Easy Strawberry Pie

For a quick and easy strawberry pie that you can make in a matter of minutes, and then cool for hours until serving, follow the instructions below. Enjoy!

Level: Easy

Ingredients:
• 1 9 inch precooked pie shell
• 1 quart fresh strawberries
• 1 cup sugar
• 1 Tablespoons corn starch
• ¾ cup water
• Whipped topping to taste

Directions:
Arrange half of the strawberries in the cooked pie shell. Mash remaining berries and combine with sugar in a medium saucepan. Bring to a boil, stirring often. In a separate bowl combine water and corn starch. Gradually stir into boiling strawberry mixture. Reduce heat and simmer until thickened, about 10 minutes, stirring constantly. Pour mixture over strawberries in the pie crust. Chill several hours before serving. Add whipped topping when serving. Enjoy!

Soft Pumpkin Cookies

Another easy recipe from Libby's, these soft pumpkin cookies are packed with pumpkin flavor and not too sweet. They're easy to make and even easier to enjoy!


Level: Easy

Prep: 10 min
Cooking: 18 min
Cooling:2 min
Yields: 36 cookies


Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy!

Classic & Easy Pumpkin Pie

Libby's Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. It couldn’t get any easier for a homemade pie!

I’ve used the Libby’s Pumpkin Pie recipe for years and have always had success with it. I prefer to roll my own crust, but if you’re in a rush, you can easily buy premade frozen pie crusts to use as well. I’ve found Libby’s Pumpkin Pie to be a little on the sweet side for my taste. To cut down on the sweetness, I only add half of the evaporated milk, replacing the other half with skim milk, as well as increase the amount of cloves and add some allspice as well. This creates a pie that is darker in color and sweet, but not too sweet. This is a very easy recipe; I’m sure you’ll have success on your first try!

Level: Easy

Prep: 15 min

Cooking: 55 min

Cooling time: 2 hrs cooling

Yields: 8 servings

Ingredients

• 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® 100% Pure Pumpkin


• 1 can (12 fl. oz.) Evaporated Milk


• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions

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.

POUR into pie shell.

BAKE in preheated 425° F oven 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. Enjoy!