Libby's Pumpkin Pie Recipe • updated! (2024)

Libby’s pumpkin pie recipe is America’s favorite Thanksgiving pie for generations ~ should you be making it this year? I’m sharing Libby’s recipe, plus everything you need to know to make the best pumpkin pie this season.

Libby's Pumpkin Pie Recipe • updated! (1)

Libby’s pumpkin pie recipe revisited

I bet Libby’s pumpkin pie recipe from the can label has been the go-to Thanksgiving dessert for most of you reading this post right now. Unless you have a super creative chef in the family most of us fall back on the this classic because, if it ain’t broke, why fix it?

Well, Libby’s recently released pumpkin pie 2.0, with the first changes to the beloved recipe in generations (75 years!) Luckily this traditional from-scratch pie is still as easy as ever, it’s just had a little face lift. I’ll help you sort through the changes and choose which one is right for you.

Table of contents

  • Libby’s pumpkin pie recipe revisited
  • Libby’s pumpkin pie ingredients
  • what’s so new about the new recipe?
  • the difference between evaporated milk and sweetened condensed milk
  • can you make Libby’s pumpkin pie ahead?
  • can I use a ready-made or frozen pie crust?
  • should I pre-bake the crust?
  • how long to cook pumpkin pie?
  • how can I check my pie without sticking a knife in it?
  • how long to let pumpkin pie cool before serving
  • can pumpkin pie be left out on the counter overnight?
  • can I freeze pumpkin pie?
  • conclusion: what’s the word on the new Libby’s pumpkin pie recipe?
  • more holiday dessert recipes!
Libby's Pumpkin Pie Recipe • updated! (2)

Libby’s pumpkin pie ingredients

The ORIGINAL recipe

  • canned pumpkin
  • evaporated milk
  • sugar
  • eggs
  • cinnamon, ginger, cloves
  • salt

The NEW recipe:

  • canned pumpkin
  • evaporated milk
  • sweetened condensed milk
  • eggs
  • cinnamon, ginger, cloves
  • salt

canned pumpkin notes

  • Libby’s sells both canned pumpkin and canned pumpkin pie filling. You want the plain canned pumpkin for these recipes.
  • Libby’s sells canned pumpkin in 15 ounce and 29 ounce sizes. For these recipes we are using the 15 ounce can size which makes one pie.
  • Fun fact: canned pumpkin isn’t necessarily pumpkin! The FDA guidelines for canned pumpkin state that canned pumpkin can be made from “sound, properly matured, golden-fleshed, sweet varieties of either pumpkins and squashes.” The key requirement is that the squash used should be sweet and golden-fleshed, but not necessarily pumpkin 🙂 Who knew?
Libby's Pumpkin Pie Recipe • updated! (3)

what’s so new about the new recipe?

The new recipe omits the 3/4 cup sugar from the original. Another change is that the updated recipe calls for sweetened condensed milk* in addition to the traditional evaporated milk. It increases the cloves by just a smidge. And finally, the new recipe specifies a shorter cooking time by 10 minutes.

*As many readers have mentioned, the new recipe is higher in sugar than the old one because of the addition of sweetened condensed milk which contains 21 grams of sugar.

the difference between evaporated milk and sweetened condensed milk

Both are examples of milk that has had some of the water removed from it so that it’s nice and thick. Evaporated milk is plain milk, just thicker, but about half. It has a slightly ‘canned’ flavor. Sweetened condensed milk is made the same way, but with added sugar so the final product is 55% sugar. It’s important to note that they are not interchangeable in recipes!

Libby's Pumpkin Pie Recipe • updated! (4)

can you make Libby’s pumpkin pie ahead?

Yes, that’s just what I did. But I don’t make the whole pie and stash it in the fridge, that will create a soggy pie. Here’s how I do it:

  • Make the dough for the crust and fit it into your pie pan. Wrap and refrigerate.
  • Make the filling separately, cover, and refrigerate.
  • You can do this up to 2 days ahead, then fill and bake on the day you want to enjoy it. Easy peasy!
Libby's Pumpkin Pie Recipe • updated! (5)

can I use a ready-made or frozen pie crust?

Of course! Because the Libby’s pie is so easy, I figured I had to save face and make my own crust, but you can totally use a frozen or refrigerated crust from the supermarket. Be aware that Libby’s specifies a deep dish to accommodate the amount of filling so you’ll need a truly deep dish pie crust to avoid overflows.

If using a frozen crust, let it thaw in the refrigerator overnight.

should I pre-bake the crust?

Libby’s does not recommend pre-baking (or blind baking) your pie crust but you certainly can. Sally’s Baking Addiction has a good tutorial for blind baking crusts. You’ll basically par bake your crust using pie weights. Then remove the weights, prick the bottom of the crust, and finish baking without the weights. You can then go ahead and add your filling and bake your pie as per your recipe.

Libby's Pumpkin Pie Recipe • updated! (6)

how long to cook pumpkin pie?

  • The short answer is: quite a while. Pumpkin pie filling is very thin, and if you’re using a deep dish pie, it can take over an hour to fully set, although the Libby’s can says 45-55 minutes.
  • Ovens aren’t always accurate, so be sure to invest in an inexpensive oven thermometer for the baking season.
  • Finally, don’t be a slave to the recipe directions…if your pie is still loose and jiggling after the specified time, keep baking. Ovens and pie plates vary greatly.
  • I had to bake the Libby’s pie a little longer than the recipe called for, but it turned out great.
Libby's Pumpkin Pie Recipe • updated! (7)

how can I check my pie without sticking a knife in it?

I hate the idea of poking into my perfect creamy pie, especially when I’m going to be serving to guests, so here are a few alternative methods for checking for doneness…

  • The color will be darker, the pie will be slightly puffed, and the edges will look set. The crust will be golden.
  • Gently shake the pie, the sides should be set, and the center can have a slight wobble but no jiggly waves of batter.
  • Remember the pie will continue to set up as it cools.
  • When in doubt, let it cook a little longer, and cover with foil if the crust is browning too much. I cooked mine just until the center did not wobble, and it turned out perfect.

how long to let pumpkin pie cool before serving

  • Give your pie at least 2 hours. The custard will continue to set as it cools, and your pie will slice more neatly.
  • That being said, there’s no shame in digging in while it’s still warm.
Libby's Pumpkin Pie Recipe • updated! (8)

can pumpkin pie be left out on the counter overnight?

  • No, the FDA recommends leaving a pumpkin pie at room temperature no longer than 2 hours.
  • Refrigerate your cooled pie if you won’t be eating it within 2 hours after cooling.
  • Do NOT refrigerate a warm pie, you’ll get condensation on the surface.

can I freeze pumpkin pie?

  • Libby’s does not recommend freezing this pie because they say the crust will separate from the filling, however most sources agree that pumpkin pies freeze beautifully, and I have done so with success.
  • Let your pie cool until completely room temperature. Wrap in several layers of plastic wrap, and then wrap again in foil.
  • Plan on using your frozen pie within a month for best texture.
  • To thaw: remove pie to refrigerator overnight. Then bring to room temperature on the counter, and finally, unwrap.
Libby's Pumpkin Pie Recipe • updated! (9)

conclusion: what’s the word on the new Libby’s pumpkin pie recipe?

  • Love it! I think they actually succeeded in making this classic pie even better. Between the new and old version I prefer the new.
  • The filling is generous, which I appreciate, I can’t get excited about a thin, flat pumpkin pie.
  • The spicing is subtle, not overly ‘pumpkin spiced’, which is another plus.
  • The pie has just the right balance of sweetness and I think the pumpkin flavor is allowed to shine. The sweetened condensed milk does the trick without overdoing.
  • My only beef is that my pie took considerably longer to set. I’m a little confused as to why they lowered the baking time with this new recipe.
  • I suggest using a foil collar for the edges of the crust or at the very least covering loosely with foil toward the second half of the cooking.
  • Some of you regular readers might recall me mentioning how I don’t generally like pumpkin pie… but this recipe has changed my mind…I feel like the filling tastes lighter and definitely creamier than anything I remember ~ I’m a new fan!

*This is not sponsored, and I’m not affiliated with Libby’s in any way, but the pie is super yummy 🙂

Libby's Pumpkin Pie Recipe • updated! (10)

Libby’s New Fashioned Pumpkin Pie

4.52 from 411 votes

Have you heard the breaking news? ?There's a new Libby's pumpkin pie recipe on the can label, and it's the first change to America's favorite pie in 75 years!

Print RecipePin RecipeRate Recipe

Prep Time:10 minutes minutes

Cook Time:55 minutes minutes

Total Time:1 hour hour 5 minutes minutes

Servings: 8


  • A deep dish 9 inch pie plate


pie crust (this recipe makes 2 crusts)


  • Preheat oven to 425?F.

  • Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.

  • Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 30-40 minutes, or until set around the edges and a knife inserted near the center comes out clean. Note: See my notes in the blog post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.

  • Cool on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.

Pie crust (this recipe makes 2 crusts)

  • Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter to the bowl and pulse about 20 times until the mixture is grainy.

  • Add the ice water, a little at a time, while continuing to pulse, then run the machine briefly JUST until the dough comes together in a clump. This will take under a minute. NOTE: you may not need all of the water, but you may also need a little more, so feel free to adjust.

  • Turn the dough out onto a floured surface and bring it together into a ball. If there is still any remaining dry flour make sure to knead that into the dough to get it all incorporated. If your dough is too sticky, add a touch more flour.

  • Cut the ball of dough in half, form two flat disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out. You can freeze the extra disk of dough for later.



The pie filling is from Libby’s. The crust is my own recipe.

For reference here is the ORIGINAL Libby’s pumpkin pie recipe

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked deep dish pie shell

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425F oven for 15 minutes. Reduce temperature to 350F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NEW FEATURE! Click here to add your own private notes.

Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: Canned pumpkin, dessert, easy, holidays, Libby’s, pie, pumpkin, recipe, Thanksgiving


Serving: 1 slice · Calories: 477 kcal · Carbohydrates: 75 g · Protein: 13 g · Fat: 14 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 67 mg · Sodium: 640 mg · Potassium: 472 mg · Fiber: 3 g · Sugar: 32 g · Vitamin A: 8542 IU · Vitamin C: 4 mg · Calcium: 258 mg · Iron: 4 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

more holiday dessert recipes!

  • Cranberry Pie
  • Maple Frangipane Pecan Pie
  • Pumpkin Caramel Tart
  • The Ultimate Maple Cheesecake
  • Chocolate Cake with Cranberry Buttercream

Libby's Pumpkin Pie Recipe • updated! (11)

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4.22 from 436 votes

My show stopping Cranberry Pie with a gingersnap crumb crust is guaranteed to bring a little va-va-voom to yourholiday dessert table this year.

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Libby's Pumpkin Pie Recipe • updated! (12)

Maple Frangipane Pecan Pie

4.93 from 14 votes

My Maple Frangipane Pecan Pie recipe is a delicious tart filled with a rich pecan frangipane flavored with vanilla bean, bourbon, and maple.

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Libby's Pumpkin Pie Recipe • updated! (13)

Pumpkin Caramel Tart with Candied Walnuts

4.82 from 11 votes

My Pumpkin Caramel Tart with Candied Walnuts is a sophisticated pumpkin pie for the foodie set. Homemade caramel gives this pumpkin tart a depth of flavor that is absolutely amazing (you might just start a new Thanksgiving tradition with this one.)

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Libby's Pumpkin Pie Recipe • updated! (14)

Maple Cheesecake

5 from 19 votes

The Ultimate Maple Cheesecake is supremely creamy and so delicious it will outshine any pie on your Thanksgiving dessert table!

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Libby's Pumpkin Pie Recipe • updated! (15)

Chocolate Cake with Cranberry Buttercream

4.65 from 39 votes

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Libby's Pumpkin Pie Recipe • updated! (2024)


Is it better to use condensed milk or evaporated milk in pumpkin pie? ›

Sweetened condensed milk is thicker and contains added sugar, so you won't have to add extra sugar and the filling will be very rich. Evaporated milk is unsweetened and has a thinner consistency. This means that you will have to add some extra sugar and that your pie will have a lighter, airier filling.

What happens if you put too much evaporated milk in pumpkin pie? ›

There were some mistakes — like using condensed milk or too much evaporated milk — that created a less-than-desirable layer of film on top of the pies. I also found that the number of eggs you use can have the biggest impact on the texture of your pie filling.

Should you prebake pie crust for pumpkin pie? ›

Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms. Custard pies = pumpkin pies.

What happens if I use condensed milk instead of evaporated milk? ›

These items are essentially the same with one big difference: no sugar is added to evaporated milk. 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.

Why use evaporated milk in pumpkin pie? ›

I think if you added regular milk to pumpkin, you would not achieve the desired texture. My guess it that it wouldn't 'set' properly, giving it the firm texture you'd expect. Evaporated milk will be much thicker than regular milk, providing that rich, creamy texture without the unwanted water.

What went wrong with my pumpkin pie? ›

You go to take the pumpkin pie out of the oven, and you notice that along the edges, cracks have appeared in what you imagined would be a beautiful, smooth pumpkin filling. Why this happens: Pumpkin pie cracks when it's been overbaked. The filling for pumpkin pie is technically a custard, a liquid thickened with eggs.

When should you not use evaporated milk? ›

Evaporated milk comes in three varieties based on the amount of fat: whole milk, low-fat and skim. The benefit of evaporated milk is shelf-life: canned milk can remain stable for up to two years for peak flavor, and maybe longer. If you open a can of evaporated milk and it is dark yellow or brown, don't use it.

Why is my pumpkin pie so soupy? ›

A majority of the time it's because the pie was not cooked long enough and/or not at the right temperature. Other things can contribute to runny filling is too much milk, not enough egg or depending on the recipe, thickener like cornstarch.

Should I poke holes in my pumpkin pie crust? ›

But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for. The test kitchen's vessel of choice for pie is a 9" glass Pyrex pan.

How do you keep the bottom crust of pumpkin pie from getting soggy? ›

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

Should I poke holes in my pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

What is the difference between Libby's pumpkin and pumpkin pie filling? ›

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

What is the difference between pumpkin filling and pumpkin pie filling? ›

Pumpkin pie filling will be labeled as pumpkin pie mix or pumpkin pie filling. Ingredients - Pumpkin puree made from scratch contains only pumpkin, but canned puree may contain a preservative like salt. Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners.

What is the difference between pumpkin pie filling and pure pumpkin puree? ›

Which One Should You Choose? In the end, if you want to control the flavours and spices in your recipes opt for pumpkin puree. If you'd like to make pumpkin pie but don't have all the spices on hand, then go for the pumpkin pie filling.

Is condensed milk better than evaporated milk? ›

Evaporated milk and condensed milk are both shelf-stable canned milks that are easily found at most grocery stores. The main difference is that condensed milk is very sweet, and evaporated milk is unsweetened.

Can I use condensed milk instead of evaporated milk in a pie? ›

Although it may be tempting, because of the added sugar, you should generally avoid substituting sweetened condensed milk in any recipe that calls for evaporated. If you don't have evaporated milk available, it's possible to substitute a cup of light cream, or you can make your own.

Which is healthier condensed milk or evaporated milk? ›

In summary, evaporated milk is unsweetened and has a similar nutritional value to regular milk, while sweetened condensed milk is very sweet and has a higher calorie count due to the added sugar.

Can you substitute condensed milk for evaporated milk in pie? ›

Condensed milk is also another substitute for evaporated milk in pumpkin pie recipes. Condensed milk is sweeter and thicker, so you may need to reduce the amount of sugar in your recipe. Keep in mind that the final result will be richer and more decadent.


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