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.
The art of crafting the perfect pumpkin pie has evolved over the years, and Libby’s New Fashioned Pumpkin Pie stands as a testament to this culinary journey. As seasons change and the air gets crisper, the craving for this quintessential dessert grows stronger. Drawing inspiration from the classic recipe, the new version brings subtle changes that elevate the dish while retaining its nostalgic charm. Is your oven preheated yet?
WHAT’S SO GOOD ABOUT THIS RECIPE?
Libby’s New Fashioned Pumpkin Pie recipe bridges the gap between time-honored traditions and contemporary tastes. While the original recipe has always been a favorite, this new recipe introduces nuances that enhance flavor and texture. The blend of evaporated milk with sweetened condensed milk creates a creamier filling, while the strategic use of spices ensures every bite is a harmonious blend of warmth and sweetness. It's an updated recipe that pays homage to its famous predecessor while making its own mark in the annals of homemade pies.
IS THIS RECIPE BUDGET-FRIENDLY?
Absolutely. Libby's New Fashioned Pumpkin Pie is not just about a richer taste, but also about affordability. The ingredients, while simple, come together to create a gourmet experience without straining the wallet. For those who prioritize both taste and economy, this new-fashioned pumpkin pie offers the best of both worlds.
- Pumpkin puree: I used a can of Libby's
- Evaporated Milk
- Sweetened Condensed Milk
- Ground cinnamon
- Ground ginger
- Ground cloves
- Corn syrup (optional) Karo clear
- 1 unbaked pie shell (I used Pillsbury's prepared pie crust)
- Whipped cream (for garnish)
(See recipe card for quantities.)
- Pumpkin Puree: Using Libby's 100% Pure ensures a consistent and rich pumpkin flavor, setting the base for the pie.
- Evaporated & Sweetened Condensed Milk: Nestle Carnation is the preferred choice, adding depth and creaminess to the pie.
- Spices: Ground cinnamon, ginger, and cloves infuse the pie with traditional warmth, essential for that classic pumpkin pie essence. I always add a touch more cinnamon to every pumpkin pie.
- Karo: I always add a tablespoon of clear Karo corn syrup. I think it contributes to the glossiness of the pie's surface. You can certainly leave it out.
If you're unable to source the specific brands mentioned, you can opt for other reputable brands, ensuring they are of high quality. For those seeking a less sweet version, consider reducing the corn syrup or omitting it altogether.
For an added twist, consider sprinkling a pinch of pumpkin pie spice over the whipped cream garnish. Alternatively, a caramel drizzle can add another layer of flavor, complementing the pie's natural sweetness. I do this with apple pies too.
LOOKING FOR MORE PIE RECIPES?
At the heart of the preparation is a large bowl, essential for mixing the ingredients thoroughly. Use a 9-inch pie pan to achieve the perfect pie depth, and ensure you have a cookie sheet on hand for any overflow. Once baked, a wire rack will assist in cooling the pie uniformly.
STEP 1: 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.
STEP 2: Mix the spices and salt into a 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.
STEP 3: Pour pie filling into an unbaked, deep-dish, 9" pie shell.
STEP 4: 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.
STEP 5: Check at 30 minutes to see if the pie is done. Do not over bake! Cover loosely with tented foil or pie crust covers if the crust begins to get too brown.
STEP 6: Cool the pie completely, then refrigerate. Serve with whipped cream.
FREQUENTLY ASKED QUESTIONS
While the recipe calls for canned pumpkin for consistency, fresh pumpkin puree can be used. Ensure it's well-strained and of similar consistency to the canned version.
Insert a knife near the center of the pie. If it comes out clean, your pie is done. It's essential not to overbake; the pie will continue to set as it cools.
The new-fashioned recipe incorporates subtle changes, primarily in the milk components, enhancing the pie's creaminess and overall flavor profile. The new-fashioned recipe incorporates subtle changes, primarily in the milk components, enhancing the pie's creaminess and overall flavor profile.
PRO COOKING TIPS
- Temperature is Key: Start the baking at a high temperature and then reduce. This ensures a well-set center of the pie without overcooking the edges.
- Monitor the Crust: As baking progresses, if the crust begins to brown too quickly, tent it loosely with foil or crust protectors to prevent over-browning.
- Cooling: Allow the pie to cool to room temperature on a wire rack before refrigerating. This step ensures the texture remains consistent.
Libby's New Fashioned Pumpkin Pie
- 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 or pie crust covers if the crust begins to get too brown.
- Cool pie completely, then refrigerate. Serve with whipped cream.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.
The journey from the back of the can to the center stage of festive meals, Libby’s New Fashioned Pumpkin Pie holds a special place in my heart. This new version honors the legacy of Libby's famous pumpkin pie recipe while introducing a modern touch. Whether it's your first time trying this updated recipe or you're revisiting a cherished favorite, this pie promises to be the highlight of any meal. As the time of the year approaches when the aroma of pumpkin and spice fills our homes, remember that sometimes, new traditions can be as heartwarming as the old. Happy baking!