LIBBY'S® Famous Pumpkin Pie

Level: Easy
Prep Time: 15 min
Cook Time: 55 min
Cooling Time: 2 hrs
Yields: 8 servings


This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)


MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

A little flat on flavor

by S. Sue , Ohio on Sep. 2013

The first time I made this exactly as on the can. My husband looked at it and said it wasn't dark enough and he is right. The pie is missing on the spices. I added 1/2 tsp more cinnamon 1/4 tsp more cloves and 1/2 tsp each of nutmeg and allspice. You can also up the sugar to a total of a cup. Best flavor. My son has to have a pie all to himself whenever I make them. Making some today !


by S. Shelby , Raleigh on Dec. 2011

This pie taste awesome and is so easy to make!

I won't make any other

by F. Fiona , Scotland on Nov. 2011

My mom's been using this recipe as long as I can remember, and now it's the only one I'll use. Super easy, and couldn't taste better. (As a baker that would happily live eating solely pumpkin pie, you can take my word for it!)

fabulouse recipe

by b. betty , CA on Dec. 2010

I've used this recipe for years and now use fresh grated ginger instead of the powdered and love it even better. Makes great sweet potato pies, too.

famous pumpkin pie

by m. m , foley al on Dec. 2010

looks good

Best Pumpkin Pie Ever

by A. Anita , Kansas on Nov. 2010

I have been making this pumpkin pie since I was in junior high school. My grandmother and mother made it too. I decided to try using my homegrown pumpkin in my pie this year and could not find my recipe so I had to look for it online. I am a little doubtful about how the pie is going to taste as apposed to using Libby's canned pumpkin, but since I grew the pumpkin, I just had to give it a try. Thanks for having the recipe.

Too much milk!

by r. rachel , Portland on Nov. 2010

It works better with two thirds cup of Evaporated milk rather than a whole cup. The packages used to say that on the package but it was changed for some silly reason.Now its soupy with that much milk!

A Thanksgiving (or any time) classic!

by A. Alicia , Richmond, VA on Nov. 2010

In growing up, I was always used to the pumpkin pie that was already made and you stick it in the oven and it's done. Since discovering this, it's the only one I'll use. Another alternative to using all the spices would be to add those measurements together and use The Pampered Chef Cinnamon Plus Spice Blend. This recipe is so easy and so much fun to make! I can't wait to teach my daughter this year!

Special Pumpkin Pie

by j. james , Hawaii on Nov. 2010

I have been baking this pie at Thanksgiving for at least 20 years. As a man this recipe is within my skill range and I have never had any problem with the steps fitting together. I always enjoy eating this pie.

wonderful pie

by l. l , , on Jul. 2010

this pie is so good. i always love a pumpkin pie its good for the winter seasons!