Method
- 1
Heat the oven to 425°F.
- 2
Mix the sugar, cinnamon, salt, ginger and cloves in a small bowl.
- 3
Beat the eggs in a large bowl. Stir in the pumpkin and the sugar-spice mixture, then gradually stir in the evaporated milk.
- 4
Pour the filling into the pie shell.
- 5
Bake for 15 minutes. Reduce the heat to 350°F and bake for 40 minutes more, or until a knife inserted near the center comes out clean.
- 6
Cool on a wire rack for 2 hours.
- The source gives no crust recipe; it calls for an unbaked 9-inch (4-cup volume) deep-dish pie shell.
- The source allows an equal amount of lactose-free or almond cooking milk in place of the evaporated milk.
- Libby’s 1912 advertisement for its evaporated milk, transcribed by The Food Historian from the December 1912 Cosmopolitan, gives an earlier pumpkin pie: 1½ cups cooked and strained pumpkin, 2 eggs, ¾ cup sugar, ¼ cup molasses, ½ tablespoonful each of cinnamon and ginger, ⅛ teaspoonful salt, and 1 cup (½ can) of Libby’s evaporated milk thinned with 1 cupful of water, baked 45 minutes in a moderate oven in deep pie tins lined with pastry. It gives no oven temperature and no crust recipe.
- The Food Historian writes that the 1912 recipe uses less cinnamon than the label recipe. As printed, ½ tablespoonful is 1½ teaspoons, more than the label recipe’s 1 teaspoon. The 1912 recipe has no cloves and adds molasses.
- The Food Historian reports that in 2019 Libby’s updated its recipe, replacing the evaporated milk and sugar with sweetened condensed milk and less sugar. Libby’s was still publishing this evaporated-milk version in 2026, so both versions have existed side by side.