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
4.42 from 344 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


  • A deep dish 9 inch pie plate


  • 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


  • 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.


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 tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 23, 2021 at 11:04 am

    The original recipe that I have from Libby’s is:

    Makes two 9-inch pies

    29 ounces pumpkin
    1 cup sugar
    2 tsp cinnamon
    1 tsp ginger
    1/2 tsp nutmeg
    4 eggs
    1.5 cups regular milk

    Bake at 375 for 50 minutes, 30 minutes with crust edge covered, then 20 minutes uncovered.

    Where are people getting the recipes with condensed milk?

    Makes perfect pumpkin pies

  • Reply
    December 12, 2021 at 5:37 pm

    Can the pie be made without a crust?

  • Reply
    November 27, 2021 at 4:44 pm

    3 stars
    For years I have made my pumpkin pie substituting a can of condensed milk for the evaporated milk and the sugar. I also like more spice, so I have always doubled the spice, and baked the pie as per the original temperature. It has been fine, so I do not understand why add the additional milk. I am making it my usual way. I’ve never had any complaints.

    • Reply
      November 29, 2021 at 5:23 am

      5 stars
      I tried the new recipe– it made two very generous pies and my family loved them!!! I did notice as you mentioned above that it took considerably much longer to bake than the recipe stated. I thought it was due to my using a large glass pie pan . Despite that– it turned out great!!! Will definitely be making it again.

  • Reply
    Sarah Sosa
    November 24, 2021 at 3:25 pm

    I will NOT be making the new version because of daughter in law is gluten intolerant and dairy free. Found at Walmart that Carnation evaporated milk is made for Lactose intolerant. I will be using the original recipe as i can control all aspects for her to enjoy the holidays. Besides have the sugar down pat: 8 1/2 Tbsp white sugar and 4 1/2 Tbsp dark brown sugar. Comes out perfect every time.

  • Reply
    November 24, 2021 at 2:58 pm

    What is your garnish? I couldn’t tell if its spice or crust crumbs but it looks pretty.

  • Reply
    Melva Williams
    November 23, 2021 at 11:08 am

    I just made the new Libby’s pumpkin pie recipe. They are in the oven now. I am concerned because I could not pour all of the pie mixture in my deep-dish pie crusts. In fact, I have close to 2 cups left over. I followed the recipes to the letter. Why do I have so much left over?

    • Reply
      Mrs. Metro
      November 25, 2021 at 7:44 am

      3 stars
      I tasted the filling for the new recipe and was not impressed. It was bland and blah. I could tell I had a lot of filling, before I added anything and I had a deep dish pie crust. I decided to add another half can of pumpkin, an egg yolk, more pumpkin pie spice and about 1/2 cup of brown sugar. I have two pies baking now. I think that I will go back to my original recipe next year.

  • Reply
    Mona Lisa
    November 18, 2021 at 10:18 pm

    4 stars
    My cans of pumpkin actually have both recipe on it

  • Reply
    November 18, 2021 at 6:25 pm

    Is this recipe for a deep dish pie pan?

  • Reply
    Elli Bokeno
    November 18, 2021 at 5:57 pm

    Hi Sue, thank you for posting the original recipe. This old dog does not want to learn new tricks,

  • Reply
    November 8, 2021 at 12:17 pm

    My recipe is even easier; put all ingredients in blender, then pour in crust
    [email protected] for 45 minutes. Ingredients: 1 cup pumpkin purée, 3/4 cup cream cheese, 1/3 cup sugar, 1/3 cup corn syrup (I mix half with maple syrup), 1 egg, 1 Tbsp each flour and heavy cream, 1/2 tsp cinnamome, 1/4 tsp ginger, 1/8 tsp cloves, 1 Tbsp melted butter, 1 tsp vanilla…Sprinkle Coratop with 1/2 cup chopped walnuts or 3/4 cup pecans.

    • Reply
      November 26, 2021 at 8:46 pm

      5 stars
      Cora, this is my type of recipe no bowls or extra this or that. Pour, bake and eat. Thanks a million

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