Libby’s Pumpkin Pie Blog

The Libby’s Pumpkin Pie Story

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The Pumpkin Story

The tradition of eating pumpkin at Thanksgiving came from the Pilgrims, who settled in New England.

The custom was to serve the pumpkin with its head and seeds removed. The cavity was used to fill it with milk, honey and spices. It was then baked until tender.

Now, the pumpkin is served all year round and pureed, either fresh or canned. Libby’s is one of the best canned pumpkin puree.

Canned pumpkin ranking:

First Place is One-Pie canned pumpkin.

Taste – One-Pie version is a”creamy” texture with a“mild sweetness”. The puree is wetter and not as “pumpkin-ee”.

Second Place almost tied for first place is Libby’s canned pumpkin. Taste – Libby’s is a denser “texture” and “sharper” pumpkin flavor. The puree consistency is good and dryer which is probably why the pumpkin taste is stronger.

Can you freeze your homemade pumpkin pie?

Yes, dear you can. But, learn how to freeze your fully baked pumpkin pie. There is a right way and there is a wrong way.

Some say NO because freezing the pie will ruin it and make it taste funny. The results of the pumpkin pie will be a watery filling after thawing and a soggy crust.

How to reheat your pumpkin pie in a microwave oven is critical and easy if you know the basics. The first thing to know is that microwave ovens do not heat things evenly. MORE…

A little story about Libby's:

90% of the pumpkins grown in the United States are farmed within a 80 mile radius of Peoria, Illinois. The town of Morton, close to Peoria, is claimed to be the Pumpkin Capital of the World.

Libby's in Illinois - owned by Nestle Food

Libby´s pumpkin processing plant is located in Morton, Illinois. Nestle Food, a Switzerland company, owns Libby´s. Libby contracts with private farmers and supply the proprietary seed and the equipment to grow their patented pumpkins. About 5,000 acres of the farm land is devoted to producing the Dickinson pumpkins for Libby.

Libby's uses Select Dickinson Pumpkins

Libby´s Select Dickinson Pumpkins are a special strain of Pie Pumpkin used by Libby´s (a division of Carnation Company) for their canned pumpkin. These pumpkins are larger than your normal pie pumpkins. Pie Pumpkins weigh about 5 pounds. The Dickinson’s weigh 10 to 14 pounds, are oblong and tanned in color. They have a much thicker orange flesh and less open space in the center.

How Libby's Canned Pumpkin puree makes it to your store shelves:

Libby uses Dickinson pumpkins which are larger than your traditional pie pumpkin you find in the stores. These pumpkins take about 105 warm days from planting to maturity. They weigh about 12 pounds.

Libby's pumpkins are sweeter and creamy

The Dickinson pumpkins are smaller, squatter, meatier, heavier and sweeter than the Halloween pumpkin. It has a creamy texture and fresh pure pumpkin flavor.

Harvest the pumpkins in late summer

The harvest for the Dickinson pumpkins is in late summer and through the fall. The Dickinson pumpkins are harvested mechanically, using machines that snip the pumpkins off the vines and line them up in a row.

After being cut off their vines the pumpkins are left in the field for an one or two week curing period.

A tractor with a conveyor belt collects the pumpkins from the field and dumps them into a padded truck. The pumpkins are transported to the Libby´s processing plant in Morton, Illinois.

Libby's pumpkins at the processing plant

At the processing plant, the pumpkins go through a disinfectant wash and then rinsed. They get chopped and cooked.

The pumpkins are pureed and canned, which will take less than 24 hours from the farm field to canned pumpkin puree.

Libby's processes 500,000 pumpkins a day

During the harvest, the factory can process 500,000 pumpkins a day into cans.

Now off to big chain stores and your local grocer.

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.