Libbys Pumpkin Pie Food

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:

• 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!

PUMPKIN PIE

Steps:

• Mix sugars, salt and spices in a large bowl.
• Beat eggs in small bowl and pour into sugar/spice mixture. Empty can of pumpkin into sugar/spice mixture.
• Mix everything with a wooden spoon or a wire whip, and use a rubber spatula to incorporate all ingredients thoroughly.
• Add evaporated milk gradually and continue stirring.
• Pour into pie shell.
• Bake in preheated oven at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. and bake for an additional 40-45 minutes, or until toothpick inserted in center comes out clean.

LITE PUMPKIN PIE (FROM LIBBY'S)

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.).

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.

HOME

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 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

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).

10 MINUTE NO-BAKE PUMPKIN PIE

Steps:

• Gather the ingredients.
• In a mixing bowl with an electric mixer , beat the cream cheese with the pumpkin or squash puree, brown sugar, pure vanilla extract , cinnamon, nutmeg, and ginger, until well blended and fluffy.
• Fold in the 2 1/2 cups whipped topping.
• Spread the mixture in the graham cracker crust.
• Cover and chill the pie for 2 to 3 hours before serving.
• Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar, if desired.

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!