how do i make Pumpkin pie and is it nice?

Question

my kids are gonna do pumpkin lanterns and id love to know how to make them some pumpkin pie (usa style) thanks in advance.

Answer 1

i made one a few years ago and i don't recommend it. the recipe called for a lot of sugar and cream and the result didn't warrant the expense. suggest you buy a commercial one first or get someone else to make you one and decide whether you really like the taste first. pumpkin flesh is good roasted in the oven with olive oil and salt like trendy roasted peppers, courgettes and onions if you don't want to waste the flesh.

Answer 2

each year i end up making pumpkin pie and they get to be a sour note this time of the year until new years so i came up with something that is a little better......take 1 can pumpkin 29 oz 1 1/4 c sugar 2 tbsp cinnamon 1 tbsp ginger 1 cn evap milk 3 eggs beaten 1 tbsp nutmeg now mix all of this together ...you can add 1 cup chopped walnuts if you likepour the liquid mixture into a lightly greased or sprayed 9 by 12 baking dish ...now here it comes take a box of yellow cake mix and spread it on top of the mixture evenly then add nuts and drizzle 1 cup of butter (melted) over the entire thing...sometimes i use 1/4 cup more ....bake at 350 for 1 hr....you will be surprised......

Answer 3

This is Very Simple & Delicious & I make it every Year.

Pumpkin Pie

Ingredients:

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)


Directions:
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

Answer 4

Heres my two most use recipes there both very good and easy to make...i included the sugarless one just incase you have any family or friends that cant have sugar. Enjoy.


Sugarless Pumpkin Pie


1 (9 inch) pie shell
1 egg
6 packets granulated artificial sweetener
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Pumpkin Custard Pie

1 (9 inch) pie shell
1 cup pumpkin puree
3 eggs
1 tablespoon all-purpose flour
1/4 cup packed light brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1/3 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups milk

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.
Bake in preheated oven for 50 minutes, or until set in center.

Answer 5

Pie
1 15-ounce can pure pumpkin
3/4 cup pure maple syrup
3/4 cup whipping cream
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

1 Flaky Pie Crust

Whipped cream
1 cup chilled whipping cream
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract




For pie: Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.

Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

For whipped cream: Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.

Serve pie cold or at room temperature with whipped cream.

Answer 6

I LOVE pumpkin pie! But sweet potato pie is like ten times better! :) Good question.

Answer 7

Cook pumpkin then add good dollop of butter,season with salt,pepper and nutmeg,put into ready baked pastry case sprinle with some parmesan-not too much though as it over powers taste of pumkin and cook for about 10 mins in med heated oven.

Answer 8

It's the best pie ever!!! The best recipe is at:

http://www.verybestbaking.com/recipes/detail.aspx?ID=18470

Depending on where you live you won't be able to get canned pumpkin. (Like me, I've moved from US to Australia and they don't have it here, but everyone loves my pie!!) All you have to do is get your own pumpkin (butternut works best) and cook it til it's soft and mash it thoroughly.

Good luck, and I'm sure your kids will enjoy the pie!!

Answer 9

Um, not sure how you make it, but it is delicious. Pumpkin can be very bland though, so it needs lots of help

Answer 10

you need

a pumpkin

worcestshire sauce

milk

egg pastry

sugar

lemon , the add vindaloo curry paste and tabasco sauce

its great