Libbys Double Layer Pumpkin Pie Recipes

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DOUBLE LAYER PUMPKIN PIE



Double Layer Pumpkin Pie image

Rich and creamy.

Provided by Joyce

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
  • Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
  • Refrigerate 4 hours, or until set.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g

LIBBY'S® FAMOUS PUMPKIN PIE



Libby's® Famous Pumpkin Pie image

Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked deep dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

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.)

Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g

HOME



Home image

Categories     Pies & Tarts

Yield 8

Number Of Ingredients 8

●1 prepared 8-inch (6 ounces) graham cracker pie crust
●4 ounces cream cheese, at room temperature
● 1 cup plus 1 tablespoon NESTLÉ® CARNATION® Evaporated Milk, chilled, divided
●1 tablespoon granulated sugar
●1 1/2 cups frozen whipped topping, thawed
●2 packages (3.4 ounces each) vanilla instant pudding & pie filling mix
● 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
●2 teaspoons pumpkin pie spice *

Steps:

  • Combine cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of pie crust.
  • Pour remaining 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.
  • Refrigerate for 4 hours or until set. Garnish with additional whipped topping, if desired.

DOUBLE-LAYER PUMPKIN PIE



Double-Layer Pumpkin Pie image

Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 10

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 cup plus 1 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Steps:

  • Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
  • Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • Refrigerate 4 hours or until firm.
  • Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

LIBBY'S PUMPKIN PIE



Libby's Pumpkin Pie image

Provided by insanelygood

Categories     Desserts     Recipes

Time 1h10m

Number Of Ingredients 9

1 (9-inch) unbaked deep-dish pie crust
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15-ounce) Libby's 100% pure pumpkin puree
1 (12-fluid-ounce) can evaporated milk

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • In a small bowl, whisk together the sugar, salt, cinnamon, ginger, and cloves.
  • In a separate, large bowl, beat the eggs and stir in the pumpkin and sugar-spice blend. Gradually mix in the evaporated milk.
  • Pour the filling into the pie shell. Bake it for 15 minutes at 425 degrees Fahrenheit. Reduce the heat to 350 degrees Fahrenheit and bake it for 40 to 50 minutes more.
  • Let the pie cool completely on a wire rack, about 2 hours. Slice and serve it immediately, or refrigerate it. Enjoy!

Nutrition Facts : Calories 283 cal

LIBBY'S® FAMOUS PUMPKIN PIE



LIBBY'S® Famous Pumpkin Pie image

Make and share this LIBBY'S® Famous Pumpkin Pie recipe from Food.com.

Provided by Toll Housereg

Categories     Pie

Time 1h10m

Yield 8

Number Of Ingredients 10

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 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch deep dish pie pastry (4-cup volume)
whipped cream (optional)

Steps:

  • 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.
  • 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
  • FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Nutrition Facts : Calories 205.6, Fat 8.7, SaturatedFat 2.3, Cholesterol 46.5, Sodium 280.4, Carbohydrate 29.5, Fiber 1, Sugar 18.8, Protein 3

LIBBY'S TWEAKED PUMPKIN PIE



Libby's Tweaked Pumpkin Pie image

Though I would enjoy pumpkin pie it was never my favorite. This year while making the obligatory Thanksgiving Day pie I decided to skip the ground cloves and replace it with ground cardamom. It was awesome!!!!

Provided by Peacemaking Rebel

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

3/4 cup granulated sugar (I used Turbinado sugar)
1 teaspoon ground cinnamon
1/2 teaspoon salt (I used sea salt)
1/2 teaspoon ground ginger
1/4-1/2 teaspoon ground cardamom (I used slightly more than 1/4)
2 large eggs
1 (15 ounce) can pumpkin (I used Libby's)
1 (12 ounce) can evaporated milk (I used the Nestle)
1 unbaked 9-inch deep dish pie crust

Steps:

  • Mix sugar, cinnamon, salt, ginger and cardamom (do not add any cloves) in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  • Pour into unbaked 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. If whipped cream is desired top before serving.

Nutrition Facts : Calories 244, Fat 9.7, SaturatedFat 4, Cholesterol 65.2, Sodium 310.5, Carbohydrate 34.7, Fiber 0.6, Sugar 20.2, Protein 5.7

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