recipe for pumpkin pie please, I live in england now and not had it for years?

Answer 1

I totally feel your pain! I was living over in England for a year and that was one thing I missed..especially in the fall! I wont give you a recipe cause It looks as though you got plenty to choose from. But have you been able to find canned pumpkin?? I couldn't find it anywhere when I was over there. I ended up ordering it from this site called www.cybercandy.co.uk and you could order tinned Libby's pumpkin from them! Look under USA and they should have it! Good luck and hope you enjoy eating pumpkin pie soon!!

Answer 2

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 3

Pumpkin Pie
2 eggs
16 ounces pumpkin, canned
3/4 cup sugar
2 teaspoons cinnamon, ground
1/2 teaspoon ginger, ground
12 ounces evaporated skim milk
pie shells for two 9-inch pies, graham cracker crumb or pastry, unbaked

Preheat oven to 425°. Mix eggs with pumpkin, sugar, cinnamon, ginger, cloves, and evaporated milk; blend well. Pour filling into crust and bake 10 minutes. Reduce heat to 350 and bake 40 to 45 minutes longer or until knife inserted in center comes out clean.
Garnish with Dream Whip or other light whipped topping.

Answer 4

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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Praline Pumpkin Pie
Yield: 12 servings

Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1-1/4 cups heavy cream
4 eggs
Fresh Whipped Cream (see recipe below)

Preheat oven to 350ºF.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425ºF.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350ºF. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.

Cool and then chill before serving. To serve, top each slice with a dollop of whipped cream.
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Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

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. Transfer to a pastry bag or just spoon onto pie.

Answer 5

What does having to live in england have to do with not having pumpkin pie?