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Libby's Famous Pumpkin Pie


This recipe for Libby's famous pumpkin pie is courtesy of Libby's.

  • Servings: 8

Source: The Martha Stewart Show, November Fall 2007


  • 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)


  1. 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.

  2. 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.

  3. 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 Add a comment

  • 1963barb
    8 NOV, 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)?
  • stephmonster87
    15 MAR, 2010
    Loved this recipe! Im obsessed with pumpkin pie, liquid version:
  • lilaru
    13 DEC, 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!
  • NeatNickers
    11 DEC, 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.
  • RoniH
    3 DEC, 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!
  • karenpfalzgraf
    28 NOV, 2007
    I made this recipe for thanksgiving, it came out perfectly delicious! Thank you Martha.
  • karenpfalzgraf
    28 NOV, 2007
    I made this recipe for thanksgiving, it came out perfectly delicious! Thank you Martha.
  • Yorkie_7
    22 NOV, 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!
  • Frosty47
    21 NOV, 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?