Review of Libby’s ‘New Fashioned’ Pumpkin Pie Recipe




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a slice of pumpkin pie

Have you heard the breaking news?  There’s a new Libby’s pumpkin pie recipe on the can label, and it’s the first change to America’s favorite pie in 75 years! ~ today I made Libby’s ‘New Fashioned’ pumpkin pie, and this is how it went ;)

A slice of Libby's famous Pumpkin Pie with maple whipped cream

This breaking Libby’s pumpkin pie recipe is so new you might not even have the latest version on your can of pumpkin, so I’ll share it below, along with my review…

I bet Libby’s pumpkin pie recipe from the can label has been the go-to Thanksgiving dessert for most of you reading this post right now.  Unless you have a super creative chef in the family most of us fall back on the this classic because, if it ain’t broke, why fix it?  Well, Libby’s has released pumpkin pie 2.0, with the first changes to the beloved recipe in generations.  Luckily this traditional from scratch pie is still as easy as ever.

Spoiler alert: I loved it, and I’m not even a pumpkin pie person!

Libbys Pumpkin Pie recipe

What’s ‘new’ about Libby’s ‘New Fashioned’ pie recipe?

  • The most interesting change to me is that there is no added granulated sugar in the new recipe.  The old recipe listed 3/4 cup sugar, so that’s quite a difference.
  • The other change is that the updated recipe calls for sweetened condensed milk in addition to the traditional evaporated milk.  
  • And finally, the new recipe specifies a shorter cooking time by 10 minutes.

Filling pie shell with Libby's famous pumpkin pie recipe

It’s funny that this is the first pumpkin pie recipe on the blog, even though I adore pumpkin and have about a gazillion pumpkin recipes in the archives.  I’m glad I started out with the classic, but this one has got me inspired to try more variations.

Can you make this pumpkin pie ahead?

  • Yes, that’s just what I did.
  • Make the dough for the crust and fit it into your pie pan.  Wrap and refrigerate.
  • Make the filling separately, cover, and refrigerate.
  • You can do this up to 2 days ahead, then fill and bake on the day you want to enjoy it. 

The new updated Libby's famous pumpkin pie recipe, ready to bake

Can I use a ready-made or frozen pie crust?

Of course!  Because the Libby’s pie is so easy, I figured I had to save face and make my own crust, but you can totally use a frozen or refrigerated crust from the supermarket.  Be aware that Libby’s specifies a deep dish to accommodate the amount of filling.  

If you use a frozen crust, don’t thaw it, use it straight from frozen.  

Libby's New Fashioned Pumpkin Pie Review-8506658-October 05, 2019

How long to cook pumpkin pie?

  • The short answer is: quite a while.  Pumpkin pie filling is very thin, and if you’re using a deep dish pie, it can take over an hour to fully set.  
  • Ovens aren’t always accurate, so be sure to invest in an inexpensive oven thermometer for the baking season.  
  • Finally, don’t be a slave to the recipe directions…if your pie is still wiggling and jiggling after the specified time, keep baking.  Ovens and pie plates vary greatly.
  • I had to bake the Libby’s pie a little longer than the recipe called for, but it turned out great.

Pumpkin pie just out of the oven

How can I check my pie without sticking a knife in it?

I hate the idea of poking into my perfect creamy pie, especially when I’m going to be serving to guests, so here are a few alternative methods for checking for doneness…

  • The color will be darker, the pie will be slightly puffed, and the edges will look set.  The crust will be golden.
  • Gently shake the pie, the sides should be set, and the center can have a slight wobble but no jiggly waves of batter.
  • Remember the pie will continue to set up as it cools. 
  • When in doubt, let it cook a little longer, and cover with foil if the crust is browning too much.  I cooked mine just until the center did not wobble, and it turned out perfect.

How long to let pumpkin pie cool before serving

  • Give your pie at least 2 hours.  The custard will continue to set as it cools, and your pie will slice more neatly.  
  • That being said, there’s no shame in digging in while it’s still warm.

taking first piece of Libby's Pumpkin Pie recipe

Can pumpkin pie be left out on the counter overnight?

  • No, the FDA recommends leaving a pumpkin pie at room temperature no longer than 2 hours.  
  • Refrigerate your cooled pie if you won’t be eating it within 2 hours after cooling.
  • Do NOT refrigerate a warm pie, you’ll get condensation on the surface.

Can I freeze pumpkin pie?

  • Libby’s does not recommend freezing this pie because they say the crust will separate from the filling, however most sources agree that pumpkin pies freeze beautifully, and I have done so with success.
  • Let your pie cool until completely room temperature.  Wrap in several layers of plastic wrap, and then wrap again in foil.  
  • Plan on using your frozen pie within a month for best texture.
  • To thaw: remove pie to refrigerator overnight.  Then bring to room temperature on the counter, and finally, unwrap.

Libby's pumpkin pie recipe with maple whipped cream

Conclusion: what’s the word on the new Libby’s pumpkin pie recipe?

  • Love it!  I think they actually succeeded in making this classic pie even better.
  • The filling is generous, which I appreciate, I loathe a thin, flat pumpkin pie.
  • The spicing is subtle, not overly ‘pumpkin spiced’, which is another plus.
  • The pie has just the right balance of sweetness even without the original 3/4 cup sugar, and I think the pumpkin flavor is allowed to shine.  The sweetened condensed milk does the trick without overdoing.
  • My only beef is that my pie took considerably longer to set.  I’m a little confused as to why they lowered the baking time with this new recipe…generally when you reduce sugar a pie will take longer to bake.  
  • I suggest using a foil collar for the edges of the crust or at the very least covering loosely with foil toward the second half of the cooking.
  • Some of you regular readers might recall me mentioning how I don’t generally like pumpkin pie… but this recipe has changed my mind…I feel like the filling tastes lighter and definitely creamier than anything I remember ~ I’m a new fan!

*This is not sponsored, and I’m not affiliated with Libby’s in any way, but the pie is super yummy :)

Libby's pumpkin pie recipe pin

a slice of pumpkin pie
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4.07 from 91 votes

Libby's New Fashioned Pumpkin Pie

Have you heard the breaking news?  There's a new Libby's pumpkin pie recipe on the can label, and it's the first change to America's favorite pie in 75 years!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Yield 8 servings

Equipment

  • A deep dish pie plate

Ingredients

  • 2 large eggs
  • 15 ounces Libby's canned pumpkin (1 can)
  • 1 cup evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 single unbaked deep dish pie crust (recipe below) You can use a frozen premade deep dish pie crust if you like, but don't thaw.

pie crust (this recipe makes 2 crusts)

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks, 226 grams)
  • 1/4 cup ice water

Instructions

  • Preheat oven to 425F
  • Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.
  • Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean. See my notes in the blog post about how to know when your pie is done. Check on the early side.
  • Cool on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.

Pie crust (this recipe makes 2 crusts)

  • Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter to the bowl and pulse about 20 times until the mixture is grainy.
  • Add the ice water, a little at a time, while continuing to pulse, then run the machine briefly JUST until the dough comes together in a clump. This will take under a minute. NOTE: you may not need all of the water, but you may also need a little more, so feel free to adjust.
  • Turn the dough out onto a floured surface and bring it together into a ball. If there is still any remaining dry flour make sure to knead that into the dough to get it all incorporated. If your dough is too sticky, add a touch more flour.
  • Cut the ball of dough in half, form two flat disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out. You can freeze the extra disk of dough for later.

Notes

The pie filling is from Libby's.  The crust is my own recipe.
For reference here is the ORIGINAL Libby's pumpkin pie recipe
  • 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 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked deep dish pie shell
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; 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 before serving.

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96 Comments

    Leave a Reply

  • Reply
    Nell
    November 17, 2019 at 5:07 pm

    1 star
    Did a side-by-side taste test of old and new. Both were baked in identical pie pans at the same time. The old recipe won hands down in our family. Appearance, taste and texture won the day. The new recipe came out wrinkled, darker, slightly watery, and although the flavor was good, cloves predominated. Sticking with the old recipe.

  • Reply
    mikal krauss
    November 16, 2019 at 8:36 pm

    I always made the original Libby’s pie recipe as a crustless, baked pumpkin custard…is there any reason the new version couldn’t also be used for my crustless pudding now? I’m willing to try the new changes as written…but never did want the crust after the big holiday meal…and everyone likes a scoop of the pumpkin custard with some whipped cream!

    • Reply
      Sue
      November 16, 2019 at 8:54 pm

      I bet you could do the same thing with the new recipe, and I agree, the crust is not necessary!

  • Reply
    sarah
    November 14, 2019 at 8:42 am

    I have yet to make the pie and I do appreciate the information you provided. Just out of curiosity, why didn’t you opt for blind baking the crust first since that kind of crust works better with “custard” type pies?

    • Reply
      Sue
      November 14, 2019 at 8:45 am

      I’m reporting on the Libby’s recipe here Sarah, and that’s what they recommend. Frankly I don’t often blind bake because I’m an impatient baker, but you could if you like. The issue, I think, is that the pie bakes for a relatively long time, so the crust will need protecting to prevent over browning if you pre-bake it.

  • Reply
    Joe Harbin
    November 12, 2019 at 1:44 pm

    i used the original recipe from the can and filled two deep dish pie shells. i had enough filling for another pie shell. i followed exact directions and I wonder where this went wrong? I wasn’t prepared with another pie shell, so what am I able to do with this leftover?

    • Reply
      Sue
      November 12, 2019 at 2:24 pm

      I can’t imagine why you have so much leftover Joe, the recipe as written fills one deep dish 9 inch pie crust perfectly. Are your pie plates much smaller in diameter?

  • Reply
    CathyAnn
    November 11, 2019 at 6:48 am

    5 stars
    I made this last week & my husband said ‘It’s the best pumpkin pie ever!’.

    • Reply
      Sue
      November 11, 2019 at 7:37 am

      Yay :)

  • Reply
    Michele woo
    November 5, 2019 at 9:15 pm

    So glad you don’t poke your pie. I don’t like the look of a big crater in a pie.

    • Reply
      Sue
      November 6, 2019 at 6:35 am

      I know, right?

  • Reply
    Patty Finch
    November 4, 2019 at 1:11 pm

    My whole thing is , if it ain’t broke don’t fix it! I’m sad to see they needed to fiddle with a great, proven thing. The least they could have done was leave the original recipe and suggest the new! Not a fan

    • Reply
      Ingrid
      November 18, 2019 at 9:28 pm

      5 stars
      Both recipes are on the can. They didn’t nix their original recipe. Options are nice sometimes. Don’t knock it till you try it. I just made the new recipe and it’s fabulous!

  • Reply
    Kati
    November 3, 2019 at 2:44 pm

    I’ve always used McCormicks pumpkin pie spice. How much would I use for this recipe, instead of using the spices individually?

    • Reply
      Sue
      November 3, 2019 at 7:38 pm

      It’s so funny, I don’t think I’ve ever bought pumpkin pie spice, I always have so many individual spices around. If you add up what I used, that would be 2 teaspoons, so I guess that would be right.

  • Reply
    Rachelle
    November 3, 2019 at 6:08 am

    5 stars
    Absolutely fantastic!!! I made it for my son’s birthday since he requested a pumpkin pie. I think it is much better than the original pumpkin pie. Of course that might be because I can eat sweetened condensed milk straight from a can! Just give me a spoon to do it so I look like I have some manners! Between the five of us this pie was gone in less than 30 minutes. My poor son had no leftovers . It’s all the new recipes fault!! The only change/extra thing I did because it was his birthday was to carve different leaves out of extra dough, top with sugar and bake. Then just put them on top of the pie. So happy I found this new recipe!!!! This will be my go to from now on. The New Fashioned is perfect just the way the recipe is as you have it on here! Thank you! Now I want to sneak off and make another one! :)

    • Reply
      Sue
      November 17, 2019 at 1:20 pm

      What a great birthday ‘cake’ ~ glad you all loved it Rachelle

  • Reply
    Melanie
    November 3, 2019 at 5:54 am

    3 stars
    I’m surprised no one caught this, but the new recipe actually specifies a longer baking time by ten minutes. I much prefer the old recipe because it allows me to control the amount of sugar I use. I reduce the sugar to 1/2 cup and also substitute maple syrup for part of the sugar. The new recipe is way to sweet for my taste. I also add nutmeg and one tbsp of corn starch for the perfect pie filling.

  • Reply
    Christy
    November 2, 2019 at 11:44 am

    5 stars
    Love this! Couldn’t be easier. Thank you for including both recipes! I used Marie Callender’s frozen deep dish pastry crust & it was perfect. ????

    • Reply
      Sue
      November 17, 2019 at 1:20 pm

      I love that crust, it really tastes like homemade to me :) Glad this worked out so well for you!

  • Reply
    Diane Boughan
    November 2, 2019 at 8:22 am

    My family, except my husband who eats nothing pumpkin, love the original recipe. It’s “Mom’s recipe “. We are not big clove or nutmeg fans so we make it with just cinnamon. Delicious!

    • Reply
      Sue
      November 2, 2019 at 9:08 am

      What is it about husbands? Mine hates all things pumpkin too!

  • Reply
    Connie
    November 1, 2019 at 5:57 am

    Noticed in your picture of the slice of pumpkin pie you have something sprinkled on the pie and whipped cream…would you mind sharing? Looks really nice!

    • Reply
      Sue
      November 1, 2019 at 6:02 am

      Nutmeg!

  • Reply
    Jacqueline Paishon
    October 27, 2019 at 2:14 pm

    i’ll stick with the old recipe although one thing is missing from the old one you posted is the 1/4 tsp nutmeg, I also always add extra cinnamon so it’s not bland tasting

    • Reply
      Sue
      October 27, 2019 at 2:19 pm

      The new recipe actually doesn’t include nutmeg, although I personally adore it.

    • Reply
      Annie Smith
      November 16, 2019 at 5:18 pm

      Indeed, I make it just like you and have for 50+ years.

  • Reply
    Rhonda
    October 26, 2019 at 12:23 pm

    I’ve always made a variation of Pumpkin pie that I based on the Libby’s label recipe for about the last 30 years. I substitute sweetened condensed milk for the evaporated milk, and instead of 3/4 cup of granulated white sugar, I use 1/2 cup of brown sugar. I generally use 1-2 tsp of pumpkin pie spice to taste, and a small bit of vanilla, like maybe 1/4 tsp. My family really likes it. I think I’ll try a side by side taste test of my version and this new version with my family to see which they prefer. ?

  • Reply
    Lynn
    October 26, 2019 at 2:25 am

    Sorry, This is not a new recipe. It’s been around a very long time. I tried it years ago and my hubby who is a pumpkin pie lover told me never make it again. Original is best!! 65 years same recipe and still loving it! ?

    • Reply
      Sue
      October 26, 2019 at 8:13 am

      People are definitely split over the old versus the update, I’m on team update!

  • Reply
    Margie
    October 25, 2019 at 3:57 am

    5 stars
    I’ve been test baking pumpkin pies. Just made the New Fashioned pie recipe. It is delicious! Besides the sweetened condensed milk, I notice the new recipe calls for more cloves. Of the three I’ve tested so far, including Famous classic and a ginger streusel topped pie, this one is the our favorite.

    • Reply
      Sue
      October 25, 2019 at 7:35 am

      The reviews are pretty strong on this one so far :)

  • Reply
    Steve
    October 24, 2019 at 5:31 pm

    5 stars
    I made this pie and it is delicious. Very easy to make. Not to spicy, just right

    • Reply
      Sue
      October 24, 2019 at 6:23 pm

      Thanks Steve, I agree!

  • Reply
    Joyce
    October 23, 2019 at 6:04 am

    5 stars
    Love that you included the old recipe with the new one!
    So nice to have both of them!

    • Reply
      Sue
      November 17, 2019 at 1:21 pm

      That was a last minute inspiration :)

  • Reply
    Melody
    October 21, 2019 at 11:06 am

    I find it amusing that you seem so excited this new recipe does not call for the 3/4 cup of granulated sugar. A can of sweetened condensed milk contains a full cup of sugar. So, the “new-fashioned” recipe actually contains more sugar than the original recipe.

    • Reply
      Sue
      October 21, 2019 at 11:15 am

      Lots of folks have brought that up Melody :) It’s a good point!

      • Reply
        Rose
        November 14, 2019 at 8:11 am

        I have been using the original Libby’s recipe years, I always use fresh pumpkin, the canned pumpkin is too
        pasty.
        There is o need to add the can of condensed milk, stick with the original recipe.

    • Reply
      Margie
      October 25, 2019 at 5:12 am

      4 stars
      A can of sweetened condensed milk has 166g sugar. One cup of sugar is 200g. So, the sweetened condensed milk has 16g more than the 3/4 cup (150g) of sugar called for in the original recipe. At 4g per teaspoon of sugar, the new recipe has 4 teaspoons more sugar than the original.

    • Reply
      Jan
      October 31, 2019 at 4:43 pm

      Just tried the new recipe and I prefer the taste of the original. It puffed up while cooking and I had to cook it about 70 minutes then it collapsed after it came out leaving it looking wrinkled on top.

  • Reply
    Marilyn Scalf
    October 20, 2019 at 6:12 pm

    Nope, sticking with the original with my own spin, half granulated and half brown sugar, that touch of molasses in the brown sugar makes all the difference.

    • Reply
      Sue
      October 20, 2019 at 9:59 pm

      Sounds good!

    • Reply
      George D'Amico
      October 27, 2019 at 4:14 pm

      Interesting. I consider myself a pumpkin pie ofianado. It is my fav. I actually use different squashes to make mine. Never thought of the brown sugar though. I’ll try this next time.

  • Reply
    Terry
    October 19, 2019 at 4:08 am

    4 stars
    While the have removed the granulated sugar,they have added sweetened condensed milk with a sugar container of 21 grams per ounce. I haven’t done to comparison of sugar in the old recipe to the new recipe. But I would guess it’s about the same. Don’t be fooled by no added sugar,it’s there.

  • Reply
    Patricia
    October 16, 2019 at 10:32 pm

    Hi I’m just wondering did you blind bake the crust first or you baked with filling right after? Planning to do this recipe. I just did my dough tonight and im planning to do the filling tomorrow and bake.just that im unsure if I have to bake dough apart 1st

    • Reply
      Sue
      October 17, 2019 at 6:40 am

      No I just filled the unbaked crust.

      • Reply
        Patricia
        October 17, 2019 at 8:23 pm

        I made it! It was a success! Had a little problem with my dough but it was because it was too dry so I added cold water n put again to cool and it was better! I’m looking forward to try more of your recipes! ??

      • Reply
        Patricia
        October 17, 2019 at 8:23 pm

        I made it! It was a success! Had a little problem with my dough but it was because it was too dry so I added cold water n put again to cool and it was better! I’m looking forward to try more of your recipes! ??

        • Reply
          Sue
          October 17, 2019 at 8:48 pm

          Yay! Pie dough is something you learn to tweak with experience…so many little details can make a difference.

  • Reply
    Teri
    October 13, 2019 at 12:58 pm

    I’m so excited to try this recipe out. I was wondering why they would mess with such a tradition but sometimes it’s just needed, I guess. Also wondering if you could tell me what the font is you used for the words pumpkin pie on your photo. It looks like the perfect front for a project that I have in mind. Thanks!

    • Reply
      Sue
      October 13, 2019 at 1:47 pm

      Hi Teri! The font is Anaktoria ~ I love fonts too :) And I’m not sure why they decided to update the pie now, but I really like it better, so I’m glad they did.

  • Reply
    Dale Gauding
    October 11, 2019 at 11:22 am

    I’ve started making the Libby’s classic pie in a glass pie plate minus a crust to save on fat and calories. It turns out quite well. Will this revised version adapt to crust-less baking, you think?

    • Reply
      Sue
      October 11, 2019 at 12:10 pm

      I love that idea Dale, and this pie should work, the texture is firm and has enough bulk to it, I think it sounds delicious.

    • Reply
      Joe Harbin
      November 12, 2019 at 1:53 pm

      Dale, I was wondering if you spray the glass pan with Pam or use olive oil to grease pan or is anything needed in pan before pouring in the filling?

  • Reply
    Tee
    October 9, 2019 at 7:16 am

    Ladies, I have turned pumpkin pie lovers into Sweet potato pie eaters as well with Libby’s new recipe. The same thing you put into the new recipe you add to sweet potato pie. You can use real sweet potatoes or can. My household eats both. The condensed milk makes it sweeter and you only need a small can. Now the condensed milk cost more so the generic is fine. I’ll stock up now if I were you.

  • Reply
    Tee
    October 9, 2019 at 7:12 am

    Dear Libby’s I have been doing this to your recipe for years. ???????????. About time you have caught up.

    • Reply
      Sue
      October 9, 2019 at 7:55 am

      lol!

  • Reply
    Laura
    October 7, 2019 at 3:42 pm

    5 stars
    I love pumpkin, but haven’t been the biggest fan of pumpkin pie. But I like the look of this one. May have to give it a whirl at Thanksgiving! Thanks for the review!

  • Reply
    MichConnors
    October 7, 2019 at 1:29 pm

    So funny, I was just looking at this new recipe last night on the Libby’s website! Will try it this Thanksgiving.

    • Reply
      Sue
      October 7, 2019 at 1:30 pm

      Hope you love it like I did.

  • Reply
    Alene
    October 7, 2019 at 10:03 am

    I’ve been making the same pumpkin pie recipe for years. It’s from the Jasper White’s Cooking from New England book, the best cookbook ever, if you’re from New England, especially. He uses whole milk and heavy cream, and lots of eggs, if memory serves me. It is very light, as if you’re eating pumpkin flavored air! I adore anything pumpkin, though, so I will certainly try this one. You’ve caught my interest, and I trust you implicitly! Can’t have too much pumpkin! I start early.

    • Reply
      Sue
      October 7, 2019 at 10:24 am

      No, you can NEVER have too much pumpkin, that’s for sure. I need to check out that cookbook, I love New England recipes :)
      And pumpkin flavored air? Sounds heavenly!!

  • Reply
    Kim
    October 7, 2019 at 5:22 am

    I agree with Jocelyn, been making mine with sweetened condensed milk an no evaporated milk several years now. We love it but the molasses addition is a GOOD idea!

    • Reply
      Sue
      October 7, 2019 at 7:34 am

      I would guess just replacing some of the condensed milk with it would work.

    • Reply
      Tee
      October 9, 2019 at 7:18 am

      Yesssss just a drop of molasses and a little brown sugar

  • Reply
    Sue
    October 6, 2019 at 4:57 pm

    Libby’s pumpkin pie the original recipe just can’t be beat.

    • Reply
      Sue
      October 6, 2019 at 5:20 pm

      I challenge you to try this new one!

  • Reply
    Alex
    October 6, 2019 at 1:58 pm

    Can I use a can of organic pumpkin purée like Trader Joe’s or Whole Foods instead of Libby’s? Same consistency, rt? Thanks!

    • Reply
      Sue
      October 6, 2019 at 2:52 pm

      Yes, absolutely, I meant to mention that.

  • Reply
    Kathryn
    October 6, 2019 at 1:47 pm

    I really can’t wait to try this! Thanks for sharing! Also hoping you’ll share where your pie dish is from in the photos. It’s lovely. Thanks!

    • Reply
      Sue
      October 6, 2019 at 2:54 pm

      Oh thanks, yes, I think I got that one at Marshalls, and the closest I can find online is this one or this one.

  • Reply
    Joycelyn
    October 6, 2019 at 12:45 pm

    I’ve been making pumpkin pie with sweetened condensed milk for years. My recipe is almost identical to the new Libby’s recipe although mine is minus the addition of evaporated milk and 1/2 tsp. cloves. The recipe I use is “Perfect Pumpkin Pie” it does contain cloves but only a dash or so as cloves tend to be overpowering. Cinnamon and ginger amounts are basically the same although nutmeg is added to my recipe. Egg amount is the same as well. I do add a couple of tablespoons molasses to my pie mixture because my long deceased mother and grandmother always did and of which made their pumpkin pies family and friends favourites. Never thought extra liquid like the cup of evaporated milk was needed in the recipe I make but what the heck, I’m always open to trying something new!
    Thanks for testing and posting!

    • Reply
      Sue
      October 6, 2019 at 1:11 pm

      I love molasses, and I agree it’s such a great flavor, so it might be worth finding a way to get it into this recipe. Hope you try it Joycelyn, I think it’s a contender.

  • Reply
    Kushigalu
    October 6, 2019 at 11:30 am

    5 stars
    That looks fantastic. I wish i could grab a slice of that pie.

  • Reply
    Eden | Sweet Tea and Thyme
    October 6, 2019 at 11:19 am

    Love that you tested that pie for us and I’m so glad it came out well. Nothing like a great pumpkin pie recipe for Thanksgiving!

  • Reply
    Donna
    October 6, 2019 at 10:03 am

    Hi Sue,
    I just bought a can of Libby’s pumpkin this morning to make pumpkin roll, and the new recipe isn’t on the label. Hmm.. Must have been an older can. I love pumpkin pie, and will be making this recipe for Thanksgiving!
    Thanks!

    • Reply
      Sue
      October 6, 2019 at 10:06 am

      It really is new, my cans didn’t have the new recipe either, I had to track it down!

    • Reply
      Tee
      October 9, 2019 at 7:19 am

      Instead of pet milk use condense milk it’s a 12oz can. Add a little clove

  • Reply
    Emmeline
    October 6, 2019 at 9:46 am

    5 stars
    Loved this recipe review! And amazing that they managed to improve on an old classic favorite – a bit dangerous to try to change something like that otherwise but apparently they succeeded!

    • Reply
      Sue
      October 6, 2019 at 10:07 am

      It was a risk on their part, for sure :)

      • Reply
        Tee
        October 9, 2019 at 7:20 am

        It’s a sweeter taste but work it. I’ve been do in my it for over 7yrs

  • Reply
    Kit
    October 6, 2019 at 9:33 am

    Sweetened condensed milk IS added sugar :)
    But anyway, I’m looking forward to trying this new way to make an old favorite! Thanks for reviewing it.

    • Reply
      Marvin
      October 6, 2019 at 10:06 pm

      I was going to say the same thing. Just trading one form of sugar for another.

  • Reply
    Edyta
    October 6, 2019 at 8:46 am

    5 stars
    This recipe is fantastic. I will be making it this way moving forward. My whole family will love it.

  • Reply
    Miriam
    October 6, 2019 at 8:23 am

    I love pumpkin pie and may try the new recipe but there is more sugar than in the original not less. 3/4 cup of sugar is 150 grams while there are 220 grams of sugar in one can of sweetened condensed milk (technically a little of this is milk sugar). The new recipe is also more expensive to make (because of the relatively higher cost of sweetened condensed milk to evaporated milk) and you end up with trying to find a way to use up half a can of evaporated milk.

    • Reply
      Sue
      October 6, 2019 at 8:45 am

      I think a portion of the sugar in sweetened condensed milk comes from the condensed milk, though. But definitely the new pie has a good amount of sugar ~ what would pumpkin pie be without it ;)

    • Reply
      nancy Marsden
      October 19, 2019 at 12:23 pm

      Have used Libbys pumpkin pie recipe for Thanksgiving for many years. I always double my recipe for 2 deep 10″ pies. One for Thankgiving, left overs for family to take home or freeze. I have never had problems with freezing. When doubling the recipe one tin of evaporated milk is just shy of 2 cups. I add cream, whole milk to make up the difference, or just leave it shy. As for condenced milk being more expensive, one can save by using generic pumpkin, evaporated milk & condenced milk. Don’t know about other people, I only make pumpkin pie at Thankgiving so don’t worry about the cost.

  • Reply
    Candice
    October 6, 2019 at 8:15 am

    5 stars
    That texture is perfection! And I love your tip about freezing it… thanks for testing that out, and can’t wait to try freezing it!

    • Reply
      Sue
      October 6, 2019 at 8:17 am

      The texture really is perfect!

  • Reply
    Sadie
    October 6, 2019 at 8:08 am

    Did you blind bake the crust before filling? Most pumpkin pie recipes advise doing this.

    • Reply
      Sue
      October 6, 2019 at 8:14 am

      No, this recipe doesn’t call for that, and I usually don’t do it either. I think the issue is that the pie cooks for so long, the crust might get over baked.

      • Reply
        Patricia
        October 16, 2019 at 10:38 pm

        Did you do the foil wrap thing for the edges not to over cook and get burnt?

        • Reply
          Sue
          October 17, 2019 at 6:40 am

          No, that wasn’t necessary with this pie, at least for me and my oven.

  • Reply
    Linda H
    October 6, 2019 at 7:57 am

    I too detest pumpkin pie (ok pumpkin ANYTHING) but everyone I know loves it so I can’t wait to try this recipe!
    One question on the pie crust – the directions say pulse in the butter AND shortening but I don’t see shortening mentioned in the ingredients. My mom had a recipe that she swore by that was half butter half shortening so I’m wondering if that’s it?
    Love your posts and recipes!!!

    • Reply
      Sue
      October 6, 2019 at 8:16 am

      Hey Linda, you can actually do this crust with all butter, or butter and shortening. I was out of shortening so I used all butter this time :)