RECIPE TITLE "Libby's Famous Pumpkin Pie Recipe"
Source: Libby's® Pumpkin®,
Courtesy of Cooking.com
Makes 8 servings---easy
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 3/4 cups (15-ounce can) Libby's 100% Pure Pumpkin
1 1/2 cups (12 fluid-ounce can) Nestle Carnation Evaporated Milk
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| RECIPE METHOD
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.)
For 2 shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 20 to 30 minutes or until pies test done.
# NOTE: If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s).
# 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.
# For lower fat/calorie pie, substitute Nestle Carnation Lowfat Evaporated or Fat Free Evaporated Milk.
# For high altitude baking (6,000 feet): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change needed.
Recipe reprinted by permission of Libby's® Pumpkin®. All rights reserved.
| Nutrition Facts
Makes 8 servings
Facts per Serving
Calories: 244 Fat: 7g Carbohydrates: 39g
Cholesterol: 57mg Sodium: 297mg Protein: 7g
Fiber: 2g % Cal. from Fat: 26% % Cal. from Carbs: 64%
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