Libby’s Famous Pumpkin Pie Recipe (1984)

Last updated on June 13th, 2025

These are original vintage recipes for Libby’s Famous Pumpkin Pie along with 13 pumpkin pie variations, from the 1984 “The Great Pumpkin Cookbook.”

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.

Cover and Images from “Libby’s Favorite Pumpkin Recipes” Leaflet

LIBBY’S Famous Pumpkin Pie (1984)

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This is the original recipe printed in the 1984 "The Great Pumpkin Cookbook"

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

1x2x3x?

• 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

Method

 

1. 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

1. 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.
2. 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.

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