Libby’s Famous Pumpkin Pie

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There are pumpkin pies that try too hard—gingerly dusted with artisanal spices, fussed over like fragile objets d’art—and then there’s the Libby’s classic. It’s the kind of pie that doesn’t apologize for being straightforward, canned, and proudly unpretentious.

A pie that’s seen more Thanksgivings than your great-uncle’s questionable sweater collection. And honestly? It deserves the respect. Not because it’s fancy, but because it works every single time if you don’t overthink it

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You’ll need a single unbaked 9-inch deep-dish pie shell. Don’t get sentimental about making your own crust unless you enjoy delicate existential crises on holiday mornings. Store-bought works. The filling is where the action is.

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This pie isn’t gourmet, experimental, or smug. It’s honest. It’s the pie that shows up, does its job, and takes no credit. A pie that’s fed generations without ever demanding thanks.

In the end, that’s the beauty of it: dependable, humble, a little nostalgic, and entirely itself. If more dishes—and people—were like this pie, we’d all eat a little better.

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Ingredients

• ¾ cup granulated sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• 2 large eggs

• 15 ounces Libby's Pure Pumpkincanned

• 12 fluid ounces Nestle Carnation evaporated milk

• 1 unbaked deep dish 9-inch pie crustsee pie crust note

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Instructions

1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl.

2. Beat eggs in large bowl.

3. Stir in pumpkin and sugar-spice mixture.

4. Gradually stir in evaporated milk.

5. Pour into pie shell.

6. Bake in preheated 425° F oven for 15 minutes.

7. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean.

8. Cool on wire rack for 2 hours.

9. Serve immediately or refrigerate.

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