Traditional Pumpkin Pie
Serving Size: 8
Preparation time: 12 mins
Cooking time: 50 mins
Ingredients
3/4 cup
granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
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.)
NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume)
deep-dish pie shell
1 whipped cream
Directions
PREHEAT
oven to 425°F.
COMBINE sugar, cinnamon, salt, ginger and cloves in
small bowl.
Beat eggs lightly in large bowl. Stir in pumpkin and
sugar-spice mixture.
Gradually stir in evaporated milk. Pour into pie
shell.
BAKE 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.
NOTE: Do not freeze, as this will cause the crust to separate from the
filling.
1 3/4 teaspoons pumpkin spice may be substituted for the
cinnamon, ginger and cloves
FOR 2 SHALLOW
PIES
substitute two 9-inch (2-cup volume) pie shells.
Bake in
preheated 425° F. oven for 15 minutes. Reduce temperature to 350°
F.
bake for 20 to 30 minutes or until pies test done.
Classic Pumpkin Pecan Pie
Serving Size: 9
Preparation time: 10 mins
Cooking time: 50 mins
Ingredients
2
(9-inch) unbaked pie shell
1 can (15-oz.) LIBBY'S® 100% Pure Pumpkin
1 cup sugar
2 eggs, beaten
1 teaspoon ground cinnamon
1/2
teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground
cloves
1/4 teaspoon ground nutmeg
1 1/2 cups NESTLÉ® CARNATION®
Evaporated Milk
1/3 cup firmly packed brown sugar
1/2 cup chopped
pecans
3 tablespoons butter, melted
Directions
Using one
unbaked pie crust, make several cut-outs of any desired shape.
Place
on cookie sheet, bake according to package instructions and cool.
Preheat oven to 350°F.
In a large bowl combine pumpkin, sugar,
eggs, cinnamon, salt, ginger, cloves and nutmeg.
Gradually stir in
evaporated milk; mix well. Pour into the unused pastry shell.
Bake 50
to 55 minutes or until done. Cool completely. Garnish with pastry
cut-outs.
Praline Topping: In a
bowl, combine brown sugar, pecans and melted butter.
Sprinkle over pie
after 30 minutes of baking time. Continue baking 20 to 25
minutes.
Chocolate Pecan Pie
Ingredients
One 9-
inch pie crust
1/2 stick butter
3 squares chopped semisweet
chocolate
1 cup light corn syrup
1/3 cup sugar
1 teaspoon vanilla
extract
1/4 teaspoon salt
3 eggs
1 1/2 cup pecan halves
1/2
cup whipping cream
Preheat oven to 350
degrees.
Prepare crust according to package directions.
Roll out on
lightly floured board into circle 2 inches larger than 9-inch pan.
Line
pie plate with pastry.
Trim pastry edge, leaving overhang and fold
overhang under and flute edges. Set aside.
In 2 quart saucepan over
low heat, melt butter and chocolate together until smooth. Remove saucepan
from heat.
With fork, beat in corn syrup, sugar, vanilla, salt and
eggs.
Beat until well blended.
Arrange pecans on bottom of pie
crust.
Carefully pour egg mixture over pecans.
Bake 1 hour or until
knife inserted 1 inch from edge comes clean.
Cool on rack.
Serve
garnished with whipped cream or make your own favorite
crust.
Old Fashioned Sweet Potato Pie
1/2 c
Butter,softened
1/2 c Packed brown sugar
1 c Sweet
potatoes,mashed,cooked
3 ea Eggs,lightly beaten
1/3 c Corn
syrup
1/3 c Milk
1/2 ts Salt
1 ts Vanilla extract
1 ea Unbaked
pie shell
Cream butter and brown
sugar in bowl until light and fluffy.
Blend in sweet potato and
eggs.
Add next 4 ingredients;mix well.
Pour into pie shell.
Bake
in a 425 degree oven for 10 minutes.
Reduce heat to 325 degrees and
bake 35 to 45 minutes longer or until well set.
Apple Pie
Ingredients
8 Tart
apples,pared -- cored(6cups)
2 tablespoons Flour
1 teaspoon
Cinnamon
1 dash Nutmeg
2 Crust uncooked pastry
2 tablespoons
Butter
If apples aren't tart.
sprinkle with 1 tablespoon of lemon juice.
Thinly slice
apples.
Combine sugar, flour, spices, salt and mix with apples.
Line
9 inch pie plate with pastry.
Fill with apples, dot with butter.
Adjust top crust. Cut slits for escape of steam in top of crust. seal.
Sprinkle with sugar.
Bake at 400 F for 50 minutes or until
done.
Spiced Pumpkin
Cookies
Makes 36
cookies
Preparation time: 20 mins
Cooking time: 54 mins
Cooling
time: 5 mins
Ingredients
2 1/4
cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1
teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated
sugar
1 can (15-oz.) LIBBY'S® 100% Pure Pumpkin
2 eggs
1
teaspoon vanilla
2 containers (12 oz. pkg.) NESTLÉ TOLL HOUSE
Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
1 Vanilla Glaze
(recipe follows)
Directions
PREHEAT
oven to 350°F. Generously grease a baking sheet; set aside.
COMBINE
flour, pumpkin pie spice, baking powder, baking soda and salt in a medium
bowl.
Beat butter and granulated sugar in large mixer bowl until
creamy.
Beat in pumpkin, eggs and vanilla extract. Gradually beat in
flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon
onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges
are lightly browned.
Cool on baking sheets for 2 minutes; remove to
wire rack to cool completely.
Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2
teaspoon vanilla extract in small bowl; mix well.
Pumpkin Bars
Ingredients
4
large eggs beaten
3/4 cup oil
2 cups sugar
15 ounces pumpkin --
canned
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon
baking soda
1/2 teaspoon salt
1/2 teaspoon cloves
1 tablespoon
cinnamon
FROSTING
8 ounces cream cheese -- softened
6 tablespoons
butter
1 tablespoon milk
1 1/2 teaspoons molasses
1 teaspoon
vanilla
4 cups powdered sugar
BARS:
1. Mix
eggs, oil, sugar and pumpkin together.
2. Add dry ingredients; mix
well.
3. Pour in greased and floured 12 x 18 x 1 pan.
4. Bake at 350
degrees for 25 to 30 minutes.
5. Cool.
FROSTING:
1.
Mix all ingredients until smooth consistency.
2. Spread on cooled
bars.
3. Cut into 2 x 3 inch bars. Freeze well.
Pumpkin Cake Roll With Cream Cheese Filling
Total time to prepare: 15 min Servings: 10
INGREDIENTS
1/4 cup
powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2
teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground
cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large
eggs
1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup
walnuts (optional)
1 (8 oz.) package cream cheese
1 cup powdered
sugar
6 tablespoons butter or margarine (we recommend LAND O LAKES®
Butter)
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
DIRECTIONS
PREHEAT
oven to 375° F.
Grease 15 x 10-inch jelly-roll pan; line with wax
paper. Grease and flour paper. Sprinkle towel with powdered
sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and
salt in small bowl.
Beat eggs and sugar in large mixer bowl until
thick. Beat in pumpkin. Stir in flour mixture.
Spread evenly into
prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes
or until top of cake springs back when touched.
Immediately loosen and
turn cake onto prepared towel. Carefully peel off paper.
Roll up cake
and towel together, starting with narrow end. Cool on wire
rack.
BEAT cream cheese,
powdered sugar, butter and vanilla sugar in small mixer bowl until
smooth.
Carefully unroll cake; remove towel. Spread cream cheese
mixture over cake. Reroll cake.
Wrap in plastic wrap and refrigerate at
least one hour.
Sprinkle with powdered sugar before serving, if
desired.
THANKSGIVING PUMPKIN CAKE
1 (16 oz.) can
pumpkin
3 eggs
3/4 c. vegetable oil
1/2 c. water
2 3/4 c.
flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp.
salt
3/4 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2
c. chopped nuts
1 c. raisins (optional)
Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir in chopped nuts. Bake in greased and floured tube pan for 1 hour or until done at 350 degrees.
THANKSGIVING JELLIED SALAD
1 c. canned
pineapple chunks, cut in smaller pieces (reserve the syrup)
2 (3 oz.)
pkg. cherry-flavored gelatin
2 c. hot water
1 3/4 c. cold
liquid*
Dash of salt
3/4 c. sugar**
1 1/2 c. coarsely ground
fresh cranberries (about 2 c. whole)**
1/2 c. finely ground whole
orange with peel**
1 sm. orange, seeded**
1 c. orange sections, cut
in pieces or canned mandarin orange sections**
3/4 c. sliced
celery
1/3 c. coarsely broken nuts
*Cold liquid is made up of: 2 tablespoons lemon juice, reserved pineapple syrup (about 1/2 cup) and water. **Or instead of these ingredients Granmore puts out a glass jar of cranberry orange relish. Drain the pineapple, reserving the syrup. Dissolve gelatin in hot water. Add the cold liquid and salt. Chill until partially set, about 1-1 1/2 hours. Meanwhile stir sugar into ground fruits.
To the partially set gelatin, add ground fruit, pineapple, orange sections, celery, and walnuts. Pour into a 6 1/2 cup ring mold and chill until set, 2 more hours. Makes 10 to 12 servings.
THANKSGIVING FALL PIE
1 pkg. yellow
cake mix (Duncan Hines)
1 tsp. cinnamon
1/4 tsp. nutmeg
2 sticks
oleo, softened
1/2 c. nuts
1 (21 oz.) peach pie filling
1 can
whole cranberry sauce
Combine dry cake mix, cinnamon and nutmeg. Cut in oleo until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13 x 9 pan. Mix well. Sprinkle crumb mixture over fruit. Bake 350 degrees for 45 to 50 minutes. Serve with Cool Whip or ice cream.
THANKSGIVING CRANBERRY COBBLER
1 pkg. yellow
cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter,
softened
1 c. chopped nuts
1 can peach pie filling
1 can (16 oz.)
whole berry cranberry sauce
Vanilla ice cream or Cool
Whip
Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13x9 inch pan. Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip. If you can't find peach pie filling, apple or cherry will do.
