Back to Libby’s Famous Pumpkin Pie All Reviews for Libby’s Famous Pumpkin Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Yield: Serves 8 3056_112107_libbyspumpkinpi.jpg

Ingredients Ingredient Checklist 1/2 recipe Deep-Dish Pate Brisee 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 1 can (15 ounces) Libby’s 100 percent pure pumpkin 1 can (12 ounces) evaporated milk, preferably Nestle Carnation Whipped cream, for serving (optional)

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 Yield: Serves 8 3056_112107_libbyspumpkinpi.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8 Yield: Serves 8

Recipe Summary

Servings: 8 Yield: Serves 8

Servings: 8

Yield: Serves 8

8

Serves 8

3056_112107_libbyspumpkinpi.jpg

3056_112107_libbyspumpkinpi.jpg

Ingredients

Ingredients

  • 1/2 recipe Deep-Dish Pate Brisee 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 1 can (15 ounces) Libby’s 100 percent pure pumpkin 1 can (12 ounces) evaporated milk, preferably Nestle Carnation Whipped cream, for serving (optional)

Directions

Preheat oven to 425 degrees. On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.

In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.

Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

Reviews (10)

 Add Rating & Review     248 Ratings   5 star values:        52    4 star values:        85    3 star values:        67    2 star values:        34    1 star values:        10

Load More Reviews

Reviews (10)

Add Rating & Review     248 Ratings   5 star values:        52    4 star values:        85    3 star values:        67    2 star values:        34    1 star values:        10

Add Rating & Review

248 Ratings 5 star values: 52 4 star values: 85 3 star values: 67 2 star values: 34 1 star values: 10

248 Ratings 5 star values: 52 4 star values: 85 3 star values: 67 2 star values: 34 1 star values: 10

248 Ratings 5 star values: 52 4 star values: 85 3 star values: 67 2 star values: 34 1 star values: 10

  • 5 star values: 52 4 star values: 85 3 star values: 67 2 star values: 34 1 star values: 10

    Martha Stewart Member     Rating: 2 stars       11/21/2018   Hey Martha long time no see. I miss the days when you cooked real food with my boy Snoop. I just wanted to leave some feedback on this recipe. Thanks for leaving out the part about 2 tbsp of flour. We [filtered] up 2 pies tonight on Friendsgiving Eve. Well you can't keep a good man down, I wake up at full mast everyday and I will not let you defeat me here. Well thanks for listening hope your other recipies are just as helpful. Follow me on twitch.tv/ShrimpChipsTV and YouTube.com/ShrimpChipsTV Don't forget to like and subscribe. #beto2020  

Martha Stewart Member     Rating: Unrated       11/08/2013   I do make this often but first time thru Martha Stewart. Was wondering why your recipie calls for baking 20-30 and the original recipe calls to bake 40-50 (on top of the original 15 mins)?  

Martha Stewart Member     Rating: Unrated       03/15/2010   Loved this recipe! Im obsessed with pumpkin pie, liquid version: http://www.fourgreensteps.com/community/recipes/beverages/liquid-pumpkin-pie  

Martha Stewart Member     Rating: Unrated       12/13/2007   The only thing that can improve this pie is to add one egg to the recpe. My mother discovered this by accident and it is now our family's secret Pumpkin Pie recipe. Well, it's not a secret anymore. Trust me, you'll love it!  

Martha Stewart Member     Rating: Unrated       12/11/2007   This is my all-time favorite pumpkin pie recipe. This year, I tried another brand of canned pumpkin for one of my pies, but it didn't turn out the same. I'm not normally a brand-snob, but I will only use Libby's canned pumpkin; it really does make a big difference with having the right texture and consistency. Also, I use non-fat evaporated milk and it comes out fabulously and no one misses the fat! Light whipped cream adds a nice finishing touch without being too heavy.  

Martha Stewart Member     Rating: Unrated       12/03/2007   I absolutely love this pie. When I make it, I use just a little less evaporated milk than the recipe calls for. It makes for a more firm pie. Yum!  

Martha Stewart Member     Rating: Unrated       11/28/2007   I made this recipe for thanksgiving, it came out perfectly delicious! Thank you Martha.  

Martha Stewart Member     Rating: Unrated       11/22/2007   This is one of my favorite pumpkin recipes. In fact I made 2 for Thanksgiving!! Always a hit and very easy to make. Spices add nice flavor and evaporated milk give it a nice silky smoothness. I added some dough leaves to the edges, baked a few on the side and placed them in the center. GREAT RECIPE!  

Martha Stewart Member     Rating: Unrated       11/21/2007   I can't be the only one who noticed that Martha pushed her hair out of her face and then that same hand went directly to the pie dough she was rolling out!!! Something wrong with that picture?

    Martha Stewart Member

    Rating: 2 stars 11/21/2018

Hey Martha long time no see. I miss the days when you cooked real food with my boy Snoop. I just wanted to leave some feedback on this recipe. Thanks for leaving out the part about 2 tbsp of flour. We [filtered] up 2 pies tonight on Friendsgiving Eve. Well you can’t keep a good man down, I wake up at full mast everyday and I will not let you defeat me here. Well thanks for listening hope your other recipies are just as helpful. Follow me on twitch.tv/ShrimpChipsTV and YouTube.com/ShrimpChipsTV Don’t forget to like and subscribe. #beto2020

Rating: 2 stars

Rating: Unrated 11/08/2013

I do make this often but first time thru Martha Stewart. Was wondering why your recipie calls for baking 20-30 and the original recipe calls to bake 40-50 (on top of the original 15 mins)?

Rating: Unrated

Rating: Unrated 03/15/2010

Loved this recipe! Im obsessed with pumpkin pie, liquid version: http://www.fourgreensteps.com/community/recipes/beverages/liquid-pumpkin-pie

Rating: Unrated 12/13/2007

The only thing that can improve this pie is to add one egg to the recpe. My mother discovered this by accident and it is now our family’s secret Pumpkin Pie recipe. Well, it’s not a secret anymore. Trust me, you’ll love it!

Rating: Unrated 12/11/2007

This is my all-time favorite pumpkin pie recipe. This year, I tried another brand of canned pumpkin for one of my pies, but it didn’t turn out the same. I’m not normally a brand-snob, but I will only use Libby’s canned pumpkin; it really does make a big difference with having the right texture and consistency. Also, I use non-fat evaporated milk and it comes out fabulously and no one misses the fat! Light whipped cream adds a nice finishing touch without being too heavy.

Rating: Unrated 12/03/2007

I absolutely love this pie. When I make it, I use just a little less evaporated milk than the recipe calls for. It makes for a more firm pie. Yum!

Rating: Unrated 11/28/2007

I made this recipe for thanksgiving, it came out perfectly delicious! Thank you Martha.

Rating: Unrated 11/22/2007

This is one of my favorite pumpkin recipes. In fact I made 2 for Thanksgiving!! Always a hit and very easy to make. Spices add nice flavor and evaporated milk give it a nice silky smoothness. I added some dough leaves to the edges, baked a few on the side and placed them in the center. GREAT RECIPE!

Rating: Unrated 11/21/2007

I can’t be the only one who noticed that Martha pushed her hair out of her face and then that same hand went directly to the pie dough she was rolling out!!! Something wrong with that picture?

All Reviews for Libby’s Famous Pumpkin Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Libby’s Famous Pumpkin Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest