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Pumpkin Pie, Libby Style

November 16, 2009

Hello, everyone!

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This week I got to fly home to California for a faux Thanksgiving break, since I can’t go back for the real one. In the spirit, I decided to make a pumpkin pie…with a bit of twist:

Pumpkin Pie with Gingernsap Crust

For the crust:

As always, preheat your oven. 350 degrees.

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Crush about 4oz (or two cups) of gingersnap cookies.

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In a medium bowl, melt 1/2 stick of butter.

IMG_3473Finely chop 1/2 to 1 cup pecans, judging on how much gingersnaps you have.

IMG_3478Add your crushed gingernsnaps, chopped pecans, and 1/4 cup sugar to your melted butter. Mix thoroughly.

IMG_3480Press mixture onto bottom and up thes sides of a 9-inch pie dish. Bake for 15 minutes.

In the meantime…Pie Filling!

IMG_3485Combine sugar, salt, cinnamon, ginger and cloves in small bowl.

IMG_3488Beat eggs lightly in large bowl.

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Stir in sugar-spice mixture and pumpkin.

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Gradually stir in evaporated milk.

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It will be very runny.

IMG_3499Pour into pie shell.

Raise oven temperature to 425 F. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

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Hello, yum.  Cool on wire rack for 2 hours.

IMG_3507Then cut yourself a slice! Top with whipped cream (homemade makes it that much more magical).

Overall, this was a successful adventure Our crust got a little crispy, so we might reduce its pre-bake time to 10 or so minutes. The actual pie custard came out beautifully–thick, creamy, pumpkin-y. The ginger in the crust added a subtle extra kick, that only got better as days passed (hooray for leftovers!) Definitely something to keep in mind as feasting holidays approach.

Ginersnap Pecan Crust (Taken from Gourmet Magazine)

Ingredients

  • fourteen 2-inch gingersnaps (about 4 ounces)
  • 1 cup pecans (about 4 ounces)
  • 1/4 cup granulated sugar
  • 1/2 stick (1/4 cup) unsalted butter melted and cooled

Directions

In a food processor grind   gingersnaps, pecans, and sugar fine and add butter, blending until combined well. If you’re like me and only have a using a rolling pin to crush the gingernsnaps and a knife to chop the pecans. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.

Pie Filling (From Libby’s Pumpkin Can) (Makes 2 pies, so just halve the recipe)

Ingredients:

  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions:

  • 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.) Top with whipped cream and enjoy!
  • Stay tuned for more holiday deliciousness. Tis the season! Yayyy.
    Libby

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    2 Comments leave one →
    1. Jessica Blazi permalink
      November 17, 2009 6:18 pm

      i love this! and how Libby made Libby style pumpkin pie! how adorable

      and btw yum(:

    2. kittykat. permalink
      November 18, 2009 11:55 pm

      this looks so interesting! also, the very last picture of the pie slice is awesome! love the tone

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