178 Reviews of Libby's Famous Pumpkin Pie

From: Donna M.

On Dec 3, 2003

I have been making this pie for over 40 years. It can't be beat. Others just don't taste right. The only changes I make are sometimes I use half brown sugar, and I always add a teaspoon of vanilla. Baking the pie in a glass or stoneware pie pan helps keep your crust from being soggy on the bottom.

From: shells75

On Dec 16, 2004

This is so good. The pies come out so much better using individual spices than when using "pumpkin pie spice".

From: unmistakable1

On Nov 5, 2008

I think there's a reason the recipe on the back of the can hasn't changed after all these years. Although, one tip an older lady gave me a while back was this: use brown sugar instead of granulated in your pumpkin pies. It gives a certain depth and richness that white sugar can't. No matter how this is made, it always turns out wonderfully!

From: Dovely Wilson

On Oct 19, 2003

This is a tried and true recipe. I've been using it for years and I've NEVER heard a complaint. This is the pie everyone heads for on cool winter evenings. I always add a pinch more spices for a flavor kick. You don't even have to use LIBBY'S products, I stick with generic and it STILL comes out fabulous. Happy Baking!

From: KC_Cooker

On Oct 24, 2004

I have tried many, MANY pumpkin pie recipes and this is the one I come back to year after year! The has delicious flavor and is the pie that I'm in charge of bringing every holiday. Thanks for posting this!

From: HouseDragon

On Dec 9, 2004

This is the best recipe for pumpkin pie. Period. It tastes best made with the individual spices: made it once with the spice mix but it definitely doesn't taste "right." We buy fresh ground cinnamon, ginger, and cloves every year just before Thanksgiving to make this pie. Serve with real whipped cream not that plactic fake stuff!

From: ncshagger

On Nov 25, 2006

I have been using this recipe for as long as I have been making pumpkin pie. At the suggestion of my new DH, I added a capful of vanilla to the ingredients (that's the way his father made pumpkin pie). The vanilla gave it a little more flavor--I will probably add 2 capfuls next time.

From: S3b4s

On Nov 10, 2008

First time I made it, I loved it. A little on the mushy side after 50 minutes. Crust got way soggy. Second time around, I did all brown sugar, added a little more cinnamon, cloves and ginger and lowered the milk in it to just over half a can. Made for a thicker pie, crust is perfect. Awesome recipe.

From: littleturtle

On Apr 19, 2006

I subbed 1/4 cup splenda for 1/4 cup of the sugar, but otherwise made exactly as directed. I had a slight problem with the outer edge of the pie overcooking before the middle had a chance to solidify, but it was probably a problem with the altitude. It tasted great (not too sweet like a lot of pies), but next time I will probably try adding a bit more of the spices with maybe a touch of vanilla just for that little extra kick.

From: ms_bold

On Nov 28, 2003

This is a staple pumpkin pie recipe. Everyone loves it. I have added a little more spices, or a little dark rum, but it is wonderful just the way it is. I have tried other pumpkin pie recipes, but this is the one everyone wants.