Libby’s has two pumpkin pie recipes: The classic Libby’s pumpkin pie and Libby’s Easy Pumpkin Pie. They are both pretty easy if you are using a store-bought crust. The classic recipe uses canned pumpkin puree. The easy recipe uses pumpkin pie mix.
Most people, assuming they don’t have gobs of time on their hands and lots of ambition, make their Holiday pumpkin pie using canned pumpkin puree. Most brands of pumpkin puree, whether Libby’s or not, contain nothing but pureed pumpkin. To make pumpkin pie filling, you need to add sugar, evaporated milk (or half and half), eggs, and spices, though not in that order. It’s not hard.
Libby’s Pumpkin Pie Mix contains pumpkin puree, spices, and sugar, plus added water (I don’t know why). All you need to add are eggs and evaporated milk.
Generally, you can make an OK pie with pumpkin pie mix and it’s not a sin to use it. After all, you’re using canned ingredients instead of shoveling out your own pumpkin. But, you probably don’t have a problem supplying your own sugar and spices. So, use the classic pumpkin puree and avoid the pumpkin pie mix. I’ll tell you why.
Some people end up with watery pies when they use the pumpkin pie mix. The reason? Water is the second ingredient in the product and the recipe calls for only 5 ounces instead of 12 ounces of evaporated milk. I suspect some people are missing this part and dumping in an entire 12 ounce can of milk. Yes, they do make 5-ounce cans of evaporated milk but the 12-ounce cans are more popular and widely used.
Even if you follow the recipe correctly and use 5 ounces or 2/3 cups of evaporated milk, you are basically replacing the rest with the water that comes in the can. I don’t think I have to tell you that using more milk and less water would make for a tastier and creamier pie. So, for better pie, get pure pumpkin puree and add milk, eggs, spices, and sugar.
