@brunchwithbabs: This Thanksgiving, instead of a regular pie, maybe make a sheet-pan pie! You can do it with any pie. It makes twice as much, has the perfect crust-to-filling ratio, and is super easy to cut and serve. Work smarter, right? XO Babs I always reach for the Libby’s Pumpkin Pie recipe on the back of the can, just double it for this recipe and you’re good to go! INGREDIENTS: 1 can (29 oz) Libby’s 100% Pure Pumpkin 3 c (24 fl. oz) Carnation Evaporated Milk 1 ½ cups granulated sugar 4 large eggs 1 tsp salt 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves 15x10 sheet pan (or a half sheet pan, 18x13) 3-4 pie crusts INSTRUCTIONS: To make a sheet pan pumpkin pie, start by rolling out 3-4 pie crusts depending on the size of your sheet pan and layering them into a greased sheet pan, pressing the edges to seal and trimming any excess. Blind bake the crust by placing a second sheet pan on top filled with rice and surrounding the edges with dried black beans to weigh it down. If you have pie weights that works as well. Bake at 425°F for 10-12 minutes, then remove the weights and sheet pan. For the filling, double the classic Libby’s Pumpkin Pie recipe and pour it into the pre-baked crust, spreading it evenly. Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 35-45 minutes, or until the filling is set but still slightly jiggles in the center. Let the pie cool at room temperature for at least 2 hours before serving. #thanksgiving #pumpkinpie #dessert

Babs

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Saturday 23 November 2024 17:01:50 GMT