How To make Libby's Pumpkin Pecan Pie ~
pumpkin layer:
1 Egg; lightly beaten
1 c Libby's solid pack pumpkin
1/3 c Granulated sugar
1 ts Pumpkin pie spice
1 Unbaked 9-inch pie shell
pecan layer:
2/3 c Light corn syrup
2 Eggs; lightly beaten
1/2 c Granulated sugar
3 tb Butter or margarine; melted
1/2 ts Vanilla extract
1 c Pecan halves
Combine egg, pumpkin, sugar and pie spice in medium bowl. Spread over bottom of pie shell. Combine corn syrup, eggs, sugar, butter and vanilla in the same bowl; stir in pecans. Spoon over pumpkin layer. Bake in preheated 350 degree oven for 50 minutes or until filling is set. Cool on wire rack. Note: This pie looks like a pecan pie, but is not so sweet. I think the flavors and textures tend to compete (pecan vs pumpkin). If a full cup of sugar were to be used in the pumpkin layer, the result might be improved. -----
How To make Libby's Pumpkin Pecan Pie ~'s Videos
How to know when your pie is done baking
Easy Pumpkin Pie | Pillsbury Recipe
Pumpkin pie couldn’t be easier in this recipe, thanks to Pillsbury™ pie crusts. A sweet and simple pumpkin pie filling bakes up in a fluted crust to yield an impressive-looking treat for any occasion.
Easy Pumpkin Pie recipe:
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PUMPKIN - PECAN PIE
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The Best EASY Libbys pumpkin Pie
The Best EASY Libbys pumpkin Pie
We’ve updated the classic Libby’s Pumpkin Pie recipe with a few easy swaps for hands-down the most flavorful pumpkin pie ever. Try our version this holiday season and you’ll see why it’s simply the best pumpkin pie recipe! Plus, it’s simple to make as a delicious gluten-free Thanksgiving dessert.
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Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies
Learn how to make the best Pumpkin Pie Ever! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe!
Chef John's Pumpkin Pie is part of the Ultimate Thanksgiving Pie playlist
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LIBBY PUMPKIN PIE RECIPE - HOW TO MAKE FOR THANKSGIVING | MsDessertJunkie
Always wanted to try this - so when I was in America, I picked up a can, Such a American' Classic !
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Ingredients
3/4 cup Caster Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
2 Large Eggs - Please use cage free eggs
1 can 450G LIBBY'S® 100% Pure Pumpkin or 450g of Pumpkin which has been cooked(steam or oven) mashed and well drained
1 can 420g Evaporated Milk
2 baked 2-cup volume) pie shell or a 1 deep dished pie shell
Whipped cream to serve
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 230c oven for 15 minutes. Reduce temperature to 180c 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. Top with whipped cream before serving.