pumkin pie recipe?

Answer 1

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 2

1

Answer 3

Pumkin-lemon creme pie Recipe


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs,slightly beaten
1 cn Pumkin (16 oz)
2/3 c Sugar
1 t Cinnamon
1/2 ts Salt
1/2 ts Ginger
1 1/3 c Half-and Half
1 9 inch Pieshell
SOUR CREAM LAYER
1 c Sour Cream
2 tb Brown Sugar
1 tb Lemon Juice
Grated Peel of 1 Lemon
1/4 c Pecans chopped

Mix first seven ingriedients together. Pour mixture
into pieshell. Bake at 425 dehrees F for 15 minutes.
Reduce heat to 350 degrees F. Continue baking about 45
minutes,or until pick comes out clean. Cool 20
minutes. Blend together sour cream,brown sugar,lemon
juice and lemon peel. Spread this mixture evenly over
the pie. Bake 10 more minutes. Sprinkle top with
chopped pecans. Serve warm or cold

Answer 4

A delicious pumpkin pie, spiced with ginger and cinnamon.
INGREDIENTS:
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 5

The best pumpkin pie recipe I have found is on the Libbys Pumpkin Pie Mix Can. It is the large can and makes two regular size pies or one deep dish. You only add eggs and milk and I have been using it for years and everyone loves it. Make sure the can says Pie Mix and not just Pumpkin.

Answer 6

INGREDIENTS:

* 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 7

hi
I just got my new issue of Saveur today and it has a recipe for Thanksgiving two-for pie. It combines two of my fave pies. Pumpkin and pecan. The pumpkin layer is on the bottom and then the pecan layer is on the top. I cannot wait to try this. If they don't have it on their website and you are interested, give me a shout on the email, I will see about scanning it and sending it to you.
But it sure sounds good to me.......
Also Paula Deen had a good pie recipe out last season too. Maybe I can find that for you too. Let me know.

Answer 8

Halloween Pumpkin Pie

1 1/2 c canned pumpkin
2 eggs
2 egg yolks
2/3 c sugar
1/2 ts salt
1 ts ground cinnamon
1/4 ts ground ginger -=or=-
1 ts fresh ginger root; fine grnd
1/4 ts nutmeg; freshly grated
1 1/4 c half & half

Crust
1 c flour
3 tb sugar
1/4 ts baking powder

ds Salt 1/4 c Unsalted butter; cut in 12 - pieces, cold 1 lg Egg Put canned pumpkin into bowl. Whisk in eggs and yolks. Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition. Pour filling into prepared Pie Crust. Bake at 350~ on lowest oven rack until crust is baked through and filling is set, about 1 hour. Cool pie on rack. If pie must sit more than 2 hours before serving, when cool, cover loosely with plastic wrap and refrigerate. Makes 8 servings.

PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor once or twice to mix. Add butter and pulse until mixture is powdery. Add egg and continue to pulse until dough forms ball. May be wrapped in plastic wrap and chilled until baking time. When ready to assemble pie, remove dough from refrigerator and unwrap. Lightly flour work surface and dough.
Roll out into 12" disk. Fold dough in half and ease into 9" pie pan. Unfold dough and press firmly into pan. Trim away all but 1/2" excess dough at edge of pan. Fold dough under and flute edge.

Answer 9

Pumpkin Pie

1 canned pumpkin, large can
1 evaporated milk, 1 can
1 cup sugar
3 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
1 box yellow cake mix, dry
1 cup pecans, chopped
1 1/4 cups butter, melted

Preheat your oven to 350 degrees.

Combine the canned pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and blend thoroughly. Pour the blended mixture into a greased 9X13 pan. Top with the dry cake mix, then the pecans. Finally drizzle with the melted butter and bake for 50-60 minutes until done.

Answer 10

The one found in the Better Homes and Gardens New Cookbook is also good. If you're just starting out with cooking I think you should buy one. It has thousands of proven recipes and covers everything from the basics of cooking to gourmet techniques. As I newlywed, I'm referencing mine all the time.