Print Recipe. The original Libby’s pumpkin pie recipe goes back a long time. Make extra pies and they’ll keep nicely in the fridge for up to 3 days. Unlike evaporated milk, it has a high sugar content. https://www.southernliving.com/news/libbys-new-pumpkin-pie-recipe Place 2 cans pumpkin purée, 1/2 cup sweetened condensed coconut milk, 1/3 cup evaporated coconut milk, 3 tablespoons maple syrup, 2 tablespoons arrowroot powder or cornstarch, 1 1/2 teaspoons vanilla extract, 1 1/4 teaspoon ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon kosher salt, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves in a large bowl and whisk … I’m super excited to whip up one of my favorite pumpkin pie recipes, when I realize it’s a can of condensed milk hiding in my pantry—not the evaporated milk I need.Frustrated, I go to the store, because even though they’re similar in name, there’s a stark difference between evaporated and condensed milk. A Tale of Two Pies, Part Two: If you’re going to eat sugar, butter, flour, and cream, you’d better do it right. It always ended up to be a solid classic pumpkin pie but I was ready to experiment in the pumpkin pie department. In addition, the texture will be thrown off because sweetened condensed milk is thicker. If you want to eat the best pumpkin pie, but don’t want to eat evaporated milk made by Nestle or pie crust involving hydrogenated, non-food substances made by Crisco you have come to the right place! I doubled the recipe so I could make two pies. I’m 13 years old and I was able to follow this recipe with no confusion. Usually enjoyed in fall and early winter (and especially November in the US and Canada) it’s best known as a traditional Thanksgiving dessert. It happens almost every Thanksgiving. o, I am sharing the homemade pumpkin pie recipe. The one dessert almost everyone associates with Thanksgiving is pumpkin pie. I’ve made a lot of pumpkin recipes throughout the years, but never one for pie until now! It produced the creamiest pie in my opinion. We know that holidays are when all of the old family favorites are expected and no one dares to change things up. The Libby's recipe I used — it's worth noting that this recipe called for canned rather than fresh pumpkin — yielded one 9-inch pie. Pumpkin Pie is the quintessential Thanksgiving dessert. https://www.food.com/recipe/pumpkin-pie-using-milk-and-fresh-pumpkin-191859 One calls for 12 oz. The pie came out amazing, it had a great texture and flavor. I'm looking at the classic pumpkin pie recipe, which I love, and I'm seeing basically two versions. Rachel Askinasi/Insider It's easy to mistake a can of sweetened condensed milk for a can of evaporated milk at the grocery store. For traditional pumpkin pie recipes that call for evaporated milk, you cannot substitute sweetened condensed milk. 100% PURE PUMPKIN. Pumpkin pie made with sweetened condensed milk instead of evaporated milk. Rest assured that although making this mistake will create a thick top layer on your pie, it won't ruin the flavor or interior texture. A classic recipe you can fall back on for years to come! Pumpkin Pie with Sweetened Condensed Milk and an All-Butter Crust. Enter sweetened condensed milk! The recipe has appeared on the can’s labels back to 1950. Simple pumpkin pie made with coconut milk and an option to make it boozy for your holiday table! Milk was a little blah for me. Coconut oil makes the crust melt in your mouth, and coconut milk in the filling creates such a decadent flavor and texture that everyone—dairy-free or not—will ask you for your recipe. This is the traditional holiday pumpkin pie. The other calls for 14 oz. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. 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