I am going to give you three recipes for pumpkin pie. The first one is off the Libby's pumpkin can. It is the best recipe for regular Pumpkin Pie.
Libby's Pumpkin Pie
2 eggs
1-16oz can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 1/2 cups (12oz can) evaporated milk
9 inch unbaked pie crust
Combine in order given. Bake at 350 degrees until set in middle about 45 min-1 hour.
Cool. Serve with Cool Whip or vanilla ice cream.
Cream Cheese Pumpkin Pie
1st layer-
8 oz cream cheese
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
Combine and put in bottom of 9 inch unbaked pie crust.
2nd layer-
1 1/4 cups pumpkin
1 cup evaporated milk
1/2 cup sugar
2 eggs
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
dash salt
Combine and mix well. Pour over cream cheese layer.
Bake 350 degrees for 1 hour and 15 min.
Double Layer Pumpkin Pie
This pie is not a baked pie. It is 2 layers with the cream cheese layer on bottom and pudding and pumpkin on top. I have not made this pie for years, but am going to have it for Thanksgiving this year.
3 oz. cream cheese
1 cup plus 1 tablespoon cold milk
1 tablespoon sugar
1 1/2 cups Cool Whip
1 graham cracker pie crust
2 pkgs (4 serving size) vanilla instant pudding
1 can (16 oz) pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Beat cream cheese, 1 tablespoon milk, and sugar until smooth. Gently stir in topping. Spread on crust. Pour 1 cup milk into bowl. Add pudding mix. Beat until well blended, 1-2 min. Let stand 3 minutes. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Makes 8 servings.
Recipe for crust:
16 graham crackers
6 tablespoons melted butter
1/3 cup sugar
1 teaspoon cinnamon
Mix well and pat into 9 inch pie pan.
Do you have a favorite Pumpkin Pie recipe to share?
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