Archive for the ‘Desserts & Pies’ Category

Libby’s Famous Pumpkin Pie

Sunday, November 9th, 2008

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk

PREHEAT oven to 425°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°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.)

For 2 shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 20 to 30 minutes or until pies test done.

NOTE:
* If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s).

* 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.

Makes 8 servings

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Easy Chocolate Mousse

Monday, November 3rd, 2008

This is a very quick & easy dessert, and another one of my favorites. This is an easy recipe for kids to make.

1 box (4 serving size) Jell-O Instant pudding, Chocolate flavor
1 1/2 cups milk
1 (8 ounce) container Cool Whip, thawed

In a large bowl whisk together the pudding mix with the milk until the pudding starts to thicken, about 4-5 minutes. Fold in the Cool Whip. Pour into dessert cups or a large bowl & chill. Top with whipped cream if desired.

Serves 8

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Fluffy Pumpkin Cheesecake Pie

Thursday, October 30th, 2008

I came across this recipe last fall, and made it for our family Thanksgiving dinner. We wanted a change from the traditional pumpkin pie. This pie is very easy to make, and requires no baking. It is a very light and tasty pie. I’m sure you’ll want to make this one again!

1 Keebler Ready Graham Cracker Crust
1 (8oz container) Cool Whip, thawed
1 teaspoon pumpkin pie spice
1 (8oz package) Philadelphia brand cream cheese, softened
1 cup canned pumpkin
½ cup sugar

Beat together the pumpkin, cream cheese, sugar and pumpkin pie spice in a large bowl until smooth. Fold in the Cool whip. Spoon into the crust; chill for at least 3 hours.
Serve with additional whip cream and a pinch of cinnamon.
Makes 8 servings

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