Libby’s Original Pumpkin Pie

Maybe I’m getting a little ahead of myself. Visions of ghosts, goblins, and costumed covered children…and I make a pumpkin pie. I guess it was just one of those things. I looked in my cupboard, thought it was a good idea, and made it. However, we had guests last night from a media ministry called Campfel. My conclusion is, I needed to make it. How could we host someone and not offer them dessert? That’s what I thought too :)

I was delighted when I realized I had everything to make my prized recipe (ok it’s actually on the back of a Libby’s can of pumpkin).
So, I mixed it all together and put it in the oven. It took me approximately 3 minutes to get it from the counter to the oven. I might have filled it a bit full. So, I moved as slowly as I possibly could without getting pumpkin juice all over the floor. It was a daunting task, my friends, but I managed. No pumpkin spillage here. This is a proud moment in my life considering my small obsession with making a mess (or so I’m told)
So, my cute little Old-Fashion pumpkin pie came out of the oven…and looked delightful. I saw his little sad gesture as he was eye-balling me. He wanted something else…something to make him creamy and delicious. But what?
Mmmmmm, there we go. A dollop of cool-whip and a shake of the cinnamon bottle. This looked perfect. One of the tastiest pies I ever did taste. Ask my dad how he liked it. He’ll tell you, and I quote, “If you would have made a pie that was actually worth while I would have eaten some.” Have I ever told you how much I love his complements?
Libby’s Old-Fashioned Pumpkin Pie
Items Needed:
  • 1 9-inch deep dish frozen pie crust
  • 3/4 cup white sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 2 eggs
  • 1 (15 ounce can) Libby’s Pure Pumpkin
  • 1 (12 ounce can) Evaporated Milk


  1. Preheat oven to 425*F.
  2. Combine sugar, cinnamon, salt, giner, and cloves. Beat 2 eggs lightly in separate bowl. Add pumpkin and sugar-spice mixture. Slowly whisk in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce oven temp to 350*F. Bake for an additional 40-50 minutes or until knife inserted near the center comes out clean. Cool on wire rack for two hours. Serve immediately or store covered in the refrigerator. TOP WITH COOL WHIP!! (that’s actually not optional)


 Oh, go ahead and tell people that it’s your “secret family pumpkin pie recipe.” It’s that good.