 Pumpkin Pies
Pumpkin Pie Spice
1/4 cup ground cinnamon
1/8 cup ground ginger
1 Tablespoon nutmeg
1 Tablespoon ground cloves
Pumpkin Pie Spice
Combine:
4 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon cloves
(all spices in ground form)
Makes 3 tablespoons
PUMPKIN PIE
1 - 9 inch unbaked pie shell
1 - 16 ounce can pumpkin
1 - 14 ounce sweetened condensed milk (not evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
pinch of salt
Mix all ingredients and pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat t0 350, bake 35 minutes longer or until knife edge comes out clean. Cool. Refrigerate leftovers.
LIBBY'S FAMOUS PUMPKIN PIE
(Makes one 9 inch deep dish pie)
Preheat oven to 425F degrees.
1 unbaked pie crust (9 inch - deep dish - 4 cup volume)
Stir together until well mixed:
2 eggs, lightly beaten
1 can (29 ounces) solid pack pumpkin (not pie mix)
3/4 cup sugar
1/2 teaspoon salt
1teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch ground cloves
1 can (12 ounces) undiluted evaporated milk (can use low fat evaporated milk)
Pour into pie shells. If using metal or foil pie pans, place on a baking sheet.
Bake for 15 minutes at 425F degrees. Reduce the temperature to 350F degrees; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
PUMPKIN CRUNCH CREAM PIE
3/4 c cold milk
2/3 c slivered almonds
1 pkg vanilla instant pudding
2/3 c chocolate chips
1/2 c solid-pack pumpkin
3-1/2 c cool whip (thawed)
3/4 tsp pumpkin pie spice
1 graham cracker pie crust
Pour milk into mixing bowl, add pudding mix. Beat with wire whisk until well blended, 1 minute. Let stand for 5 minutes. Blend in pumpkin, spice, almonds, chips, and 2 cups of the whipped topping. Spoon into pie crust. Chill for 4 hours. Garnish with remaining cool-whip and chocolate curls.
PUMPKIN STREUSEL PIE - Good
1 15 oz. can pumpkin
1 14 oz. condensed milk
2 eggs
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1 9" deep unbaked pie shell
Streusel Topping: (made enough for 2 pies - tg)
1/2 c. packed light brown sugar
1/2 c. flour
1/.4 c. cold butter, cut into pieces
Mix sugar and flour together, cut in butter til crumbly then add 1/2 c. chopped pecans.
Oven at 425. Beat pumpkin, condensed milk, eggs, spiuces and salt til creamy. Pour into crust. Bake 15 minutes. Reduce heat to 350. Bake an additional 30 minutes. Sprinkle streusel topping over top and bake an additonal 10 more minutes. Cool and refrigerate any leftovers.
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