Libby’s Pumpkin Pie Recipe

a slice of pumpkin pie

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 compared it with the original.

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

the most baked pumpkin pie recipe in the world got a facelift

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 updated pie recipe?

  • The new recipe omits the 3/4 cup sugar from the original.
  • Another 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.

TIP: 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 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.
  • 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 🙂

a slice of pumpkin pie
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4.41 from 340 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
Calories 477kcal
Author Sue Moran

Equipment

  • A deep dish 9 inch 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.

Cook’s 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.

Nutrition

Calories: 477kcal | Carbohydrates: 75g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 640mg | Potassium: 472mg | Fiber: 3g | Sugar: 32g | Vitamin A: 8542IU | Vitamin C: 4mg | Calcium: 258mg | Iron: 4mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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215 Comments

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    Please rate this recipe!




  • 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 🙂

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