Libby’s® Famous Pumpkin Pie Recipe

5 from 24 votes
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This is the original Libby’s Pumpkin Pie recipe that has been on the label of Libby’s® canned pumpkin since the 1950s! This recipe is the one that uses white sugar and evaporated milk in it.

Now in the past few years, there has been a major “kafuffle” when it comes to the famous Libby’s pie recipe. First, they changed the recipe to a new one that people are on the fence about. Secondly, apparently there was a year recently when they mislabeled cans with incorrect information on them. So if anyone has those cans and is looking for the OLD recipe or is having a challenging time finding the classic pie recipe, here it is!

For another delicious way to enjoy some canned pumpkin, why not try some Pumpkin Bread? Or some Double Chocolate Pumpkin Cookies?

Libby's® Famous Pumpkin Pie Recipe
Libby’s® Famous Pumpkin Pie Recipe

Libby’s® Famous Pumpkin Pie Recipe

If there had to be one definite template recipe for a pumpkin pie, it would be the Famous Pumpkin Pie recipe found on cans of Libby’s Pure Pumpkin.

With super simple ingredients and a really easy method, this recipe has been baked hundreds of millions of times properly at Thanksgivings and Christmases for decades.

As the recipe has changed slightly with time, here is the base recipe for those purists among us that has remained a staple in North American kitchens for the last half-century.

Ingredients for Pumpkin Pie

  • White sugar
  • Ground cinnamon
  • Salt
  • Ground ginger
  • Ground cloves
  • 2 eggs
  • One can of Libby’s Pure Pumpkin
  • One can evaporated milk
  • 1 Pie shell

How to Make Pumpkin Pie

  • Mix together the sugar and spices until homogeneous.
  • Beat your eggs in a large bowl, and then stir in both the pumpkin and the sugar-spice mixture, followed by the evaporated milk
  • Pour into the pie shell and bake at 425 Fahrenheit for 15 minutes, then reduce to 350 and bake for another 40 minutes until cooked through.

What Changed with Libby’s Old Fashioned Pumpkin Pie Recipe?

Libby’s changed their pumpkin pie recipe as recently as 2019, much to the anger of the apparently very loud pumpkin pie community.

However, despite all the protest against the changes, there isn’t really a huge amount of difference between the old fashioned and the “New Fashioned” recipe now printed on Libby’s cans.

The New-Fashioned recipe replaces the sugar and a little bit of the evaporated milk with sweetened condensed milk and ups the cooking time by 10 minutes. Other than that, it doubles the cloves from a ¼ teaspoon to ½ teaspoon, which makes this a bit of a clove-forward pumpkin pie than it used to be.

Which recipe you choose to use is entirely up to you, but at least now, you can easily find the original recipe right here.

How to Improve Libby’s Famous Pumpkin Pie Yourself

If you aren’t a fan of either recipe and want to make something a little bit more spectacular, there are a few extra steps you could make.

For starters, you could make your own pie shell from scratch, allowing you more control over how buttery and rich the pie will be.

You could also toast and grind your own spices; simply heat some whole cloves and a cinnamon stick on a dry skillet for a few minutes until fragrant, and then grind them in a spice mill to give you an even more intricate depth of flavor.

Or, just make it as is!

Happy baking!





This is the original Libby's® Famous Pumpkin Pie recipe that has been on the label of Libby's® canned pumpkin since the 1950's!


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Libby's® Famous Pumpkin Pie Recipe

This is the original Libby's® Famous Pumpkin Pie recipe that has been on the label of Libby's® canned pumpkin since the 1950's!
5 from 24 votes
Prep Time
5 minutes
Cook Time
55 minutes
Karlynn Johnston


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • one 15 ounce can LIBBY'S® 100% Pure Pumpkin
  • one 12 fl ounce can evaporated milk
  • 1 unbaked 9-inch deep-dish pie shell


  • Mix the sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat the eggs in a large bowl. Stir in the pumpkin and the sugar-spice mixture. Gradually stir in the evaporated milk.
  • POUR into pie shell.
  • BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Nutrition Information

Calories: 298kcal, Carbohydrates: 43g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 62mg, Sodium: 351mg, Potassium: 57mg, Fiber: 1g, Sugar: 25g, Vitamin A: 90IU, Calcium: 20mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Martha Bie says

    Love the look of your pie. I bakes the leaves separately from the pie. I like how you baked yours in the pie. I’d like to try to combine both. Did you put the leaves in from the beginning or add in at some point during baking?

  2. Saragrace says

    Can I use a premade graham cracker crust with this recipe?

  3. Millie says

    Do I just double for two pies? And does that include doubling the can of pumpkin?

    • Karlynn Johnston says

      Yes the ingredients listed make one pie so double everything for two.5 stars

  4. lucy caesar says

    i want the libby reciepe that used the pumpkin pie spice instead of all of the single spices

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