Better Than Libbys Pumpkin Pie Sshhh Hehe Recipes

Steps:

• Preheat oven to 425 degrees.
• Whisk ingredients in bowl until smooth and pour into pie crust. Bake 15 minutes.
• Reduce heat to 350 degrees. Continue baking for 30 to 45 minutes or until a knife inserted 1 inch from the crust comes out clean.
• Cool. Refridgerate for at least one hour before serving and serve with cool whip (optional).

Steps:

• 1. In a large bowl, beat eggs with a whisk.
• 2. Whisk in pumpkin stirring with the whisk.
• 3. Whisk in sugar, salt, and spices, again stirring in with a whisk.
• 4. Stir in vanilla.
• 5. Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.)
• 6. Pour into unbaked pie shell.
• 7. Bake at 425 for 15 minutes. Reduce temp to 350 and bake 40-50 minutes longer. Pie is done when very center jiggles a little, like Jell-O and knife inserted about midway comes out clean.
• 8. Cool for about 2 hours before serving. The pie will set up completely as it cools. *You can also make 2 (9") shallow pies out of this if desired.

Steps:

• Preheat oven to 425 degrees. On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
• In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
• Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

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.)

Steps:

• Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
• Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.