I need a recipe for a homemade pumpkin pie!?

Answer 1

Homemade Pumpkin Pie

First you need to cut and de-seed and peel the pumpkin.
Put it in a pan with just enough water to cover.
Cook until the squash is tender. Drain well.
Mash as you would potatoes, (no milk)
The squash should have enough water.
Now for the pie recipe:
You'll need one 9" pre baked pie shell
Mix in the top of a double boiler and cook and stir over
not in, hot water until thick:


1 1/2 cups cooked pumpkin
1 1/2 cups undiluted evaporated milk
1/2 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
4 slightly beaten eggs
Cool slightly and add:
1 teaspoon vanilla or 2 tablespoons brandy or rum
3/4 cup walnut meat.

Pour the mixture into the baked pie shell.
Let set up in the refrigerator.
Serve with whipped cream.
Enjoy!
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Answer 2

Pumpkin Pie

Two 9-inch crusts
2 eggs
1 lg. can pumpkin (not pie mix)
1/2 c. sugar
1/2 c. brown sugar, packed
1 1/2 tsp. pumpkin pie spice
1 tsp. salt
1 can evaporated milk

Beat eggs slightly in large bowl. Stir in remaining ingredients. Pour into pie shells. Bake at 425F for 15 min. Lower temperature to 375F., and bake 30 min. Don't overcook, custard will set as it cools. Cool completely on rack. Garnish with whipped topping if desired.

Variation: Cream 3 T. butter, 2/3 c. brown sugar (packed), and then stir in 2/3 c. firmly chopped pecans (this is for 1 pie - I generally do one with praline and one plain.) Bake pies at the 375F lower temperature for 20 min., Remove one (or both if you double the topping recipe), spoon topping around the edges, and bake for 10 more minutes. Spoon this around the edges of the pie.

Answer 3

Walnut Pumpkin Pie

1 (9 inch) unbaked pie shells
Filling
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 egg
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Topping
1/4 cup brown sugar, firmly packed
2 tablespoons unsifted flour
1/2 teaspoon cinnamon
2 tablespoons butter, cold
3/4 cup walnuts, chopped

Preheat oven to 425°F.
In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
Bake 15 minutes.
Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
Reduce oven temperature to 350°F.
Sprinkle walnut mixture evenly over pie.
Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
Cool. Garnish as desired.
Refrigerate leftovers.

Answer 4

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12 oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.

OLGA's PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.

Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

Answer 5

famous pumpkin pie
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2 large eggs
1 can (15oz) Libby's 100% pure pumpkin
1 can (12fl.oz) carnation evaporated milk
1 unbaked 9 inch 4 cup dish dish pie shell
mix sugar,salt cinnamon,ginger,and cloves, in small bowl.
beat eggs in large bowl. stir in pumpkin and sugar-spice mixture gradually stir in evaporated milk.
pour into pie shell
bake in pre heated 425 f. oven for 15 min. reduce temp.to 350 bake 40-50 minutes or until knife inserted near center comes out clean cool on wire rack cool for 2 hours serve immediately.or re frigate.

Answer 6

Look on the can of the pumpkin puree. It's the recipe that most people use.

Answer 7

Take the recipe off of the back of a can of pumpkin and add a little more of each of the seasonings. YUMMY!!!!

Answer 8

Buy a can of Libbey's................ mix everything according to what it says on the back. It's an excellent and simple recipe yet homemade