Comments on: 1950s Libby’s Old Pumpkin Pie

By: ABuchanan123

ABuchanan123 — Thu, 27 Nov 2025 03:22:16 +0000

Thank you so much! I have ALWAYS used this recipe but couldn’t find my cookbook that has it written in. You saved Thanksgiving!

By: Billie

Billie — Thu, 13 Nov 2025 15:59:35 +0000

I like the recipe but with a few changes. I hope you try it and let me know. I use original Eggnog instead of evaporated milk and I add an extra egg. I started doing this about 10 years ago and have never gone back to the milk . Pumpkin is my favorite and the Eggnog gives it a lot is flavor. Hope you try it and get back to me.

By: L. Kaufman

L. Kaufman — Sun, 12 Oct 2025 21:59:34 +0000

This is the only recipe I have ever used. Perfect every time.I use a 9 oz. graham cracker crust. Use 1 egg yolk to brush the crust. Bake 450 for 5 minutes. Cool. Follow the recipe…its magical! Cool Whip…yes!

By: Donna

Donna — Mon, 08 Sep 2025 23:47:45 +0000

that is the recipe on the back of libbys pumpkin right now.

By: Cookie

Cookie — Fri, 21 Feb 2025 17:17:16 +0000

In reply to Lynne.

Unfortunately back of Libbeys can is no longer same recipe.
calls for evap AND sweetened condensed. Ridiculous.
I’m guessing Libby and Carnation are same company.
Just google old pumpk8n pie recipe. I ran into 1970 recipe from pumpkin can and it’s delicious

By: Cookie

Cookie — Fri, 21 Feb 2025 17:11:45 +0000

In reply to Mary.

I would just figure out the tsps of all together in recipe on can or whatever. Then use same amt og pp spice. Pp spice is exactly what it says it is…pp spice. it is already measured in sets called for in recipe.
Shake it well before using it because it separates in the container sometimes….not completely but you want it mixed well.

By: Annie

Annie — Sun, 05 Jan 2025 18:15:24 +0000

I wanted the “old” recipe as it only uses 2 eggs and love evap milk in anything. I like to cook for good nutrition, so I bake this filling only as a pudding and omit the pie crust! With broken up pecans sprinkled liberally on top before baking, it makes a great dessert too. I will try the brown sugar, should improve the flavor even more. I bake at 340 degrees, until edges pull away from the bowl sides (but don’t overbake). Center might still be a little jiggly, but as it cools this will firm up, just as in a custard dessert.

By: JoAnn

JoAnn — Wed, 25 Dec 2024 18:21:42 +0000

Found this recipe and got excited because it did not call for sweetened condensed milk. Now to see how this turns out

By: Angie

Angie — Sat, 30 Nov 2024 16:44:51 +0000

In reply to Mary. I wound use 1 teaspoon or 3/4 of a teaspoon

By: Angie

Angie — Sat, 30 Nov 2024 13:53:51 +0000

In reply to Tina. I'm not sure. I think the time would almost need to be an hour and 45 minutes? Because at 350F its going to bake very slowly. I haven't tested it at that temperature.