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New version of LIBBY’S Pumpkin Pie Recipe
The recipe I’m sharing with you today HAS to be the Pie of the Month for October—there’s just no way around it. And that makes me a very happy lady! I adore pumpkin pie and want to show you a New Version of LIBBY’s Pumpkin Pie Recipe. This will surely be your new favorite Fall dessert! This pumpkin pie recipe is creamy with the perfect amounts of cinnamon and spice. Not to mention, it’s baked inside of my perfectly flaky homemade pie crust.
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If you’ve ever made the Libby’s pumpkin pie filling recipe from the back of the can, you know they’ve got it right. And it’s such an easy recipe to follow if it’s your first time making a classic pumpkin pie recipe. But the good news is once you’ve gotten on your feet, you can learn to make slight adjustments to your recipes and make them even more delicious to suit your tastes.
That is one of the best things about crafting food in your own kitchen. You get to add more of the ingredients you like and limit the ones you don’t. Plus, it’s fun to be creative while creating recipes and food that your friends and family love.
You might wonder what makes this New version of LIBBY’S Pumpkin Pie Recipe better than the original.
Well, I’m so glad you asked. Let me tell you! Here is a side-by-side comparison of the ingredients for the original recipe and my recipe. I’ll explain why I decided on the swaps and their benefits.
- From white sugar to brown sugar—This little swap adds more depth of flavor. Both sugars will be sweet, but the brown sugar has a deeper flavor.
- From 2 eggs to 3 eggs, the pie is even more custardy and rich.
- From evaporated milk to heavy cream—I’m a huge lover of heavy cream and not the biggest fan of evaporated milk. It’s okay, but it’s not creamy and doesn’t have a lot of flavor. So, this swap makes so much more sense to me. It makes this pie so decadent.
- This is an easy swap from individual spices to a pumpkin pie spice mix. These premade spices are easy to use and perfectly crafted for this recipe.
Growing up in my house, there was always this fierce debate between pumpkin and sweet potato pie and which was better. What’s funny is that I really can’t tell much difference between the two, but I know I’m a fan of both! They both have this beautiful orange color, are spiced with cinnamon, nutmeg, vanilla, and more, and are poured into flaky crusts and baked until perfection. They are both welcome at all the holiday gatherings (especially Thanksgiving dinner) and, in my opinion, are even better the next day for breakfast!
But truthfully, the sweet potato always seemed to be the clear winner in the family. That is until they tasted this version of pumpkin pie. I recently made one for my dad, who told me he doesn’t like pumpkin pie. But I convinced him to try a slice, and immediately, he changed his mind. His exact words were, “Oh, I could eat this. It has lots of spice and flavor. This is good.” And I completely agree with him. It’s the best pumpkin pie I’ve ever made. And it’s going to land on the Thanksgiving menu this year!
Be Sure To Pin It For Later!
What to do with leftover pumpkin pie?
- Truffles with pumpkin pie: Blend the pie, roll it into balls, and chill. Dip the truffles in white or milk chocolate.
- Pumpkin pie cookies – Make a basic sugar cookie recipe and incorporate chopped-up leftover pumpkin pie.
- Pumpkin pie milkshakes: Blend milk, ice cream, and vanilla, add a slice of pumpkin pie, and voila!
- Ice Cream with Pumpkin Pie Bits – Take vanilla ice cream and stir in chopped-up pieces of the leftover pumpkin pie. Sprinkle additional cinnamon on top, and even a drizzle of caramel would be delicious!
Tips for a New version of LIBBY’S Pumpkin Pie Recipe:
- If you notice your crust browning too quickly, place aluminum foil around the edges to prevent burning.
- In my recipe, blind baking is unnecessary unless you use a glass pie baking dish. You must prebake the pie in that case because the glass won’t distribute the heat well enough to cook the crust fully.
- If you are running short on time or aren’t confident in making your own crust, there is no shame in grabbing store-bought pie crusts. (But I would like to inject some confidence here and tell you that my pie crust recipe isn’t difficult to make at all.)
Make a New version of LIBBY’S Pumpkin Pie Recipe with me on YouTube!
New version of LIBBY’S Pumpkin Pie Recipe Ingredients:
For the Crust:
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs (one will be used for the egg wash on the crust)
- 1/2 tablespoon white vinegar
- 4 tablespoons ice-cold water
For the filling:
- 1 15 oz. can of Libby’s pumpkin puree
- 1 cup heavy cream
- 3 large eggs
- 2/3 cup brown sugar
- 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
New version of LIBBY’S Pumpkin Pie Recipe Instructions:
For the crust:
- First, place the all-purpose flour in a large bowl.
- Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.
- Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.
- Mix all of the ingredients with your fingers until the dough forms.
- After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge to rest for at least 20 minutes.
- Once the pie crust has finished resting in the fridge, roll it out on a lightly floured surface.
- Roll out the pie crust to the size of your pie-baking dish using a rolling pin. Be sure to sprinkle flour on top of the dough and the rolling pin to prevent it from sticking.
- Then, roll your dough around the rolling pin to transfer it into the pie dish.
- Next, trim the extra dough (hanging off of the pie dish) with a knife, leaving enough to have a thick crust on the edge.
- Crimp the edges of the crust any way that you like. You can use a fork or your fingers. I chose to use the ribbon method with my fingers.
- Crack the additional egg, add a splash of water to a small bowl, and beat with a fork to make your egg wash.
- Brust the edges of the finished pie crust with the egg wash.
- Place the pie crust in the fridge until ready to fill and bake.
For the filling and putting it together:
- First, combine the pumpkin puree, eggs, heavy cream, brown sugar, pumpkin pie spice, salt, and vanilla in a large mixing bowl and whisk well.
- Second, pour the pumpkin mixture into the unbaked pie shell.
- Third, whisk the egg and water in a small bowl to make the egg wash.
- Next, brush the edges of the pie shell with the egg wash.
- Then, place the pie into a preheated oven at 425 degrees F. and bake for 15 minutes.
- Then, lower oven temperature to 350 degrees F. and bake for about 40-50 minutes until the crust is golden brown and the center jiggles slightly when shaken.
- Finally, when the pie cools to room temperature, serve it with a dollop of fresh whipped cream or cool whip.
Storage for a New version of LIBBY’S Pumpkin Pie Recipe:
- Leftover pumpkin pie can be stored in the fridge with plastic wrap or in an airtight container for 3 days.
What else can you make with Libby’s canned pumpkin puree?
- Moist Pumpkin Bread with Butterscotch Glaze is the most delightful treat for the Fall. It is perfect paired with a hot cup of coffee for breakfast, a pick-me-up snack in the afternoon, or dessert after dinner. You will love this one!
- Pumpkin pancakes—Breakfast has never tasted so good. Add a can of pumpkin to your pancake batter and cook. Having fall-flavored pancakes in the mornings topped with walnuts and syrup will be such a treat. DIVINE!
- Pumpkin Spice Overnight Oats—For all my meal prep people with macro goals to hit, this one is just for you! It has over 30 grams of protein and under 400 calories. It’s both delicious and satisfying.
- Cheesecake Bars with Pumpkin – A rich and delicious dessert you can hold in your hand!
- Pumpkin soup—When we think of pumpkin puree, we think of sweet dishes, but there are many savory dishes that we don’t need to skip. The winter months are perfect for soups, and this one fits the season!
- Pumpkin Ice Cream – Add pumpkin puree and pumpkin pie spices to a vanilla custard before churning for a delicious frozen treat!
What are the Macros for a New version of LIBBY’S Pumpkin Pie Recipe?
Makes 8 servings (Nutritional information below is for 1 serving = 1 slice)
- Calories – 421.75
- Protein – 7.8 grams
- Carbs – 39 grams (net)
- Fat – 26 grams
Check out some of my other homemade pies!
Bread Pudding Pie – New Orleans Style
Southern Blueberry Peach Crumble Pie
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New version of LIBBY’S Pumpkin Pie Recipe
The recipe I'm sharing with you today HAS to be the Pie of the Month for October—there's just no way around it. And that makes me a very happy lady! I adore pumpkin pie and want to show you a New Version of LIBBY's Pumpkin Pie Recipe. This will surely be your new favorite Fall dessert! This pumpkin pie recipe is creamy with the perfect amounts of cinnamon and spice. Not to mention, it's baked inside of my perfectly flaky homemade pie crust.
Equipment
- 1 10 in pie plate
- 1 Large mixing bowl
Ingredients
For the Crust:
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs (one is for the egg wash)
- 1/2 tablespoon white vinegar
- 4 tablespoons ice-cold water
For the filling:
- 1 15 oz. can of Libby’s pumpkin puree
- 1 cup heavy cream
- 3 large eggs
- 2/3 cup brown sugar
- 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
For the crust:
- First, place the all-purpose flour in a large bowl.
- Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.
- Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.
- Mix all of the ingredients with your fingers until the dough forms.
- After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge to rest for at least 20 minutes.
- Once the pie crust has finished resting in the fridge, place it onto a lightly floured surface to roll out.
- Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. Be sure to put flour on top of the dough and the rolling pin to make sure that it doesn’t stick.
- Then, roll your dough around the rolling pin to transfer it into the pie dish.
- Next, trim the extra dough (hanging off of the pie dish) with a knife but leave enough to have a thick crust on the edge.
- Crimp the edges of the crust any way that you like. You can use a fork or your fingers. I chose to use the ribbon method with my fingers.
- Crack the additional egg, add a splash of water to a small bowl, and beat with a fork to make your egg wash.
- Brust the edges of the finished pie crust with the egg wash.
- Place the pie crust in the fridge until ready to fill and bake.
For the filling and putting it together:
- First, combine the pumpkin puree, eggs, heavy cream, brown sugar, pumpkin pie spice, salt, and vanilla in a large mixing bowl and whisk really well.
- Second, pour the pumpkin mixture into the unbaked pie shell.
- Third, whisk the egg and water in a small bowl to make the egg wash.
- Next, brush the edges of the pie shell with the egg wash.
- Then, place the pie into a preheated oven at 425 degrees F. and bake for 15 minutes.
- Then, lower oven temperature to 350 degrees F. and bake for about 40-50 minutes until the crust is golden brown and the center jiggles slightly when shaken.
- Finally, when the pie cools to room temperature, serve it with a dollop of fresh whipped cream or cool whip.
Video
Notes
What are the Macros for a New version of LIBBY’S Pumpkin Pie Recipe?
Makes 8 servings (Nutritional information below is for 1 serving = 1 slice)
Calories – 421.75
Protein – 7.8 grams
Carbs – 39 grams (net)
Fat – 26 grams
