Libby’s Famous Pumpkin Pie is faithfully part of our Thanksgiving day. It is a classic. I have used this recipe from the label of the Libby’s Pumpkin can for years. It is dependable and delicious!
There is so much tradition that surrounds Thanksgiving. Many of the foods we serve and eat this day are steeped in tradition. We remember the journey and difficult times the Pilgrims encountered the first harsh winter in the New Land. Families gather from near and far to reunite for the day. We give thanks for the blessing we receive big and small. We watch parades and football. And, we eat. Boy, do we eat!
A pumpkin is a cultivar of a squash plant, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. The pumpkin is native to the continent of North America.
One of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced each year. The top pumpkin-producing states include Illinois, Indiana, Ohio, Pennsylvania, and California.
History of pumpkin pie
The history of pumpkin pie gets its start when America was still known as “The New World.” Though pumpkin pie is one of America’s favorite Thanksgiving desserts, it probably was not part of the original feast of 1621. Pilgrim’s had very little provisions to make a pie.
Some people have speculated that the Pilgrims might have hollowed out pumpkins and filled them with milk, spices, and honey, making a custard, but nothing like pumpkin pie.
Native Americans were familiar with pumpkins. Pumpkins are close relatives of the squash, and not too distantly related to the fruit cantaloupe and other melons as well. Native Americans utilized pumpkin seeds for medicinal purposes and used the pumpkin as a food source.
Soon, colonists began implementing pumpkin in recipes such as savory soup and a sweeten dessert. In the early nineteenth century, recipes for pumpkin pie began appearing in American cookbooks. From these early beginnings, we have the widely popular pumpkin pie.
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Libby’s Famous Pumpkin Pies
- 1 1/2 Cups sugar
- 1 tsp. salt
- 2 tsps. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 4 large eggs
- 1 can (29 oz.) Libby’s Pumpkin
- 2 cans (12 fl.oz.each) Carnation evaporated milk
- 2 unbaked 9-inch (4 cup volume) deep dish pie shells (or your own pastry)
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie plate lined with pie shells.
Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.
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This is the only recipe I use for pumpkin pie, as did my mother and grandmother. It's almost time for me to bake one for us to enjoy. I'm ready – 'tis the season!
Rosita Vargas says
Es un pie rico y tentador además muy bello,abrazos
handmade by amalia says
These pies look delicious!
Tori Leslie says
What I wouldn't do for a can of Libbys. Your recipe looks great.
Maggie Ann says
I too, have used that recipe for years and it is so delicious! =) Who could ask for anything more? I love the same old faithful tradional recipes, don't you? (though I know you are a much better cook than me) =)
We were away for Thanksgiving this year, so I haven't yet made a Pumpkin Pie. This has made me want to do so – soon!
Oh my, they lool delicious!
Tried and true for sure, Lorraine, I use this one too! Thanks for sharing.
oh that looks so good. I wish I could make my own pie crust though. I've never been able to make a good one.