I don't know the recipe from libby, but I make a pumpkin chiffon pie. I pre-bake the pie crust and then just fill with the pumpkin pie filling and chill.

I like that recipe....but...I don't think it's as full as it should be. The pie dish is a little lean. It leaves a 1/2" of crust showing at the top. I used to add more milk and a tsp of flour to make more. I also add ground cloves. I'm making two pumpkin pies then adding a cream cheese/cheesecake topping to fill it up. So after the pie is baked and firm...I'll add the cheese cake topping. Then whipped cream to each individual piece of pie.

Nicole, what size pie dish are you using? Had you thought about one size smaller, often they come 8, 9, 10" and up to 12" (I only use the largest for more forgiving apple, I am not a Costco baker)

If using the libby recipe, I use heavy cream instead of evap milk and add a teaspoon+ of pumpkin pie spice to the ingredients. To keep the crust from getting too browned, you can cut a circle of aluminum foil and lay it over the top after some baking has taken place. (fold a square in half, cut a half moon out of the center in a size that will expose your pumpkin filling, lay it loosely over your partially baked pie in the oven)

I used to make a pumpkin chiffon pie but haven't for years. There was toasted sesame seeds incorporated into the crust. I remember the first time I served it to my sisters husband and he was so confused to find some sesame seeds on his dessert plate when he'd only had pie 😊

I also sub heavy cream for evaporated milk and add a couple TB grand marnier—or bourbon or dark rum or almost any other flavor.

I use a very close recipe. Makes a 9” pie pie.

1 cup pf pumpkin from the can, 3 eggs, 3/4 cup of sugar, small can of evaporated milk ( not 12 ounces, 5 ounces) Mix together and add whole milk to make three cups. Pour into unbaked pie shell. Shake cinnamon generously on the top. Bake 10 minutes at 450, then nearly an hour at 325. You know its done when the center is set but just a little bit wobbly, not runny. Serve with whipped cream.

You could increase the evap milk if you want.

I've tried the LIbby pie mix, and the can recipe, but found them too bland. My pie recipe is from McCall's cookbook, circa 1972 (with 2 modifications to suit us, see notes) - and it is very similar to the LIbby's but has a richer flavor. I have gotten lazy and use premade crust now.

The McCall's recipe for 1 pie: (double for 2 pies)

2 eggs, slightly beaten

12 oz. evaporated milk (I like using non-fat, but it gives a fluffier texture)

3/4 cup sugar (I tend to use somewhat less)

1.5 tsp cinnamon } (I modify this to double all of the spices except

0.5 tsp each of nutmeg, ginger, and salt } clove. My family likes that)

0.25 tsp each of allspice and clove }

3 Tbs. molasses

Mix together, then add 1 can (1 lb) of pumpkin and stir until smoothly blended.

You can brush the crust with egg white before adding the mixture - it helps to keep the crust crisp - but I usually don't bother.

Bake 55-60 minutes at 400F, or until the tip of a sharp knife inserted in the center comes out clean.

I've never had issues with the crust burning.

It's about the spices you use so don't skimp. My recipe is part brown sugar vs just white.

I always add a little vanilla to the filling. This is one we like.

Pumpkin Pie

3 eggs, slightly beaten

1/2 to 1 tsp. vanilla (optional)

1 can (15 oz) Libby's Solid Pack Pumpkin

1/2 cup granulated sugar

1/4 cup golden brown sugar (lightly packed)

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

12 oz. heavy cream

1 9-inch unbaked pie shell with high fluted edge (deep dish)

Preheat oven to 425 degrees.

Mix filling ingredients in order given. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes or until knife inserted near center of pie filling comes out clean. Cool completely on wire rack.

My tip is to use the Libby’s canned pumpkin, not the pumpkin pie mix. And follow the recipe without changing anything.

• 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% Pure Pumpkin

• 1 can (12 ounces) evaporated milk

• 1 unbaked 9-inch deep-dish pie shell (choose one with a 4-cup filling volume)

• Bake in a preheated 425°F oven for 15 minutes. Reduce the temperature to 350°, then bake for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

Libby's pumpkin pie is one of those things my kids look for at Thanksgiving - they want everything traditional.

I increase all the spices and sprinkle nutmeg on the top. I have an old set of Fall cutters that I use to cut various shapes from the pie dough - pumpkin, oak and maple leaves, acorns. I bake them separately and place them on top of the pie near the perimeter. Mine are metal and must be over 25 years old. Now they come in 2 different sizes and are spring-loaded for easy removal.

https://www.williams-sonoma.com/products/fall-pie-punches/?catalogId=69&sku=3705301&cm_ven=PLA&cm_cat=Google&cm_pla=Bakeware%20%3E%20Cookie%20Cutters%20%26%20Pancake%20Molds&region_id=669950&cm_ite=3705301_14571727833&gad_source=1&gclid=CjwKCAiAx_GqBhBQEiwAlDNAZqpWssQ5uAORvBw10hwo75W6T8okGVoI8uCSJ5lRC5Z_gw02XN_bxhoCDUIQAvD_BwE

I found online where the new libby recipe has both evaporated milk and sweet condensed milk where the orginal recipe only listed evaporate milk. And the new libby recipe doesnt list sugar like the orginal. I noticed Elds didn't list sugar either. I'm guessing adding the sweetened condensed milk replaces the sugar.. ??

@eld6161, I am interested in your recipe for pumpkin pie. Want to make sure I am correct in the amount of sweetened condensed milk. It is 4 ounces or 1/2 cup sweetened condensed milk for one pie. Is that correct, please.

I'm guessing adding the sweetened condensed milk replaces the sugar.. ??”

Right.

”My tip is to use the Libby’s canned pumpkin, not the pumpkin pie mix.”

Definitely just the 100% canned pumpkin since the pie mix/filling contains spices and sweeteners.

Believe it or not, the quality and freshness of your spices makes a big dfference. It’s especially true for these wonderful aromatic we use in our pumpkin pies.

Walnut, typo sorry that’s one 14 oz can of sweetened condenced milk. I just changed it.

Always1step, and Chloe, yes that is correct. The milk is very sweet.

" use the Libby’s canned pumpkin, not the pumpkin pie mix" I discovered this warning last year all over the place. I didn't know someone put pumpkin pie filling in a can!! They are TOTALLY different. If you use the canned filling it's all you need I would assume. I would HAVE TO doll it up with spices..but I can't envision using such a thing--sort of like premade crusts. It's all to easy to not just make it from scratch.

Double the spices. But that's just me.

Homemade crust will make the biggest difference since bad crust is left on the plate. For anyone who has an aversion to making or eating crust, make pumpkin custard in individual custard cups. Use the same recipe but pour it into buttered cups and bake in a water bath.

My sweet potato pie version:

”It's all to easy to not just make it from scratch.”

Way too easy and so much better!

Yes, use the plain canned pumpkin. The only changes I make to the orginal recipe is that I use pumpkin pie spice 1 3/4 teaspoons instead of all the seperate ones. I also use 1 1/4 cups Silk soy vanilla in order to make it dairy free for my grandson. We actually like it better than the original with the evaporated milk. I make coconut whipped cream for topping instead of dairy whipped cream. Cannot tell the difference.

Hint: cut out or print the orginal recipes, They keep new and unimproving them.

I use a teaspoon of freshly grated ginger instead of dried ginger, and it makes a huge difference. I also use heavy cream instead of evaporated milk - cream does not upset my stomach the way milk does.

I've made pies have the filling cooked pudding style on the stovetop (which then goes into a baked pie crust and is chilled) as well as the ones with the filling baked in the crust.

I almost caved and bought the Costco pumpkin pie last night...I was like heck for $5.99...but I didn't. Which means I hope I can gather up all the ingredients needed today OR I just opt for a dessert other than pumpkin pie. I'm trying to go as stress free as I can this year so it may be just a Marie Callenders frozen pie of some sort. Those are always good.

Thank you...printed all the recipes :-)

My husband makes the pie for Thanksgiving and always has used the recipe on the can of pumpkin. Turns out wonderful and tasty. He does use a ready to bake crust though.

This morning I made Ocean Spray cranberry nut bread and it tastes so much better than those box mixes of quick breads. The loaf is 9" and I think next time I'll make a couple of mini-loafs instead.

@eld6161, thank you so much. So thankful you kept me from making a mistake.

Just out of the oven....Ok...so I was hungry! 😂

I tried two new-to-me things. I used butter in the crust instead of Crisco. Yum! And...I had a can of sweetened condensed milk and a can of evaporated milk I added. I still added 2 TBL of white sugar & cloves. Whipped cream on top. Delish!

The only tip I can think of concerns pouring the filling into the pie crust. I always found it much easier to put the pie crust in the pie pan on to the pulled out oven shelf then pour the filling into the crust and smoothly push in the shelf. This worked for me much better than filling the pan, picking it up, taking to oven, and putting on the shelf - this always lead to spills for me. Once I changed to the aforementioned oven shelf filling method, no spills. Hope this helps someone.

And hope it makes sense what I am trying to say.

One thing I’ve done with pumpkin pie, if it appeals, is add a “praline” layer before adding the pumpkin filling. It’s subtle but tasty. The praline ingredients are:

1/2 cup pecan pieces
1/2 cup light or dark brown sugar
3 T. softened butter

Zap in food processor until ingredients hold together like a paste, making sure the pecans are a fine "meal." Press very firmly into bottom only of the pie crust and bake as usual.

That sounds wonderful, @chloebud. Thank you so much for sharing.