LIBBY'S® FAMOUS PUMPKIN PIE | ALLRECIPES
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 Pumpkin Pie
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 inch deep dish pie
Number Of Ingredients 9
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, CarbohydrateContent 38.7 g, CholesterolContent 58.7 mg, FatContent 12.1 g, FiberContent 2.7 g, ProteinContent 6.4 g, SaturatedFatContent 4.7 g, SodiumContent 357 mg, SugarContent 25.8 g
HOMEMADE PUMPKIN PIE RECIPE | HOW TO MAKE PUMPKIN PIE FRO…
This pie has an old fashion look and taste to it because I use a fresh pumpkin not pumpkin from the can. I make this recipe myself because I like squash and have always liked the smell of the jack-o-lantern as a child. I have also used an acorn squash. This is for the person who likes to "putter" in the kitchen. Yes, it's time consuming. This recipe will make one pie plus one quart pumpkin custard see directions.
Total Time 4 hours 30 minutes
Prep Time 3 hours
Cook Time 1 hours 30 minutes
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash pumpkin, remove seeds,place in bowl and set aside,(more on seeds later).
- cut pumpkin into pieces small enough to fit into metal colander, or veggie steamer, place into large enough pot so colander fits into it, fill bottom with water (to your second knuckle) put tight lid on pot and bring to boil. When water is boiling reduce to a hard simmer. Fork test for doneness after 1/2 hour, check water level. Repeat every 15-20 minute until done-like your boiled potatoes.
- Drain water carefully, with clamped on lid and potholders.
- Set aside to cool. When cool, place skin side in palm of hand and remove pulp with spoon, spoon into bowl.
- If you want puree type pumpkin, put through sieve, food mill, blender, or food processor. I like mine using the hand potato masher, mashed well.
- Measure out 2 cups pumpkin for pie, put into bowl. Place the rest into freezer containers for later (2 cups for pies) pies and bread or cookies, or as a side veggie.
- Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
- Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
- Left over pumpkin pie mix I place into a greased 1 qt.oven proof dish and bake in a water bath like, custard.
- Pumpkin seeds keep the kids busy, let them clean them, do not worry about the strings this is there project. Soak over night in salt water. Heat oven to 300°F; melt some butter (2-3 tsp) on cookie sheet in oven. Place drained seeds on sheet and add pumpkin pie spices and sugar or cinnamon and sugar to taste. Stir every so often- 15-20 minutes, they will stick together, just mash out with your pancake flipper. After about 30-45 minutes they should be done. Give them the "crispy" test. Careful--the hot sugar will burn your fingers.
Nutrition Facts : Calories 343.1, FatContent 14.1, SaturatedFatContent 5.8, CholesterolContent 109.4, SodiumContent 410.1, CarbohydrateContent 46.2, FiberContent 1.3, SugarContent 26.2, ProteinContent 8.8
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