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
Print
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.
email sign up prompt

You Might Also Like

215 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Jimmy
    November 2, 2021 at 12:06 am

    I was out of evaporated milk so I cut the sugar and replaced it with 12oz of sweetened condensed milk. It’s not against the law not to use the whole can. I also changed the 2 whole eggs to 1 whole egg and 2 yolks. These are the changes I’ve made to the original Libby’s recipe.

  • Reply
    Carolyn Hives
    October 4, 2021 at 6:43 am

    5 stars
    The sweetened condensed milk on this new recipe has al.ost twice the cories of the white sugar! I will be sticking to the original recipe.

  • Reply
    Mel
    December 15, 2020 at 4:40 pm

    If it AIN’T broke, DON’T fix it. ?

  • Reply
    Beverly Haze
    November 28, 2020 at 2:20 pm

    5 stars
    My can of Pumpkin had both recipes. I have always used the original recipe. This year I used the new revised recipe. It came out perfect.
    My son is an executive chef and he was very impressed with my pie. I did bake it for 55 minutes and used Pensey Pumpkin pie spice. I will be using this recipe from now on.

  • Reply
    Theresa Rubin
    November 28, 2020 at 11:43 am

    5 stars
    I’m sure that the new recipe is great. However, my husband is lactose intolerant. I have found evaporated milk that is lactose free. I have not seen sweetened condensed milk that is. If I didn’t have the internet, it would be difficult to make my favorite pie. Thank you for including the original recipe here. Theresa

    • Reply
      Kate
      November 30, 2020 at 3:46 pm

      There is actually sweetened condensed milk made from coconut milk on the market!

  • Reply
    Barbara
    November 27, 2020 at 11:10 pm

    1 star
    I was so excited for this pie. My kids had waited 2 days for it and it doesn’t even taste like pumpkin, and is way too sweet. I should have figured by adding condensed milk it wouldn’t go in a positive direction. ?

    • Reply
      Sue
      November 28, 2020 at 3:59 pm

      So sorry it didn’t work for you Barbara!

  • Reply
    Lee
    November 27, 2020 at 4:36 pm

    3 stars
    “generally when you reduce sugar a pie will take longer to bake.”
    Not sure where you got the idea that sugar was reduced. 14 oz. of sweetened condensed milk works out to 294 grams of sugar – about a cup and a half. More than the original recipe.

    • Reply
      Sue
      November 27, 2020 at 5:36 pm

      You’re correct Lee, I’ve edited that out 🙂

  • Reply
    Glenn Green
    November 27, 2020 at 3:30 pm

    2 stars
    I tried this new pumpkin pie recipe and found it to be much less sweet and denser than the original. Plus it calls for 1 cup evaporated milk (8 oz.) when cans come in 12 oz. I will be going back to the old recipe.

  • Reply
    Sarah
    November 26, 2020 at 9:00 pm

    1 star
    This recipe is overly sweet. It has 5 TB more sugar then the original recipe. 3/4 cup of sugar has 150 grams 15 oz can of evaporated milk has 30 grams for a total of 180 grams the new recipe 14 oz sweetened condensed milk has 224 grams and 1 cup of evaporated milk has 16 grams for a total of 240 grams 60 more grams of sugar then the original. It also cooked much faster and the overall texture was meh. I am throwing this pie out and making one from the old recipe.

  • Reply
    Aria
    November 26, 2020 at 10:17 am

    I only have a 14 oz. can of sweetened condensed milk and no evaporated milk. What should I do to make sure the pie doesn’t come out too sweet?

    • Reply
      Sue
      November 26, 2020 at 11:42 am

      Cut down on the sugar, but it will still be sweet, I’m afraid!

1 8 9 10 11

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!