Libby’s Famous Pumpkin Pie

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That’s right… the famous recipe on the side of the pumpkin cans.  And you know, I’ve not found a better pumpkin pie recipe.


  • 3/4 c. granulated sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz.) Libby’s 100% Pure Pumpkin
  • 1 can (12 fluid oz.) Nestle Carnation Evaporated Milk
  • 1 unbaked 9-inch deep dish pie shell
  • Whipped Cream


  1. Mix sugar, salt, cinnamon ginger and cloves in small bowl.
  2. Beat eggs in large bowl.
  3. Stir in pumpkin and sugar-spice mixture.
  4. Gradually stir in evaporated milk.
  5. Pour into pie shell.
  6. Bake in preheated 425 F oven for 15 minutes.
  7. Reduce oven temperature to 350 F.
  8. Bake for 40-50 minutes or until knife inserted near center comes out clean.
  9. Cool on wire rack for 2 hours.
  10. Serve immediately or refrigerate.
  11. Top with whipped cream before serving.
*Do not freeze.  Crust will separate from filling.

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