Libby’s Pumpkin Pie Recipe

What’s new about the recipe?

The new recipe omits the addition of granulated sugar, replacing it with sweetened condensed milk. But don’t be fooled, this change means the new recipe is actually higher in sugar than the old one.

The new recipe uses a bit less evaporated milk to offset the increased liquid content from the sweetened condensed milk.

The new recipe has double the amount of cloves as the old recipe, giving it a bit of a updated flavor.

Is pumpkin pie mix the same as pumpkin puree?

No, pumpkin pie mix and pumpkin puree are not the same thing.

Pumpkin pie mix is a sweetened mix of pumpkin puree with all the spices and thickeners you need to make a pie, right out of the can; no need to add or mix any additional ingredients.

Pumpkin puree is simply the fruit all smashed up, and it’s what you want for this recipe. You want the 15 ounce can for this recipe (and not the 29 ounce can), and hopefully Libby’s never shrinks the package.

Pro tips for the best pumpkin pie

I love this new recipe from Libby’s, and I think it’s even better than their original recipe.

It’s a simple pie, you just mix together all the ingredients and pour it in the crust and bake. But here are some tips to get a better pie.

filling

This recipe uses both canned sweetened condensed milk and canned evaporated milk. The evaporated milk in the recipe is not the full can of milk! It’s only 1 cup of evaporated milk. Because Libby’s added extra moisture with the can of sweetened condensed milk, they cut back on the amount of liquid in the pie by cutting back on the evaporated milk.

Now, if you make the mistake of adding the whole can, the pie still works. I tested it. But it isn’t as thick and creamy.

When mixing the ingredients in, measure the spices: salt, cinnamon, ground ginger, and ground cloves into a small bowl and mix the together. Then mix those into the pumpkin puree. Then add the milks. Mixing the spices in like this will help them blend better so they don’t form clumps.

Make sure you use a deep-dish pie crust/ pie pan. Even with the deep dish, you may have leftover filling. Pour the leftover filling in a ramekin or two and bake with the pie. They’ll be done sooner, so keep an eye on them, checking them early in the baking.

The baking starts at a higher temperature, then is reduced. This is to help set the filling without overcooking it.

Be sure to let the pie cool for 2 hours on a wire rack. This helps to make sure the texture is creamy and doesn’t separate.  You’ll also get less condensation on top of the pie once it’s refrigerated.

But shouldn’t the crust be pre-baked?

No, you don’t have to blind bake, or pre-bake the crust, and Libby’s doesn’t recommend pre-baking on their recipe.

You certainly can blind bake the crust if you prefer. Here’s a great tutorial on blind baking.

How can I tell when the pie is done?

There are a few ways to tell when your pie should come out of the oven. And remember, it won’t be completely cooked all the way through when you take it out of the oven. It finishes cooking on the counter from the residual heat inside the pie.

When you gently shake the pie, the sides should be set. The center of the pie should still have some movement, but it shouldn’t be loose waves in the center.

The filling will be puffed and darker. The crust will be golden brown. If your crusts are getting too dark, cover them with aluminum foil or with a pie crust shield.

Insert a knife near the center of the pie. If it comes out clean, the pie is done.

And remember, the baking time on the recipe is a guideline. Ovens vary, as do pie pans. If the pie doesn’t look done to you, continue baking it.

Can I make this ahead?

Absolutely, holiday pies can be made ahead. I always bake mine a day or two in advance. Bake as directed, and allow to cool completely. Loosely cover with plastic wrap and store in the fridge.

Storage of leftovers

If you have leftovers of this Libby’s new fashioned pumpkin pie with condensed milk, pop it in the fridge. And be sure to refrigerate any pie you won’t be eating within 2 hours.

Pumpkin pie also freezes well for up to a month. Once the pie has cooled completely, wrap it in plastic wrap and then in foil. I like to cut the pie into slices so it makes it easy to grab a piece from the freezer.

To thaw, pop the pie in the fridge overnight.

Change it up

Garnish the pie with a sprinkle of cinnamon, nutmeg, or pumpkin pie spice.  It’s also delicious with a drizzle of Salted Caramel Sauce.

For Chai Spice Pumpkin Pie: Add additional ¼ teaspoon Nutmeg, I teaspoon ground Cardamom, ½ teaspoon ground Cinnamon, and ½ teaspoon ground Ginger.

Bourbon Pumpkin Pie: Add 2 tablespoons bourbon when adding the milk.