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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4.42 from 343 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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219 Comments

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    Please rate this recipe!




  • Reply
    Sarah
    October 19, 2020 at 2:34 am

    Hi, I’m just wondering if you could help me with the recipe that calls for a cup of evaporated milk. Is it a small or large cup.

    • Reply
      Sue
      October 19, 2020 at 4:41 am

      I use American style cups, and that is 250 ml.

  • Reply
    Lisa
    October 12, 2020 at 12:16 pm

    I’m making this for my husband today! Does the pie shell need to be cold when it goes in the oven?

    • Reply
      Sue
      October 12, 2020 at 12:49 pm

      No, although I usually refrigerate mine while I make the filling.

  • Reply
    Mandi
    October 11, 2020 at 11:46 pm

    5 stars
    So I made this for Thanksgiving today (I started it the night before but Midnight happened lol) and it is amazing. I made a little turkey with feathers in the center and extra feathers to go around the edges instead of crimping the crust, and also added an extra 1/2 of cinnamon and a 1/2 of nutmeg to the recipe. Cooked at 375° the whole time, for roughly 70 minutes. (Had to broil the top for about 5 minutes to get the added feathers done though!)

    • Reply
      Sue
      October 12, 2020 at 5:52 am

      I’ve seen those turkey decorated pies, they’re stunning! Happy Thanksgiving 🙂

  • Reply
    Brenda
    October 8, 2020 at 9:22 am

    Do you have the calorie count? This looks fabulous.

  • Reply
    Joycelyn
    October 6, 2020 at 12:58 pm

    Oh and I almost forgot!.

    HAPPY THANKSGIVING TO ALL MY FELLOW CANADIANS!
    even though we have to limit our family bubble to only 6 this year,
    may your Thanksgiving gathering be a great one!
    Be kind. Be calm. Be safe.

    • Reply
      Sue
      October 6, 2020 at 1:39 pm

      Happy Thanksgiving to you 🙂

  • Reply
    Joycelyn
    October 6, 2020 at 12:51 pm

    I purchased a small cook book in 1990 published by Bordon titled “Great American Pies” as I liked the idea of using their sweetened condensed milk in place of the evaporated milk and sugar I’d always used in my pumpkin pie. Only thing I left in from my original recipe ( which was actually my grans recipe ) was the addition of 2 or 3 tablespoons molasses, unsulfured if possible.
    Recipe is quite simple to bring together and I’ve never had a failure when baking it and best of all, my extended family loves it. I always use crust protectors when baking my pies by the way.
    Here’s the Recipe in the 1990 Borden Great American Pie cook book which I hope is okay to post here?

    TRADITIONAL PUMPKIN PIE
    1 (9 inch ) unbaked pastry shell
    1 ( 16oz can pumpkin ) ( 2 cups)
    1 14oz can Eagle brand sweetened condensed milk ( NOT evaporated milk )
    2 eggs
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    ( My personal addition, 2 or 3 tablespoons molasses depending on thickness of molasses. )

    Place rack in lowest position in oven; preheat oven to 425F.
    In large bowl, combine all ingredients except pastry shell; mix well.
    Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 F; bake 35 to 40 minutes longer until knife inserted near edge of of pie comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

    Notes..
    I always use 9 inch glass pie plates as they’re so much better for browning & crisping bottom pie crusts nicely. I do not get the same results if I use any type of metal ( especially dark metal pie plates ) or ceramic pie plates.

    • Reply
      Sue
      October 6, 2020 at 12:56 pm

      Thanks Joycelyn, I’ll have to try your recipe this year, I adore molasses.

  • Reply
    Brooke
    October 5, 2020 at 9:57 pm

    5 stars
    HAPPY THANKSGIVING EVERYONE … in Canada that is :). We have our celebration this weekend and THANKS for posting this now Sue. Look forward to trying it out. Your recipes are stellar.
    Have you ever put raw grated ginger in any of your pumpkin pies … i think it would give a sharper taste of ginger?

  • Reply
    Suzanne
    October 3, 2020 at 5:16 pm

    5 stars
    I tried this recipe last Thanksgiving and it was the best pumpkin pie ever! It did take longer to set than the time recommended. I’ll make it again this year too. Thanks for the reminder.

  • Reply
    Elane
    October 3, 2020 at 8:32 am

    What’s the difference in overall sugar content between the two recipes?

    • Reply
      Sue
      October 3, 2020 at 8:49 am

      There’s no added granulated sugar in the new recipe, but, as readers have pointed out, the sweetened condensed milk adds sugar, so I believe it’s a slight net gain.

    • Reply
      Paula
      November 9, 2020 at 7:28 am

      A can of sweetened condensed milk has 180 grams of added sugar. Three-quarters of a cup of granulated sugar is 150 grams.

  • Reply
    Suzanne Sherman
    October 3, 2020 at 7:33 am

    4 stars
    I love your pie crust but have to admit I love the pumpkin pie by Mete Givens. The pumpkin is cooked to condense the flavor. I also make Gluten free pies using Gluten free on a shoestring flakey pie crust and Meta Givens filling.

    The rest of your pumpkin recipes are the best!!! I am a huge fan!

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