anyone got an easy recipe for pumpkin pie?

Question

I am in the uk so I find it hard to get canned pumpkin, (unless someone can reccomend a store!) so I am going to use a fresh one, I'm not a brilliant cook, so it needs to be nice and easy and as close to a traditional recipie as possible, also what gas mark not in temperatures please!

Answer 1

This is about as easy as it gets.

INGREDIENTS:
•1 1/4 cups (one tin) pumpkin puree
•3/4 cup sugar
•1/2 teaspoon salt
•1/2 teaspoon ground ginger
•1 teaspoon ground cinnamon
•1 teaspoon plain flour
•2 eggs, lightly beaten
•1 cup evaporated milk, undiluted, or 1 cup creme fraiche
•2 tablespoons water
•1/2 teaspoon vanilla essence
•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 gas mark 6. Bake at mark 6 for 15 minutes. Reduce heat to Mark 5 and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

Answer 2

Autumn Pumpkin Pie

1 1/4 cups fresh pumpkin puree,
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)

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 Gas Mark 6 for 15 minutes; reduce heat to Gas Mark 5 and bake about 35 minutes longer, or until center is set.

Answer 3

Double Layer Pumpkin Pie 4 oz of cream cheese softened 1 table spoon milk or half n half 1 tablespoon sugar 1 1/2 cups thawed cool whip 2 Keebler ready crust graham cracker pie crust 1 cup milk or half n half 2 packages (4 serving size) Jello vanilla instant pudding and pie filling 1 can (16 oz) pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on the bottom of the crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (Mixture will be thick). Stir in pumpkin and spices using whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

Answer 4

PUMPKIN PIE

3/4 cup pumpkin
2 tablespoons molasses
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 tablespoons flour
2 eggs, separated
milk combined with 1 can of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground ginger
2 tablespoons Myers rum
Pie shell

Separate eggs. In a clean bowl beat egg whites only until slightly foamy.
In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total.

In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites.

Pour into pie shell.

Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.

Answer 5

Pumpkin Pie Spice II
INGREDIENTS
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
DIRECTIONS
In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.
This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned."
Original recipe yield: 2 teaspoons

Answer 6

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) canned pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:
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 preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 1 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

I find that waiting an hour is unbearable, so normally scoff the whole thing once its right out of the oven, smothered in whipped cream. :)

Answer 7

Cracked Caramel-Pumpkin Pie:

1/2 (15-ounce) package refrigerated piecrusts
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
2 cups whipping cream, divided
2 large eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup firmly packed brown sugar
1/2 teaspoon pumpkin pie spice
3 tablespoons water
3 tablespoons corn syrup
1/3 cup sugar

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Cook milk in a medium-size heavy saucepan over medium-high heat, stirring constantly, 10 minutes or until thickened and bubbly. Remove from heat; stir in pumpkin.

Stir in 1 cup whipping cream and next 4 ingredients until smooth. Pour into crust.

Bake at 350° on bottom oven rack for 40 minutes. Cool completely on a wire rack. Chill 8 hours.

Cook 3 tablespoons water, corn syrup, and sugar in a small saucepan over medium heat, without stirring, until a candy thermometer registers 300° (hard-crack stage). Pour immediately over pie, and quickly spread mixture with a metal spatula. Let stand 2 hours before serving. Tap hard sugar topping with back of a spoon to crack.

Beat remaining 1 cup whipping cream at medium speed with an electric mixer until soft peaks form. Serve with pie.

Yield: Makes 1 (9-inch) pie

Answer 8

Get a pumpkin, put it in a pie. Hey presto, Pumpkin Pie! I like pie. I also have been watching a lot of Weebl and Bob lately!

Answer 9

Try Pumpkin soup.. It's gorgeous!

Answer 10

I go to Vons. They are probably better than any I'd cook.
There has to be an equivalent to Vons in the UK.
I find it easier to let someone else to the cooking.