MIXERS: Vintage table mixers/classic stand mixers &

Add evaporated milk and spices to the mixture

Remember that you can modify the pumpkin spice blend so that it perfectly suits your taste! Try more or less cinnamon, or varying amounts of nutmeg or allspice in addition to — or in place of — cloves and ginger.

Start to add the pumpkin puree

Be sure you’re using plain pumpkin, and not a ready-made spiced pumpkin pie mix. (The cans are similar.)

The blended pumpkin mixture, ready to pour into the crust

Carefully pour the pumpkin mixture into the pie shell

When the oven is preheated, fill the unbaked pie crust carefully to avoid drips, spills and sloshes. (Areas with just a small amount of filling often burn.) Don’t over-fill the shell or else it may spill over into your oven. Some people like to use a cookie sheet (which may be covered with foil) to handle any dribbles.

If your oven racks are steady, flat, and can be smoothly pushed back into place, oneway to avoid too much mess is to fill the crust only about halfway before you put it in the oven. Then, as soon as you have the pie in the oven, use a large spoon or ladle to fill it the rest of the way.

Pumpkin pies are best baked on the bottom rack of the oven, to help ensure the bottom crust gets properly cooked.

Let your freshly-baked pumpkin pie cool

You can check that the pie is done by using a fork, knife or toothpick. When the pie is ready, whatever you use should look clean when removed, without anything raw or drippy. (The custard filling will continue to cook a bit more after it’s out.)

Be sure your pie has time to cool and fully set before you cut it.

Because of the perishable ingredients — especially the eggs and milk — as soon as it’s cooled, you should put it in the refrigerator. Lightly cover the pie with foil, and to keep it looking pretty, try to avoid letting the foil touch the surface of the pie filling.

Time in the fridge can be a benefit, because pumpkin pie is delicious when served cold!

Cut the cooled pie

Compared to apple pie with its big chunks of fruit, pumpkin pie is usually very easy to cut — you can use a pie server, butter knife, or a sharp knife. For the most attractive slices, be sure you cut cleanly through the bottom crust as well.

Serve up your delicious Libby’s pumpkin pie!

Pumpkin pie pairs perfectly with whipped cream. If you don’t have any freshly made, your guests will probably be just as delighted with ready-made whipped topping.

Libby's pumpkin pie recipe

Yield: 1 9-inch pie

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

Libby's famous pumpkin pie recipe (1977-1987)

Libby's pumpkin pie - the classic recipe

When you've been America's favorite for over30 years, you've got to be good. More than good, Libby's famous pumpkin pie is smooth, gently spicy and perfect!

Ingredients

• 2 eggs, slightly beaten
• 1-1/2 cups Libby's solid-pack pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1 teaspoon ground cinnamon
• 1-1/2 cups (12-ounce can) evaporated milk
• 1/4 teaspoon cloves
• 1 9" unbaked pie shell with high fluted edge

Instructions

1. Preheat oven to 425 degrees F.
2. Mix filling ingredients in order given. Pour into pie shell.
3. Bake 15 minutes.
4. Reduce temperature to 350 F; continue baking for 45 minutes or until knife inserted into center of filling comes out clean.
5. Cool completely.
6. Garnish, if desired, with whipped topping.

Notes

Because of the eggs and dairy in this pumpkin pie recipe, be sure to store it in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

• 

  8-Slice Pie Cutter Press, 18/8 Gauge Stainless Steel

• 

  Libbys 100% Pure Pumpkin, 29-Ounce Cans (Pack of 12)

• 

  The Pioneer Woman 9 Inch Stoneware Pie Dish (1)

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 488Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 51mgSodium: 462mgCarbohydrates: 77gFiber: 3gSugar: 45gProtein: 7g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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Libby’s pumpkin pie variations with pre-made pie crusts

Pumpkin pie recipe variation 1: Regular frozen pie shells

If regular 9-inch frozen pie shells are substituted, recipe fills two. Slightly thaw pie shells while combining other ingredients.

Pour filling into pie shells. Preheat oven and cookie sheet to 375 F. Bake on cookie sheet 45 minutes or until pies test done with a knife as noted above.

Pumpkin pie recipe variation 2: Deep-dish frozen pie shells

If a deep-dish 9-inch frozen pie shell is substituted, recipe fills one. Let shell thaw 20 minutes, then recrimp edge to stand an inch above rim.

Pour filling into pie shell. Preheat oven and cookie sheet to 375 F. Bake on cookie sheet 70 minutes or until pie tests done as noted above.

ALSO SEE: 8 ways to make pumpkin spice mix at home

1955:You’ll never miss with Libby’s old-fashioned pumpkin pie

Be sure (absolutely!) to get Libby’s pumpkin, because it’s made from speciallycultivated“pie pumpkins” and packed Libby’s tried-and-true way to give you velvet-rich,custard-like fillings every time. (Never, never a drypie or arunny filling with Libby’s!)

1955:Libby’s pumpkin pie in 3 easy steps

• Categories: 1950s, 1960s, 1970s, 1980s, Vintage advertisem*nts, Vintage Christmas, Vintage dessert recipes, , Vintage recipes, Vintage Thanksgiving
• Tags: 1950s christmas, 1954, 1955, 1956, 1957, 1959, 1960, 1960s christmas, 1962, 1965, 1966, 1967, 1968, 1969, 1970s, 1970s christmas, 1977, 1980s christmas, 1985, 1986, 1987, 1988, autumn, christmas recipes, cinnamon, desserts, fall recipes, Libby's, old label recipes, pie crust, popular foods, pumpkin, pumpkin recipes, recipes, thanksgiving, thanksgiving recipes, vintage dessert recipes, Vintage pie recipes, Vintage pumpkin pie recipes
• Added or last updatedNovember 8, 2022
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