Quick & Easy PUMPKIN PIE recipe please?

Question

I'm ok with the pastry but what to put inside ? All the ones I have found on the net are American with funny measurements and ingredients. Thanks in advance.

Answer 1

Thi pumpkin pie recipe is quick and easy, making its own crust as it bakes. Just put canned pumpkin, spices, evaporated milk, sugar, eggs and biscuit baking mix in the blender, process and then pour into a pie plate and bake. No mess, no fuss, just delicious, warm pumpkin pie that's ready in minutes!

* 2 eggs
1-12 oz. can evaporated milk
1-15 oz. can pumpkin
3/4 C. sugar
1/2 C. biscuit baking mix (Bisquick, etc.)
2 T. butter, melted
2 1/2 tsp. ground allspice
2 tsp. vanilla
whipped topping, option

Put all ingredients except whipped topping in blender. Cover and process until smooth. Pour into into a 9" pie plate. The pie pan will be full.
Bake at 350 degrees for 50-55 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping, or ice cream, if desired. Makes 8 servings.

NOTE: This pie makes its own crust as it bakes.

If you don't have allspice, you can substitute 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/2 tsp. cloves.

Answer 2

1

Answer 3

Preparing the pumpkin
Find a small "pie pumpkin" -- a mini-pumpkin about eight inches across, often sold under the name "pie pumpkin." The consistency of the meat will be more tender than in big overgrown Jack-o-Lantern style pumpkins. If you use a big monster pumpkin, you can follow these instructions, but be aware, you only need around 3 cups of prepared pumpkin meat to make two pies. Don't throw in the entire gallon of pumpkin meat into a two-pie recipe!

Cut it into fourths, and scrape all the stringy guts and seeds out carefully. Try to get all the guts; if you have to scrape somewhat into the actual flesh, that's fine. Put the fourths (you can leave fragments of stalk and so forth attached – it’s not a problem) skin-side up on a baking sheet or in a baking pan, add a little water, and bake for an hour to an hour and a half at 375°. It's important to keep water in the pan, or the meat will dry out too much and you'll have a stringy pie. Keep adding water if the water keeps evaporating.

When you can peel the skin right off, that's when it's time to take the pumpkin meat out of the oven. Peel the skin off, including any remaining pieces of stalk. Put the rest into a bowl, and puree it using a mixer, food processor, or whatever you have handy. A hand-held mixer works just fine. Keep beating the stuff until it's completely turned to goo, and don't wait too long after taking the meat out of the oven before starting to work pureeing the meat – it'll cause the pie to be stringy. You'll probably wind up with 2-3 cups of goo; 3 cups is ideal.

Preparing the filling
For two pies (assuming that you wound up with 3 or almost 3 cups of goo), you need:

3 cups of pureed pumpkin goo
1 cup white sugar
½ cup brown sugar (dark brown sugar will result in a darker pie)
1 teaspoon salt
6 teaspoons "pumpkin pie spice" (alternately, four to five teaspoons cinnamon and one to two teaspoons nutmeg)
1 teaspoon ground cloves
6 slightly beaten whole eggs, or one and a half cartons of Egg Beaters or other egg substitute
1 12-ounce can evaporated milk
6-8 tablespoons dark molasses

Answer 4

This is my Mother's recipe which I have been baking for over 30 years. It's pretty easy!

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.

Answer 5

The tough part of your question was the word 'quick' - pumpkin pie is going to take an hour to bake.
I don't like pumpkin pie, but thought I'd add a recipe to your collection...

"Crumb-Topped Pumpkin Pie"

2 sticks pie crust mix
1 (16 oz.) can pumpkin (2 cups)
1 (15 oz.) can sweetened condensed milk
1 egg
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Orange Crumble Topping (recipe follows)

Heat oven to 375*. Prepare pastry for 9" One-crust Pie as directed on package. Beat pumpkin, milk, egg, salt, cinnamon, nutmeg and ginger with rotary beater. Pour into pastry-lined pie pan. Sprinkle with Orange Crumble Topping. Cover edge with 2-3" strips of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 50-55 minutes or until filling is set and pastry is brown.
ORANGE CRUMBLE TOPPING:
Mix remaining pie crust stick, 2 teaspoons grated orange peel and 1/2 cup brown sugar (packed) until crumbly.

Answer 6

Hope this one works out for you...

Pumpkin Pie-
3/4 c brown sugar
1 TBS flour
1/2 tsp salt
1/4 tsp ginger
3/4 c white sugar
1 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1 1/2 c pumpkin
1 egg
1 1/3 c evaporated milk

Mix together first 8 ingredients. In another bowl mix the last 3
ingredients. Mix all together until smooth. Pour into unbaked pie crust Bake 375* about 50 minutes.

Makes 2 pies

Answer 7

PUMPKIN PIE

•1 1/4 cups pumpkin puree, canned or fresh
•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)
PREPARATION:
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 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Answer 8

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 9

PUMPKIN PIE
Tip: In a piecrust, apple juice can replace some of the butter.
Crust
1 1/2 cups graham cracker crumbs
2 tbsp apple juice
2 tbsp butter, melted
Filling
2 cups canned pumpkin
1 egg yolk
2 large egg whites
1/3 cup orange juice
1/3 cup honey
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice




Heat oven to 350°F. Lightly coat a 9" pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, with or without a dollop of whipped cream.

Nutritional analysis per serving (without whipped cream): 147 calories, 5 g fat (2.5 g saturated fat), 23 g carbohydrates, 2.5 g protein
Makes 8 servings.

Answer 10

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.