Need a good pumpkin pie recipe using real pumpkins!!!?

Answer 1

Traditional Pumpkin Pie

3 x eggs
1/2 cup sugar
1/4 cup packed brown sugar
2 cup pumpkin mush*
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 can evaporated milk (12 oz)
1 x pie shell


*Pumpkin mush: cut a medium pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut-side up. Bake for 50 minutes or until very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or puree in a blender/food processor.
Makes about 4 cups.
Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and eggs. Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling into the pie shell. Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
Make 6-8 servings.

Answer 2

1

Answer 3

Pumpkin Puree: to start this technique, first shrink the pumpkin in 0.5 lengthwise, eliminate all the seeds and stringy fibers, and then place shrink-area down on a greased baking sheet. Bake at 350 tiers F for form of 40 5 minutes to a million a million/4 hours (looking on length) or till truthfully pierced with a knife. Scoop out the pulp and puree in a food processor till gentle. You do could desire to extract all the liquid, so tension the pumpkin through a cheesecloth lined strainer and then cool the puree earlier utilising. Pie Filling: 3 great eggs 2 cups sparkling pumpkin puree a million/2 cup heavy whipping cream a million/2 cup gentle brown sugar a million teaspoon floor cinnamon a million/2 teaspoon floor ginger a million/8 teaspoon floor cloves a million/2 teaspoon salt In a huge bowl gently whisk the eggs. upload the the rest factors and stir to combine. Pour the mixture into the arranged pie shell and place on a huge baking pan to catch any spills. Bake the pie for form of 40 5 to fifty 5 minutes or till the filling is desperate and the crust has browned (the midsection will nevertheless look moist). (A knife inserted a pair of million inch from area of pan will come out tremendously much sparkling.)

Answer 4

You can use these recipes providing you know how to process pumpkin puree. If not here's how to do that:
http://www.ehow.com/how_8305_make-pumpkin-puree.html

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

CINNAMON-PUMPKIN CHEESECAKE PIE

Pâte Sucre (sweet pie crust)


Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.


Filling:

2 (3 oz.) pkg. cream cheese, softened
18 oz. container fresh ricotta cheese
1 (16 oz.) can solid pack plain pumpkin
2 large eggs
1/2 cup light brown sugar, firmly packed
2 tablespoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

In food processor or blender, process cream cheese and ricotta until well blended and smooth.
Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.

Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.

Cool on wire rack.


Topping:

1/4 cup orange marmalade
1/2 cup heavy cream
2 tablespoons confectioners sugar
1 tablespoon grated orange peel
1 tablespoon orange flavored liqueur, optional
2 naval oranges, cut into thin wedges
fresh mint leaves, optional

Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired.

Answer 6

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Answer 7

make pumpkin purree and use cinnamon graham cracker crust brown sugar go to pillsbury.com

Answer 8

Go to pumpkinpatchesandmore.org/pumpkinpie.php