Old-Fashioned vs New-Fashioned Pumpkin Pie

Many may think it’s ordinary, but I see my Favorite Pumpkin Pie recipe as a Thanksgiving staple. It’s my go-to pumpkin pie recipe. The one I learned to make many years ago by following the recipe on the can of Libby’s Pumpkin Puree. Other than a tweak of the sugar, I see no reason to try to improve on this classic.

It’s hard to believe but the recipe for Libby’s Pumpkin Pie has been around for over 75 years. It first appeared on the back of the Libby’s Pumpkin Puree label back in 1950 and has been there since. It’s probably the recipe most of us pumpkin pie makers have used at one time or another.

But I recently read that Libby’s has created a New-Fashioned Pumpkin Pie. It just a variation of the original. The “New-Fashioned” recipe uses Carnation Sweetened Condensed Milk. (It’s competing with Eagle Brand Sweetened Condensed Milk.) Using sweetened condensed milk cuts down on the sugar and the cooking time.

Aside from the sugar/sweetened condensed milk swap and a shorter baking time, recipe testers believe they taste similar. I haven’t tried it so I can’t judge.

My Favorite Pumpkin Pie

I’ve decided to stick with my “old-fashioned” version of Pumpkin Pie again this holiday season. And I have a few reasons other than being boring.

First, I love a classic recipe for traditional holidays like Thanksgiving. I don’t get creative with family favorites because someone (usually me) ends up disappointed. And when it comes to holidays–I don’t want to be disappointed.

And the other reason, and it’s a biggie for me, is the sugar that goes into my pumpkin pie. The “New-Fashioned” pumpkin pie recipe says it has less sugar. Maybe so. But I still like the idea of having total control of the sugar going into my pie. And I like knowing it’s REAL sugar and not corn syrup. I still haven’t figured out what’s used for Carnation’s Sweetened Condensed Milk.

Sugar, Sugar

The original Libby’s Pumpkin Pie recipe calls for 3/4 of a cup of sugar.

For my taste, that makes a pumpkin pie way too sweet.

Maybe it’s because of all the whipped cream or Cool Whip I top my pie with. But since I’m not giving up the whipped cream, I use somewhere between 1/2 to 3/4-cup sugar for my pie. I’m sorry but I can’t give you an exact measurement. This photo might help you gauge it.

How to Make my Favorite Pumpkin Pie

If you’re using refrigerated pie crust, remove it from the fridge to warm up on your counter for about 30 minutes.
Place the pie crust in a 9-inch pie pan.
Preheat the oven to 425 degrees.

In a small bowl, mix sugar, cinnamon, salt, ginger and cloves. Set the mixture aside.
In a large bowl, beat the eggs.
Add the pumpkin and sugar-spice mixture to the bowl and mix to combine.
Slowly stir in the evaporated milk (or milk of choice–Almond or Coconut Milk work nicely).
Pour the pumpkin mixture into the into pie shell.
Bake the pie in a preheated oven for 15 minutes.
Reduce the oven temperature to 350 degrees.
Bake the pie for 40- 50 minutes or until knife inserted near center comes out clean.
Cool pie on wire rack for 2 hours.
Serve, topped with whipped cream.

Favorite Fall Recipes

Perfect Apple Pie

Roast Turkey in a Brown Paper Bag

Apple Cranberry Pecan Coleslaw

Cranberry Bourbon Sauce

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