New Libbys Pumpkin Pie


This post may contain affiliate links. Please read our disclosure policy.

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 with whipped topping

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!

Newsletter Signup
recipes in your inbox

subscribe for all the latest deliciousness

Whole pumpkin pie

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.

Pumpkin pie on a server

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!

Text on image Libby's New Pumpkin Pie

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!

Text on image Libbys New Pumpkin Pie

Libbys Pumpkin Pie Ingredients

  • Canned Pumpkin – Libbys is the obvious choice here…
  • Eggs
  • Evaporated Milk
  • Sweetened Condensed Milk
  • Salt
  • 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!

Ingredients to make New Libbys Pumpkin PIe

How to make Pumpkin Pie

Thankfully, Libby’s keeps their pumpkin pie recipe easy. To start this recipe off, you’ll first want to get your eggs ready. Crack them into a mixing bowl and give them a quick beating.

Eggs in a bowl with whisk

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.

Pumpkin Pie Ingredients in a bowl with whisk

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.

Libbys pie ready to bake

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!

Baked whole New Libbys Pumpkin Pie

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.

Libbys Pumpkin pie on a fork

5 from 1 vote

New Pumpkin Pie

By: Jen CIncyshopper
New Libbys Pumpkin Pie makes a few changes that result in a creamy, delicious dessert. The New Fashioned recipe is better than the classic!
Prep: 11 minutes
Cook: 1 hour 10 minutes
Servings: 8


  • 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.


If you have any leftovers, allow them to cool before covering with plastic and refrigerating. They'll keep for about 3-4 days.


Calories: 370kcal, Carbohydrates: 48g, Protein: 10g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 67mg, Sodium: 361mg, Potassium: 431mg, Fiber: 2g, Sugar: 32g, Vitamin A: 8541IU, Vitamin C: 4mg, Calcium: 253mg, Iron: 2mg
Like this recipe? Rate and comment below!

Long pin collage text Libbys New Pumpkin Pie Better than the Classic

Long pin collage text Libbys New Pumpkin Pie Better than the Classic

Long pin collage text Libbys New Pumpkin Pie Better than the Classic

About Jen Cincyshopper

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

You May Also Like:

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I would like to make this as individual servings, possibly in a cupcake pan. How long would I have to cook for the smaller size?

  2. Why are you not answering their questions????? I would like to know if you can 2 regular pie crust and can they be unfrozen? Pecan pie crust?

    1. She got 5 kids, it’s Christmas time , & she got a blog & a busy momma but guess everyone done figured out the pie crust & the world didn’t end

  3. 5 stars
    I make my mother’s pumpkin pie every year, and I’m glad she told me the secret ingredient, because my recipe is to die for.
    Instead of using evaporated milk, I use Bordens eggnog instead, and it comes out perfectly each and every time ❤️❤️