Better Than Libbys Pumpkin Pie Sshhh Hehe Recipes

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BETTER THAN LIBBY'S PUMPKIN PIE! SSHHH! HEHE



Better Than Libby's Pumpkin Pie! Sshhh! hehe image

Sorry Libby's, but mine is better hands down. Everyone flips and asks for my recipe and then makes it their new holiday tradition as well. Yours is good, mine is just a lil' better. ;) Hope you all enjoy this as much as we do. More than happy to share! Happy Holidays!

Provided by Kelly Williams

Categories     Pies

Time 1h10m

Number Of Ingredients 12

3/4 c dark brown sugar
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large large eggs
1 tsp vanilla extract
1 can(s) Libby's solid pumpkin, don't sub puree (15 oz)
1 can(s) evaporated milk (12 oz)
1 unbaked 9" deepdish pie pastry, homemade or pillsbury sheet
sweetened whipped cream, Cool Whip or Ready Whip

Steps:

  • 1. In a large bowl, beat eggs with a whisk.
  • 2. Whisk in pumpkin stirring with the whisk.
  • 3. Whisk in sugar, salt, and spices, again stirring in with a whisk.
  • 4. Stir in vanilla.
  • 5. Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.)
  • 6. Pour into unbaked pie shell.
  • 7. Bake at 425 for 15 minutes. Reduce temp to 350 and bake 40-50 minutes longer. Pie is done when very center jiggles a little, like Jell-O and knife inserted about midway comes out clean.
  • 8. Cool for about 2 hours before serving. The pie will set up completely as it cools. *You can also make 2 (9") shallow pies out of this if desired.

BETTER THAN LIBBY'S PUMPKIN PIE



Better Than Libby's Pumpkin Pie image

This has been voted the best pumpkin pie EVER by anyone who has tried it. It's similar to the Libby's Pumpkin Pie but has much better flavor. I recommend making your own pie crust and serving it very cold. If you need a perfect pie crust recipe for the occasion please see Classic Crisco Single Crust recipe by RecipeNut.

Provided by Pebbles5083

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can Libby's canned pumpkin (100% pumpkin NOT pumpkin pie mix)
1 (14 ounce) can Eagle Brand Condensed Milk (sweetended NOT evaporated)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie shells

Steps:

  • Preheat oven to 425 degrees.
  • Whisk ingredients in bowl until smooth and pour into pie crust. Bake 15 minutes.
  • Reduce heat to 350 degrees. Continue baking for 30 to 45 minutes or until a knife inserted 1 inch from the crust comes out clean.
  • Cool. Refridgerate for at least one hour before serving and serve with cool whip (optional).

Nutrition Facts : Calories 321.6, Fat 13.5, SaturatedFat 5.3, Cholesterol 70.8, Sodium 475.1, Carbohydrate 43.8, Fiber 2.6, Sugar 30.7, Protein 7.8

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