New Libbys Pumpkin Pie makes a few changes that result in a creamy, delicious dessert. The New Fashioned recipe is better than the classic!
It’s hard to improve on the classics, but the folks over at Libbys managed to pull it off! Their New Fashioned Pumpkin Pie recipe is a delicious improvement on their classic Libbys Pumpkin Pie.
New Libbys Pumpkin Pie
The can of Libbys Pumpkin has been helping folks make pumpkin pies up on short notice for decades now. Not only is the canned pumpkin a valuable, convenient ingredient but the can itself has always had a solid recipe for pie on it. I have tons of unique and interesting pumpkin pie recipes here on the site but sometimes I just like to stick to the classics. Things changed recently, and Libbys added a new pie recipe to their cans!
The New Libbys Pumpkin Pie makes a few notable changes to the Famous Pumpkin Pie you usually find. The biggest change is the use of sweetened condensed milk instead of granulated sugar. This, combined with the evaporated milk the recipe already calls for, creates a very custard-y pie filling. These changes come together to create a pie that’s exceptionally creamy, perfectly sweet and just subtly spiced.
While the original recipe is still tough to beat, this recipe is still a winner! I definitely helped myself to more than one slice and, once we got these pictures shot, everyone was digging in. Give the New Libbys Pumpkin Pie recipe a shot- I’m certain you all will love it!
More Pumpkin Desserts to Try Out
Still in the mood for more pumpkin pie? Try our No Bake Triple Layer Pumpkin Pie after this Libbys recipe. This delicious combo of pumpkin filling, cream cheese, and whipped topping is so easy to make! No baking required for this tasty fall dessert.
If you’re a big fan of cheesecakes, our Pumpkin Cheesecake is an autumn treat you just have to make! Baking with a water bath is a lot easier than it sounds and the end-product is worth it. Delicious pumpkin and pie spice flavors mixed with the sweet, creamy goodness of cheesecake- yummy!
Pies and cheesecakes are delicious but hard to make for parties. If you’ve got a crowd, our Pumpkin Cake with Cream Cheese Frosting will work great! The cake is moist and perfect while that frosting is creamy and tasty. You’ll love it!
Libbys Pumpkin Pie Ingredients
Canned Pumpkin – Libbys is the obvious choice here…
Sweetened Condensed Milk
Spices – Ginger, cloves, and cinnamon are a must here. Optionally, use some Homemade Pumpkin Pie Spice here!
Pie Crust – You can either use an unbaked pie crust from the store, a premade frozen pie crust, or make up our Easy Pie Crust– only needs 4 ingredients!
How to make Pumpkin Pie
Once those are beaten, add in your canned pumpkin and spices, giving them a quick stir. Start gradually pouring in your milks, mixing everything vigorously to ensure everything combines.
Now we’re going to pour the mixture into our awaiting pie crust. Once the crust has been filled, you’ll need to carefully transfer your pie to an awaiting 425 degree oven. The pie filling is very liquidy, so keep it balanced to prevent it from spilling over.
Now just let your pie cook for a bit- after 15 minutes, you’re going to bump the oven temp down to 350 and continue letting your pie bake. Depending on how good your oven is, this could take as little as the recommended 30-40 minutes on the can to as long as an hour. You can check for doneness by either poking the center of the pie with a knife- it’s done when it pulls clean- or by giving the pie a gentle shake. The sides will be set and the center should only wiggle slightly- if at all. Once it’s finished baking, allow to cool on a wire rack for around 2 hours before slicing, serving, and enjoying!
How to Store Your Pie
If you have any leftovers, allow them to cool before covering with plastic and refrigerating. They’ll keep for about 3-4 days.
Even though Libby’s warns against freezing this pie recipe, most folks have reported that the pie freezes fine. The main concern is the filling and crust separating- again, few people have had this happen.
For freezing, allow to cool before covering with plastic and foil. Kept in the freezer, it’ll be good for about a month. Allow to thaw in the fridge before letting come up to room temperature and serving.
New Pumpkin Pie
- 2 Large Eggs
- 15 oz Pumpkin Puree
- 14 oz Sweetened Condensed Milk
- 1 cup Evaporated Milk
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1 frozen Deep Dish Pie Crust
- Preheat oven to 425.
- Beat eggs in large bowl.
- Add in pumpkin, condensed milk, evaporated milk, salt, cinnamon, ginger and cloves.
- Beat until blended
- PLace pie crust on baking sheet to catch possible spills.
- Pour mixture into pie shell.
- Bake in preheated oven for 15 minutes then reduce temperature to 350 and bake for another 55 minutes or until toothpick inserted in middle comes out clean.
- Cool on wire rack.