PUMPKIN PIE LIBBY RECIPE RECIPES

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LIBBY'S FAMOUS PUMPKIN PIE RECIPE - FOOD.COM



Libby's Famous Pumpkin Pie Recipe - Food.com image

Well, after looking for this recipe on here and not having any luck, I decided to find it and post it. In my opinion, this is the best pumpkin pie. Make your own graham cracker crust or buy an already prepared one.

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon (See note)
1/2 teaspoon ground ginger (See note)
1/4 teaspoon ground cloves (See note)
2 large eggs
1 (15 ounce) can libby's 100% pumpkin puree
1 (12 ounce) can Carnation Evaporated Milk
1 unbaked 9-inch deep dish pie pastry
whipped cream (optional)

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!

Nutrition Facts : Calories 276.9, FatContent 12, SaturatedFatContent 4.2, CholesterolContent 58.9, SodiumContent 326.4, CarbohydrateContent 37.3, FiberContent 1.3, SugarContent 19.5, ProteinContent 6.4

HOMEMADE PUMPKIN PIE RECIPE | HOW TO MAKE ... - FOOD.COM



Homemade Pumpkin Pie Recipe | How to Make ... - Food.com image

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

1 small fresh pumpkin, smaller is better, about 8-12 inches tall. 2 cups finished pumpkin per pie
1 (12 ounce) can evaporated milk
3 eggs
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg, if desired
1/2 teaspoon ground cloves, if desired
1 (9 inch) deep dish pie shells

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

LIBBY'S® FAMOUS PUMPKIN PIE | ALLRECIPES
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From allrecipes.com
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