{"id":1796101,"date":"2022-08-25T12:32:56","date_gmt":"2022-08-25T16:32:56","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1796101"},"modified":"2025-03-14T15:38:11","modified_gmt":"2025-03-14T20:38:11","slug":"libbys-pumpkin-pie-recipe","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/","title":{"rendered":"We Made Libby&#8217;s Famous Pumpkin Pie Recipe"},"content":{"rendered":"What food do you look forward to most every Thanksgiving? Personally, I'm all about the dessert table. Thanksgiving doesn't feel complete unless it ends with a sliver of creamy, perfectly spiced <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-pumpkin-pie\/\" rel=\"noopener noreferrer\">pumpkin pie<\/a>.\r\n\r\nHowever, the <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-pumpkin-dessert-recipes\/\">pumpkin pie recipe<\/a> that wins for most nostalgia has to be Libby's pumpkin pie recipe. It's the one on the back of the bright orange can that most of us grew up eating. Did you know this recipe dates back to the 1950s? We're sharing this timeless, cherished recipe with all of our best baking tips.\r\n<h2>Why Is Libby's Pumpkin Pie Famous?<\/h2>\r\nIt's all about convenience. There was a time in history when the only way one could make pumpkin pie from scratch would be to use fresh pumpkin. Making <a href=\"https:\/\/www.tasteofhome.com\/article\/canned-pumpkin-vs-fresh-pumpkin\/\" rel=\"noopener noreferrer\">pumpkin pie with fresh pumpkin<\/a> isn't difficult, but in the early 1800s (when it started to become a fixture on Thanksgiving menus), it wasn't an ingredient readily accessible to every American.\r\n\r\nThat all changed in the late 1920s when Libby's (then known as Libby, McNeill &amp; Libby) began selling <a href=\"https:\/\/www.tasteofhome.com\/article\/the-surprising-reason-why-you-should-cook-with-canned-pumpkin\/\" rel=\"noopener noreferrer\">canned pumpkin<\/a>. In 1929, their very first pumpkin pie recipe appeared on the back of the can, and from that moment onward, pumpkin pie became an easy and accessible <a href=\"https:\/\/www.tasteofhome.com\/collection\/traditional-thanksgiving-dessert-ideas\/\">Thanksgiving dessert<\/a>.\r\nThe recipe we all know and love first appeared on the can starting in the 1950s. There was an attempt to replace the recipe with a \"new-fashioned\" pumpkin pie recipe in 2019. However, after public outcry, Libby's quickly put the original '50s recipe back on the can. Today, both recipes live side-by-side on their cans. Take a guess which one is <em style=\"color: #333f48;\">still<\/em> everyone's favorite?\r\n\r\n<h2>Key Ingredients in Libby's Famous Pumpkin Pie<\/h2>\r\nLet\u2019s talk about what ingredients make Libby's Pumpkin Pie so special.\r\n<ul>\r\n \t<li><strong>Canned pumpkin: <\/strong>You'll need a can of Libby's 100% Pure Pumpkin to bring the iconic dessert together. It's not the same without it!<\/li>\r\n \t<li><strong>Spices: <\/strong>Libby's pumpkin pie is seasoned beautifully with ginger, cloves and cinnamon for the perfect balance of flavors.<\/li>\r\n \t<li><strong>Egg: <\/strong>Eggs bind the filling and hold it together.<\/li>\r\n \t<li\"><strong>Evaporated milk: <\/strong>Evaporated milk helps to thicken the pumpkin pie filling and gives it extra richness. Condensed milk is higher in fat so using it would make the pie more dense, whereas evaporated milk makes it more airy.<\/li>\r\n \t<li><strong>Pie crust: <\/strong>The pie crust can make or break any homemade pie recipe. While we think a homemade pie crust is always best, some great premade options are also available. Make sure you choose the best with this breakdown of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" target=\"_blank\" rel=\"noopener noreferrer\">store-bought pie crusts<\/a>.<\/li>\r\n<\/ul>\r\n<h2>How to Make Libby's Pumpkin Pie Recipe<\/h2>\r\n<img class=\"alignnone size-large wp-image-1796394\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-01-Lauren-Habermehl-JVedit.jpg?fit=700,467\" alt=\"Libbys Pumpkin Pie 080122 Toh 01 Lauren Habermehl Jvedit\" width=\"700\" height=\"467\" \/>\r\nThis recipe makes one 9-inch pie; about 10 slices.\r\n\r\n<h3>Ingredients<\/h3>\r\n<ul>\r\n \t<li>3\/4 cup granulated sugar<\/li>\r\n \t<li>1 teaspoon ground cinnamon<\/li>\r\n \t<li>1\/2 teaspoon salt<\/li>\r\n \t<li\">1\/2 teaspoon ground ginger<\/li>\r\n \t<li>1\/4 teaspoon ground cloves<\/li>\r\n \t<li>2 large eggs<\/li>\r\n \t<li>1 can (15 ounces) Libby's 100% Pure Pumpkin<\/li>\r\n \t<li>1 can (12 ounces) evaporated milk<\/li>\r\n \t<li>1 unbaked 9-inch deep-dish pie shell (choose one with a 4-cup filling volume)<\/li>\r\n<\/ul>\r\n<em>Editor's Tip:<\/em> You can make Libby's pumpkin pie recipe dairy-free by using a vegan <a href=\"https:\/\/www.tasteofhome.com\/article\/substitutes-for-evaporated-milk\/\">substitute for evaporated milk<\/a>.\r\n\r\n<h3>Directions<\/h3>\r\n<h4>Step 1: Mix sugar and spices<\/h4>\r\n<img class=\"alignnone size-large wp-image-1796401\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-02-Lauren-Habermehl-JVedit.jpg?fit=700,467\" alt=\"Libbys Pumpkin Pie 080122 Toh 02 Lauren Habermehl Jvedit\" width=\"700\" height=\"467\" \/>\r\n\r\nCombine the sugar, cinnamon, salt, ginger and cloves in a small bowl. Set aside.\r\n<h4>Step 2: Mix wet ingredients<\/h4>\r\n<img class=\"alignnone size-large wp-image-1796400\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-03-Lauren-Habermehl-JVedit.jpg?fit=700,467\" alt=\"Libbys Pumpkin Pie 080122 Toh 03 Lauren Habermehl Jvedit\" width=\"700\" height=\"467\" \/>\r\n\r\nBeat the eggs in a large bowl, then stir in the canned pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.\r\n\r\n<h4>Step 3: Pour<\/h4>\r\n<img class=\"alignnone size-large wp-image-1796399\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-04-Lauren-Habermehl-JVedit.jpg?fit=700,467\" alt=\"Libbys Pumpkin Pie 080122 Toh 04 Lauren Habermehl Jvedit\" width=\"700\" height=\"467\" \/>\r\n\r\nPour into the pie shell.\r\n<h4>Step 4: Bake<\/h4>\r\n<img class=\"alignnone size-large wp-image-1796398\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-05-Lauren-Habermehl-JVedit.jpg?fit=700,467\" alt=\"Libbys Pumpkin Pie 080122 Toh 05 Lauren Habermehl Jvedit\" width=\"700\" height=\"467\" \/>\r\n\r\nBake in a preheated 425\u00b0F oven for 15 minutes. Reduce the temperature to 350\u00b0, then bake for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.\r\n<h2>How to Store Libby's Pumpkin Pie<\/h2>\r\nSince pumpkin pie contains eggs and dairy, homemade pies should be refrigerated to prevent food-borne illness. You can safely leave pumpkin pie out, at room temperature, for up to 2 hours. Refrigerated, pumpkin pie will stay fresh for up to 4 days. You can also <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-a-pie\/\" rel=\"noopener noreferrer\">freeze pie<\/a>.\r\n\r\n<em>Editor's Tip:<\/em> You may see store-bought pumpkin pies displayed at room temperature. This is because they contain preservatives and stabilizers that extend their shelf life and delay the growth of harmful bacteria.\r\n<h2>Tips for Making Libby's Pumpkin Pie Recipe<\/h2>\r\n<img class=\"alignnone size-large wp-image-1796397\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-06-Lauren-Habermehl-JVedit.jpg?fit=700,467\" alt=\"Libbys Pumpkin Pie 080122 Toh 06 Lauren Habermehl Jvedit\" width=\"700\" height=\"467\" \/>\r\n<h3>Are canned pumpkin and pumpkin pie filling the same thing?<\/h3>\r\nNo! Check your labels carefully at the store because these two products are very different. Canned pumpkin is simply pumpkin puree in a can. Pumpkin pie filling, on the other hand, contains pumpkin, sugar, spices, salt and other preservatives.\r\n<h3>Can you use fresh pumpkin instead of canned pumpkin?<\/h3>\r\nYes! In most recipes, you can swap an equal amount of fresh pumpkin puree for canned pumpkin, although <a href=\"https:\/\/www.tasteofhome.com\/article\/canned-pumpkin-vs-fresh-pumpkin\/\">canned pumpkin is often best for baking<\/a>. One (15 ounce) can of pumpkin is roughly 1 medium pumpkin or 1-3\/4 cups of fresh pumpkin. Keep in mind that pumpkin pie made with fresh pumpkin will look and taste different.\r\n<h3>How can you adjust the spices in Libby's pumpkin pie recipe?<\/h3>\r\nThe original recipe offers a pleasant, perfect blend of cinnamon, cloves and ginger.\r\n\r\nWith that being said, the recipe is easily adaptable. Want a more subtle flavor? Decrease the amount of any spice. Want more spice? Increase the amounts to suit your tastes. You could also try adding up to 1 teaspoon of allspice, cardamom or nutmeg to your pie, or make your own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/\" rel=\"noopener noreferrer\">pumpkin pie spice blend<\/a>.\r\n\r\n<h3>How can you improve the texture of pumpkin pie?<\/h3>\r\nTexture is perhaps the most commonly cited reason people give for not liking pumpkin pie. The good news is that the texture of pumpkin pie can be improved with a few simple tweaks:\r\n<ul>\r\n \t<li><strong>Add evaporated milk gradually:<\/strong> Don't dump all of the <a href=\"https:\/\/www.tasteofhome.com\/article\/substitutes-for-evaporated-milk\/\" rel=\"noopener noreferrer\">evaporated milk<\/a> into your pie filling at once. Instead, add it slowly, whisking continuously until the milk is evenly incorporated into the rest of the ingredients. Adding the evaporated milk gradually thickens the filling.<\/li>\r\n \t<li><strong>Cook the canned pumpkin first:<\/strong> Some claim cooking the canned pumpkin before adding it to the filling yields a smoother, silkier pumpkin pie. You can cook it on the stovetop over medium-low heat for 5-8 minutes, or roast it in the oven at 400\u00b0, spread on a parchment-lined sheet pan, for 5-8 minutes. Heating the pumpkin breaks down the pumpkin further ahead of baking and removes excess moisture.<\/li>\r\n \t<li><strong>Blend the filling:<\/strong> Before pouring your filling into your unbaked pie shell, consider giving it a whirl in a high-powered blender. This method pulverizes the pumpkin into a silky-smooth consistency and also works a little extra air into the filling. If you don't own a blender, you can also pour the filling through a fine-mesh strainer, which will remove any larger particles of pumpkin and ultimately improve the texture of the final baked pie.<\/li>\r\n \t<li><strong>Bake low and slow:<\/strong> While our pie baked silky smooth following Libby's directions as written, some complain the original recipe yields a pie with a poor texture. This may be because high heat can cause the proteins in eggs to contract and curdle if left exposed for too long. To prevent this, try lowering your oven temp to 400\u00b0 and only bake for 10 minutes (rather than 15) for the initial bake. Then, finish the pie at 300\u00b0 (instead of 350\u00b0) for the final bake.<\/li>\r\n<\/ul>\r\n<h3>What can you serve with Libby's pumpkin pie?<\/h3>\r\nEnjoy pumpkin pie without toppings or serve with homemade <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-whipped-cream\/\">whipped cream<\/a> and a sprinkle of candied pecans. Pair it with a slice of <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-pecan-pies\/\" rel=\"noopener noreferrer\">homemade pecan pie<\/a> to really make your <a href=\"https:\/\/www.tasteofhome.com\/holidays-events\/holidays\/thanksgiving\/\" rel=\"noopener noreferrer\">Thanksgiving dinner<\/a> complete!\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>There&#8217;s a reason the Libby&#8217;s pumpkin pie recipe has been around since the 1950s. It has the perfect balance of pumpkin and spices\u2014and the texture is silky smooth.<\/p>\n","protected":false},"author":7801,"featured_media":1796396,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305487,303887,306848,306336,307759,303883,307614],"categories-v2":[308988,310796,308478,309603,312199,312318,310724,308476,310591],"coauthors":[206601],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false,"long_pin":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Libby&#039;s Famous Pumpkin Pie Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Libby's Famous Pumpkin Pie Recipe","description":"Learn how to make the original Libby's pumpkin pie recipe. This easy dessert has been a Thanksgiving tradition since the 1950s.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/","og_locale":"en_US","og_type":"article","og_title":"I Made the Libby's Pumpkin Pie Recipe and Now I Understand Why It's So Famous","og_description":"I love a good back-of-the-box recipe.","og_url":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2022-08-25T16:32:56+00:00","article_modified_time":"2025-03-14T20:38:11+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-07-social-Lauren-Habermehl-JVedit.jpg","type":"image\/jpeg"}],"author":"Lauren Habermehl","twitter_card":"summary_large_image","twitter_title":"I Made the Libby's Pumpkin Pie Recipe and Now I Understand Why It's So Famous","twitter_description":"I love a good back-of-the-box recipe.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-07-Lauren-Habermehl-JVedit.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Lauren Habermehl","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/"},"author":{"name":"skyword system user","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222"},"headline":"We Made Libby&#8217;s Famous Pumpkin Pie Recipe","datePublished":"2022-08-25T16:32:56+00:00","dateModified":"2025-03-14T20:38:11+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/"},"wordCount":1115,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-07-Lauren-Habermehl-JVedit.jpg","keywords":["Dishes &amp; Beverages","How To","Ingredients","Pies","Pumpkins","Test Kitchen","Vegetables"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/","url":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/","name":"Libby's Famous Pumpkin Pie Recipe","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/libbys-pumpkin-pie-recipe\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/08\/libbys-pumpkin-pie-080122-TOH-07-Lauren-Habermehl-JVedit.jpg","datePublished":"2022-08-25T16:32:56+00:00","dateModified":"2025-03-14T20:38:11+00:00","description":"Learn how to make the original Libby's pumpkin pie recipe. 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At <em>Taste Recipes<\/em>, you\u2019ll find her putting famous celebrity recipes to the test, from Dolly Parton\u2019s stampede soup to Stanley Tucci\u2019s six-ingredient pasta casserole. She\u2019s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she\u2019s not trying out a recipe-gone-viral, she\u2019s developing copycat recipes and new twists on comfort food for her food blog, <em>Frydae<\/em>.","twitter":"https:\/\/www.linkedin.com\/in\/laurenhabermehl","instagram":"https:\/\/www.instagram.com\/frydaeblog\/","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Marquette University","education":"Marquette University, bachelor's in advertising and minor in communication design in association with Milwaukee Institute of Art and Design","highlights":"<ul>\r\n \t<li>Four years at <em>Taste Recipes<\/em> as a writer, photographer and recipe developer<\/li>\r\n \t<li>Creator of <em>Frydae<\/em>, a food blog focused on fresh takes of classic recipes<\/li>\r\n \t<li>Writer for <em>Well Plated by Erin<\/em>, Sky Valley Foods, Sabatino Tartufi and Lesaffre Yeast<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktail","short_bio":"Often found with a spoon in one hand and a pen in the other, Lauren is a recipe developer, food photographer and the creator of the blog, <em>Frydae<\/em>. 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It has the perfect balance of pumpkin and spices\u2014and the texture is silky smooth."],"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1796101"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7801"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=1796101"}],"version-history":[{"count":9,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1796101\/revisions"}],"predecessor-version":[{"id":2124489,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1796101\/revisions\/2124489"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/1796396"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=1796101"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=1796101"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=1796101"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=1796101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}