Libby's Famous Pumpkin Pie

Libby’s famous pumpkin pie is the recipe that has been on the back of the can since 1950, and for good reason. It’s the gold standard American Thanksgiving pie, and almost every other pumpkin pie recipe is a riff on this one.

The formula is dead simple: canned pumpkin puree, evaporated milk, eggs, sugar, salt, cinnamon, ginger, and cloves. The two-stage bake is the trick. A high blast at 425°F (220°C) for 15 minutes sets the crust and starts the custard, then a drop to 350°F (175°C) gently finishes the filling without cracking.

Evaporated milk, not regular cream, is what gives the pie its signature dense, silky body. The reduced milk concentrates milk solids and creates a custard that slices cleanly and holds its shape.

Pro Tips

• Use pure pumpkin puree, never pumpkin pie filling. The pre-spiced version throws off the seasoning balance.
• Beat the eggs lightly first so they distribute evenly. Over-beaten eggs introduce air that causes bubbles in the filling.
• The pie is done when the edges are set but the center still has a slight jiggle. It firms up as it cools.
• Cool on a wire rack for at least 2 hours before slicing. Warm pie collapses and runs.

Variations

• Substitute 1 teaspoon pumpkin pie spice for the cinnamon, ginger, and cloves combo.
• Use heavy cream instead of evaporated milk for a richer, almost cheesecake-like filling.
• Top with bourbon-spiked whipped cream and a sprinkle of toasted pecans for a holiday upgrade.