Libby’s Pumpkin Pie Recipe

Libby’s pumpkin pie recipe on the label ~ now there are two!?

To start with, there are now 2 Libby’s pumpkin pie recipes on the can ~ what?? Which one to choose, what’s the difference, which one is better?? Take a deep breath, I’ll help you sort through the changes and choose which one is right for you. Here’s the scoop:

In 2019, Libby’s introduced a “New-Fashioned Pumpkin Pie” recipe, marking the first significant change to their classic pie formula in over 75 years. Both recipes are now on the can label, side by side. The key differences between the original and new recipes are:

1. Sweeteners
   • Original Recipe: utilizes granulated sugar for sweetness.
   • New Recipe: replaces granulated sugar with sweetened condensed milk, which adds both sweetness and a creamier texture.
2. Dairy Content
   • Original Recipe: incorporates evaporated milk.
   • New Recipe: combines sweetened condensed milk with a reduced amount of evaporated milk to balance the liquid content.
3. Spice Profile
   • Original Recipe: features a traditional blend of spices, including cinnamon, ginger, and cloves.
   • New Recipe: increases the amount of cloves, enhancing the spice intensity.
4. Baking Time
   • Original Recipe: specifies a longer baking duration.
   • New Recipe: reduces the baking time by approximately 10 minutes, likely due to the altered moisture content from the dairy adjustments.

The ‘New Fashioned’ Libby’s pumpkin pie recipe is sweeter

• The original recipe utilizes 3/4 cup of granulated sugar, which equates to approximately 150 grams of sugar.

• The new recipe incorporates one 14-ounce can of sweetened condensed milk, containing about 220 grams of sugar.

This change results in the new recipe having approximately 70 grams more sugar than the original. Consequently, each serving of the new pie contains a higher sugar content compared to the original version.

Libby’s pumpkin pie ingredients (with substitutions)

The ORIGINAL Libby’s pumpkin pie recipe

• 15 ounces canned pumpkin
  • if you want to use your own homemade pumpkin puree be sure to cook it down so it has the same consistency as canned.
• evaporated milk
  • you can substitute half & half or heavy cream.
• sugar
  • if you need a sugar substitute use one that is granulated and works in a 1:1 ratio with sugar.
• eggs
  • for the best custard-like texture, silken tofu or flaxseed meal are the most reliable egg substitutes for pumpkin pie.
• cinnamon, ginger, cloves
  • consider adding a pinch of nutmeg, cardamom or allspice for complexity.
• salt

The NEW Libby’s pumpkin pie recipe:

• 15 ounces canned pumpkin
• evaporated milk
• sweetened condensed milk
• eggs
• cinnamon, ginger, cloves
• salt

canned pumpkin notes

• Libby’s sells both canned pumpkin and canned pumpkin pie filling. You want the plain canned pumpkin for these recipes.
• Libby’s sells canned pumpkin in 15 ounce and 29 ounce sizes. For these recipes we are using the 15 ounce can size which makes one pie.
• I always buy Libby’s canned pumpkin when I can ~ I find it’s got the perfect texture for recipes, and it’s consistent.
• Fun fact: canned pumpkin isn’t necessarily pumpkin! The FDA guidelines for canned pumpkin state that canned pumpkin can be made from “sound, properly matured, golden-fleshed, sweet varieties of either pumpkins and squashes.” The key requirement is that the squash used should be sweet and golden-fleshed, but not necessarily pumpkin 🙂 Who knew?

pumpkin pie spice or loose spices

I recommend using loose spices for best flavor. Spices like cinnamon, ginger and clove are among the most intense and complex flavors (and aromas) on earth, so treat them with respect. A dusty old jar of pumpkin spice from 2020 won’t cut it for your holiday pie.

And btw, even though it’s not in the recipe, I always add a dash of freshly grated nutmeg.

can you make Libby’s pumpkin pie recipe ahead?

Yes, that’s just what I do. But I don’t make the whole pie and stash it in the fridge, that will create a soggy pie. Here’s how I do it:

1. Make the dough for the crust and fit it into your pie pan. Wrap and refrigerate.
2. Make the filling separately, cover, and refrigerate. You can do this up to 2 days ahead.
3. When ready to bake, give the filling a good stir and then fill your pie crust and 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 so you’ll need a truly deep dish pie crust to avoid overflows.

best quality frozen pie crust for Libby’s Pumpkin Pie

I swear by Marie Callender’s Deep Dish Pastry Pie Shells. You should not thaw the frozen crust first.

should I pre-bake the crust?

Libby’s does not recommend pre-baking (or blind baking) your pie crust but you certainly can blind bake a fresh or frozen crust. You’ll basically par bake your crust using pie weights. Then remove the weights, prick the bottom of the crust, and finish baking without the weights. You can then go ahead and add your filling and bake your pie as per your recipe.

Simple Blind Baking Method

1. Preheat oven to 375F.
2. Make crust: roll out the pie dough and fit it into your pie pan. Chill for 15 minutes.
3. Line with parchment: place parchment paper or foil over the crust and fill with pie weights (or dried beans/rice).
4. Bake: for 10-15 minutes until the edges are set.
5. Remove weights: take out the weights and parchment, then bake for another 5-7 minutes until lightly golden.
6. Let cool before adding the filling.

how long to bake Libby’s 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, although the Libby’s can says 45-55 minutes.
• 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 loose 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.

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, but an underdone pie will be runny, and over baking can cause cracks to form, so you need to know when your pie is done. Here are a few alternative methods for checking for doneness…

The color will be darker, the edges of the pie will be slightly puffed, and look set. The pie should have a matte surface rather than looking shiny or wet. The crust will be golden.

Gently shake the pie. It should have a slight jiggle in the center, like gelatin, but the edges should be set and firm. If the center is still liquid or wavy, it needs more time.

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.

Remember that pumpkin pie continues to cook as it cools. When it’s slightly underdone in the center, take it out, as residual heat will finish the job.

If you must you insert an instant-read thermometer about 1 inch from the edge (not the center) and the temperature should read 170F to 175F.

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.

Some claim that pumpkin pie tastes best when it’s chilled. That being said, there’s no shame in digging in while it’s still warm.

should you serve pumpkin pie with whipped cream or ice cream?

Whipped Cream is the classic choice; its light, airy texture and subtle sweetness complement the creamy, spiced filling of pumpkin pie without overpowering it.

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. Let it cool first.

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.

1. Let your pie cool until completely room temperature. Wrap in several layers of plastic wrap, and then wrap again in foil.
2. Plan on using your frozen pie within a month for best texture.
3. To thaw: remove pie to refrigerator overnight. Then bring to room temperature on the counter, and finally, unwrap.

the bottom line, which Libby’s pumpkin pie recipe do I make?

I make the New Fashioned pumpkin pie for my Thanksgiving. I think they actually succeeded in making this classic pie even better. 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!

pros

• The filling is generous, which I appreciate, I can’t get excited about 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.

cons

• 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.