Libbys Deep Dish Pumpkin Pie Recipes

LIBBY'S PUMPKIN PIE RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Mix filling ingredients in order given. Pour into pie shell.
• Bake 15 minutes.
• Reduce temperature to 350 F; continue baking for 45 minutes or until knife inserted into center of filling comes out clean.
• Cool completely.
• Garnish, if desired, with whipped topping.

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.)

DEEP DISH PUMPKIN PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
• For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
• Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
• Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
• For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
• Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

LIBBY'S SENSIBLY DELICIOUS PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• Mix Splenda Sugar Blend for Baking, salt, cinnamon, 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 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.
• Note: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
• Note: 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.

SWEET POTATO PIE

Steps:

• Prepare pie shells.
• Preheat oven to 425 degrees.
• Blend sweet potato until all the lumps are gone.
• Beat eggs lightly in large bowl.
• Stir in remaining ingredients in order given.
• Pour into pie shell.
• Bake for 15 minutes at 425F degrees.
• Reduce temperature to 350 degrees and bake for 40-50 minutes.
• Insert toothpick in center to test, should come out clean.
• Cool on wire rack.