Libby’s Pumpkin Pie


In my estimation, there is no shame in using “back-of-the-box” recipes, recipes that have been created by companies to showcase their products. Think about it, they certainly want to put their product in the best light, so you can be assured that they are going to give you good advice.

The recipe for pumpkin pie from the back of Libby’s pumpkin is no exception. I am always amazed at how people comment on this pie as though there is some magic or secret in the recipe, it’s that good. So grab yourself a can of Libby’s pumpkin and enjoy.

Libby's Pumpkin Pie

Libby's Pumpkin Pie

Copied from back of can of Libby's pumpkin
Libby's thought this recipe was good enough to put on the back of every can of their pumpkin.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 8


  • one 9 inch unbaked pie shell
  • 3/4 cups sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 15oz can of Libby's pumpkin
  • 1 12oz can of evaporated milk


  • Prepare 9 inch unbaked pie crust. Recipes found here.
  • Preheat oven to 425 degrees.
  • Combine sugar, salt and spices in a small bowl. 
  • Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into pie shell.
  • Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake for another 35 to 40 minutes or until a knife inserted near the center comes out clean.


To step this recipe up a notch, when serving, top with whipped cream,  Get recipe here!