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You are here: Home / Archives for Holiday pie

Holiday pie

Classic Pumpkin Pie: So Easy It’s Ridiculous

Classic Pumpkin Pie: So Easy It’s Ridiculous

by liz · Nov 16, 2020

Even though my favorite holiday pies involve Pumpkin and Bourbon (no brainer) or Sweet Potato and Pecans (two pies in one!) you can’t beat the ease of the classic holiday pumpkin pie. And the Libby’s pumpkin pie recipe on the back of the can is as classic as you can get.

Here it is, with step-by-steph photos…and even a video. Enjoy making this for your holiday dinners, even at the last minute, and be sure to please everyone’s sweet tooth at the table.

Classic Pumpkin Pie

Recipe by Libby’s

Ingredients for 10 servings:

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 ounces) Pumpkin purée
1 can (12 fluid ounces) Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell or Homemade Pie Crust (it’s easier than you think, and it’s so much better than a store-bought crust)

Directions:

Classic Pumpkin Pie easy pie crust

Make pie crust, or thaw premade crust. IF HOMEMADE: make your pie crust look pro by using your finger to press the sides all the way around. It’ quick, simple, and elevates the look of the end result.

 

Classic Pumpkin Pie IngredientsPreheat oven to 425° F and gather ingredients.

 

Classic Pumpkin Pie Dry IngredientsMix sugar, cinnamon, salt, ginger and cloves in small bowl.

 

Classic Pumpkin Pie Eggs BeatenBeat eggs in large bowl.

 

Classic Pumpkin Pie Stir in Pumpkin

Stir in pumpkin and sugar-spice mixture.

 

Gradually stir in evaporated milk.

 

Classic Pumpkin Pie Poured in pie shell

Pour into pie shell.

 

Classic Pumpkin Pie - easy and deliciousBake for 15 minutes. Reduce temperature to 350° F, and bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

 

Print
Classic Pumpkin Pie
Author: Libby's
Recipe type: Dessert
Cuisine: American
Prep time:  15 mins
Cook time:  40 mins
Total time:  55 mins
Serves: 10
 
Ingredients
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell or homemade pie shell
Instructions
  1. 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.
  2. Pour into pie shell.
  3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Wordpress Recipe Plugin by EasyRecipe
3.5.3251

 

Filed Under: Fall, Holiday Cooking, Sweets Tagged With: classic pie, Holiday pie, pumpkin pie

No-Fail Sweet Potato Pie: Southern Charm on a Plate

No-Fail Sweet Potato Pie: Southern Charm on a Plate

by liz · Nov 14, 2020

No-Fail Sweet Potato Pie recipe

Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even has “No Fail” in the recipe title!

If you’re looking for something a little easier, a little slower, with a nice Southern drawl, this one’s for you. Plus, it beats all the pies on the holiday table!

Watch the video above to see how easy it is.

No-Fail Sweet Potato Pie 

Ingredients for 8 servings:

FILLING
  • 3/4 pound sweet potatoes (about 2 large or 3 small to medium)
  • 1/4 cup melted butter
  • 1 can (14 ounces) Sweetened Condensed Milk (fat free is ok)
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 unbaked (4-cup volume) deep-dish pie shell or Homemade Pie Crust (it’s easier than you think, and it’s so much better than a store-bought crust)
TOPPING
  • 1 large egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon melted butter
  • 1 cup chopped pecans

Directions:

FOR FILLING

No-Fail Sweet Potato Pie recipe

PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil, as shown above.

No-Fail Sweet Potato Pie recipe

BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl. INCREASE oven temperature to 425° F.

No-Fail Sweet Potato Pie recipe

POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.

No-Fail Sweet Potato Pie recipe

BAKE at 425° F, as shown above, for 20 minutes. Remove from oven; reduce temperature to 350° F.

FOR TOPPING

No-Fail Sweet Potato Pie recipe

MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.

No-Fail Sweet Potato Pie recipe

BAKE for an additional 25 minutes or until set.

Print
Sweet Potato Pie with Pecan Topping
Recipe type: Dessert
Cuisine: American
Prep time:  2 hours
Cook time:  90 mins
Total time:  3 hours 30 mins
Serves: 12
 
Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even has "No Fail" in the recipe title.
Ingredients
  • FILLING
  • ¾ pound sweet potatoes (about 2 large or 3 small to medium)
  • ¼ cup melted butter
  • 1 can (14 ounces) Sweetened Condensed Milk
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 large egg
  • 1 unbaked 9-inch pie shell or Homemade Pie Crust*
  • TOPPING
  • 1 large egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon melted butter
  • 1 cup chopped pecans
Instructions
  1. FOR FILLING:
  2. PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil.
  3. BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl.
  4. INCREASE oven temperature to 425° F.
  5. POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.
  6. BAKE at 425° F for 20 minutes. Remove from oven; reduce temperature to 350° F.
  7. FOR TOPPING:
  8. MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.
  9. BAKE for an additional 25 minutes or until set.
Wordpress Recipe Plugin by EasyRecipe
3.5.3251

 

Filed Under: Fall, Holiday Cooking, Recipes, Sweets Tagged With: Holiday pie, pecan pie, pecan topping, pie, pumpkin pie, sweet potato, sweet potato pie, Thanksgiving pie

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