Last updated on November 6th, 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!
Libby's Pie Toppers
- PEANUT CRUNCH TOPPING
Crush enough peanut brittle with a rolling pin to make 1 c. and sprinkle over cooled pie.
- ZESTY ORANGE GLAZE
In saucepan, combine ½ c. sugar and 2 T. cornstarch and mix well. Gradually add ¾ c. orange juice. Cook until thick and stir occasionally. Add 2 T. thinly shredded orange peel. Spoon over cooled pie and chill until serving.
- GOLDEN WALNUT CRUNCH TOPPING
Mix 1 c. chopped walnuts with ⅔ c. packed brown sugar. Drizzle in 3 T. melted butter and stir until mixture is moistened. Sprinkle over cooled pie. Broil for 1 to 2 minutes or until bubbly, cool, garnish with whipped topping and extra walnuts.
- COCONUT CLOUD MERINGUE
Beat 3 egg whites with ½ tsp. vanilla and ¼ tsp. cream of tartar until soft peaks form. Add 6 T. sugar and beat until stiff peaks form. Spread over hot pie, sealing meringue to edge of crust. Sprinkle with 2 T. shredded coconut, bake at 350° 7-10 minutes or golden brown.
- DAIRY CREAM TOPPING
Serve cooled pie with dairy sour cream that is plain or sweetened.
- CRUNCHY PECAN TOPPING
In a bowl, combine 1 c. chopped pecans, ⅔ c. brown sugar and 3 T. melted butter. Sprinkle mixture over baked, cooled pie. Broil 2 minutes or until bubbly, cool, garnish with whipped topping or whipped cream and additional pecans.
- HONEY BLOSSOM TOPPING
Drizzle a thin stream of orange blossom or clover honey over cooled pie.
- COCONUT CREAM TOPPING
NOTE: if using this topping only bake pumpkin pie half of required time. In a small bowl, beat together 1 package cream cheese, ¼ c. sugar and 1 egg yolk. Carefully spread over pumpkin pie that is half baked. Sprinkle with ⅓ c. flaked coconut. Continue baking for remaining time. Garnish with toasted slivered almonds.
- SESAME CREAM GARNISH
Spread 1 T. sesame seeds in shallow pan. Toast at 400° about 3 minutes or until nicely browned. Fold sesame seeds, 2 T. powdered sugar and 1 tsp. rum flavoring into 2 c. whipped cream. Spoon over cooled pie.
- ALMOND CREAM TOPPING
Combine. 2 c. whipped topping with 1 T. almond flavored liqueur, mix well. Chill. Spoon over cooled pie, top with toasted natural almonds.
- HONEY WHIPPED CREAM TOPPING
Fold 1 ½ T. honey into 2 c. whipped cream.
- HOLIDAY MINCEMEAT TOPPING
Combine 1 c. prepared mincemeat with 2 T. orange juice.
- CARAMEL PEANUT GLAZE
In small skillet, combine 3 T. brown sugar, 2 T. butter and 1 T. cream or milk. Cook, stirring constantly until it bubbles for 1 minute. Stir in ½ c. chopped peanuts.
- CREAMY ORANGE TOPPING
Fold 3 T. powdered sugar and 2 tsp. grated orange peel into 2 c. whipped cream. Spoon over cooled pie, leaving a border of pumpkin showing. Garnish with 1 c. drained mandarin oranges.
LIBBY'S Famous Pumpkin Pie (1984)
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.
Photos and recipe from "The Great Pumpkin Cookbook", 1984.
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
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