Old Fashioned Pumpkin Pie
on Nov 15, 2014, Updated Nov 17, 2025
This Old Fashioned Pumpkin Pie is just like the Old Libby’s Pumpkin Pie. It’s an easy recipe that’s just like grandma use to make. Make this vintage recipe for fall or Thanksgiving dessert.
My Old Fashioned Pumpkin Pie is the recipe from the 1950’s Libby’s Can. I LOVE the New Libby’s Pumpkin Pie but, there is something about vintage recipes that make me crave the old version like I grew up on.
If you are looking for another Pumpkin pie option try Pumpkin Cheesecake Pie or my Streusel Pumpkin Pie.
Pumpkin Pie is the BEST when topped with Homemade Whipped Cream. It’s always needed for our Thanksgiving dessert menu. It’s a classic and traditional pie that has been timeless. And, for good reason.
The Old Fashioned Pumpkin Pie found on the Libby’s Canned Pumpkin label uses just evaporated milk. The new version uses a combination of evaporated milk and sweetened condensed milk so it is a bit sweeter with a bit of a different texture. I think both pumpkin pies are equally delicious.
Whichever Pumpkin Pie recipe you choose, start with my Easy Homemade Pie Crust or use your favorite store-bought prepared crust. There’s no shame with using a pre-made crust, it does save some precious time.
Old Fashioned Pumpkin Pie Ingredients
You’re not going to need that many ingredients for this traditional pie, just some pumpkin, fridge and pantry staples, and some spices. That’s what we love about these classic dessert recipes- simple ingredients and short ingredients lists. For this Old Fashioned Pumpkin Pie recipe, here’s all the ingredients you’ll need:
- Eggs
- Pumpkin Puree – For this Old Fashioned Libby’s Pumpkin Pie, it feels right to use Libby’s pumpkin puree.
- Sugar – White granulated sugar is fine here. For a bit more of an old school taste, consider using cane sugar, turbinado sugar, or a 50/50 blend of white and light brown sugars.
- Salt
- Cinnamon – You can use these spices, a store-bought pumpkin spice, or something like our Homemade Pumpkin Pie Spice.
- Ginger
- Ground Cloves
- Evaporated Milk – Definitely one of those ingredients that makes this a very classic or old school recipe. Also, don’t confuse this with sweetened condensed milk- very different product and way sweeter.
- Deep Dish Pie Crust – You can buy a pie crust from the store or you can follow along with our recipe for Easy Pie Crust instead.
See recipe card for quantities.
How to make Libby’s Old Pumpkin Pie from scratch
Best of all, making pumpkin pie like this is really straight-forward, since we’re just whipping up some pumpkin pie filling and pouring it into a crust. If this seems familiar, we based it around the old Libby’s recipe from the can that they used to have. To make this Classic Pumpkin Pie Recipe, here’s what you need to do:
- Start by cracking eggs into a large mixing bowl. Use a fork or whisk to thoroughly beat eggs until blended.
- Next, you’re going to add in pumpkin puree, sugar, salt, cinnamon, ginger, and ground cloves. Use a rubber spatula to mix together until combined.
- Once you’ve got all of that mixed up, start gradually adding in evaporated milk. Make sure you add slowly and stir frequently to help incorporate it into your pumpkin pie filling more evenly.
- With your pumpkin pie filling mixed together, we can finally pour it into an uncooked pie crust. We’re not blind baking pie crust today.
- Feel free to gently shake and/or tap against the counter to get rid of any air bubbles that might’ve formed.
- Before baking, make sure to add aluminum foil to pie edges to protect the pie crust from burning. If you have one, feel free to use a pie shield instead.
- From here, all that’s left is the pie baking. Transfer pumpkin pie to 425 degree oven and let bake for 15 minutes before reducing temperature to 350 degrees and removing foil or pie shield. Let bake another 40-50 minutes or until a toothpick poked into the center pulls clean before removing from the oven. You should let your pie cool for at least 2 hours but, once you’ve finished cooling pumpkin pie, feel free to top with whipped cream or Cool Whip and enjoy!
Storage / Freezing
Storage: If you somehow have any leftover pumpkin pie- it’s pretty tasty- you’ll want to store it in the fridge. For best results, wrap with plastic wrap, tent with aluminum foil, or put into an airtight container before transferring to the fridge. Pumpkin pie keeps in the fridge for around 3-4 days
Freezing: “Can you freeze pumpkin pie?” Yes, and really easily too! Just wrap in a layer or two of plastic wrap before wrapping in a layer of foil- frozen pumpkin pie keeps for up to 3 months, but tastes best within the first month.
Tips for the BEST Pumpkin Pie
- Go ahead and use a store-bought crust or use my Easy Pie Crust Recipe to save time.
- Use a pie shield or aluminum foil on the edges of your Pie crust to protect it from getting too brown.
- Serve with whipped cream or vanilla ice cream.
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Old Fashioned Pumpkin Pie
Ingredients
- 2 Eggs
- 3/4 cup Sugar
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ginger
- 1/4 tsp ground Cloves
- 15 oz Pumpkin Puree
- 12 oz Evaporated Milk
- 1 uncooked Deep Dish Pie Crust
Instructions
- Preheat oven to 425.
- Beat eggs until blended.
- Combine eggs, pumpkin, sugar, salt, cinnamon, ginger and cloves in large bowl until blended.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Use pie shield or aluminum foil to protect edges of crust.
- Bake for 15 minutes.
- Remove shield and reduce temperature to 350.
- Bake for 40 to 50 minutes or until toothpick inserted near center comes out clean.
- Cool for 2 hours.
- Top with whipped cream or cool whip.
Nutrition
