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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4.41 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.
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215 Comments

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    Please rate this recipe!




  • Reply
    Roxie Otteson
    November 26, 2020 at 8:50 am

    5 stars
    This new recipe is so creamy and rich. I will be using this from now on. I have been making Libby’s Pumpkin Pies for over 51 years and this is the best yet!!! Thank you Libby’s!

  • Reply
    Elissa
    November 26, 2020 at 5:43 am

    HELP! Can I use sweetened condensed milk instead of evaporated milk?

    • Reply
      Sue
      November 26, 2020 at 6:20 am

      That will make the pie super sweet, so you’d want to cut down on the sugar. You might also follow the original recipe, (scroll down, it’s in the recipe card) and substitute sweetened condensed for the evaporated, and reduce the sugar.

  • Reply
    Kathi S Peters
    November 25, 2020 at 5:47 pm

    Help! I have a can of sweetened condensed coconut milk, but it’s only 11.25 ounces instead of 14. Will this work?

    • Reply
      Sue
      November 25, 2020 at 6:16 pm

      Just add a little water to it.

  • Reply
    Chelsea
    November 25, 2020 at 2:53 pm

    HELP! I refrigerated the crust & now it’s hard as a rock and I can’t roll it out. Did I do something wrong or do I just bring it to room temp again?

    • Reply
      Sue
      November 25, 2020 at 4:05 pm

      That’s normal Chelsea, just let it sit on the counter for a bit to soften up. Some chefs like to whack their dough with a rolling pin to soften it. The chilling is an essential step, but then it does take a few minutes to soften to where you can easily roll it.

  • Reply
    Sharon
    November 25, 2020 at 1:32 pm

    Getting ready to make this today! Did you use electric mixer or whisk everything by hand?

    • Reply
      Sue
      November 25, 2020 at 4:06 pm

      You can do either, I usually use my stand mixer, but a whisk works!

  • Reply
    Deb
    November 25, 2020 at 11:14 am

    Why does my filling pull away from the crust?

    • Reply
      Sue
      November 25, 2020 at 1:01 pm

      That’s common in pumpkin pies, and it’s due to shrinkage as it cools. One tip is to let the pie cool down slowly, in a warm spot. Also, don’t refrigerate it until it has completely cooled. Hope this helps a bit, Deb.

  • Reply
    Christina
    November 25, 2020 at 8:58 am

    4 stars
    I used the old recipe and followed the directions posted. Only a half cup of sugar, I can of evaporated milk and didn’t measure the pumpkins pie seasoning or salt. Just winged it and it turned out fabulous!

  • Reply
    Julie
    November 24, 2020 at 5:52 pm

    I put the extra crust dough in the freezer. I want to use it now but not sure how to thaw it. When would you recommend pulling it out of the freezer? Do I move it to the fridge? How long? Help lol.

    • Reply
      Sue
      November 24, 2020 at 7:14 pm

      I would pull it out of the freezer and into the fridge overnight. Check in the morning, it should be thawed, but if not, give it a little longer.

  • Reply
    Dawn
    November 24, 2020 at 2:57 pm

    Thank you, I love your blog and have tried so many of your recipes and pinned so many more to try! I’m going to make this recipe tomorrow. I wonder if the pie crust recipe has enough water though? I usually use 1/4 cup water for one pie crust and your recipe is for 2?

    • Reply
      Sue
      November 24, 2020 at 5:11 pm

      You can always feel free to adjust as needed with my recipes Dawn, if you need a little more water to bring your dough together, that’s fine. I find that 1/4 cup works well for me. I tend to add it a little at a time, and I do always keep some in reserve in case I need more.

  • Reply
    Violet
    November 23, 2020 at 6:02 pm

    I read everything and I wanted to know if I bake on middle rack bottom or top??? First time making pie so yeah that question I didn’t see anywhere.

    • Reply
      Sue
      November 23, 2020 at 7:49 pm

      I always bake on the middle rack.

      • Reply
        Violet
        November 26, 2020 at 6:55 am

        Thank you!!! Happy Thanksgiving!!!’

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