Libby's Famous Pumpkin Pie Recipe

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 :)

The first time I made this I follow the directions exactly and enjoyed a favorable pumpkin pie made with a store-bought frozen pie shell. As there was extra filling, I used the second pie shell in a muffin tin. Had enough for 6 "tarts". The next time I made my own pie crust, and it was much better. Ok, I made a mistake on the recipe and used a can of Condensed Milk, so it added an equal amount of milk and baked until a fork came out clean. Took and additional 10 minutes baked on a lower rack. Loved the richer taste of the pumpkin filling.

This is my tried and true go-to recipe. I do modify, to everyone's delight--just the right amount of sweetness. I use lots less sugar - scant 1/2 cup dark brown sugar, more spices than called for, and a tsp of vanilla extract. I also layer chocolate chips on top just before baking (they sink otherwise), but that of course is optional. Because the filling is often quite watery as others have noted, today for Thanksgiving, I first beat the egg/sugar mixture with an electric hand beater to thicken it up, then mixed in the pumpkin and everything else with a mixing spoon per usual. It turned out beautifully!

A classic. I do add a tsp of vanilla and a generous 1/2 tsp of nutmeg, since pumpkin pie without nutmeg isn't pumpkin pie. Note that you may no need to use the entire can of evaporated milk, and if fact, if you do, it tends to make too much filling to fit into the shell. I usually cut out about 2oz of it. Brush the bottom of your pie shell with a little beaten egg white to avoid the dreaded "soggy bottom". And have your eggs at room temp for best custard texture. ❤

This recipe is wonderful! So much better than store bought and easy to make. I did follow reviewers' advice and changed the sugar to 1/2 cup brown sugar and 1/4 cup white sugar. Also, I added a little vanilla. More advice: put it on a cookie sheet before trying to put it in the oven. The next time I make it, I'll buy a deep dish pie crust. While the filling fit into the regular one, it was impossible to get it into the oven without spilling some over the edge. It still came out great and my family loved it!

Pre bake a Keebler GRAHAM CRACKER CRUST with 2 extra servings for about 3 to 4 minutes. Then add Libby's pumpkin pie filling. It is so much easier than messing with a regular pie crust and tastes even better! Also if you find that you have too much filling as some have reported, only use 3/4 of the can of carnation milk. I've learned to fill the pie crust about 3/4 full, then add the rest AFTER I have the pie in the oven. Just carefully slide the oven rack back into place once you have added the extra filling so it doesn't slop over the side.

Made it for a party — everyone raved.

I made this recipe in mini tart shells instead of a pie crust. Reduced cook time to 10 minutes at 425 and 30 minutes at 350. Delish!

Classic recipe, but I change it up a bit. I use 1/2 C white sugar and 1/4 C light brown...heaping measurements of the spices. I add 1/8 t of allspice and 1-2 T molasses to taste. Gives a deeper, richer flavor which I, and my family, really like. If you choose frozen crusts...Marie Callendars deep dish are an acceptable replacement if you don’t feel like making a homemade crust. It’s good. Happy baking!

This is the ONLY pumpkin pie recipe that been used by our family for over 2 generations. I make my own crust, using cinnamon graham crackers and add a tablespoon of orange zest to the filling. Serve with fresh whipped cream. It's amazing

This the best pumpkin pie recipe! I make one change to it. It calls for 3/4 cup of white sugar but I use 1/4 c of white sugar, 1/4 c brown sugar and 1/4 honey. It is creamier with this change and it has great flavor!

This is my 8 year old Grandson’s favorite pie all year round. (With a generous dollop of freshly whipped cream of course!) 😊

Lactose free ver: substitute 3 tbsp dry evaporated lactose-free milk with 3/4 cup water for standard milk.

The flavor is bold without being overwhelming.

Easy, fast, and freaking good.

I made it and used about 4 tsp of pumpkin pie spice and substituted half the sugar with organic coconut palm sugar and it turned out great! I'm still experimenting with using alternatives to white sugar in baking. Next time I will try it with all coconut palm sugar. Thanks for the recipe!

I have made this for several decades & is still the standard at my house!! I do use pumpkin pie spices as my mother did but it always come out perfect!!! A family favorite’.

Made it last night — huge success.

Lowkey, this recipe deserves an award.

I did not lite the flavor of the pumpkin custard. I think it might be the ginger. Other recipes call for nutmeg. I’ll not make this recipe again. Will continue to look for a better recipe.