LIBBY'S Famous Pumpkin Pie

Prep: 15 mins Cooking: 55 mins Cooling: 120 mins Yields: 8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. Ingredients 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 oz.) LIBBY'S 100% Pure Pumpkin 1 can (12 fl. oz.) NESTL CARNATION Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional)

Directions 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. Nutritional Information Serving Size 1/8 servings of recipe Calories 280 Calories from Fat 100

Pumpkin Pie
Serves 8 | Easy

I like the rustic look of this pie, the country feel... when sliced top with a dollop of cream and serve... Heavenly! Autumn and pumpkin go very well together! I love everything pumpkin, and this recipe is just super delightful and presents you with everything good about pumpkin. A fabulous Thanksgiving dessert, which is also good any other time!! This is an all-time favourite Pumpkin Pie recipe. My friends and family love it! Give it a go as am sure you will like it just as much :)

You Need

1 small pumpkin, 1/2cup sugar 2 eggs, slightly beaten 2 tsps DK Pumpkin Pie Spice Mix or your favourite pie spice mix*

3/4 cup light cream 1 frozen pie dough (can be bought at most supermarkets) or you can make single crust pastry * (if you don't have access to pie spice mixes you can use cinnamon, ginger & nutmeg instead.)

Preheat oven to 375F. Thaw and roll out your pastry. Line pastry on your 9 inch pie plate. Trim excess pastry, then if you like, you can crimp the edges.

Pie plate Lined with pastry with edges crimped

For Filling
Roast the pumpkin till the flesh is very soft. In a large mixing bowl, combine pumpkin sugar, DK Pumpkin Pie spice mix. Add eggs, beat lightly with a fork, just until combined. Gradually add light cream, and stir till all are combined.

serve with a dollop of thickened cream Place pastry lined pie plate on oven rack. Carefully pour filling on pastry shell. You can cover the egde of the pie with foil to prevent over browning (optional). Bake in preheated oven fr 25 minutes. Remove foil if using. Bake 25 minutes more or until knife comes out clean when inserted near centres. Cool on wire racks for 2 hours. Cover and refrigerate. When ready to serve, thicken some cream. Top each slice with 1 tbsp thickened cream and serve. This is a very simple recipe, a very delicious one as well. I have used the frozen Pie Shell here for convenience. But it is always best to make your own. If you would like to learn more about Pies & Tarts, various pie crusts and pastries as well as a variety of fillings and toppings, join Dima's Course: Pies & Tarts...

Pumpkin Pie

Serves 8 | Easy

I like the rustic look of this pie, the country feel... when sliced top with a dollop of cream and serve... Heavenly! Autumn and pumpkin go very well together! I love everything pumpkin, and this recipe is just super delightful and presents you with everything good about pumpkin. A fabulous Thanksgiving dessert, which is also good any other time!! This is an all-time favourite Pumpkin Pie recipe. My friends and family love it! Give it a go as am sure you will like it just as much :)

You Need

1 small pumpkin, 1/2cup sugar 2 eggs, slightly beaten 2 tsps DK Pumpkin Pie Spice Mix or your favourite pie spice mix* 3/4 cup light cream 1 frozen pie dough (can be bought at most supermarkets) or you can make single crust pastry

* (if you don't have access to pie spice mixes you can use cinnamon, ginger & nutmeg instead.)

Preheat oven to 375F. Thaw and roll out your pastry. Line pastry on your 9 inch pie plate. Trim excess pastry, then if you like, you can crimp the edges.

Pie plate Lined with pastry with edges crimped

For Filling
Roast the pumpkin till the flesh is very soft. In a large mixing bowl, combine pumpkin sugar, DK Pumpkin Pie spice mix. Add eggs, beat lightly with a fork, just until combined. Gradually add light cream, and stir till all are combined.

serve with a dollop of thickened cream Place pastry lined pie plate on oven rack. Carefully pour filling on pastry shell. You can cover the egde of the pie with foil to prevent over browning (optional). Bake in preheated oven fr 25 minutes. Remove foil if using. Bake 25 minutes more or until knife comes out clean when inserted near centres. Cool on wire racks for 2 hours. Cover and refrigerate. When ready to serve, thicken some cream. Top each slice with 1 tbsp thickened cream and serve. This is a very simple recipe, a very delicious one as well. I have used the frozen Pie Shell here for convenience. But it is always best to make your own. If you would like to learn more about Pies & Tarts, various pie crusts and pastries as well as a variety of fillings and toppings, join Dima's Course: Pies & Tarts...

Old Fashioned Pumpkin Pie Recipe

I love to bake, rather its Cinnamon Rolls, Pastries, or Pies; pies are my personal favorite and Pumpkin Pie is my favorite kind of pie. A seasonal pie I always look forward to (and yes, you can make it from a can at anytime - but it's not as fun as eating it in season.) So, here's a good old fashioned Pumpkin Pie Recipe. To make your own pie crust: Pie Crust Recipe Pumpkin Pie Recipe: 1 15 oz can pumpkin puree 1 14 oz can sweetened condensed milk 2 eggs, beaten 1 tablespoon vanilla extract 1 1/2 teaspoon cinnamon 1/2 teaspoon each- salt, nutmeg, ginger 1/8 teaspoon each- cloves and allspice 1 ( 6 oz.) graham cracker pie shell Mix all of the ingredients together well in a large mixing bowl by hand or use an electric mixer for 2 minutes. Pour into the pie crust. Cover the edges of the crust with aluminum foil to avoid burning. Bake in a preheated 425 degrees Fahrenheit oven for 15 minutes. Reduce oven temperature to 350 degrees. Bake for 40 additional minutes or til set. Remove the foil from the crust during the last 10 minutes of baking to brown the pie crust. Test doneness by inserting a knife into the pumpkin pie filling. The pie is done if it comes out clean. Let pie cool before cutting.

Basic Pie Dough

This recipe makes enough dough for one double-crust pie or two single-crust pies. Everyday Food, November 2006 http://www.marthastewart.com/283515/basic-pie-dough 4.19054 Rated (42)42 Yield Makes two 9-inch crusts

Ingredients
2 1/2 cups all-purpose flour, (spooned and leveled) 1 teaspoon salt 1 teaspoon sugar 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces 1/4 to 1/2 cup ice water

Directions
1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. 2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess. 3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.

Hearty Old Fashioned Chocolate Fudge Pie

Serves 8 | Easy

Chocolate! Nothing like it to satisfy the untamed cravings of a sweet tooth. Chocolate settles that score. But this pie is not just some ordinary chocolate pie! It's the gooey cousin; Chocolate Fudge! This Old

Fashioned Chocolate Fudge Pie Recipe is a base that is often used in making other fudge pie recipes. Therefore, give it a try, and see how it goes. Then experiment and use it as a base for other chocolate fudge pies and desserts. Since your requests were for simple dessert recipes, that do not require much work; I have made this recipe using a store-bought frozen short-crust pastry. This short crust dough can be found in most supermarkets, nowadays, in the freezer section. All you need to do is thaw and roll out. However, if you would like to make your own short-crust dough, click here for recipe and method.

Lightly grease pie plate

You Need
60g dark chocolate or bitter-sweet chocolate pieces, chopped 1/2 cup butter 1 cup caster sugar (fine sugar) 2 eggs, beaten 1 ready made single crust pie pastry Whipped cream (optional)

Preheat your oven to 375 F.

Spread pie crust onto pie plate and score with fork

Prepare the tart shell

Roll the pastry out, and place on a lightly greased pie pan, making sure to spread the pastry well over the whole plate without leaving any air bubbles underneath it. Score the bottom and sides of pastry with a fork. Place the pie plate in the fridge uncovered until ready to bake.

Score Sides and Bottom of crust with fork Melt the chocolate and butter together on a double boiler, until smooth and all melted. Remove the melted chocolate from heat. Add the sugar, then a little bit of the beaten eggs, and whisk to combine and temper the eggs. Then Add remaining eggs and beat well to incorporate all ingredients.

Plain Chocolate Fudge Pie Pour chocolate filling into prepared pie crust and bake for 25 minutes or until the centre is set and not wet.

Serving Suggestions
You can serve Chocolate Fudge Pie, plain OR You can whip the cream and spread on top the chocolate.

Cream Topped Chocolate Fudge Pie You Can prepare individual serving pies, or mini pies. Changing the size allows you to play around with the presentation, and create different looking ones if you wish. It also allows you to serve them differently like on a tiered platter if you fancy, rather than the same presentation all the time.

Individual Portion Pies You Can even top the pie with Caramel or Butterscotch.

Top Pie with a layer of Butterscotch There is no limit to what you can do with a chocolate fudge pie: You can top it with meringue, serve it with fresh fruits, fruit coulis, sauces....etc. Therefore, this a very good recipe to have as it allows you to create many desserts from the same base, and no one has to know! Try a different choice every time !! Enjoy:)