Anyone know a recipe for pumpkin pie?

Question

10 points to the first good response

Answer 1

Traditional Pumpkin Pie

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.

Pumpkin Cheesecake - YUMMY
NGREDIENTS:

* Crust
* 1 1/2 cups graham cracker crumbs
* 3 tablespoons sugar
* 3 tablespoons melted butter
* 1/2 teaspoon cinnamon
* .
* Filling:
* 2 (8 ounces each) packages cream cheese, softened
* 1 cup half-and-half or whipping cream
* 1 cup canned pumpkin
* 3/4 cup granulated sugar
* 4 eggs, separated
* 3 tablespoons all-purpose flour
* 1 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* .
* Topping:
* 1 cup sour cream
* 2 tablespoons sugar
* 1/2 teaspoon vanilla extract

PREPARATION:
Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.

In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. BAke at 325° for 1 hour.

Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.

Answer 2

A delicious pumpkin pie, spiced with ginger and cinnamon.

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 3

Pumpkin Pie
This is the recipe my mother passed to me

INGREDIENTS:
1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 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
9-inch pie crust, unbaked
PREPARATION:
In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan.
Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

Answer 4

Maple Pumpkin Pie 3
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

1 3/4 cups pumpkin puree
1/2 cup maple syrup
1/4 cup maple sugar
1/4 cup sugar
1/2 cup heavy cream
1 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Pastry Maple Leaves for decoration
This variation lightens up the previous version just a bit; we still use some cream, and keep all the eggs. That quarter-cup of plain sugar is optional; with it, this pie will be pretty sweet; without it, it will still be sweeter than the first Maple Pumpkin Pie recipe given above. Our test panel prefers this variation.

Procedure
Prepare pie crust. We recommend freshly baked regular pie crust, in a pyrex pie dish, at 400 degrees. (See notes below.)
Heat pumpkin puree in a heavy pan; stir frequently.
Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil.
In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth.
Beat in dry spices
For Maple Pumpkin Pie, beat in flour, then maple syrup.
When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs.
Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°.
We fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over.
For Ginger Pumpkin Pie, carefully sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer.
The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.
Notes
The first recipe for Maple Pumpkin Pie is loosely based on the Martha Stewart Pies and Tarts recipe which Fifi's Kitchen prepared last year. We are in the process of taste-testing additional variations, which will be described here as they are developed.

The technique of adding hot filling to a hot, fully baked pie crust is described in detail by Steven Schmidt in the something issue of Cook's Illustrated. All details of the pie preparation, from start to finish, are presented.


The flour in the recipes is not strictly needed, but provides a little insurance for the custard. The pie pictured at the top of this page was made without flour in the custard. (It is otherwise exactly the second Maple Pumpkin Pie recipe.)

We obtain our crystallized ginger from either of two sources: locally, from the Joyce Chen Unlimited grocery store, on route 2A in Acton, Massachusetts, or mail order from the King Arthur Flour Company, in Norwich, Vermont. Joyce Chen's tends to be somewhat hotter. Both are far more economical than supermarket spice-rack crystallized ginger, which is outrageously expensive.

This pie filling works very well as a baked pudding:

Fill porcelain ramekins 2/3 to 3/4 full
Bake in a bain marie at 350° - put them into a pan in the oven, then add already-boiling water to the pan, until the ramekins are 1/2 submerged. The pudding can be baked in a hotter oven (e.g. if you are also baking a pie) if the ramekins are loosely covered with foil, and the ramekins are in somewhat deeper than usual water, to protect the top of the custard from drying.
The pudding is done when just the center jiggles a bit if it is shaken. Since a pudding doesn't have to set to be sliced, these can be served without being cooled thoroughly. (Do let them rest 10 minutes after removing from the bain marie, though.)

We recommend whipped cream with appropriate flavoring:

In a chilled bowl, with chilled beaters, gently beat one cup of heavy cream to not-quite-soft-peak stage.
Add either
2 to 3 teaspoons confectioners sugar and 1 to 2 tablespoons of appropriate booze, such as ginger liqueur or ginger flavored brandy (for the ginger pumpkin pie) or dark rum (to offset the maple pumpkin pie)
2 tablespoons maple syrup
Carefully beat to desired stiffness.

Answer 5

My recipe is a family secret passed down through generations. It involves driving to the store or bakery and buying one. Then top it with so much whipped topping that noone can see that it isn't homemade.

Answer 6

this is a great site for alot of cooking stuff, and other things...

http://about.com/food/rSrch.htm?zIsPG=gSrch&terms=pumpkin+pie&cu=-&co=-

ABOUT.com

hope this helps

Answer 7

Harvest Pumpkin Pie

1½ c. canned or cooked pumpkin or squash
1 c. brown sugar, firmly packed
½ tsp. salt
2 tsp. cinnamon
1 tsp. ginger
2 T. molasses
3 eggs, slightly beaten
12 oz. can of evaporated milk
1 unbaked pie shell

Combine pumpkin, sugar, salt, spices and molasses. Add eggs
and milk and mix thoroughly. Pour into unbaked ie shell and
bake in hot oven (425°) for 40 to 45 minutes, or until knife
inserted comes out clean.

Ginger Pumpkin Pie
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

2 cups pumpkin puree
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 to 1 cup granulated sugar, according to taste
1 1/2 teaspoons ground ginger
1/4 teaspoon ground coriander seed
1/2 cup finely chopped crystallized ginger
Maple Pumpkin Pie 1
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

1 1/2 cups pumpkin puree
1/2 cup maple syrup
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon
Pastry Maple Leaves for decoration
The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it. If you want a more distinctly maple flavor, use one of the following two. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup sugar with the eggs. All in all, this is pretty close to traditional pumpkin pie flavor, with a hint of maple.

Maple Pumpkin Pie 2
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

1 3/4 cups pumpkin puree
1/4 cup maple syrup
3/4 cup maple sugar
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Pastry Maple Leaves for decoration
The maple flavor in this much richer than that of the previous recipe. We use a combination of maple syrup and maple sugar to provide give us the maple intensity we want; maple syrup alone is more delicate, and maple sugar has a heavy richness (like brown sugar), which we don't want to overpower other flavors. You can vary the proportions of maple syrup and maple sugar, remembering that when increasing the syrup, decrease the amount of pumpkin, and the amount of maple sugar, by the same amounts.

Maple Pumpkin Pie 3
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

1 3/4 cups pumpkin puree
1/2 cup maple syrup
1/4 cup maple sugar
1/4 cup sugar
1/2 cup heavy cream
1 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Pastry Maple Leaves for decoration
This variation lightens up the previous version just a bit; we still use some cream, and keep all the eggs. That quarter-cup of plain sugar is optional; with it, this pie will be pretty sweet; without it, it will still be sweeter than the first Maple Pumpkin Pie recipe given above. Our test panel prefers this variation.

Procedure
Prepare pie crust. We recommend freshly baked regular pie crust, in a pyrex pie dish, at 400 degrees. (See notes below.)
Heat pumpkin puree in a heavy pan; stir frequently.
Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil.
In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth.
Beat in dry spices
For Maple Pumpkin Pie, beat in flour, then maple syrup.
When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs.
Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°.
We fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over.
For Ginger Pumpkin Pie, carefully sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer.
The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.
Notes
The first recipe for Maple Pumpkin Pie is loosely based on the Martha Stewart Pies and Tarts recipe which Fifi's Kitchen prepared last year. We are in the process of taste-testing additional variations, which will be described here as they are developed.

The technique of adding hot filling to a hot, fully baked pie crust is described in detail by Steven Schmidt in the something issue of Cook's Illustrated. All details of the pie preparation, from start to finish, are presented.


The flour in the recipes is not strictly needed, but provides a little insurance for the custard. The pie pictured at the top of this page was made without flour in the custard. (It is otherwise exactly the second Maple Pumpkin Pie recipe.)

We obtain our crystallized ginger from either of two sources: locally, from the Joyce Chen Unlimited grocery store, on route 2A in Acton, Massachusetts, or mail order from the King Arthur Flour Company, in Norwich, Vermont. Joyce Chen's tends to be somewhat hotter. Both are far more economical than supermarket spice-rack crystallized ginger, which is outrageously expensive.

This pie filling works very well as a baked pudding:

Fill porcelain ramekins 2/3 to 3/4 full
Bake in a bain marie at 350° - put them into a pan in the oven, then add already-boiling water to the pan, until the ramekins are 1/2 submerged. The pudding can be baked in a hotter oven (e.g. if you are also baking a pie) if the ramekins are loosely covered with foil, and the ramekins are in somewhat deeper than usual water, to protect the top of the custard from drying.
The pudding is done when just the center jiggles a bit if it is shaken. Since a pudding doesn't have to set to be sliced, these can be served without being cooled thoroughly. (Do let them rest 10 minutes after removing from the bain marie, though.)

We recommend whipped cream with appropriate flavoring:

In a chilled bowl, with chilled beaters, gently beat one cup of heavy cream to not-quite-soft-peak stage.
Add either
2 to 3 teaspoons confectioners sugar and 1 to 2 tablespoons of appropriate booze, such as ginger liqueur or ginger flavored brandy (for the ginger pumpkin pie) or dark rum (to offset the maple pumpkin pie)
2 tablespoons maple syrup
Carefully beat to desired stiffness.