Libby Pumpkin Pie Recipe For 2 Pies
Libby Pumpkin Pie Recipe For 2 Pies – Some of you may know, while others may have no idea until you’re ready to bake your pumpkin pies (probably the night before Thanksgiving), that Libby has changed her pumpkin pie recipe (yes, the one from the back of the can) this fall (2019). This is the first time there has been a change since this pie, Libby’s Famous Pumpkin Pie, was canned in 1950.
Yana, I haven’t made this pie myself in decades, but I found myself mourning Libby’s Famous Pumpkin Pie, the old last canned pumpkin pie recipe. Look, this is a pie from my childhood. The pie my mom made and the first pie she taught me to make myself. And this is a pie I made for years until I settled on my current favorite, Pam Anderson’s Silky Pumpkin Pie.
Libby Pumpkin Pie Recipe For 2 Pies
And just like my childhood home, which I feel must be there forever, even though I haven’t set foot in it in decades (and it was a huge gutted Victorian that was torn down to make way for a neat ranch), I think this pie should be canned forever. After all, almost 70 years have passed!
Avoiding Pumpkin Pie Mistakes: To Avoid Cooking Up A Foamy Disaster, Mix In The Right Order.
It’s like a lost piece of Americana, but now with the internet I guess nothing is truly lost and you can find this recipe anywhere. Including right now, right here!
There’s no doubt that Libby’s Back of the Can, or as they call it, Libby’s Famous Pumpkin Pie, is a classic. In honor of the change, I thought it would be fun (of course, my idea of ”fun” may be different than most people’s, lol!) to make both pies. This one and a new one called Libby’s New Fashion Pumpkin Pie. I usually make two pies anyway, so why not make one of each (they’re both super easy) and compare them?
The two pies are very close together and both are super easy. There are three ingredient differences that make the new-age pumpkin pie slightly sweeter, richer, and smoother with a little more spice (pods) than the famous pumpkin pie. There are two small changes to the mixing/baking instructions.
Libby’s Famous Pumpkin Pie
FYI: The Pam Anderson Silky Pumpkin Pie I mentioned earlier uses the same combination of evaporated and condensed milk as the new-fangled pumpkin pie, although the Anderson pie has two extra egg yolks. My oven temperature is perfectly calibrated, accurate and I use a GE Spectra gas oven. My pumpkin pies have always taken longer to bake than the box says, and that holds true when baked in my oven or someone else’s.
Libby’s Famous Pumpkin Pie is definitely a classic flavor that we all love. This is probably the pie that most people have been making for almost 70 years, although some play around and change things and of course we’re talking about the filling, not the crust. This is the pie that everyone says is “super pie” when they eat it.
The truth is that this means that almost every pie is exactly the same, unless there was some kind of fake or disaster in the making. This pie is easy and almost foolproof, but the instructions on the box and on Libby’s website are minimal, vague, and in one case not quite right. A less experienced baker may have some trouble without further instructions, but see Making Libby’s Famous Pumpkin Pie below.
Is Libby’s New Fashioned Pumpkin Pie As Good As Its Famous Pie?
Don’t get me wrong, this is a perfectly good pie that is loved by millions, but there are a few issues. As a nation, I think most of us have accepted the flaws of this “back of the can” pie and may not even notice them because we think, “this is what pumpkin pie looks like.” Some of these flaws are why some people don’t like (or think they don’t like) pumpkin pie. Some of these problems are minimized in New Fashioned Pie.
I think most of us are used to these things and assume that all pumpkin pies are exactly the same because it’s the “pie” most people eat every year. Heck, some of us might think that’s how pumpkin pie should be, and those of us who grew up eating it might even miss those same things if served a different pumpkin pie.
For others, people who don’t like pumpkin pie, unless they’ve ruled out pumpkin forever because of these issues (seems like it’s mostly a texture thing for them), will eat all the pumpkin stuff with the same pumpkin spice flavors with no problem. And who knows? They may prefer a new-age pumpkin pie. Or you might want to check out Our Favorite Thanksgiving Desserts for more pumpkin pies and other desserts.
Perfect Pumpkin Pie
This pie is absolutely easy to make and is completely handmade. You will mix the sugar with salt and spices and set aside. Then add the eggs to a large bowl, beat them, add the pumpkin and then stir in the sugar/spice mixture. Condensed milk enters when it is switched on. Pour into the crust, place in the oven and reduce the temperature after 15 minutes.
Here’s what they don’t tell you in the original recipe, probably because it doesn’t all fit on the back of the pan without getting too complicated, and I did this with both pies:
Be aware that this pie is rarely made with a perfectly flat, intact top because it will puff up and then fall. There are often folds and small cracks here and there, especially within about an inch of the bark. To cover this up, strategically pipe whipped cream around the edges of the pie or bake decorative leaves, acorns, etc., using the extra pie crust and place them on top of the pie.
Libby’s New Fashioned Pumpkin Pie
When you look at the picture on Libby’s website, know that your finished pie will not look exactly like the one made by a team of professional culinary stylists. Mine doesn’t! In fact, this pie may not be this pie at all; there’s definitely nothing like Libby’s famous pumpkin pie I’ve ever baked, including the pictures of it here. In the comparison photos, I used some harsh lighting to highlight the differences in the pies; some of them were barely noticeable in real life and mind you, food always looks (and tastes better lol).
Fall, between the pre-Thanksgiving and New Year’s sales (see my post on how to beat the grocers, winter holidays) is when you want to pick up canned pumpkins. My sister-in-law said that canned pumpkin pies are best after the canned pumpkin has “aged” a year or two. I swear it’s true! Stock up in the fall and hide some to use in savory dishes or desserts later in the year, and make sure you have enough for next year’s pie.
Pie crust is weird; is one of the few items that with the right sales (and coupons) can be cheaper to buy than to make. I prefer homemade pie crust, but that’s “just the facts, ma’am.” In fact, it all depends on the price of oil. Buy it cheap during the holidays and put it in the freezer and in the fall buy enough to last until Easter and enough to last Easter until the fall. And yes, you must have a freezer if you want to be frugal!
Libby’s Pumpkin Pie Recipe • Updated!
This brings me to butter, one of the most expensive baking products. Really stock up and fill your freezer when prices are low, which is usually during the winter holidays and pre-Easter and carnival sales. The lowest sale price on groceries is usually better than that at Buyers Club or Aldi, although both are much lower than regular grocery prices. Find out how much butter you use on average per week, count down the weeks until the next big holiday, buy that amount and freeze it.
Keep an eye on egg prices and stock up during the holiday sales. For example, if they are on sale around Halloween, buy enough to last until Thanksgiving, then on Thanksgiving buy enough to last until Christmas, and so on. Eggs last several weeks past the “buy by” date, and for some products like hard-boiled eggs or deviled eggs, it’s nice to have eggs that have a little age. If you eat eggs every day, you may not have enough storage space for this strategy.
I know this is long, but I want to talk about condensed milk. Like most preserves, it is best stored at room temperature, which is ThoughtCo (59°F) and 25°C (77°F), and should be stored away from sunlight. “Use By” dates are set by the manufacturer, have nothing to do with food safety and are not regulated. The quality of all preserves can be affected by improper storage or age. If you
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