What is the difference between Libby's original and new pumpkin pie recipe?

The original uses 3/4 cup white sugar and a 12 oz can of evaporated milk. The New-Fashioned recipe uses sweetened condensed milk, so it is sweeter and richer.

Can I make Libby's pumpkin pie without evaporated milk?

Yes. Use 1 1/2 cups of half and half in place of the 12 oz can of evaporated milk. Heavy cream works too. If you only have whole milk, stir in 1 1/2 tablespoons of cornstarch so the filling sets. Bake it the same way.

Why did my pumpkin pie crack?

Cracks usually mean the pie baked a little too long. Take it out when a knife near the center comes out clean, then let it cool slowly on the counter.

How do I keep my pumpkin pie crust from getting soggy?

Do not skip the first 15 minutes at 425°. That hot start helps set the bottom crust before the filling soaks in.

Can I use pumpkin pie filling instead of pure pumpkin?

Not for this recipe. Pumpkin pie filling already has sugar and spices in it, so your pie would come out too sweet. Use 100% pure pumpkin.

Libby's Pumpkin Pie Recipe, the Original with Evaporated Milk

Ingredients

Units Scale

1 unbaked 9 inch deep dish pie crust
1 can (15 oz) Libby's 100% Pure Pumpkin (not pumpkin pie filling mix)
3/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs, at room temperature

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Instructions

Preheat the oven to 425°F. Place the unbaked pie crust on a baking sheet.
In a large bowl, mix together the sugar, cinnamon, salt, ginger, and cloves.
Beat the eggs and stir them into the sugar mixture.
Stir in the pumpkin, then slowly stir in the evaporated milk until smooth.
Pour the filling into the pie crust.
Bake at 425°F for 15 minutes.
Reduce the oven to 350°F and bake 40 to 50 minutes, until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Top with whipped cream and serve, or refrigerate.

Notes

1. Use 100% pure pumpkin, not pumpkin pie filling mix.
2. You can use 1 3/4 tsp pumpkin pie spice in place of the cinnamon, ginger, and cloves.
3. For fresh pumpkin, use 1 3/4 cups of drained homemade puree in place of the can.
4. Store covered in the refrigerator up to 4 days.
5. This is the classic recipe from the Libby’s 100% Pure Pumpkin can.

Author: Susan Buonpane
Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 217
Sugar: 23.3 g
Sodium: 229.7 mg
Fat: 8.6 g
Carbohydrates: 30.6 g
Fiber: 1.2 g
Protein: 5.6 g
Cholesterol: 63.5 mg