Libby's Pumpkin Pie

Virginia Leipper

2 eggs, slightly beaten

1/2 teaspoon salt

1/4 teaspoon cloves

1 & 1/2 cups pumpkin (solid pack)

1 teaspoon cinnamon

1& 2/3 cups light cream or evaporated milk

3/4 cup sugar

1/2 teaspoon ginger

1 9 inch pie shell

Variations

• Use winter squash instead of pumpkin or mixed with pumpkin

• Use fresh pumpkin that has either been precooked or home canned or frozen

Mix filling ingredients in order given. Pour into pie shell. Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350 and continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean.

From the Libby's Solid Pack Pumpkin can

Pineapple Pie

Virginia Leipper

Pastry for 2 crust pie

1 & 1/2 cups sugar or more depending upon sweetness of pineapple

1 Tablespoon lemon juice

2 cups diced fresh pineapple

1/3 cup flour Pinch of salt

2 eggs

1 Tablespoon butter

Beat eggs slightly. Combine ingredients, then add eggs. Mix with pineapple and lemon juice. Pour into unbaked crust. Dot with butter. Cover with top crust. Bake in hot oven, 450 degrees for 10 minutes; then reduce heat to 350 degrees for 35 minutes or until pineapple is tender.

Source: Hawaiian Cuisine

Back to: Desserts main page | Recipe book home page | Next page, pies