Libby's Old Fashioned Pumpkin Pie

Closeup view of the whole top of the pie for the feature image.

Libby's Old Fashioned Pumpkin Pie

Old-fashioned Libby’s pumpkin pie is a holiday classic—spicy, creamy, and baked in a buttery crust. This recipe makes 2 regular or 1 deep dish traditional pumpkin pie.

Course Dessert- Pie

Cuisine Amercian Heritage

Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings servings

Calories 274kcal

Author Marye Audet-White

Ingredients

½ cup Sugar
½ cup Brown sugar
1 teaspoon Cinnamon ground
½ teaspoon Salt I use kosher salt - if you use table salt cut the measurement by about ¼
½ teaspoon Ground ginger
¼ teaspoon Cloves ground
pinch Chipotle ground, optional but try it!
2 Eggs beaten
15 ounces Pumpkin solid pack not pumpkin pie filling
12 ounces Evaporated milk not sweetened condensed milk
1 9-inch deep dish pie crust homemade crust or purchased. 4- cup volume. See notes below.
Whole nutmeg for grating.

Instructions

Preheat oven to 425 degrees F.
Add the ingredients to a large bowl in order, mixing as you go.
Make sure the pumpkin filling is well blended.
Pour mixture into the pie shell.
Grate nutmeg over the top of the pie.

For 1 Deep Dish Pie

Bake for 15 minutes.
Reduce oven temperature to 350F.
Bake 40 to 50 minutes (if using a 10-inch pan bake for 30 to 40 minutes) longer, or until a knife inserted close to the center comes out clean or the center registers 175°F on an insta-read thermometer.

For 2 Regular Pies

Use two 9-inch (2-cup volume) pie shells. Bake as above for 15 minutes.
Reduce temperature to 350° F.
Bake for 20 to 30 minutes longer or until a knife inserted in the center comes out clean or the center registers 175℉ on an instant-read thermometer.

Both Sizes of Pie

Cool to room temperature.
Serve or refrigerate.
Cover and refrigerate leftovers promptly.

Notes

One pie or two pies?

For 1 pie you'll use a 9-inch deep dish or 10- inch pie crust that holds 4 cups of filling.

For 2 Libby's pumpkin pies you'll use 2 9-inch shallow pie crusts that hold 2 cups of filling each.

Storage:

You can make this up to 3 days ahead of time. Wrap in plastic wrap and keep refrigerated. This pie does not freeze well.

Tips:

Be sure you're using pumpkin puree or solid pack canned pumpkin and not pumpkin pie filling!
Be careful when shopping—sweetened condensed milk is not the same thing as evaporated, so don't grab it by mistake.
Don't use fat-free evaporated milk. It doesn't taste as good, and you're making a traditional holiday pumpkin pie, after all—the diet can wait!
I use kosher salt. If you use table salt, reduce the measurement a bit.

Nutrition