FAQs

  • Question:

    How much pumpkin is in each size can of LIBBY’S® Pumpkin?

    A 15-ounce can of LIBBY’S® 100% Pure Pumpkin contains 1 ¾ cups of pumpkin. A 29-ounce can of LIBBY’S® 100% Pure Pumpkin contains 3 ½ cups of pumpkin.

  • Question:

    Can I use an egg substitute or egg whites in the LIBBY’S® Famous Pumpkin Pie or LIBBY’S® Easy Pumpkin Mix?

    Egg substitutes produce an acceptable pie; however, the flavor of the spices is not as strong. Egg whites are NOT recommended because the finished pie texture will be too soft.

  • Question:

    Can I use a sugar substitute in the LIBBY’S® Famous Pumpkin Pie?

    SWEET N LOW BRAND SWEETENER is NOT recommended because the pie will have a very bitter taste.
    EQUAL BRAND SWEETENER produces an acceptable pie; however, the texture will be lighter and you may notice a bit of an "artificial sweetener aftertaste." For the one 9-inch deep-dish pie shell recipe, omit the sugar from the recipe and use ¾ cup of Equal Granular. Additionally use 3 eggs instead of just 2.
    SPLENDA BRAND SWEETENER: Produces an acceptable pie; however, the texture will be lighter and you may notice a bit of an "artificial sweetener aftertaste." For the one 9-inch deep-dish pie shell recipe, still use the 2 eggs and ¾ cup of Splenda Granulated.

  • Question:

    Can I prepare Pumpkin Pie in advance?

    Pumpkin Pie is a custard type pie and freezing of this type of pie is not recommended. However, you can make the filling and pie shell ahead of time and freeze each separately for up to one month. Defrost the pumpkin filling, stir to make sure all ingredients are well mixed and then pour it into the frozen crust and bake as usual. If you use a glass pie plate, defrost the crust as well.

  • Question:

    What can I substitute for the Evaporated Milk in LIBBY’S® Famous Pumpkin Pie?

    For best results, follow the 15-ounce LIBBY’S® 100% Pure Pumpkin recipe for LIBBY’S® Famous Pumpkin Pie Substitutions:
    • Substituting one 12-ounce can (1½ cups) CARNATION® Evaporated Lowfat 2% Milk OR CARNATION® Evaporated Fat Free Milk for CARNATION® Evaporated Milk produces acceptable results. However, the pie will be slightly darker in color and will have a slightly more pronounced cinnamon, ginger and clove flavor. The texture will be similar to a pie made with regular CARNATION® Evaporated Milk.
    • Substituting one 14-ounce can of CARNATION® Sweetened Condensed Milk for CARNATION® Evaporated Milk produces acceptable results; however, the pie texture will be more firm and the taste will be slightly sweeter. But be sure to OMIT the granulated sugar from the recipe.
    • To use CARNATION® Nonfat Dry Milk, reconstitute according to package directions. Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon cornstarch with the granulated sugar and spices. Prepare pie as directed. This milk will produce acceptable results, but the pie texture will be softer than a pie made with evaporated milk. However, the cornstarch will aid in firming it up. The pie will also have a slightly more pronounced cinnamon, ginger and clove flavor.
    • Whole Milk, 2% Milk, 1% Milk OR Skim Milk (Fat free): Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon cornstarch with the granulated sugar and spices and then prepare pie as directed. These milks will produce acceptable results, but the pie textures will be softer than a pie made with evaporated milk. However, the cornstarch will aide in firming it up. These pies will also have a slightly more pronounced cinnamon, ginger, and clove flavor.
    • Soymilk: Substitute 1½ cups milk for one 12-ounce (1½ cups) can CARNATION® Evaporated Milk. Soymilk pies will be slightly darker in color, the texture will be just slightly softer and maybe slightly sweeter than a pie made with evaporated milk.
    • Lactose-Free Milks-Whole, 2%, Fat Free: Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon cornstarch with the granulated sugar and spices and then prepare pie as directed. These milks produce acceptable results; however, pies will be slightly sweeter with a softer texture.

  • Question:

    How do I store leftover LIBBY’S® Pumpkin?

    Pumpkin may be stored out of the can, in a sealed plastic container for 1 week in the refrigerator, and up to 3 months in the freezer. When freezing, make sure that the pumpkin does not go right to the top of the container because it may expand when frozen. The pumpkin may have a separated appearance when thawed due to air bubbles. However, this will not affect your recipe.

  • Question:

    What is the difference between LIBBY’S® Pumpkin Pie Mix and LIBBY’S® 100% Pure Pumpkin?

    LIBBY’S® 100% Pure Pumpkin is just that – pure pumpkin with nothing added – no salt, no sugar, no artificial flavorings, colorings or preservatives. It’s ready-to-use for all cooking and baking uses. LIBBY’S® Easy Pumpkin Pie Mix contains pure pumpkin and a blend of traditional spices and sugar. Just add eggs and CARNATION® Evaporated Milk to the Easy Pumpkin Pie Mix, pour into an unbaked pie shell and bake for a delicious and easy dessert.

  • Question:

    How can I tell how old my can of LIBBY’S® Pumpkin is?

    Both the LIBBY’S® 100% Pure Pumpkin and the Easy Pie Mix are labeled with a "Best By" date which is located on the bottom of the can. We do not recommend using product beyond this date, as it may not meet our quality standards.

  • Question:

    Is there any advice available for using various sizes and types of pie plates when making LIBBY’S® Pumpkin Pie?

    The pie recipe on our 15-ounce can is designed to fill a 9-inch 'deep dish' crust with a 4 cup volume. If the 9-inch measurement is not shown on the bottom of the plate or pan, you can check your pan or dish by filling it with water. A standard 'deep dish' pie plate should hold 4 cups of water. Our recipe can use a homemade crust, a refrigerated pie crust, pie crust mix or a frozen pie crust.
    • If using a 9-inch 'shallow' pie plate with a 2 cup volume, the recipe will make 2 pies.
    • If using an 8" or 10" pie plate, no changes to time or temperature are necessary - follow label directions.
    • If using a glass pie plate - no changes to time or temperature are necessary - follow label directions.
    • If using a metal or foil pan, place the pie on a preheated heavy-duty baking sheet for the entire baking time for more even baking. (No need to adjust oven temperature if using an Airbake cookie sheet.) Glass pie plates conduct heat evenly, so this step is not necessary.
    • If preparing and freezing a homemade pie crust ahead of time, remember to defrost before using if the crust was frozen in a glass pie plate, otherwise the glass may shatter in a hot oven.
    • Graham cracker crusts are generally not recommended for custard type pies because they tend to burn easily. However, if you would like to use this type of crust in the LIBBY’S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into prebaked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean.

  • Question:

    How do I store a pumpkin pie once baked?

    After baking, pie should be left at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated for 2-3 days.

  • Question:

    How do I know if my pumpkin pie is done baking?

    To test if your pumpkin pie is done, insert a knife about 1 to 1½ inches from the center of the pie. It’s done when the knife comes out clean. Tiny bubbles around the edge of the pie, or filling that separates from the crust signifies over-baking and you should remove the pie from the oven immediately.

  • Question:

    What caused my pie to crack on top and why is the filling pulling away from the crust?

    The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes. Also, for best results, bake the pie in the lower third of the oven.

  • Question:

    What can I substitute for the spices in LIBBY’S® Famous Pumpkin Pie?

    1¾ teaspoon pumpkin pie spice may be substituted for the cinnamon, ginger and cloves. However, the taste will be slightly different – but still good!