A good recipe for pumkin pie?

Question

Need a tried and true recipe for pumpkin pie!!!!

Answer 1

Southern Pumpkin Pie


1 unbaked 9 inch pie shell (deep dish is good)
1 16 oz. can of pumpkin (or make your own pumpkin puree)
1 14 oz. can Eagle brand evaporated milk
2 eggs
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Preheat the oven to 425 degrees F.

In a large bowl, mix pumpkin and milk. Beat eggs. Add to pumpkin and mix well. Put in seasonings and mix again until those are evenly mixed in.

Pour mixture into unbaked pie shell.

Bake for 15 minutes.

Turn heat down to 350 degress F and continue baking for 35 to 40 minutes or until a knife inserted about one inch from the edge comes out clean.

Cool before cutting.

This is good topped with whipped cream or Cool Whip.

Store leftovers in the refrigerator.

If you want to cook your pumpkin from scratch with a fresh pumpkin, then see my recipe for Pumpkin Puree.

While you're making up the puree, clean off the seeds and make some roasted pumpkin seeds. Those are great for snacking.

Answer 2

There is a recipe on the side of the Libby's Pumpkin Pie Mix can that is wonderful. It is the large can and it is pumpkin pie mix not just pumpkin. It makes two regular pies or one deep dish. I have used this recipe for years and everyone loves it and it is very simple and easy to make. I think you just add milk and eggs. Good luck. I hope this helps.

Answer 3

It's on the back of the can sweetie...

Everyone would love to make Pumpkin pie the old fashoned way using a whole pumpkin that you boil or roast... Truth is, the can version is just as good and less of a pain in the butt to boot!

If you want a little bit better recipie... don't use the quick version, use the can of pumpkin that is just pumpkin and spice and season it as the directions dictate...

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

"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 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. 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. Sprikle with Orange Crumble Topping. Cover edge with 2-3" strip 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 tsp. grated orange peel and 1/2 cup brown sugar (packed) until crumbly.

Answer 6

A pumkin is all I know lol

Answer 7

Libby's. It is good. Get good spices.