Libbys Pumpkin Pecan Pie Recipes
LIBBY'S® FAMOUS PUMPKIN PIE
Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- 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 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)
Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g
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Steps:
- Preheat oven to 350° F.
- Combine pumpkin, sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
- Combine corn syrup, sugar, remaining 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
- Bake for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.
LIBBY'S® PUMPKIN PECAN PIE
Try this Pumpkin Pecan Pie at the holidays; it's sure to satisfy the sweet-lovers in your family.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350 degrees F.
- 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 until knife inserted in center comes out clean. Cool on wire rack.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 57.7 g, Cholesterol 81.2 mg, Fat 23.6 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 6.6 g, Sodium 222.5 mg, Sugar 30.9 g
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- Whisk rye flour, sugar, salt, and 1½ cups all-purpose flour in a large bowl to combine. Add butter and toss to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large shaggy pieces of dough (you want some pieces of butter that are flat and thin and some that are large and chunky). Drizzle 5 Tbsp. ice water over, running your fingers through flour mixture to evenly distribute. Knead dough in bowl until it starts to come together (it should look a little dry, but add more ice water by the teaspoonful if needed, just until dough comes together).
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