Libby's just changed their pumpkin pie recipe for the first time in 69 years.
But this year, for the first time since the product debuted, the recipe has changed!
If you buy a can of Libby’s pumpkin puree and flip to the back of the label, you’ll find a recipe forThe old recipe uses granulated sugar and evaporated milk for sweetness, whereas the new recipe skips the sugar altogether and uses a combination of sweetened condensed milk and evaporated milk, but dials back the amount of evaporated milk to compensate for the increased liquid content from the condensed milk.
Everything else stays exactly the same, with one notable exception: The new recipe has double the amount of cloves , which is a surprisingly noticeable and welcome change. You can’t pinpoint the clove flavor exactly, but in a side-by-side comparison, my taste testers found that the spices sung more in the new version. They stand out more against the backdrop of pumpkin and sugar.
Devoted fans of the original recipe may stay loyal to it, steadfastly refusing to alter any Thanksgiving traditions. But if you’re willing to stray ever so slightly from the classic recipe, try the “new-fashioned” version. It’s as familiar and as comforting as the original, but—I’ll go right out and say it—even better.Tags:
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