Libby’s changed their famous pumpkin pie in 2019 so now you’ll find the old one and the new recipe on their cans of pure pumpkin. This is Libby’s New Fashioned Pumpkin Pie Recipe!
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Last year (2019) the famous Libby’s Pumpkin Pie recipe was changed and some people lost their minds! I remember people posting on social media about it, people were searching for old recipe cards because they wanted the old recipe and over all people were sad.
So when I found my grandma’s old recipe for the Libby’s pie, I thought that maybe we should make that pie AND the new version of the pie for the blog, because why not!
You can find the original version of the recipe here and the new one below!
What you’ll need for Libby’s New Fashioned Pumpkin Pie Recipe:
- Pure Pumpkin
- evaporated milk
- sweetened condensed milk
- salt
- cinnamon
- ground ginger
- ground cloves
- eggs
- unbaked deep dish pie crust
How to make Libby’s New Fashioned Pumpkin Pie Recipe:
Preheat oven to 425F.
Combine salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl.
Stir in pumpkin and spice mixture. Gradually stir in evaporated milk and sweetened condensed milk.
Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350F and bake for 1 hour or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Top with whipped cream or cool whip.
More pie recipes that you’ll love:
Libby’s New Fashioned Pumpkin Pie
Libby's New Fashioned Pumpkin Pie
Libby's changed their famous pumpkin pie in 2019 so now you'll find the old one and the new recipe on their cans of pure pumpkin. This is Libby's New Fashioned Pumpkin Pie Recipe!
Ingredients
- 15 ounce can LIBBY'S® 100% Pure Pumpkin
- 1 cup evaporated milk
- 14 ounces sweetened condensed milk
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 eggs
- 1 (9 inch) unbaked deep dish pie crust
Instructions
Preheat oven to 425F.
Combine salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl.
Stir in pumpkin and spice mixture. Gradually stir in evaporated milk and sweetened condensed milk.
Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350F and bake for 1 hour or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Top with whipped cream or cool whip.
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