Libby’s Pumpkin Pie Original Recipe from 1950

Enjoy this Libby’s famous Pumpkin Pie recipe with pictures every step of the way.

What is in a can of Libby’s Pumpkin Puree? 100% Pumpkin

Nothing is added to the canned pumpkin puree, no salt, no sugar, no artificial flavorings, no colorings or preservatives. Some water is removed to concentrate the pumpkin for an even consistency and fresh rich taste.

Libby’s Pumpkin Pie Original Recipe from 1950

Serves 8
Prep time 15 minutes
Cook time 55 minutes
Total time 1 hours, 10 minutes
Meal type Pie
This classic recipe has been on LIBBY'S® Pumpkin canned puree labels since 1950.


  • 3/4 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 Large eggs
  • 1 can LIBBY'S® 100% Pure Pumpkin (15 oz)
  • 1 can NESTLÉ® CARNATION® Evaporated Milk (12 fl oz)
  • 1 unbaked 9-inch deep-dish pie shell ((4-cup volume))


This is the traditional LIBBY'S® pumpkin pie recipe for a single pie. This classic recipe has been on LIBBY'S® Pumpkin canned puree  labels since 1950.

This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.


1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl.
egs for libby's pumpkin pie
Stir in pumpkin and sugar-spice mixture.
add sugar to libby's pumpkin puree
Gradually stir in evaporated milk.
adding milk libby's pumpkin mix
Pour into pie shell.
pour pumpkin in to pie shell
BAKE in preheated 425° F oven for 15 minutes.
libby's pumpkin pie in oven
7. Reduce temperature to 350° F and bake for 40 to 50 minutes more or until knife inserted near center comes out clean.
8. Cool on wire rack for 2 hours.
Let Us Eat
Serve immediately or refrigerate for two days.
slice of libby's pumpkin pie
10. Top with whipped cream before serving.