what is the recipe for pumkin pie?

Answer 1

Perfect Pumpkin Pie ***** 127 Reviews

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

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 3

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 4

This is a Martha Stewart recipe and takes a bit of effort but its WORTH THE EFFORT.I like its' wonderful buttery flavor and crumbly texture.

Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) crushed gingersnap cookies

Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt

Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.

Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

Answer 5

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 6

Go to the frozen foods dept and pick out a great looking pie. They also have wonderful sweet potato pies.They smell yummy while cooking.Be sure to place pie on a cookie sheet while cooking.

Don't forget the vanilla ice cream or whipped cream.

Answer 7

on back of libbys pumpkin can

Answer 8

read the box duh duh duh