Pet Evaporated Milk Pumpkin Pie Recipes

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

Ingredients

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

PUMPKIN PIE, USING MILK AND FRESH PUMPKIN

Pumpkin Pie, Using Milk and Fresh Pumpkin image

This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.

Provided by tasb395

Categories Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 pastry for single-crust pie
2 eggs, slightly beaten
2 cups fresh pumpkin puree
1/4 cup light cream or 1/4 cup milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger

Steps:

Prepare and roll pastry for single-crust pie.
Line a 9" pie plate with pastry.
Trim; crimp edge as desired.
In a large bowl stir together eggs, pumpkin, and half-and-half.
Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
Pour pumpkin mixture into pastry-lined pie plate.
To prevent over browning, cover edge of pie with foil.
Bake in 375 F oven for 25 minutes.
Remove foil.
Bake for 40 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Cover and refrigerate within 2 hours.
For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

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