Libbys pumpkin pie recipe with sweetened condensed milk

Fall is officially here, and that means pumpkin-flavored everything is everywhere. From lattes to cough drops, it seems like nearly every food has pumpkin-spice flavoring at this time of the year.

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Ingredients:
Instructions:
Libby's New Fashioned Pumpkin Pie
Reader Interactions
Can I substitute sweetened condensed milk for evaporated milk in pumpkin pie?
Which is better for pumpkin pie condensed milk or evaporated milk?
Can you use condensed milk instead of evaporated milk in pie?
What can I use instead of evaporated milk in pumpkin pie?

But there’s one pumpkin food that never gets old, and that’s a classic pumpkin pie. Whether you’re treating yourself on a random day or making one for Thanksgiving or the holidays, you pretty much can’t go wrong when you make an old-fashioned pumpkin pie in your own kitchen.

Classic is classic, and that’s why Libby’s has kept the pumpkin pie recipe on the back of their canned pumpkin the same for 75 years. Well, until now! While you’ll still be able to find their classic pumpkin pie recipe on all their cans, it will now be next to a brand-new recipe called the New-Fashioned pumpkin pie.

However, Libby’s New-Fashioned pumpkin pie will take you 15 minutes to prep and 40 minutes to bake, versus 55 minutes of baking time for the classic recipe. Take a look at the full recipe below:

Ingredients:

15 ounces, or 1 can Libby’s 100% pure pumpkin
1 cup Nestle Carnation evaporated milk
1 3/4 cups, 1 can or 14 ounces Nestle Carnation sweetened condensed milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs
1 unbaked 9-inch deep-dish pie shell

Directions:

1. Mix dry ingredients in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in the two types of milk.

2. Pour the mixture into the pie shell.

3. Bake in preheated oven at 425 F for 15 minutes. Reduce temperature to 350 F; bake for 30-40 minutes, or until a knife inserted near the center comes out clean.

4. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Don’t feel like making your own pumpkin pie? If you have a Costco near you, you can bring home their fan-favorite 12-inch Kirkland Signature pumpkin pie, which returned to stores just in time for the season, for just $5.99.

This story originally appeared on Simplemost. Checkout Simplemost for additional stories.

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Fall is my favorite season for many reasons, including pumpkin pie! I absolutely love pumpkin pie and I will always defend its rightful place at the breakfast table, yes, ice cold with whipped cream and a hot cup of coffee. This Pumpkin Pie recipe is adapted from Libby's New Fashioned Pumpkin Pie with my little tweaks. I read that Libby's recently made a change to its signature pumpkin pie recipe for the first time in 75 years. Well, say no more, I had to try this. The New Fashioned Libby's Pumpkin Pie calls for subtle changes in spices, as well as the use of sweetened condensed milk. The result is a spicier, less sweet pie. I found it delicious and my Dad, also a pumpkin pie connoisseur, said it was the best he's tasted!

I always add a touch more cinnamon to every pumpkin pie, as well as a bit of clear Karo corn syrup. I think it contributes to the glossiness of the pie's surface. You can certainly leave it out.

Jump to:

Ingredients:
Instructions:
Recipe

Ingredients:

Pumpkin puree I used Libby's
Evaporated Milk
Sweetened Condensed Milk
Salt
Ground cinnamon
Ground ginger
Ground cloves
Corn syrup (optional) Karo clear
Eggs
1 unbaked pie shell (I used Pillsbury's prepared pie crust.)
Whipped cream (for garnish)

(See recipe card for quantities.)

Instructions:

Libby's New Fashioned Pumpkin Pie

Libbys recently made changes to its signature pumpkin pie for the first time in 75 years. I could not leave well enough alone. Here it is with my tweaks.

Prep Time 10 mins

Cook Time 40 mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 335 kcal

Mixing Bowl
Pie Pan

15 oz can Pumpkin puree Libby's 100% Pure (not pumpkin pie filling!)
1 cup Evaporated Milk Nestle Carnation preferred
14 oz Sweetened Condensed Milk Nestle Carnation
½ teaspoon salt
1.5 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
2 TBS corn syrup (optional) Karo clear
2 lg eggs
1 unbaked pie shell (I used Pillsbury's prepared pie crust.)
whipped cream (for garnish)

Preheat oven to 425 degrees.
Add your own pie crust or a refrigerated pie crust to a 9" pie pan and crimp edges. Keep in refrigerator until ready to fill.
Mix the spices and salt into small bowl and set aside.
Beat the eggs by hand in a bowl and set aside.
In a large bowl add the pumpkin, the spice mixture and Karo syrup. Slowly stir in the evaporated milk followed by the sweetened condensed milk. Stir in the eggs and mix well.
Pour pie filling into an unbaked, deep-dish, 9" pie shell.
Bake in a pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 30-40 minutes or until knife inserted near center comes out clean. Check at 30 minutes to see if the pie is done. Do not over bake! Cover loosely with tented foil ior pie crust covers if the crust begins to get too brown.
Cool pie completely, then refrigerate. Serve with whipped cream.

Serving: 1252Calories: 335kcalCarbohydrates: 50gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 27mgSodium: 336mgPotassium: 411mgFiber: 2gSugar: 36gVitamin A: 8482IUVitamin C: 4mgCalcium: 246mgIron: 2mg

Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

Reader Interactions

Can I substitute sweetened condensed milk for evaporated milk in pumpkin pie?

Sweetened Condensed Milk Sweetened Condensed Milk is also fantastic in pumpkin pie!!! It makes a rich, sweet, silky pie! Since it's super sweet as is, make sure you leave out any added sugar in your recipe!

Which is better for pumpkin pie condensed milk or evaporated milk?

As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.

Can you use condensed milk instead of evaporated milk in pie?

Evaporated Milk Vs. Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other. Always double-check which can you grabbed off the grocery store shelf to be sure it's the ingredient you're looking for.

What can I use instead of evaporated milk in pumpkin pie?

You can substitute 1 ½ cups of cream or half and half (or a combination of the two) for the evaporated milk. You can also use milk (any kind from whole to skim); when doing so, add 1 tablespoon cornstarch in with the sugar and spices to help the pie set up.