This 1950s Libby’s Old Pumpkin Pie is the old fashioned vintage pumpkin pie recipe that was on the back of the can of Libby’s Pure Pumpkin from the 1950s until 2019!
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While the Libby Pumpkin Pie goes back to the 1920s, the vintage recipe that most people grew up with was introduced in the back of the Libby’s Can of Pumpkin in the 1950s.
When I was looking through my grandmothers recipe binder the other week I found this clipped recipe for “Libby’s Pumpkin Pie” and since this recipe binder was put together probably 40 years ago, I knew that this was the “old” Libby Pumpkin Pie recipe.
Old One? Yep! Libby’s changed their pumpkin pie recipe in 2019! If you’re looking for the original recipe for your Thanksgiving dinner or just because you love pie, this recipe is for you. It’s super easy to make this Libby can pumpkin pie recipe and it’s been a favorite of thousands of people for years and years!
I made a homemade from scratch version years ago, but this one is pretty darn good too. My from scratch recipe takes quite a but of time but this recipe is only going to take you about 10 minutes or less to mix together and about an hour or so to bake.
This is how you make pumpkin pie with canned pumpkin.
What you’ll need for 1950s Libby’s Old Pumpkin Pie Recipe:
- unbaked deep dish pie crust
- white sugar
- ground cinnamon
- salt
- ground ginger
- ground cloves
- eggs
- Pure Pumpkin
- evaporated Milk
How to make Libby’s Old Fashioned Pumpkin Pie recipe:
Preheat oven to 425F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl.
Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Pie Shells and Pie Crust for Libby’s Pumpkin Pie. Pastry Shell or Graham Cracker Crust?
For this particular pie I did you a pastry pie shell that I picked up from the grocery store but you could also use a homemade one or a with graham cracker crust.
But can you make Libby’s pumpkin pie without crust? Yes! Just make sure to spray your pie pan with cooking spray before adding the filling!
How long do I bake pumpkin pie?
Bake for 15 minutes at 425F.
Then, reduce temperature to 350F and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or cool whip.
I personally love mine topped with cool whip and a few dashes of ground cinnamon.
I think that it is best to serve this at room temperature but it’s also good warm and cold haha. Either way you want to enjoy it will be fine!
Can you freeze Libby’s pumpkin pie? Yes! Wrap it in plastic wrap and then in foil. You can freeze this for up to 2 months.
Does Libby’s pumpkin pie need to be refrigerated. Yes. You can keep this pumpkin pie in the refrigerator for about 4 days.
Is Libby’s pumpkin puree gluten free? YES! Libby’s Pumpkin Puree and Libby’s Pumpkin Pie mix are gluten free.
What if I have a 29 ounce can of pumpkin? What is the Libby’s pumpkin pie recipe for 29 oz can? Libby’s pumpkin pie can sizes are 15 ounce and 29 ounce. This recipe, as written is for the 15 ounce can and makes 1 pumpkin pie. If you have the 29 ounce can, you can either scoop out half for this recipe OR double this particular recipe and make 2 pumpkin pies with the 29 ounce can of pumpkin.
Libby’s Famous Pumpkin Pie vs Libby’s New Fashioned Pie? Which one do you like better?
What can I make with Libby’s canned pumpkin?
More pumpkin recipes that you’ll love:
1950s Libby’s Old Pumpkin Pie Recipe
1950s Libby’s Old Pumpkin Pie
This 1950s Libby’s Old Pumpkin Pie is the old fashioned vintage pumpkin pie recipe that was on the back of the can of Libby's Pure Pumpkin from the 1950s until 2019!
Ingredients
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 15 ounce can LIBBY'S® 100% Pure Pumpkin
- 12 fluid ounce can evaporated Milk
Instructions
- Preheat oven to 425F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl.
- Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350F and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.
- Top with whipped cream or cool whip.
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I have tried every recipe and THIS is still the best. Plain and simple and delicious! A drift of lightly sweetened whipped cream gilds this lily if you wish….and I DO!! 🙂
We made the new version last year. Too sweet. We prefer this one.
I believe the original recipe also had 1/4tsp nutmeg,which my grandma always had in it
I’m not sure. I got this recipe from my grandmas recipe box and it was on an old can wrapper.
This is the exact same recipe that my mom has used for years and has passed down to me since none of my siblings can get it the way she made it. There is a few exceptions though, she took the plain sugar out and switched it to 3/4 cup of packed light brown sugar and substituted the cinnamon, ginger and cloves to pumpkin pie spice and leave it to me to forget where I placed her recipe card and forgot how much pumpkin pie spice it said on the can to be substituted for the three spices. My pies this year did not turn out right and I wished my mom was here this year to have helped me, but she went home to our Lord in heaven to be with my dad. I hope I can find it before Christmas.
HI Shana! I love the changes to the recipe! I’m so sorry to hear about your mom (and dad). I hope you find her recipe card soon!