Libbys Pumpkin Pie Recipes

Steps:

• Note: Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves; the taste will be slightly different.
• Preheat oven to 425 degrees Fahrenheit.
• Mix sugar, 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 mixture into pie shell.
• Bake at 425 degrees Fahrenheit for 15 minutes.
• Reduce temperature to 350 degrees Fahrenheit.
• 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 for best results!
• Do not overcook; overcooking leads to pie cracking in the middle.
• Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5 to 10 minutes and it should bring the crust back to life!

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.)

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.

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).

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.

Steps:

• MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl.
• Beat egg whites lightly in large bowl.
• Stir in pumpkin and sugar 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 additional 30 to 40 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 filling to separate from 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.