Third contender, Libby’s Famous Pumpkin Pie

Libbys_5 Michelle D. writes in, "What is wrong with the pumpkin pie recipe on the can of Kuner's pumpkin? It is traditional and SO very delish!"

Indeed, what's wrong with being traditional? While I don't have the Kuner's recipe, I do have LIBBY'S (That's what I've been buying since they're on sale and I have coupons for $1 off if I buy three cans. Can't resist a bargain.)

So ladies and gentlemen, our third contender for  the "What kind of pumpkin pies am I going make this year?" contest, LIBBY's® Famous Pumpkin Pie. (You can find this recipe  at

LIBBY'S® Famous Pumpkin Pie

Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8

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
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 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.) CARNATION Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)


MIX sugar, salt, cinnamon, 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. 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.


1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie - extend second bake time to 55 to 60 minutes. Shallow pies - no change.

9 thoughts on “Third contender, Libby’s Famous Pumpkin Pie

  1. Karla

    This is a silly question but, where can I get an unbaked 9-inch (4-cup volume) deep-dish pie shell? Are there any brand names that I should look out for??

    1. annemarie Post author

      Not a silly question. Go to your grocery store’s freezer section and look for unbaked pie crusts. Marie Callendar’s makes one, but your store may have a store brand or generic version as well. Also, for graham cracker crusts in the baking aisle, look for Keebler brand. But again, maybe there’s a store brand as well. Goodl luck!

  2. John

    I was just wondering if you ever tried using the Foolproof Vodka Pie Dough recipe from America’s Test Kitchen? I feel it tastes better then using store bought pre-made ones.

    1. annemarie Post author

      No I haven’t, but I’ll check into it John. Frankly, I find pie crusts kind of intimidating. And since I often have to bake gluten free for my mother-in-law, I rely on premade GF pie crusts from Whole Foods.

      1. John

        I fully understand that it can be intimidating. I felt the same until after I used the recipe a few times and I found it easier when making holiday pies then trying to repair pre-rolled pie crusts. As for the gluten issue, I know of comments for the pie dough where there were claims that using a classic gluten free mix (2c white rice flour, 2/3c potato starch, 1/3c tapioca starch), and 2.5Tsp of xanthum gum. “Came out great! Flaky, not crumbly or sandy.” I don’t know if you would appreciate my placing links in your comments sections so I added a link to the website area. Hopefully people that want to know will be able to find this wonderful items from cook’s illustrated. I also happen to have a can of Kuner’s pumpkin in my hand and would gladly forward the recipe on the back if you want it.

  3. Pingback: Gluten free pumpkin desserts | This Mama Cooks!

  4. John

    Well that is good news I added the Kuner’s Pumpkin Pie label scan to the web site line. So any one wants it all they have to do is click on my name. I personally prefer using the Libby’s idea of evaporated milk instead of regular milk. I also use their spice mixture with a few family traditional additions. I apologize for the lateness of the season for adding the recipe, but Pumpkin Pie normally graces my table for every special occasion from Thanksgiving till new years. So if your like me you will have many opportunities to try them out.


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