Is there anyone out there that can tell me how to make a homemade pumpkin pie from scratch?

Answer 1

Perfect Pumpkin Pie ***** 127 Reviews
Original recipe yield: 1 - 9 inch pie

PREP TIME 15 Min

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can 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, condensed milk, 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.

Answer 2

Pie shell-

1 c flour
1/3 c + 1 TBS shortening
dash salt
2-3 TBS water

Mix together flour, shortening and salt. Add water and mix to desired consistency. Roll out.

Pumpkin filling-
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

Hope you like!

Answer 3

Not sure what a "pie pumpkin" is. It's been awhile since I've made one, but I always just used the "regular" pumpkins we used to make jack-o-lanterns. However, one site I went to says different: "My favorite varieties to use for baking are Cinderella, Pink Banana Squash and Sugar Pie Pumpkins. You can cook a jack-o-lantern type pumpkin, only the flesh will be watery and stringy." It also lists recipes. I've included that site and what I believe is a very good recipe for the pie.

Answer 4

8
servings
time to make 1½ hours 25 min prep
1 pastry for single-crust pie
2 eggs, slightly beaten
2 cups fresh pumpkin puree
1/4 cup half-and-half or light cream or milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger

1. Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, lemon peel, vanilla, salt cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate, To prevent overbrowning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
2. Remove foil. Bake for 40 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refirgerate within 2 hours.
3. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

Answer 5

Here is a scratch recipe..I have never made it myself..but it is a 5 star recipe from all recipes.com

INGREDIENTS
4 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons salt
1 3/4 cups shortening
1 tablespoon distilled white vinegar
1 egg
1/2 cup ice water

2 eggs, beaten
2 cups pumpkin puree
3/4 cup honey
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 fluid ounce) can evaporated milk

2 cups heavy whipping cream
1/4 cup honey
1/2 teaspoon ground ginger
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

Answer 6

If this is your first time you may want to start out with the more traditional recipe, however the recipe I have for you is a variation of the classic one, but since I love pecans, this is the one I would recommend.
ENJOY!!

"CLICK ON THE SITE BELOW AND THEN SCROLL DOWN TO "LIBBY'S PUMPKIN PECAN PIE"

Answer 7

MY VOTE IS FOR HOMEMADE BUT NOT SCRATCH,I'VE BEEN TRYING SCRATCH FOR 30 YEARS AND STILL CAN'T GET IT RIGHT.BUY YOURSELF ONE OF THOSE UNFOLDABLE/UNROLLABLE PIE CRUSTS AND A CAN OF LIBBY'S PUMPKIN THAT TELLS YOU ON THE BACK HOW TO BUILD IT. DON'T FORGET COOL WHIP

Answer 8

My mom always made great pumpkin pies using the recipe on the canned pumpkin lable she always used Libby's pumpkin. or you could go to kraftfoods.com or tasteofhome.com for other recipes. My pumpkin pie recipe is a secret (I get them in the freezer section please don't tell.)

Answer 9

I use Bisquick for alot of my baking, and would suggest you visit thier web-site for that and many other good recipes

Answer 10

Here are a few sites to check out.
They look good.
Happy cooking