Last updated on December 11th, 2024
Here is an original recipe for LIBBY’S Famous Pumpkin Pie that includes 14 suggested pie toppers from The Great Pumpkin Cookbook published in 1984. This cookbook is filled with recipes ranging from pumpkin desserts, to main dishes and side dishes.
Little “Bite” of History
- Libby started processing pumpkin in 1929. They use their own strain of “Dickinson” pumpkin exclusively for the solid pack pumpkin. This variety is smaller and sweeter than standard “jack o’lantern” type pumpkins.
- When processing the pumpkin puree, LIBBY does not add anything to the solid pack pumpkin and some of the water is removed to concentrate the pumpkin to yield a rich, creamy texture and fresh flavor.
Try out some of these pie toppers for your Thanksgiving feast!
Photos and recipe from “The Great Pumpkin Cookbook”, 1984.
LIBBY’S Famous Pumpkin Pie (1984)
This is the original recipe printed in the 1984 "The Great Pumpkin Cookbook"
Print Recipe
Ingredients
- 2 eggs slightly beaten
- 1 can LIBBY'S Solid Pack Pumpkin 15 oz. can
- ¾ c. sugar
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ¼ tsp. cloves
- 1 can evaporated milk or 1½ cups half and half 12 oz. can
- 1 9" unbaked homemade pie shell with high fluted edge
Instructions
- Preheat oven to 425°F. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350°F. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping. Yields one 9-inch pie.
VARIATION
- If regular 9-inch frozen pie shells are substituted, recipe fills two. Slightly thaw pie shells while combining other ingredients. Pour filling into pie shells. Preheat oven and cookie sheet to 375°F. Bake on cookie sheet 45 minutes or until pies test done with a knife as noted above.
- If a deep dish 9-inch frozen pie shell is substituted, recipe fills one. Let shell thaw 20 minutes, then recrimp edge to stand ½ inch above rim. Pour filling into pie shell. Preheat oven and cookie sheet to 375°F. Bake on cookie sheet 70 minutes or until pie tests done as noted above.
EQUIPMENT NEEDED
To make pie, you will need to have these items:
- (2) 9″ Pie Plates – I recommend glass pie plate like Pyrex
- Food Processor, Mixer, or Pastry Cutter – this helps when mixing together cold butter and flour
- Pie Protector – try a rubber or metal protector to prevent edges from burning before pie is done
- (Optional) pie cutters for decorative look
