Libby’s pumpkin pie recipe is America’s favorite Thanksgiving pie for generations ~ should you be making it this year? I’m sharing Libby’s recipe, plus everything you need to know to make the best pumpkin pie this season.
Libby’s pumpkin pie recipe revisited
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 recently released pumpkin pie 2.0, with the first changes to the beloved recipe in generations (75 years!) Luckily this traditional from-scratch pie is still as easy as ever, it’s just had a little face lift. I’ll help you sort through the changes and choose which one is right for you.
Table of contents
- Libby’s pumpkin pie recipe revisited
- Libby’s pumpkin pie ingredients
- what’s so new about the new recipe?
- the difference between evaporated milk and sweetened condensed milk
- can you make Libby’s pumpkin pie ahead?
- can I use a ready-made or frozen pie crust?
- should I pre-bake the crust?
- how long to cook pumpkin pie?
- how can I check my pie without sticking a knife in it?
- how long to let pumpkin pie cool before serving
- can pumpkin pie be left out on the counter overnight?
- can I freeze pumpkin pie?
- conclusion: what’s the word on the new Libby’s pumpkin pie recipe?
- more holiday dessert recipes!
Libby’s pumpkin pie ingredients
The ORIGINAL recipe
- canned pumpkin
- evaporated milk
- sugar
- eggs
- cinnamon, ginger, cloves
- salt
The NEW recipe:
- 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.
- 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?
what’s so new about the new 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. It increases the cloves by just a smidge. And finally, the new recipe specifies a shorter cooking time by 10 minutes.
*As many readers have mentioned, the new recipe is higher in sugar than the old one because of the addition of sweetened condensed milk which contains 21 grams of sugar.
the difference between evaporated milk and sweetened condensed milk
Both are examples of milk that has had some of the water removed from it so that it’s nice and thick. Evaporated milk is plain milk, just thicker, but about half. It has a slightly ‘canned’ flavor. Sweetened condensed milk is made the same way, but with added sugar so the final product is 55% sugar. It’s important to note that they are not interchangeable in recipes!
can you make Libby’s pumpkin pie ahead?
Yes, that’s just what I did. 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:
- 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. Easy peasy!
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.
If using a frozen crust, let it thaw in the refrigerator overnight.
should I pre-bake the crust?
Libby’s does not recommend pre-baking (or blind baking) your pie crust but you certainly can. Sally’s Baking Addiction has a good tutorial for blind baking crusts. 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.
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, 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, 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.
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.
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. Between the new and old version I prefer the new.
- 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.
- 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 🙂
Libby’s New Fashioned Pumpkin Pie
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
- 1/4 cup ice water
Instructions
- Preheat oven to 425?F.
- 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 30-40 minutes, or until set around the edges and a knife inserted near the center comes out clean. Note: See my notes in the blog post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.
- 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.
Video
Notes
- 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
Nutrition
more holiday dessert recipes!
- Cranberry Pie
- Maple Frangipane Pecan Pie
- Pumpkin Caramel Tart
- The Ultimate Maple Cheesecake
- Chocolate Cake with Cranberry Buttercream
Do I add the Libby’s can that says only add 2 eggs and evaporated milk? I got the 30oz. But is this can ok to add all those ingredients or was I suppose to get a different can?
This recipe is for the 15 ounce can, so if you want to follow it, I would just use half of your can.
If I use the pumpkin spice mix; what would be the measurement to be used?
I’d go with a teaspoon and a half, but feel free to do more or less to taste.
I always use the large can (29oz) of Libby’s pumpkin and make two pies. I was surprised to see that they changed the original recipe to one pie amount even on the large can. When you double the recipe of the new version it seems watery to me so left it in longer then usual and kept an eye on it. The taste isn’t that much different so not real sure of the point of the new recipe. I would recommend first time bakers stick to the original.
Yup. They changed it and we got caught. My daughter followed the receipt on the can and it was not enough for two pies obviously but too late to fix. Our pies were horrible. In the trash. Luckily she ordered a pumpkin pie from Costco on Instacart so we at least had one large pumpkin pie. Good too.
I agree, I made it for thanksgiving and gross, I threw it away. Texture and flavors were both off.
Hi Sue, I really want to try this new recipe but this year I’m attempting to make my pumpkin pie in a springform pan with a graham cracker crust. (GASP!) We’re in the process of selling our house and I’ve packed all but one of my pie plates. I own like 5 and seriously cannot bring myself to go buy one just for this. I’m also making a pecan pie so I need the dish for that pie. I feel like the original recipe will stand in it’s own… but I’m curious about the texture and sweetness of the new version. Do you think it would slump and/or be too sweet for a graham cracker crust? Should I just stick with the tried and true and make this new version when I’m reunited with all my pie plates? Lol! Thanks for your input and Happy Thanksgiving!
Hey Val ~ it’s a little hard to say, the new version will probably work fine, it should keep its shape, and the flavor/sweetness is great as far as I’m concerned, but I don’t think you can go wrong with either version, they’re pretty close. Happy moving, and happy Thanksgiving!
why are you adding 1c of evap milk along with the sweetened condensed milk? The Libby’s sight does not add the evap milk. Is the above ingredient list correct? Thanks so much and Happy Thanksgiving!
The ‘new and improved’ recipe from Libby’s includes both!
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.
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!
I bet you could do the same thing with the new recipe, and I agree, the crust is not necessary!
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?
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.
Is exactly why I don’t blind bake at all.
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?
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?
You need to put this in the review that it’s for a 9” pie. The crust you make looks like it makes two 10” so I was wondering about the size. I’m glad I read the comments down far enough to find its for a 9”.
Agreed, I just clarified that.
I made this last week & my husband said ‘It’s the best pumpkin pie ever!’.
Yay 🙂