Libbys Tweaked 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.)

LIBBY'S FAMOUS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees. On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
• In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
• Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

LIBBY'S PUMPKIN PIE

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!

LIBBY'S FAMOUS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Combine sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin, sugar, and spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 45-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze.

LIBBY'S® FAMOUS PUMPKIN PIE

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.

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.

BETTER THAN LIBBY'S PUMPKIN PIE

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).

LIBBY'S TWEAKED PUMPKIN PIE

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.