Libby’s Famous Pumpkin Pie

From the kitchen of: Libby’s

  • 1 unbaked 9-inch deep dish pie shell (4 cup volume)
  • 2 eggs
  • 16 ounce can Libby’s solid Pack Pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 12 ounce can undiluted evaporated milk

Prepare pie shell, preheat oven to 425 degrees.

Beat eggs lightly in large bowl. Stir in remaining ingredients in order given, pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees, bake for 40 to 50 minutes or until knife comes out clean.

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Pumpkin Pie Squares

From the kitchen of: Carol Mineart.

Crust:

  • 1 cup flour
  • 1/2 brown sugar
  • 1/2 cup quick oats
  • 1/2 cup butter

Combine in mixing bowl. Press into ungreased 13 x 9 pan. Bake for 15 minutes at 350 degrees.

Filling:

  • 1 (16 oz.) can pumpkin
  • 1 (13 1/2 oz.) can evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves

Pour over crust at bake at 350 degrees for 20 minutes.

Topping:

  • 1/2 cup pecans
  • 1/2 cup brown sugar
  • 2 tablespoons butter

Pour over filling, bake 15 to 20 minutes. Cool and cut.

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