Libby's® Famous Pumpkin Pie
Combine sugar, salt, cinnamon, 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.; ... [... more]
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Gingersnap Pumpkin Cream Tart
FOR CRUST: COMBINE cookie crumbs, butter, nuts and granulated sugar in medium bowl; reserve 3 tablespoons. Press remaining mixture onto bottom and up sides of ungreased 9- or 10-inch tart pan with removable bottom. BAKE for 12 to 15 minutes or ... [... more]
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Chocolate Turtle Brownie Pie
Preheat oven to 350 degrees F. Grease 9-inch springform pan. Microwave 1 cup chocolate pieces in small, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. Pieces may retain some of their original shape. If necessary, ... [... more]
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Chocolate Mudslide Frozen Pie
MELT 1 cup morsels in small, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes. COMBINE ... [... more]
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Chocolate Covered Cherry Pie
In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk and salt to a boil, stirring continuously until blended. Mix in cherry pie filling and almond extract. Pour into the prepared graham cracker pie crust. Chill at least 2 ... [... more]
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Chocolate Satin Pie
POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts. A smooth and rich chocolate pie decorated with whipped cream and nuts. A special treat for any occasion! WHISK together evaporated milk ... [... more]
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Chunky Pecan Pie Bars
FOR CRUST: BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned. FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract ... [... more]
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Decadent Chocolate Satin Pie
POUR into crust; refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts. Sep. 16, 2008 This pie is delicious! The filling is very rich and fudgy, and it definately has a satin texture! It is so ... [... more]
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Easy Pumpkin Cream Pie
COMBINE pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour ... [... more]
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Libby's® Pumpkin Pecan Pie
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell. COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer. BAKE for 50 minutes or ... [... more]
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Libby's® Pumpkin Pie
BEAT eggs lightly in large bowl. Stir in pumpkin pie mix and evaporated milk. Pour into pie shell. NOTE: If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s). In a hurry? Try Libby's Easy Pumpkin Pie Mix, a can of ... [... more]
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Lighter Libby's® Famous Pumpkin Pie
COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell. Sep. 26, 2003 This is an excellent pie - none of ... [... more]
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