Libby's Pumpkin Pie Recipe that has been on their label from the 1950s has been replaced with a new modern version. The reason given for it is to make it easier because they eliminated the white sugar - no measuring cup needed. Instead, the recipe now calls for 1 can of sweetened condensed milk in addition to the evaporated milk. And the steps to put it together are slightly more streamlined.

The proof is in the tasting, we'll have to try it and see if it's better. I lean toward the old version, though, because sugar is a pantry staple, and sweetened condensed milk is a special purchase that costs more.

New Recipe:
2 large eggs
15 ounces Libby's canned pumpkin (1 can)
1 cup evaporated milk
14 ounces sweetened condensed milk
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 single unbaked deep dish pie crust.
You can use a frozen premade deep dish pie crust if you like, but don't thaw.

Instructions:
Preheat oven to 425F
Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.
Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean. Check on the early side.
Cool on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.

Here's the old recipe:
For reference here is the ORIGINAL Libby's pumpkin pie recipe
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pumpkin puree
1 can (12 fl. oz.) evaporated milk
1 unbaked deep dish pie shell

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.