Kellys Pumpkin Pie Recipes

KELLY'S PUMPKIN PIE

Steps:

• Mix sugar, salt and spices in small bowl.
• In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
• Slowly stir in evaporated milk.
• (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
• Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
• Pie is done when very center jiggles a little, like jello.
• And knife inserted about midway comes out clean.
• Cool for about 2 hours before serving.
• Pie will set up completely as it cools.
• *You can also make 2 (9") shallow pies out of this if desired.
• Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
• * I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better. DO NOT sub the puree.

KELLY'S PUMPKIN CHEESECAKE PIE

Steps:

• Combine softened cream cheese, 1/4 cup sugar, and vanilla, blending with electric mixer. Blend in egg. Pour cream cheese mixture over crust.
• Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese mixture.
• Bake at 325º for about 1 hour and 15 minutes or until set. Chill. Serve with whipped topping or whipped cream.

LIBBY'S® FAMOUS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F.
• Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)

KILLER PUMPKIN PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
• Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
• Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

FAMOUS KELLY PUMPKIN PIE

Steps:

• Combine ingredients except whipped cream in the order given, mixing well after each addition. Pour filling into deep-dish pie shell and bake in center of the oven for 70 minutes at 375°. Pie will test done if knife is inserted in the center and comes out clean. Cool. Top with whipped cream or topping.

PUMPKIN PIE CRISPY RICE TREATS

Steps:

• For the crust: Coat an 8-inch round cake pan with cooking spray. Set it aside.
• Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the crispy rice cereal until the cereal is well coated.
• Transfer the mixture into the prepared cake pan and press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
• For the filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the crispy rice cereal until the cereal is well coated.
• Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges. Pipe whipped cream with a star-shaped tip on top if desired.