Libby’s Pumpkin Pie

Libbys Pumpkin Pie 2

With Thanksgiving right around the corner, I am starting to think about my meal plan. As with any holiday meal, setting a plan and trying to do things ahead of time help keep me sane. Almost never am I responsible for dessert. I usually ask someone else to bring in the desserts. This year, however, I am doing desserts myself…and I am NOT a baker. So, with that in mind my dessert choices and recipes will be simple. I found this Libby’s Pumpkin Pie recipe that appears to fit the bill. I will be making this pie on Wednesday, the day before Thanksgiving.


  • 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 and 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.
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Libbys Pumpkin Pie

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