Ingredients

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (See note)
• 1/2 teaspoon ground ginger (See note)
• 1/4 teaspoon ground cloves (See note)
• 2 large eggs
• 1 (15 ounce) can libby 100% pumpkin puree
• 1 (12 ounce) can Carnation Evaporated Milk
• 1 unbaked 9-inch deep dish pie pastry
• whipped cream (optional)

Directions
Preheat oven to 425 degrees. Mix sugar, salt, cinnamon, 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 for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 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 for best results! Do not overcook – overcooking leads to pie cracking in the middle.
TIP: Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5-10 minutes and it should bring the crust back to life!

Source: Food.com

Popularity: 5% [?]

Ingredients

• 1 cup apple butter
• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 3 eggs, lightly beaten
• 3/4 cup evaporated milk
• 1 unbaked pastry shell (9 inches)
• Additional pie pastry, optional
• Whipped cream, optional

Directions
In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.
Bake at 425° for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.
If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired.
Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 8 servings.
Editor’s Note: This recipe was tested with commercially prepared apple butter.

Source: Taste of Home

Popularity: 71% [?]

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon Pure Vanilla Extract
• 1 unbaked pastry shell (9 inches)

FILLING:

• 1-2/3 cups heavy whipping cream
• 1-1/2 cups canned pumpkin
• 2 eggs, lightly beaten
• 3/4 cup sugar
• 1-3/4 teaspoons pumpkin pie spice

Directions
In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell. In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil.
Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Source: Taste of Home

Popularity: 13% [?]

Ingredients

• 1 quart butter pecan ice cream, softened
• 1 pastry shell (9 inches), baked
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon each ground cinnamon, ginger and nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup caramel ice cream topping
• 1/2 cup chocolate ice cream topping, optional
• Additonal whipped cream

Directions
Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Source: Taste of Home

Popularity: 5% [?]