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–+ servings
Whole pumpkin pie with decorative pie crust leaves and whipped cream

Libby’s New Fashioned Pumpkin Pie

This iconic Libby’s New Fashioned Pumpkin Pie is the modernized recipe straight from the back of the Libby’s 100% Pure Pumpkin can, finished with homemade whipped cream and optional sugared pie crust decorations for a stunning presentation.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings 8

Ingredients  

Pumpkin Pie

  • 2 large eggs room temperature
  • 15 oz can Libby’s 100% Pure Pumpkin
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 cup evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 2 pie crusts homemade (see below for a link to my all butter pie dough recipe) or store bought

Pie Chips and Decorations

  • 1 egg white
  • 1 tsp water
  • 2 tbsp turbinado sugar

Whipped Cream

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 tsp pure vanilla extract

Method 

Blind Bake the Pie Crust

  • *Libby’s recipe notes that blind baking is optional, but this step creates a crispier bottom crust.
    Preheat oven to 375°F.
  • Place pie crust into a pie pan and crimp edges. Gently pierce the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
  • Bake for 15 minutes. Remove weights and parchment and set aside.

Make Pie Chips and Designs

  • Roll out the second pie crust. Use cutters to stamp fall shapes.
  • Whisk egg white with water and brush over cutouts. Sprinkle with turbinado sugar.
  • Bake at 375°F for 12 minutes until golden brown. Set aside to cool.

Prepare Pumpkin Filling

  • Preheat oven to 425°F.
  • In a large bowl, beat eggs. Stir in pumpkin, salt, cinnamon, ginger, and cloves. Gradually mix in evaporated milk and sweetened condensed milk until smooth.
  • Pour into prepared pie shell.
  • Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake 30 to 40 minutes until set but slightly jiggly in the center.
  • Cool on a wire rack for at least 2 hours, then refrigerate overnight if possible.

Make Whipped Cream

  • Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Do not overmix. The texture should be light and fluffy.

Top cooled pie with whipped cream and decorative pie chips before serving.

    Start Cooking

    Notes

    For homemade crust, use my all butter pie dough recipe!