Deleted
Posts: 0
Aug 18, 2025 19:48:07 GMT
|
Post by Deleted on Nov 23, 2022 22:29:24 GMT
So the Libby’s can has two recipes. Old fashioned pumpkin pie recipe uses 1 1/2 c evaporated milk plus 3/4 c sugar. New fashioned recipe uses 1 c evaporated milk and 1 3/4 c sweetened condensed milk (no additional sugar). Any opinions on which is best, or is it apples and oranges? I’d rather not open two cans unless it’s worth it. Thanks. (For the person who’s going to tell me to go buy pie at the store — and you know who you are  — I had to make a gluten free crust for my celiac kids.) |
|
|
|
Post by littlemama on Nov 23, 2022 22:32:43 GMT
I have always used the evaporated milk version, plus that would only be one can to buy and open! Save the money and use the evap milk version!
|
|
|
|
Post by lucyg on Nov 23, 2022 22:38:17 GMT
I agree with littlemama. You already know you like the original version. Try the new one sometime when there’s less pressure. We think pumpkin pie makes a very healthy (well, okay, happy) breakfast.  I swear I used to have a pumpkin pie recipe that uses fresh half-and-half in place of evaporated milk, but I don’t know where it went. |
|
ddly
Pearl Clutcher
Posts: 4,066
Jul 10, 2014 19:36:28 GMT
|
Post by ddly on Nov 23, 2022 22:48:11 GMT
I made the old fashion one today.
|
|
|
|
Post by peano on Nov 23, 2022 22:59:29 GMT
I solved the problem by making a pumpkin cheesecake.  |
|
compeateropeator
Drama Llama
Posts: 5,898 
Member is Online
|
Post by compeateropeator on Nov 23, 2022 23:05:22 GMT
I ‘d use (and have used) the original (although I think I like the OnePie recipe better) because I always substitute some maple syrup for part of the sugar. Good luck with your pie.
|
|
|
|
Post by ntsf on Nov 23, 2022 23:06:26 GMT
I am in the middle of cooking pumpkin.. but my grandmother's recipe is 5 eggs, 2.5 cups brown sugar, spices and 3 1/4 cups rich milk.. I just use regular. 3 cups pumpkin. makes 3 pies.
this year making crust from butter instead of lard.. have a vegetarian coming.
|
|
dawnnikol
Prolific Pea
'A life without books is a life not lived.' Jay Kristoff
Posts: 9,460
Sept 21, 2015 18:39:25 GMT
|
Post by dawnnikol on Nov 23, 2022 23:30:32 GMT
So the Libby’s can has two recipes. Old fashioned pumpkin pie recipe uses 1 1/2 c evaporated milk plus 3/4 c sugar. New fashioned recipe uses 1 c evaporated milk and 1 3/4 c sweetened condensed milk (no additional sugar). Any opinions on which is best, or is it apples and oranges? I’d rather not open two cans unless it’s worth it. Thanks. (For the person who’s going to tell me to go buy pie at the store — and you know who you are — I had to make a gluten free crust for my celiac kids.) I noticed that AND the Chai version at the bottom! I did the Old Fashioned today, but I have an extra crust so might do the new one tomorrow... depends on how much pie I can eat. :X |
|
|
|
Post by crazy4scraps on Nov 23, 2022 23:44:16 GMT
The recipe I use only calls for a can of sweetened condensed milk and no other milk or sugar. It fills a 9” deep dish pie pan.
I’m not a fan of pumpkin pie so I never eat it but my family gobbles it up and says it’s good.
|
|
|
|
Post by epeanymous on Nov 23, 2022 23:45:03 GMT
I would stick with the old, but my recipe is "have my mother order pies at the bakery."
|
|
|
|
Post by grammadee on Nov 23, 2022 23:58:32 GMT
I use evaporated milk in my pies. Wouldn’t want to mess with my dMil’s tried & true recipe. I usually use sweetened condensed milk in no bake recipes
|
|
Ryann
Pearl Clutcher
Love is Inclusive
Posts: 2,871
Location: PNW
|
Post by Ryann on Nov 24, 2022 1:03:22 GMT
My first time making pumpkin pie today. I used the recipe on the Trader Joe’s can. Only it called for heavy cream and milk, I used half n half. It also called for 1tsp of pumpkin pie spice. I made a 2tsp blend of cinnamon, ginger and nutmeg. Hopefully it’s edible!
|
|
|
|
Post by Basket1lady on Nov 24, 2022 1:04:29 GMT
I’ve only made the old recipe. I have to make my own oat milk evaporated milk and that’s enough to deal with for me!
|
|
Deleted
Posts: 0
Aug 18, 2025 19:48:07 GMT
|
Post by Deleted on Nov 24, 2022 1:09:10 GMT
Ok I went with the consensus and did it the old fashioned way! Thank you all...and I'm too lazy to whip cream tomorrow, so they are getting the kind in the can.
|
|
Deleted
Posts: 0
Aug 18, 2025 19:48:08 GMT
|
Post by Deleted on Nov 24, 2022 1:12:11 GMT
Ok I went with the consensus and did it the old fashioned way! Thank you all...and I'm too lazy to whip cream tomorrow, so they are getting the kind in the can. Cool whip all the way. Pumpkin pie and cool whip go together like pb&j. I made a pumpkin cheesecake. |
|
|
|
Post by papersilly on Nov 24, 2022 1:14:34 GMT
I think I would prefer the new recipe with the condensed milk.
|
|
|
|
Post by lucyg on Nov 24, 2022 1:28:57 GMT
My first time making pumpkin pie today. I used the recipe on the Trader Joe’s can. Only it called for heavy cream and milk, I used half n half. It also called for 1tsp of pumpkin pie spice. I made a 2tsp blend of cinnamon, ginger and nutmeg. Hopefully it’s edible! I think it will be totally fine. |
|
|
|
Post by crazy4scraps on Nov 24, 2022 1:30:09 GMT
I think I would prefer the new recipe with the condensed milk. The recipe I use is super easy and goes together fast. It’s the recipe from Eagle. Ingredients 1 (15 ounce) can pumpkin puree 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt 1 (9 inch) unbaked pie crust Directions Preheat the oven to 425 degrees F (220 degrees C). Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth. Pour into crust. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Let cool before serving. My notes: I usually make a cream cheese crust from scratch, roast my own pumpkin (2 cups) and instead of the ginger and nutmeg I add 2 teaspoons of pumpkin pie spice along with the teaspoon of cinnamon. |
|
|
|
Post by Lexica on Nov 24, 2022 1:51:14 GMT
I don't remember which one I made last. I've been cheating and buying them from Costco for the last few years.
One year my mom made a pie that was so much more moist and delicious than normal. We asked her what she had done differently this time. She started laughing. It wasn't a pumpkin pie at all, it was a carrot pie! Someone gave her a recipe that just substituted the cooked carrots for cooked pumpkin. I would have never guessed we were eating a carrot pie! You couldn't tell by looking at it or by tasting it. She said she didn't have any cans of pumpkin, but had plenty of carrots so she dug out the recipe. It worked!
|
|
|
|
Post by katlady on Nov 24, 2022 1:59:58 GMT
I made the old fashion version. I like to make Pumpkin Chiffon Pie, but didn't feel up to it today. The recipe I use is super easy and goes together fast. It’s the recipe from Eagle. This is basically the same on the Libby's pumpkin can. |
|
anniebeth24
Pearl Clutcher
Posts: 4,033
|
Post by anniebeth24 on Nov 24, 2022 3:24:43 GMT
My guess is the new version was created because someone's husband brought home a can of sweetened condensed milk when sent to the store for more evaporated milk the night before Thanksgiving.
|
|
Deleted
Posts: 0
Aug 18, 2025 19:48:07 GMT
|
Post by Deleted on Nov 24, 2022 10:41:19 GMT
I think I would prefer the new recipe with the condensed milk. The recipe I use is super easy and goes together fast. It’s the recipe from Eagle. Ingredients 1 (15 ounce) can pumpkin puree 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt 1 (9 inch) unbaked pie crust Directions Preheat the oven to 425 degrees F (220 degrees C). Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth. Pour into crust. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Let cool before serving. My notes: I usually make a cream cheese crust from scratch, roast my own pumpkin (2 cups) and instead of the ginger and nutmeg I add 2 teaspoons of pumpkin pie spice along with the teaspoon of cinnamon. Well this is interesting! This one is all sweetened condensed milk and no evaporated milk. I’m trying this next time. (probably Christmas). Ty! |
|
Deleted
Posts: 0
Aug 18, 2025 19:48:07 GMT
|
Post by Deleted on Nov 24, 2022 10:42:05 GMT
I made the old fashion version. I like to make Pumpkin Chiffon Pie, but didn't feel up to it today. The recipe I use is super easy and goes together fast. It’s the recipe from Eagle. This is basically the same on the Libby's pumpkin can. The Libby’s can uses both sweetened condensed milk and evaporated milk. |
|
Deleted
Posts: 0
Aug 18, 2025 19:48:07 GMT
|
Post by Deleted on Nov 24, 2022 10:42:25 GMT
My guess is the new version was created because someone's husband brought home a can of sweetened condensed milk when sent to the store for more evaporated milk the night before Thanksgiving. 😂😂😂 |
|
|
|
Post by disneypal on Nov 24, 2022 12:23:45 GMT
We have always made the old-fashioned version and love it.
Last year, I decided to try the new-fashioned version.
I was impressed by the new version-the pie was prettier and it tasted so good!! It is the one I plan on making from now on.
|
|
|
|
Post by jcm28 on Nov 24, 2022 13:55:27 GMT
Call me a traditionalist but I use the old fashioned one. Always turns out (if I don’t fill the crust too full). Made two of them yesterday.
Janet
|
|
|
|
Post by crazy4scraps on Nov 24, 2022 19:05:36 GMT
The recipe I use is super easy and goes together fast. It’s the recipe from Eagle. Ingredients 1 (15 ounce) can pumpkin puree 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt 1 (9 inch) unbaked pie crust Directions Preheat the oven to 425 degrees F (220 degrees C). Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth. Pour into crust. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Let cool before serving. My notes: I usually make a cream cheese crust from scratch, roast my own pumpkin (2 cups) and instead of the ginger and nutmeg I add 2 teaspoons of pumpkin pie spice along with the teaspoon of cinnamon. Well this is interesting! This one is all sweetened condensed milk and no evaporated milk. I’m trying this next time. (probably Christmas). Ty! This is the only recipe I’ve ever used, probably for 15 years at least. I don’t eat pumpkin pie but it’s DH’s favorite so I make it for him. Both he and DD love it. I usually make at least three of them a year and it’s always a hit. |
|
— I had to make a gluten free crust for my celiac kids.) 
