Give Thanks for these Delicious Pie Recipes
By Family Features
Thanksgiving is just not complete without a pumpkin pie—it’s the most treasured tradition on my holiday table. Amidst the flurry of activity on Thanksgiving morning, pumpkin pies are make-ahead easy, desserts just waiting to delight us.
It’s hard to top the traditional Libby’s Famous Pumpkin Pie recipe, which has been on the label for over 50 years. This pumpkin custard has the perfect creamy taste created by the blend of pumpkin and evaporated milk and allows the time-honored spice blend to come through. For a cool twist on tradition, Easy Pumpkin Cream Pie is an easy, luscious pie with the flavors of the season in a cool, creamy dessert.
Make your holiday table its festive best with these top pie tips:
• Plan to make your crust ahead of time. Before rolling out, wrap in plastic and refrigerate for several hours or overnight. Remove dough from your refrigerator when you start to make pie filling.
• Practice “mise en place”—measure everything for your pies and have them at hand before starting to bake.
• If you’re a seasoned pie baker, start a sweet tradition by baking pumpkin pies with younger family members. They’ll treasure your baking tips and ensure the family’s pie heritage.
• Pies generally serve 8. Make and serve more than one kind of pie—and you’ll find everyone wants a sliver of each! So you can “stretch” a pie further that way.
• Remember that “pie tomorrow”—leftover—is always welcome!
Libby’s Famous Pumpkin Pie
(Makes 8 servings)
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 can (15 ounces) Libby’s 100% Pure Pumpkin
1 can (12 fluid ounces) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
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 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.
TIP: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
Nutrition Facts per Serving: 260 calories, 9g total fat (4.5g saturated fat), 70mg cholesterol, 290mg sodium, 38g carbohydrate, 2g fiber, 25g sugars, 6g protein, 130% vitamin A, 15% calcium
Easy Pumpkin Cream Pie
(Makes 8 servings)
1 9-inch (6 ounces) prepared graham cracker crust
1 can (15 ounces) Libby’s 100% Pure Pumpkin Pie
1 package (5.1 ounces) vanilla instant pudding and pie filling mix
1 cup Evaporated Milk
1 teaspoon pumpkin pie spice
2 cups (about 6 ounces) frozen whipped topping, thawed, divided
1 cup fresh raspberries (optional)
COMBINE pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.
Nutrition Facts per Serving: 290 calories, 11g total fat (4.5g saturated fat), 15mg cholesterol, 410mg sodium, 37g carbohydrate, 2g fiber, 27g sugars, 2g protein, 240% vitamin A, 10% calcium
family features
nov 08
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