Created in a test kitchen in 1929, the Libby's Pumpkin Pie Recipe created by Mary Hale Martin is still the classic no fail recipe that most use today. The recipe has been on the can label continuously since the 1920s, with a very few small changes. Read more of the history below [and see some of the vintage labels and ads] but first, here's the recipe:
The Libby's Pumpkin Pie Recipe:
Ingredients
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
15 ounce can LIBBY'S® 100% Pure Pumpkin
12 fluid ounce can evaporated Milk
Instructions
Preheat oven to 425F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl.
Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350F and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Top with whipped cream or cool whip.
Pumpkin Pie In American Cookery, 1796
In 1827, magazine editor Sarah Josepha Buell published a novel, Northwood, which listed pumpkin pie as part of the traditional Thanksgiving meal. Hale was an American writer, activist, and editor of the most widely circulated magazine in the period before the Civil War, Godey's Lady's Book. She was the author of the nursery rhyme "Mary Had a Little Lamb".
Hale's inclusion of the pie was in part due to a popular pumpkin pudding recipe published in Amelia Simmons’s 1796 American Cookery, one of the first American cookbooks. Her pudding called for pumpkin, milk, molasses, eggs, ginger, and allspice.
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Pumpkin Pie, The Libby’s Way
"The history of canning pumpkins goes back over 100 years in central Illinois. It all began here in Eureka in 1902 when the Dickinson and Company canning factory made a small experimental pack of canned pumpkin. The company, which had been established in 1898, already packed corn, beans, and tomatoes. However, wishing to extend the canning season, they decided to try adding pumpkin to the roster. It was a success
. In 1929 Libby, McNeill, and Libby Company of Chicago purchased all of the Dickinson and Company holdings. This was the start of today’s traditional Thanksgiving favorite – Libby’s canned pumpkin. " - source
The pumpkin used in Libby’s canned pumpkin is called a Dickinson pumpkin. These pumpkins, which were first grown by Elijah Dickinson. The pumpkins are beige and have a smooth exterior
The company hired a recipe developer named Mary Hale Martin to start a home economics department and promote recipes for its various canned products. The pumpkin pie recipe that Libby's and Martin were to make famous first appeared on the back of a Libby’s can, in 1929.
The first recipe was quite straightforward: canned pumpkin, eggs, milk, sugar, cloves, allspice, and cinnamon (there’s no recipe for a crust; it simply says “pour into a pie pan lined with pastry”).
In the 1950s the recipe was adjusted to the version most people know today, with the additions of dried ginger and evaporated milk, which cuts the cooking time and brings a more intense dairy flavor.
Canned pumpkin existed well before Libby’s, but it was the company’s decision to pair this recipe with its low-moisture canned pumpkin (for perfectly-creamy-not-soggy pies) that was a game changer. Suddenly pumpkin pie was a dessert anyone could whip up in an hour.
Soon the recipe was everywhere, becoming a fixture on the can and in widely circulated magazine advertisements. In 1971 the company was acquired by Nestle.
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From 1971
1. Pumpkin nut bread recipe
Ingredients: 2 cups sifted flour; 2 tsp baking powder; 1/2 tsp soda; 1 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1 cup Libby’s Solid Pack Pumpkin; 1 cup sugar; 1/2 cup milk; 2 eggs; 1/4 cup softened butter; 1 cup chopped pecans.
Directions: Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter: mix until well blended. Stir in nuts.
Spread in well-greased 9x5x3-in. loaf pan. Bake in 350 F. oven for 45- 55 minutes or until toothpick inserted in center comes out clean.
Makes 1 loaf. NOTE: For 2 loaves, use 1 can (No. 303) Libby’s Pumpkin and double remaining ingredients. Bread may be frozen.
2. Vintage Libby’s pumpkin recipes: Pumpkin delights
Ingredients: 1-1/2 cups Libby’s Pumpkin Pie Mix; 1/3 cup sugar; 1 tsp vanilla; 1 qt. vanilla ice cream, softened; 1 cup chopped pecans.
Directions: Stir pumpkin pie mix, sugar and vanilla into ice cream. Refreeze. Shape into balls. Freeze; then roll in chopped nuts; place in pan, cover with foil. Keep frozen until ready to serve.
Makes 9 servings. To double recipe, use 1 full can (30-oz.) Libby’s Pumpkin Pie Mix, and double amounts of all other ingredients.
MORE: Libby’s pumpkin pie recipe: Find out how to make the classic homemade pie
Libby's pumpkin recipes - pumpkin bread
Photo by heatherdeffense via Twenty20
3. Pumpkin cake ring with lemon glaze recipe
Ingredients: 1 pkg. (18-1/2-oz.) yellow cake mix; 2 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp nutmeg; 2 eggs; Water; 1 cup Libby’s Solid Pack Pumpkin; 1 cup finely chopped nuts; Lemon Glaze
Directions: Combine cake mix and spices in bowl. Add eggs and water as directed on cake mix package, substituting pumpkin for 1/3 cup of the water. Mix as directed. Stir in nuts.
Pour batter into greased and floured 10-inch tube pan, or Bundt or fluted pan (9-cup capacity). Bake in 350 F oven for 40-45 minutes or until done. Cool 10 minutes; remove from pan. Drizzle with Lemon Glaze.
LEMON GLAZE: Combine 1 cup confectioners’ sugar with 1 tsp lemon juice and 1/2 tsp grated lemon rind. Add just enough cream to make glaze slightly runny.
MORE: Sour cream pumpkin coffee cake & Pumpkin streusel swirl coffee cake retro recipes
Vintage recipes for fall: Libby's pumpkin recipes
4. Vintage Libby’s pumpkin recipes: Pumpkin raisin muffins
Ingredients: 1 can (30-oz.) Libby’s Pumpkin Pie Mix; 2 pkgs. (17-oz. size) nut bread mix; 1 egg, beaten; 1 cup golden or dark raisins; 2 tsp. sugar; 1 tsp. cinnamon
Directions: Combine Pumpkin Pie Mix, nut bread mix, egg and raisins; stir until just moist. Spoon into greased medium muffin cups, filling about 2/3 full. Sprinkle tops with mixed sugar and cinnamon.
Bake at 400 F for 15-20 minutes or until golden brown. Serve warm. Makes about 30. Muffins may be frozen and reheated.
MORE: Classic fall recipe favorites: Pumpkin spice cookies & pumpkin nut bread (1982)
5. Pumpkin ice cream squares recipe
Ingredients: 1-1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/4 cup melted butter; 1 can (16-oz.) Libby’s Solid Pack Pumpkin; 1/2 cup brown sugar; 1/2 tsp. salt; 1 tsp. cinnamon; 1/4 tsp. ginger; 1/8 tsp. cloves; 1 qt. vanilla ice cream, softened; Whipped cream and pecans (optional)
Directions: Mix crumbs with sugar and butter. Press into bottom of 9-in. square pan. Combine pumpkin with sugar, salt and spices. Fold in ice cream.
Pour into crumb-lined pan. Cover; freeze until firm. Cut into squares about 20 minutes before serving. Top with whipped cream and pecans. Makes 9 3-in. squares.
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