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Famous Pumpkin Pie

Source: Thanksgiving 101
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Rating: 4.5   Reviews: 12 See Reviews
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Active Time:  5 Minutes
Total Time:  1 Hour
  Makes 8 servings
This recipe has been on the can of Libby's Solid Pack Pumpkin for more than thirty years--mildly spiced, smooth, and just about perfect. Not for nothing is it truly "famous." Libby's estimates that more than fifty-five million pumpkin pies are made from their canned pumpkin every Thanksgiving. For classic results, mix the ingredients by hand in the order given.
Perfect Piecrust 101 for a Single-Crust Pie
2 large eggs, slightly beaten
One 15-ounce can Libby's Solid Pack Pumpkin (1 3/4 cups)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
One 12-ounce can evaporated milk or 1 1/2 cups half and half
Sweetened Whipped cream
Famous Pumpkin Pie Recipe at
Line a 9-inch pie pan with the pie dough. Flute the dough so the edge stands about 1/2 inch above the rim. (Libby's does not suggest this, but to reduce crust shrinkage, loosely cover the shell with plastic wrap, refrigerate for 30 minutes.) Discard plastic wrap before filled pie.

Position a rack in the bottom third of the oven and place a baking sheet on the rack. Preheat the oven to 425 degrees F.

In the order given, place all the remaining ingredients except the whipped cream in a large bowl and mix well. Pour the filling into the pie shell. Place on the hot baking sheet. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until a knife inserted near the center comes out clean, 40 to 50 minutes. Cool completely on a wire cake rack. Cover with plastic wrap and refrigerate until ready to serve. (The pie can be baked up to 1 day ahead.) Serve chilled, with the whipped cream.

FOR DEEP-DISH PUMPKIN PIE (made with frozen crust): Substitute one 9-inch (4-cup capacity) deep-dish frozen pie shell for the homemade crust. Preheat the oven, and a baking sheet, as above, to 375 degrees F. While the oven preheats, allow the crust to thaw for 20 minutes. Recrimp the pie shell so the edge stands 1/2 inch above the rim. Pour the filling into the crust and bake until the pie tests done with a knife as above, about 70 minutes.

FOR DOUBLE-BATCH PUMPKIN PIE (made with frozen crusts): The pumpkin mixture will fill two regular (not deep-dish) piecrusts. Let the crusts thaw slightly while you mix the filling. Preheat the oven, and a baking sheet, as above, to 375 degrees F. Pour the filling into the crusts and bake until the pies test done as above, about 45 minutes.

NOTE: The pie can be baked up to 1 day ahead.

Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slice of Holiday: Pumpkin Pies
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 306
Fat. Total: 10g
Fiber: 5g
Carbohydrates, Total: 49g
Sodium: 442mg
% Cal. from Fat: 29%
Cholesterol: 57mg
Protein: 7g
Spotlight Recipe Review See all 12 reviews »

Rating: 5
by: linda Reviewed: 10/05/2009
This IS the perfect pumpkin pie recipe. It is hearty and the texture is great. I do grate (very fine) about 1/2 teaspoon of gresh ginger in it also. Yummy!
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