"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Libby's Pumpkin Pie Recipe

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This recipe for Libby's Pumpkin Pie, by , is from Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Wood


¾ C Granulated Sugar
1 tsp. Ground Cinnamon
½ tsp. Salt
½ tsp. Ground Ginger
¼ tsp. Ground Cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

•3½ tsp Pumpkin Pie Spice may be substituted for the cinnamon, ginger & cloves.

Preheat oven to 425°F

MIX sugar, cinnamon, salt, ginger and cloves in small bowl.

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425°F oven for 15 minutes, then reduce temperature to 350°F

Continue to bake at 350°F 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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Use genuine LIBBY'S® Pumpkin (100% Pure Pumpkin) It really does make a difference! This recipe has been on the label since 1950, it's tried and true and makes THE BEST pumpkin pie!

Just mix, pour, bake.

Cook Time: 65 min
Cooling Time: 2 hrs




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