LIBBY'S Famous Pumpkin Pie Recipe (2024)

FAQs

How to make Libby's pumpkin pie filling? ›

Combine and whisk LIBBY'S Easy Pumpkin Pie Mix, 2/3 cups CARNATION® Evaporated Milk and two eggs. Pour into an unbaked pie shell. Bake 425° F for 15 minutes, then reduce to 350° F and bake for 30-40 minutes or until until knife inserted near center comes out.

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

Pumpkin pie mix is a pre-sweetened combination of pumpkin puree, spices, and thickeners. It's meant to be used right out of the can to help save time in the kitchen. The mix already contains all the ingredients you would normally add to pumpkin puree to make a delicious pumpkin pie.

The Best Overall: Libby's 100% Pure Canned Pumpkin

The baked pie filling we made using this puree was creamy and soft, and we could actually taste the pumpkin itself along with the other spices the pie recipe called for.

Store-bought pumpkin pie mix (sometimes labeled "pumpkin pie filling") is a shortcut for making homemade pumpkin pie. It contains puréed pumpkin plus added spices like cinnamon, nutmeg, ginger, and cloves. It also contains sugar and other chemical additives.

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.

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

Dickinson pumpkins are not the orange jack-o'-lantern canvas you're picturing; rather, they're beige with smooth sides. The heirloom breed of pumpkin is grown in Illinois and sold to Costco in canned form—the store goes through 1.2 million cans of said pumpkin in peak pie season.

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

Is sweetened condensed milk the same as evaporated milk? ›

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

Condensed milk is very thick and sweet, so if you just use a can of evaporated milk in its place your recipe will not taste the same. The best substitute for condensed milk is heavy cream plus some sugar, depending on how much condensed milk your recipe calls for.

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

Don't use pumpkin pie filling in place of pumpkin purée.

Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!

Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients. Is canned pumpkin cooked? Yes, it's already been cooked via steaming. It's safe to eat canned pumpkin straight from the can, but it's infinitely better baked into a pan of pumpkin bars.

Libby's 100% Pure Pumpkin is made with only one ingredient⏤pumpkin. There are no sugars or spices in the can.

Pumpkin pie filling is a mixture of cooked, mashed winter squash that is blended with sweetener and spices. It's a convenient ingredient to use if you're planning to make a pumpkin pie and you're short on time.

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

Not sure why you are using this type of crust for cherry pie. If using already prepared cherry pie filling (canned) it doesn't need to be cooked. If making a pudding or cream (cheesecake-as long as there are no raw eggs in it) filling with cherry topping it doesn't need to be baked.