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Sometimes the Recipe on the Can Really is the Best

I love the fall in my home state of Pennsylvania because of the forests of turning leaves, but also because I love pumpkin.  Pumpkin pie, pumpkin cake, pumpkin coffee, pumpkin cookies, pumpkin butter, pumpkin cheesecake, pumpkin muffins, pumpkin roll and pretty much every other form of pumpkin dessert there is abound while the leaves are turning red, orange, and yellow.   But my favorite of all is still pumpkin pie.  Which is kind of funny, since I never tasted it until I was a freshman in college, sampling the wares of the dessert table.

While I’ve tried every pumpkin pie to come my way, I have to admit the version located on the can of Libby’s is the best.  It produces the classic American pumpkin pie – consistent, sweet and smooth.  I’ve also taken an informal poll of people who have baked their own pumpkin and used the flesh to make the pie filling, and concluded that it’s not really worth the time and energy.  So I did myself a favor and bought the can, and followed this easy recipe for delicious pumpkin pie.

LIBBY’S® Famous Pumpkin Pie Recipe


1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin

1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk


Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)