Libby's® Famous Pumpkin Pie
Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!
I usually make the pumpkin pie from scratch, but this year since we were hosting our French cousins, I bought the canned pumpkin. This recipe was superb. Will definitely use this again in the future.
Yeah guys, this recipe is foolproof. I have NEVER baked a pie before, period, and this pie came out so tasty that I am trying hard to resist eating the entire thing myself (currently on my third slice). So delicious and moist. Required a bit more time in the oven than the recipe called for (it took about an hour and 10 for it to fully cook) so, just allow some wiggle room time wise just in case. Will definitely be making for Thanksgiving this year!
Very good pie recipe, rave reviews! On the can purchased here in the UK, it said to bake the pie crust alone for 10-15 minutes at 425 before adding the filling, then reduce the oven temp to 350 and add the filling then bake 40-50 minutes until done. I did do this, and highly recommend. It prevents the crust from getting soggy due to the wet filling. Good suggestion!
I've always used this recipe, with one VERY off-the-wall change. Look - the Libby's pumpkin in the can is great, because it's 100% pumpkin with nothing else added. And guess what, pumpkin is not only good for you, but it tastes GREAT! That's right, pumpkin tastes GREAT as a vegetable or in pies. So here's my one change: CUT each of the spices in half (1/2 tsp. cin., 1/4 tsp. ginger, 1/8 tsp. cloves). GUESS WHAT - you'll get a pie where you can actually SAVOR the pumpkin flavor. I've done this for years, serve with whip cream, and my guests always rave about it - WOW, it tastes like a PUMPKIN pie, not a SPICE pie with some soft orange filling. I'll stop my rant now, and happy Thanksgiving everyone. ***EDIT*** A few more tips based on other reviews: for frozen crust, use deep dish and take it out of the freezer when you start making the filling. It will thaw so you can bend up the edge to add more capacity. If your hand isn't steady, fill the pie as much as possible, put in the oven and use a turkey baster to t
I have faithfully made this pie for Thanksgiving every year for the last 40 years...except this year. I guess I was in a creative, experimental mood and so I tried a different recipe. I thought it was quite good, as did the others at the Thanskgiving table, but we all agreed I should stick with the good ol' Libby's pie. As they say, if it ain't broke, don't fix it. Everything you'd want in a pumpkin pie is right here in this classic and traditional recipe--smooth and velvety texture, the perfect blend of spices, and it always turns out great. There was really no reason to try a different pumpkin pie recipe in the first place, and there's still no reason to try another pumpkin pie recipe. This will resume its place on the Thanksgiving table next year! (Many years ago my mom told me to add a couple tablespoons of rum, and I've always thought it made this pie just a little bit better :)
This recipe is the only pumpkin pie recipe I'll use. I omit the cloves and ginger. I do increase the cinnamon a bit and add about a 1/4 tsp of nutmeg. If I have extra pumpkin filling left after filling my pie plate, I just pour it into a little baking dish and cook it along side the pie. But watch it closely because it will cook faster then the pie.
A very thoughtful blend of spices. So easy to make Ive memorized the recipe. When Im in the store I just ask myself if I want pumpkin pie and can then just grab the ingredients. Dont overfill the pie when pouring.