any good pumpkin pie recipes?

Question

does anyone have a pumpkin pie recipe they have made and like that starts with an actual pumpkin rather than a can of pumpkin filling??

thanks!

Answer 1

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

Fresh Pumpkin Pie

* 1/2 cup light brown sugar, firmly packed
* 1/2 teaspoon salt
* 1/8 teaspoon ground cloves
* 1 1/2 teaspoons cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1 3/4 cups fresh cooked, pureed pumpkin
* 1/4 cup light corn syrup
* 2 eggs, lightly beaten
* 2 tablespoons melted butter
* 1/2 cup evaporated milk
* 1/2 cup milk, scalded
* egg white
* 1 unbaked pie shell, 9-inch

PREPARATION:
Mix sugar, salt, and spices. Add pumpkin, then corn syrup, eggs, butter, evaporated milk, and the hot milk. Brush bottom of the pie crust with egg white. Pour pumpkin filling mixture into the shell and bake at 375° oven for 25 to 35 minutes. A knife should come out clean when inserted in center.

Answer 3

If you look at a can of good pumpkin pie(pure pack-all pumpkin) in the store like Libbys , you will find a recipe that is as good as any you will find in a cook book. Just follow the recipe exactly, allowing for tempreature change in your oven. Cut out 2" strips of foil and put round rim of crust and take off the last 10 or 15 minutes of baking. Just remember to read the needed ingredients you will need before you leave the store.

Answer 4

Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin)
1¼ hours 15 min prep
Change to: servings US Metric
1 round unbaked 9-inch deep dish pie pastry (9-10-inch)
2 cups freshly cooked pumpkin, seeded, peeled, mashed
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 large eggs, beaten lightly
1 (12 ounce) can evaporated skim milk
1/2 cup skim milk
(To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem,seed& de-string them, then steam them in a steamer over boiling water until very tender- the skin will peel right off, then mash them using a stick blender or a food processo).
Preheat oven to 400F and have ready a pie shield and a large rimmed cookie sheet.
Line a deep dish pie glass pie plate with the pie pastry rounds, fluting the edges decoratively as desired.
Combine in order the pumpkin,sugar, salt, cinnamon,ginger,nutmeg,cloves.
Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine- it will be rather thin.
Pour as much filling as you can into unbaked pie pastry and bake at 400 F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it); if there is any extra filling use to fill a smaller mini pie plate or discard.
NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges- this will be needed or not depending on the type of pastry you use.

Answer 5

My Mother's recipe.......

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon 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 (12oz.) 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 6

Crustless Pumpkin Pie

Brown Sugar Topping
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 tablespoon margarine, softened
Pumpkin Pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skimmed milk
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
1/2 cup granulated sugar
1/2 cup Gold Medal® all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons grated orange peel

1. Heat oven to 350ºF. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
2. In small bowl, mix all Brown Sugar Topping ingredients; set aside.
3. Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
4. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.
Microwave Directions: Prepare as directed-except use microwavable pie plate. Elevate pie plate on inverted microwavable dinner plate in microwave oven. Microwave uncovered on Medium (50%) 20 to 30 minutes, rotating pie plate 1/4 turn every 5 minutes, until center is set. Let stand uncovered 15 minutes on flat, heatproof surface.

Answer 7

Here's a couple I've tried and really enjoyed. Hope you like them sweety :)

Apple Butter Pumpkin Pie

1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish
Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Cook's Notes:
-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.

NGREDIENTS
1 medium sugar pumpkin
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
3 cups evaporated milk
4 eggs, beaten
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet.
Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth.
Preheat oven to 425 degrees F (220 degrees C).
Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate.

For the crust:

1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1/3 cup plus 1 tablespoon unsalted, cultured organic butter, well chilled
2 to 3 tablespoons cold water

For the filling:

1 sugar pumpkin
2 eggs
1 1/2 cups organic cream
1/2 cup unrefined cane sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Preheat the oven to 350°F.

Combine the flour and salt in a large mixing bowl. Cut the butter into 1/4-inch cubes and add them to the flour mixture. With your fingertips, quickly and deftly rub the butter into the flour to make a dry, crumbly mixture. Sprinkle 2 tablespoons of water over the mixture. Using a fork, rapidly stir the dough until it gathers into clumps. If the mixture seems dry, add more water to hold the dough together. Gently form the dough into a disk. Wrap in plastic and place in the refrigerator to rest and chill for 15 minutes to 1 hour.

Meanwhile, cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork or potato masher or in a blender. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.

Lightly butter a 9-inch pie pan. Place the dough on a lightly floured surface and, starting from the center out, roll the dough to about 2 inches larger than the size of the pan. Loosen the pastry, fold it in half, lift it and unfold it into the pan. Press it into place, trim off the excess dough and crimp the edges.

Increase the temperature of the oven to 425°F.

In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.

Answer 8

if you know a older person like a great grandmother, they have all the best recipes