How do I make pumpkin pie?

Question

Can someone tell me the recipe? Please, I wanna try to make some.

Answer 1

Gingered Pumpkin Pie:

A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
10 gingersnap cookies
2 tablespoons sugar
1 tablespoon all-purpose flour
2 tablespoons chilled butter, cut into small pieces
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (15-ounce) can unsweetened pumpkin
1 (12-ounce) can evaporated fat-free milk
1 large egg
3 large egg whites

Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.


Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 338(31% from fat); FAT 11.5g (sat 5.1g,mono 4.7g,poly 1.1g); PROTEIN 7.2g; CHOLESTEROL 41mg; CALCIUM 157mg; SODIUM 340mg; FIBER 2.6g; IRON 1.2mg; CARBOHYDRATE 51.7g

Answer 2

Hi, this is absolutely the best Pumpkin Pie you will ever eat. This is the only pumpkin pie recipe I've used since 1964, that's how good it is. My daughter entered a pie baking contest and won First Place in the pumpkin pie division using this recipe.

Pumpkin Pie

1 ½ c. pumpkin, cooked or canned
¼ c. white corn syrup
2 eggs
½ c. evaporated milk
2 tbl. butter
½ c. milk, hot
½ c. brown sugar, firmly packed
½ tsp. salt
1 ½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
1/8 tsp. cloves
1 unbaked pie shell

Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter in hot milk. Combine brown sugar, salt and spices. Mix until well blended. Combine all three mixtures and pour into pie shell. Mixture will be very thin. Bake 425 ° for 15 minutes. Reduce heat to 350 ° and continue baking additional 30 to 35 minutes or until knife is inserted and comes out clean. Just before serving garnish with whipped cream.

If you want a more crisp pie crust, brush pastry with egg white or melted butter.

Answer 3

I never use recipes off of labels, except when it comes to pumpkin pie. My great grandma, grandma, mother and now me have used the recipe that is on the back of a can of Libby's Pumpkin. It really is the best pumpkin pie I've ever had. Top it with real whipped cream. Mmmmmmm

Answer 4

TRADITIONAL PUMPKIN PIE
Categories: Pies, Desserts
Yield: 1 servings

1 (9") unbaked pastry shell
1 (16-oz) cn pumpkin
(about 2 c)
1 (14-oz cn Eagle Brand
Sweetened milk (not evapo-
Rated milk)
2 Eggs
1 ts Gound cinnamon
1/2 ts Ground ginger
1/2 ts Nutmeg
1/2 ts Salt

Preheat oven to 425 degrees. In mixer bowl, combine all ingredients except
pastry shell. Mix well. Pour into pastry shell. Bake 15 min. Reduce oven
temp. to 350 degrees; bake 35 to 40 min. longer or until center is set.
Cool. Garnish as desired. Refrigerate leftovers.

Answer 5

INGREDIENTS:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)
PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Answer 6

Pumpkin Pie
From Food Network Kitchens
Recipe Summary
Prep Time: 1 hour 30 minutes
Cook Time: 2 hours
Yield: 1 pie or about 8 servings
User Rating: 5 Stars


Dough
1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
Filling
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
Lower the oven temperature to 350 degrees F.
While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

Answer 7

Here a like to a recipe...


Hope that helps

Josh K


(Do I get any pie for answering?)

Answer 8

Go to the store and buy you some canned pumpkin and it will tell you on the back what else you need. Simple

Answer 9

Try going to cooks.com or kraftfoods.com

Answer 10

go to . . cooking.com or the food network website.