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Lake Shore Solid Pack Pumpkin Pie Recipe

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A slice of pumpkin pie sitting on a stack of 3 white plates with a fork. There's a linen napkin on the wooden table and a small pumpkin in the background.

There is no denying that Libby’s dominates the canned pumpkin scene, but there is an Upstate New York Player with a considerably cooler looking label you may have noticed while shopping at Tops Markets.

I happened upon Lake Shore Solid Pack Pumpkin while shopping at Tops Friendly Markets recently, being significantly closer to Rochester than Buffalo, I had never heard of Lake Shore Pumpkin, but could not resist the label and when I picked up a can of the pumpkin to further check out the colorful imagery, I happened to notice this is actually a regional product, with roots in Buffalo. So I promptly threw two cans of pumpkin in my cart with plans to research the pumpkin packed in the can with the odd little label later that night.

Lake Shore Solid Pack Pumpkin Information and History

I was hoping to find a company or brand history as unique as the label the solid pack pumpkin sports, but that wasn’t to be, this is instead what I could find out:

Lake Shore Solid Pack Pumpkin is distributed by NTC Marketing which is based out of Williamsville, New York. After a lot of confusing research here is what I learned about NTC Marketing and Lake Shore Pumpkin:

  • NTC Marketing owns the Tropical Fruit Libby’s Brand,  based out of Buffalo they specialize in pineapple, and other canned tropical fruits.
  • Libby’s Pumpkin and Libby’s Tropical Fruits are not the same!
  • Yes, there is a connection to Libby’s Pumpkin products, but it goes WAY back. Libby’s was founded as Libby, McNeill & Libby in Chicago, Illinois, by Archibald McNeill and the brothers Arthur and Charles Libby in 1875. Over the years the original company was divided and acquired by multiple other companies. Libby, McNeill & Libby was acquired by Nestlé in 1976, and Nestlé still holds the trademark and licensing for Libby’s brand pumpkin. NTC Marketing acquired Libby’s licenses for pineapple and tropical fruits in 1983 and juices in 2009.

As for the Lake Shore Pumpkin despite being manufactured or distributed by a Marketing Company, I can find no website, brand history, or even mention of the product on NTC’s main website which is listed on the can of pumpkin.

Google did turn up a couple of interesting results though, a site called Trademarkia, where users had left glowing reviews reading ” Trust me LAKE SHORE PUMPKIN IS the BEST!!!!” and “My family swears by the Lakeshore brand canned pumpkin for our families holiday pies”.  On another site, a user shared the recipe on the back of the Lake Shore Pumpkin Pie Recipe, which also was highly praised.

The Iconic Lake Shore Pumpkin Can

Like Grandma Brown’s the can Lake Shore Pumpkin Can is easy to spot on grocery store shelves.  The vintage look of the label seems to fly in the face of the general trend to design labels using principles of psychology,  target market research and demographic data.

A 15-ounce can on Lake Shore Solid Pack Pumpkin sitting on a kitchen counter with an egg in the background.

There is a little man or Dutch boy?? in nothing more than an apron (if you look closely you can see a sliver of his backside) standing on a stump, stirring a giant pumpkin kettle of what we can assume to be pumpkin puree adorning the label of Lake Shore pumpkin. Honestly, I have no idea what is going on in this odd little cooking scene on the label, but I love it for all its kitschy-nostalgic-ness.

On the back side of the label is the recipe for the pumpkin pie I mentioned earlier.  I don’t usually ever share recipes I haven’t made myself at least once, but because it is one week until Thanksgiving, I am going to hold out and bake this when I bake the rest of my pies.  I will update with photos and my own observations after Turkey Day!

How To Make Lake Shore Pumpkin Pie

Lake Shore Pumpkin Pie is super easy to make! You will have to have a pie crust at the ready, you can use your favorite homemade recipe or a store bought version.

  • Line a 9″ pie plate with a pie crust.
  • Combine your filling ingredients and stir to combine.
  • Pour into prepared crust.
  • Bake and cool.
  • Serve Chilled and enjoy!!

How to know when Pumpkin Pie is done? You will know your pumpmkin pie is done cooking when you give you pumpkin pie a gentle shake and the filling still has a slight jiggle but is not wet or wiggly. Make sure you allow it to cool on a rack to allow it to finish setting.

Baking and Serving Pumpkin Pie

  • This recipe makes 2 8-inch pies, but I’ve had great results halving the recipe for a single pie using a whole 15-ounce can of solid pack pumpkin
  • Brushing the crust with a lightly beaten egg white helps keep the crust from becoming soggy.
  • Pumpkin pie sets as it cools, so it is best served chilled. Cool a freshly baked pumpkin pie for at least 4 hours before serving.
  • Pumpkin pie is great on it’s own, but I also love serving it with whipped cream, whipped topping, or vanilla ice cream.
  • Pumpkin pie is essentially a custard and should be stored in the fridge. The pie will keep in refrigeration for 3-4 days

Lake Shore Solid Pack Pumpkin Pie Recipe

Lake Shore Solid Pack Pumpkin Pie

Lake Shore Solid Pack Pumpkin Pie

Yield: Makes 2 9-inch Pies
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

This traditional holiday pumpkin pie recipe that is found on the back of the Lake Shore Solid Pack Pumpkin can labels . This pie is easy to prepare, just mix, pour, bake for a delicious Upstate New York homemade tradition.


  • 4 eggs
  • 29 ounces Lake Shore solid pack pumpkin
  • 1 1/2 cups cups sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 2 cups milk
  • 2 9-inch pie crusts


  1. Mix well beaten eggs, pumpkin, sugar, salt and spices. Add milk and stir until mixture is smooth.
  2. Line two 9-inch pie pans with pastry.
  3. Pour filling into the pastry shells, dividing it equally.
  4. Bake in a hot oven (400 degrees) about 45 minutes, or until a knife inserted halfway between center and edge comes out clean.


This recipe makes 2 9-inch pies, but I've had great results halving the recipe for a single pie using a whole 15-ounce can of canned pumpkin

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 257mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 4g

*Nutrition Information does not include pie crust. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates. Please see my Nutrition Disclaimer for more information.

I would really love to learn more about Lake Shore Pumpkin! Do you use Lake Shore Solid Pack Pumpkin, do you have any memories of holiday baking with it?

Sheila Martinez

Monday 24th of July 2023

My grandmother and my father have always used Lake Shore Solid Pack Pumpkin for all their pumpkin pies. Unfortunately, my dad is unable to find it any longer! Family reunions nor Thanksgiving are the same without it!

If anyone knows where we can find it, PLEASE message me!

Laura Stuber

Thursday 6th of April 2023

We love Lakeshore Pumpkin, both my mom and my grandmother used it for over 100 years, I have used it for 50 years. I wouldn’t used anything else.

Nobody makes better pumpkin!

Buffalo Gal

Friday 27th of January 2023

Lakeshore Pumpkin is the Only brand I use for over 55 yrs for pies. I use Libby’s sometime for cookies. Lakeshore has the best flavor and consistency.- would not waste eggs using any other type


Thursday 17th of August 2023

@Buffalo Gal, where can I buy some in buffalo?


Saturday 24th of December 2022

I am a holistic doc with Buffalo roots.I have used this recipe for decades, but adjust the sugar WAY down. I use a slightly heaping 1/4 cup unpacked brown sugar and a full dropper-ful of Vanilla Creme Stevia (Sweetleaf-available at Wegmans if you're in WNY, or at I also add 1 tsp. of nutmeg because I love the flavor. I have always thought the allspice is critical to the great flavor result. A can of coconut milk -light or regular- is a great substitution for dairy milk if you are dairy-free. We use this recipe with our homegrown pumpkin as well, always a winner!


Monday 21st of November 2022

This is the best and I mean best pumpkin pie recipe-I have ever tasted and I use it allll the time- I refear this recipe to every one I know and give the recipe out to all that I know,- I have it in alllllll my recipes boxes and books ---just incase I misplace it. I have used fresh pumpkin that we have grown and it works great and also gener. kind- I MEAN THIS IS THE GREATEST. DON'T LOOSE IT.

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