Time 1h Yield 8 servings. Number Of Ingredients 11 Steps:
In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs., Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.
Yield 8 Number Of Ingredients 10 Steps:
Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time. Spray with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish. Prepare filling as directed on 15-ounce or 29-ounce can of LIBBY’S® 100% Pure Pumpkin. Pour into pan or dish. Bake as directed below or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. LIBBY’S® 100% Pure Pumpkin 15-ounce can recipe (Makes 8 servings)9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes 8-inch-round cake pan: 350º F; bake for 45 to 50 minutes 9-inch-round cake pan: 350° F; bake for 35 to 40 minutes 8-inch-square baking pan: 350º F; bake for 45 to 50 minutes 8-inch-square glass baking dish: 325º F; 55 to 60 minutes 9-inch-square baking pan: 350º F; bake for 35 to 40 minutes11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes 13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes 13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes LIBBY’S® 100% Pure Pumpkin 29-ounce can recipe (Makes 16 servings)13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes 13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes
Time 53m Number Of Ingredients 15 Steps:
Serve with ice cream and whipped topping (optional)
Time 2h10m Yield 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray. Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated. Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans. If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.
Time 40m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish. Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish. Bake in preheated oven until set, about 30 minutes.
Time 55m Yield 8 servings. Number Of Ingredients 7 Steps:
In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.
Time 1h Yield 8 Number Of Ingredients 5 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined. Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust. Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Time 4h20m Yield 6 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Grease 9-inch pie plate. Stir all ingredients except whipped topping until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
