#826 - Smooth Pumpkin Pie

(by Shirley McNevich)

1 - 15oz. can Libby's pumpkin
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3 eggs
1/2 tsp. cinnamon + cinnamon for sprinkling
1 tsp. salt
1 tsp. vanilla
1 - 9" pie crust dough or make your own

In a bowl add eggs--beat with a fork. Add Eagle brand milk--stir with a spoon. Add pumpkin--stir until mixed. Add salt, vanilla and cinnamon--stir until smooth. Spray a 9" pie plate with Pam. Insert the pie dough, flute the edges and spray the inside of the pie crust with Pam. Pour pumpkin mixture into the pie crust. Place pie on top of a cookie sheet. Sprinkle the top of the pie with cinnamon to your taste. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for 30-40 more minutes or until inserted knife comes out clean.

#538 - Ice Cream Pumpkin Pie

(by Shirley McNevich)

1 ready-made Keebler graham cracker crust
1 pint chocolate chip ice cream (softened)--NOT mint chocolate chip
1 pint vanilla ice cream (softened)
1 cup Libby's canned pumpkin
1 TBSP cinnamon sugar (pre-mixed)
1 - 8oz. Cool Whip

Spread softened chocolate chip ice cream evenly over the bottom of the graham cracker crust. Place pie in the freezer for 3 hours or until well hardened. In a small bowl mix softened vanilla ice cream, pumpkin and cinnamon sugar--mix thoroughly. Remove pie from freezer and spread pumpkin/vanilla ice cream mixture on top of chocolate chip ice cream. Return to freezer for at least 3 hours until hardened (preferably overnight). Serve with Cool Whip. Keep frozen.

#108 - Pumpkin Pie

(by Shirley McNevich)

1 - 15 oz. can Libby's 100% pure pumpkin
3/4 cup white sugar
1/2 tsp. cinnamon
1 tsp. salt
3 large eggs
1 cup 2% milk (for a creamier pie, use 1 cup Carnation evaporated milk instead of 2%)
1 unbaked 9" pie shell (4 cup volume) (our pie crust recipe is #33 on this blog)

By hand, mix pumpkin, sugar, salt, cinnamon. In a separate bowl beat the eggs with a fork. Add the eggs to the mixture and stir them in. Stir in the milk. Spray the pie plate with Pam, then put in the pie dough and flute the edges. Spray the inside of the pie dough with Pam. Pour the pumpkin mixture into the pie shell. Sprinkle the cinnamon over the top of the pumpkin. Put small pieces of foil around just the edge of the pie crust all the way around the pie so it doesn't burn. Pre-heat oven to 425 degrees. Place in oven and bake for 15 minutes. Turn the temperature back to 350 degrees. Bake for another 35 minutes. Open oven door and remove the foil from the pie crust edges. Return to oven and bake another 15 minutes. When you think it's done, insert a knife through the middle of the pie. If it's clean when it comes out, it's done. If not, bake a few more minutes and retest.