Every year, like clockwork, as soon as the weather starts to cool and the leaves turn just a little crispy, I find myself reaching for a can of LIBBY’S® 100% Pure Pumpkin.
Making pumpkin pie isn’t just baking—it’s tradition in my home. And this Libby’s Pumpkin Pie Recipe With Sweetened Condensed Milk? It’s been the star of my Thanksgiving table (and many random Tuesdays) for as long as I can remember.
The first time I swapped my usual evaporated milk with a sweetened condensed one, and I can still remember that. I was short on ingredients but determined to have that nostalgic pumpkin pie aroma wafting through the kitchen. And wow—what a game-changer. The filling turned out creamier, a little richer, and the flavors felt like a warm hug.
Let me walk you through how I make this smooth, spiced, unforgettable pumpkin pie using condensed milk—and help you nail it, too.
What Is Libby’s Pumpkin Pie?
Libby’s Pumpkin Pie is a classic American Thanksgiving pie made with pure pumpkin and warm spices, baked into a flaky crust. It’s become a go-to pie recipe for generations—thanks to that little orange can of LIBBY’S® pumpkin on the grocery shelf.
This version with sweetened condensed milk gives it an extra creamy twist without needing sugar or evaporated milk.
Why Is Libby’s Pumpkin Pie So Popular?
It’s simple, dependable, and full of warm fall flavors. Libby’s pie recipe has been on the back of that can for decades. People trust it because it just works. And with a few tweaks like using sweetened condensed milk, it gets even better. It’s not just a pie—it’s tradition.
Libby’s Pumpkin Pie With Sweetened Condensed Milk Guide
This creamy and flavorful Libby’s Pumpkin Pie Recipe With Sweetened Condensed Milk brings together warm spices, pure pumpkin, and a luscious, silky texture perfect for fall.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Difficulty: Easy
- Yield: 1 (9-inch) deep-dish pie
- Calories: ~320 per slice (1/8 of pie)
Ingredients
Here’s everything you need to make this pie from scratch (well, mostly—I’m a big fan of store-bought pie crust for the sake of time and sanity!).
- 1 (15 oz) can LIBBY’S® 100% Pure Pumpkin
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
1 tsp ground cinnamon - ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 (9-inch) unbaked deep-dish pie crust
Ingredient Notes:
- Pie Crust: I use a frozen deep-dish crust, but homemade works if you’re in the mood.
- Spices: You can sub in 1½ tsp of pumpkin pie spice if that’s what you have on hand.
- Pumpkin: Make sure you grab pure pumpkin, not the pumpkin pie mix (they look really similar on the shelf!).
Instructions
Let’s make that pie! Grab a mixing bowl, and let’s go step-by-step:
1. Preheat And Prep
Preheat your oven to 425°F (220°C). Place your pie crust on a baking sheet for easy transfer in and out of the oven.
2. Mix The Filling
In one large bowl, combine the pumpkin, condensed milk, eggs, cinnamon, ginger, cloves, and salt. Whisk everything together until the mixture becomes smooth and creamy. No lumps-one hundred percent silky pumpkin goodness!
3. Fill The Crust
Pour the mixture into your unbaked pie crust. It should come pretty close to the top (don’t worry—it won’t overflow).
4. Bake High, Then Low
- Bake at 425°F for 15 minutes.
- Reduce the temperature to 350°F and bake for 35-40 more minutes.
- The pie is ready when a knife inserted 1 inch from the center comes out clean.
5. Cool And Chill
Let the pie cool on a wire rack for at least 2 hours. This helps it firm up. Want it chilled? Pop it in the fridge before serving.
Is Pumpkin Pie Better With Sweetened Condensed Milk Or Evaporated Milk?
That depends on what you’re after! Evaporated milk gives a lighter texture and slightly less sweetness. Sweetened condensed milk? It makes the filling rich, silky, and just the right amount of sweet without needing added sugar. I personally love the ease and flavor that condensed milk brings to this Pumpkin Pie Recipe.
How To Store And Freeze Libby’s Pumpkin Pie?
To Store: Once cooled, cover the pie with plastic wrap or foil and refrigerate. It stays fresh for up to 4 days in the fridge.
To Freeze: Yes, you can freeze it! Wrap the pie (or slices) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge. Serve cold or reheat a slice in the microwave.
Pairing & Serving Suggestions
- Add a big dollop of whipped cream (trust me—homemade is best).
- Sprinkle a touch of cinnamon or nutmeg on top for extra flavor.
- Serve with hot coffee or chai tea for that full cozy vibe.
- A scoop of vanilla ice cream doesn’t hurt either.
Personal Touch & Tips For The Perfect Pie
- Don’t skip the cooling time. The pie needs it to fully set or you’ll get a runny slice.
- If the crust browns too quickly, cover the edges with foil or a pie shield.
- Use a glass or ceramic pie plate for even baking.
- Want a stronger spice punch? Add a pinch more clove or ginger.
This pie has become part of my holiday rhythm. And every year, my family still asks, “Is this the one with the condensed milk?” Yep—and it always disappears before I even get a second slice.
Frequently Asked Questions
Can I Use Pumpkin Pie Mix Instead Of Pure Pumpkin?
Nope! Pumpkin pie mix already has sugar and spices. This recipe needs pure pumpkin so the sweetness and spices balance properly.
How Do I Know When The Pumpkin Pie Is Done?
Insert a knife 1 inch from the center. If it comes out clean, it’s done. The middle may jiggle slightly—that’s okay!
Can I Make This Pie Ahead Of Time?
Yes! You can make it 1–2 days ahead. Chill in the fridge and serve cold or at room temp.
What’s The Best Crust For This Pie?
A deep-dish 9-inch crust works great. Store-bought or homemade both do the job.
Can I Make This Recipe Without Eggs?
The eggs help bind and set the filling. If you need an egg-free version, try an egg substitute like flax eggs or a custard thickener, but expect a softer texture.
Ready To Bake?
If you’ve never tried Libby’s Pumpkin Pie Recipe With Sweetened Condensed Milk, now’s the time. It’s quick, cozy, and delivers that classic Thanksgiving pie flavor every time.
Let me know in the comments how it turned out for you—or tag me on social if you’re sharing a slice!
Happy baking,
Naznin
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