recipe for classic pumpkin pie?

Question

i miss it so much....please i need step to step (i'm bad at cooking cakes)

Answer 1

Pumpkin Pie
8 servings

1 15oz can pumpkin (not the pumpkin pie mix)
5 oz evaporated milk
3/4 cup Splenda
1 tsp. Cinnamon
1/4 tsp. cloves
1/2 tsp. ground ginger
2 eggs
Nonstick Cooking Spray

Preheat the oven to 375ºF

Combine all the ingredients and blend until smooth.

Coat a 9'' pie pan with nonstick cooking spray. Pour the pumpkin mixture directly into the pan.

Bake for 30-35 minutes or until firmly set.
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Pumpkin Cheesecake
Serving Size : 6

1 cup Graham cracker crumbs
1/4 cup Finely-ground pecans
1/2 teaspoon Ground cinnamon
1/2 cup Unsalted butter, melted
3 (8 oz pkgs) Cream cheese, softened
3/4 cups Sugar Substitute (recommended: Splenda)
2 tablespoons Cornstarch
1 teaspoon Vanilla
2 Eggs
1/4 cup Heavy cream
1 (14 oz can) Pumpkin pulp

Preheat oven 375ºF.

Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling.

In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust-lined pan. Place on a shallow baking pan in oven. Bake for 35-40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving.
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Fresh Whipped Cream
Serves 12 (1 Tbsp per serving)

1 Cup Heavy Cream
1/3 CupSugar Substitute (recommended: Splenda)
1 Tsp Vanilla Extract

Instructions:
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.

Store in an air tight container and refrigerate.

Answer 2

PUMPKIN PIE

2 eggs, slightly beaten
16 ounces pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounces evaporated milk

Combine filling ingredients in order given; pour into pie crust. Bake 15 minutes at 425 F. Reduce temperature to 350 F. Bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool.
Note: When using metal or foil pie pan, preheat cookie sheet in oven at 425 F. When using glass or ceramic pie pan, do not use cookie sheet.

If shallow 9" (2 cup volume) FROZEN pie crusts are substituted, recipe makes two pies. Preheat cookie sheet while preheating oven to 425 F. Bake at 425 F for 15 minutes, reduce temperature to 350 F. Bake an additional 20-30 minutes or until pie tests done as noted above.

Serving Size: 12.

Answer 3

Classic Pumpkin Pie:

Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin

Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Position oven rack to lowest position.

Preheat oven to 425°.

To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)

Answer 4

GRANDMOTHERS PUMPKIN PIE
3 eggs
1/2 tsp cloves
1/8tsp nutmeg
1/3 cup soft butter
1 cup canned pumpkin
1 cup brown sugar
1 tsp cinnamon
1 cup cream
1 tsp ginger





Dump everything in mixing bowl an blend thoroughly. pour into an unbaked pie shell. bake for 35 min. at 350. Grand mother would serve the pie warm with a big plop of cold sweetened whipped cream.

Answer 5

Crust
1 3/4 cup flour
1/2 tsp. salt
1/4 cup sugar
2/3 cup shortening
OR 2/3 cup butter flavored shortening
1/2 tsp. nutmeg
2 to 4 T ice water

Time Saving Option
Frozen pie shells or ready made refrigerated pie dough
Filling
1 - 15 oz. can pumpkin
OR
equivalent fresh cooked pumpkin
2 eggs
12 oz. can evaporated milk
1/2 cup sugar
1/4 cup brown sugar
1/4 cup honey
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ground (dried) ginger
1/2 tsp ground cloves
1/4 tsp. allspice
1/2 tsp. nutmeg
whipped cream or topping (optional)






Makes 6 large or 8 small pieces

Pre-heat oven to 425°.

If you're new to making pie crusts, follow this link for basic instructions before coming back to this recipe. more detailed pie crust instructions.

Prepare crust. Mix together crust dry ingredients. Cut shortening into dry ingredients (your bowl should be full of small clumps, when finished). Add water 1 tablespoon at a time until mixture holds together. Use a rolling pin to roll dough out to approximately 1 1/4 times the size of your pie pan. Place dough in pan and finish edges.

Combine filling ingredients and mix until well blended. Pour filling into crust and bake at 425° for fifteen minutes. Reduce oven temperature to 350° and bake for 30 to 40 minutes more or until a cake tester comes out clean. Top with whipped cream, if desired, and serve.

Answer 6

There is a great and easy recipe for pumpkin pie on the can of Libby's pumpkin pie filling

Answer 7

we make it off the back of the libby's pumpkin can. we make some modifications but I dont' know what they are. you might have to tweak it. add more filling to the pie as it bakes or you will get a dip inn te center instead of nice full pies.