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1950s Libbys Old Fashioned Pumpkin Pie

Old fashioned pumpkin pie is baked with cinnamon, ginger, and cloves in a deep-dish crust. The filling sets smooth and creamy, and the classic two-temperature bake finishes when a knife inserted near the center comes out clean.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 2 eggs large
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 fl oz) evaporated milk
For the crust
  • 1 pie shell 9-inch, unbaked, deep-dish

Method
 

Prepare the oven
  1. Preheat the oven to 425°F.
Make the filling
  1. In a small bowl, stir together the granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves.
  2. In a large bowl, beat the eggs.
  3. Stir the pumpkin puree and spice mixture into the eggs.
  4. Gradually stir in the evaporated milk.
Bake the pie
  1. Pour the filling into the pie shell and bake for 15 minutes at 425°F.
  2. Reduce the oven temperature to 350°F and bake for 40 to 50 minutes, until a knife inserted near the center comes out clean.
  3. Cool on a wire rack for 2 hours before slicing.
  4. Refrigerate leftovers.

Notes

For the cleanest slices, wait until the pie has cooled completely before cutting. Refrigerate leftovers for up to 3 days; this pie can be frozen. For a dairy-free variation, use an evaporated coconut milk alternative.