I believe this comes from a label off a can of pumpkin pie. No date given, picture and recipe below.

Libby's Famous Pumpkin Pie RecipeLibby’s Famous Pumpkin Pie Recipe For 2 Pies

4 eggs, slightly beaten
1 can (29 oz.) Libby’s Solid Pack Pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (13 fl. oz. ea.) evaporated milk OR 3 1/2 cups half ‘n half
2 9-inch unbaked pie shells with high fluted edge*

Preheat oven to 425° F. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350° F. and bake an additional 45 minutes or until knife inserted into center of each pie comes out clean. Cool; garnish, if desired, with whipped topping. Yields 2 (9-inch) pies.

*If using REGULAR size FROZEN pie shells, recipe fills 4 (bake in two batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375° F. Bake 2 pies on cookie sheet 45 minutes or until pies test done as directed above. Repeat with remaining 2 pies.

*If using DEEP DISH size FROZEN pie shells, recipe fills 2. Let shell thaw 20 minutes, then recrimp edge to stand 1/2-inch above rim. Preheat cookie sheet while preheating oven to 375° F. Bake 70 minutes or until pies test done as noted above.

For ONE pie, follow above recipe but divide all ingredients in HALF (half of one 29 oz. can measures 1 1/2 cups). Mix and bake by any one of the methods suggested above.

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2 Responses to Libby’s Famous Pumpkin Pie Recipe For 2 Pies

[…] and includes a recipe for Crunchy Pecan Topping, date unknown. To see the recipe for 2 pies, see Libby’s Famous Pumpkin Pie Recipe For 2 Pies. Recipes are typed out below along with a scanned […]

Patricia Marie Allen
Published 23 December, 2016 in 11:34 pm

This recipe does indeed come from the Lippby’s 29 oz. can. However, it’s from some time ago. This is the recipe that I use just as it is written. The modern recipe on the can now replaces “Combine filling ingredients in order given” with “combine sugar and spices in a small bowl, slightly beat eggs, add in pumpkin then add sugar mixture and then add evaporated milk.”

I prefer adding in the order given and using a whisk to mix each ingredient thoroughly. This results in a much smoother mixture.

I’ll put my pumpkin pie up against anyone’s and be confident that their pie won’t be better than mine. I’ve had some that were as good, but none better.

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