Libby’s recently changed their famous pie recipe on the pumpkin puree can label, and it was the first change to America’s favorite pie in 75 years! I’ve tweaked this for our new favorite pumpkin pie – the best Classic Pumpkin Pie you’ll ever have!
In addition to a blend of perfect spices, I start baking at 400 degrees and finish baking at 300 degrees to allow the rich custard filling to bake without curdling. The custard-like filling is silky and velvety smooth - bursting with fragrant spices and flavor, and is so pretty when decorated with pie crust leaves, fresh Sugared Cranberries and sweetened whipped cream. Luckily this traditional, made-from-scratch pie is still as easy as ever – and the recipe that my family LOVES!
WHAT IS THE DIFFERENCE BETWEEN THE ORIGINAL LIBBY'S PUMPKIN PIE RECIPE AND THE NEW RECIPE?
Libby’s recently released a new pumpkin pie recipe on their pumpkin cans, with the first changes to the beloved recipe in generations.
The ORIGINAL recipe called for:
The NEW recipe calls for:
For my version, I've tweaked the new recipe to add dark brown sugar for a touch of caramel color and hint of sweetness, and ramped up the spices. I also par-bake the pie crust, so that it stays perfectly golden and flaky. There's nothing worse than a soggy pie crust! A sprinkle of cinnamon sugar around the edge makes for the most wonderful crust ever!
RECIPE TIPS & TRICKS FOR THE BEST PUMPKIN PIE:
2 pie crusts (1 for bottom crust, 1 for leaf décor)
Cinnamon Sugar (for sprinkling)
1 large egg (room temperature – for egg wash)
1 teaspoon milk (for egg wash)
PUMPKIN PIE FILLING:
2 large eggs (room temperature)
1 can (15 oz.) Libby’s Canned Pumpkin Puree
1 can (14 oz.) sweetened condensed milk
1 cup evaporated milk
1 teaspoon vanilla extract
¼ cup dark brown sugar (firmly packed)
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
1 teaspoon salt
½ cup granulated sugar
½ cup water
HOW I MAKE THIS:
YIELD: one 9-inch pie
DO I NEED TO MAKE A HOMEMADE PIE CRUST? CAN I USE A READY-MADE OR FROZEN PIE CRUST? You can use either homemade, or a frozen or refrigerated crust from the supermarket. For this recipe you’ll need a deep dish pie crust to accommodate the amount of filling, so you’ll need a truly deep dish pie crust to avoid overflows. If you do use a frozen crust, don’t thaw it - use it frozen.
LIBBY’S PUMPKIN: Make sure that you are using Libby’s Pumpkin Puree and NOT Libby’s Pumpkin Pie Filling for this recipe! You’ll need one 15-ounce can for each pie.
BROWN SUGAR: Although you can typically use light brown sugar and dark brown sugar interchangeably, for this recipe I recommend using dark brown sugar for a deeper pumpkin pie color and richer flavor.
PUMPKIN PIE SPICES: If you don’t have fresh ground cinnamon, ginger, nutmeg and cloves, in a pinch you can substitute with one tablespoon of pumpkin pie spice. And a reminder – remember to use FRESH spices for the best flavor!
INVEST IN AN OVEN THERMOMETER! Ovens aren’t always accurate, so make sure to use an inexpensive oven thermometer for the busy fall baking season for best results for all your baked goods.
DO I NEED TO PRE-BAKE THE CRUST? Libby’s does not recommend pre-baking (or blind baking) your pie crust, but I’ve definitely had better results and flakier pie crusts with blind baking the crust. To do this, you basically par bake your crust using pie weights. After removing the weights, prick the bottom of the crust, add the filling, top the edges of the crust with aluminum foil or a pie crust shield to prevent the edges from getting too brown, and bake until the filling is set.
HOW WILL I KNOW WHEN MY PIE IS DONE BAKING? Pumpkin pie filling is very thin, and because you’re baking a deep-dish pie, it can take over an hour for the filling to fully bake and set, although the Libby’s can says 45-55 minutes. As pumpkin pie bakes, the filling will become darker and slightly puffed, and the edges will set. The crust will be golden already – so that should not be used as a guide. To test doneness, gently shake the pie - the sides should be set, and the center can have a slight wobble but no jiggly waves of batter. Don’t be a slave to the recipe baking directions - if your pie is still wiggling and jiggling after the specified time, keep baking. Ovens, pie plates and baking times can vary greatly! And remember, pumpkin pie will continue to set up as it cools!
Original recipe created by Snowflakes & Coffeecakes; published November 2022.
© SnowflakesandCoffeecakes. All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes.
NEVER MISS A NEW RECIPE! FOLLOW SNOWFLAKES & COFFEECAKES ON FACEBOOK, INSTAGRAM & PINTEREST!
YOU MAY ALSO LIKE...
HI, I’M MAMA V! I'm so happy you stopped by to visit this delicious corner of the internet! This is the place to find family favorite and kitchen-tested quality recipes, along with photographs and tips to give you the confidence to cook and bake from scratch.
You'll find a complete recipe index on the Recipe Collection page or you can use the Recipe Collection dropdown feature to see a visual recipe index by category. If you are looking for something special, the Search function will easily locate your favorite recipe or ingredients. Enjoy - and stop by often!
LOOKING FOR SOMETHING SPECIAL?
Type in the name of recipe, category or any ingredient to search my recipe database.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies