pumpkin pie?

Question

does anyone know a good recipe for making a pumpkin pie with a real pumpkin, thanks!

Answer 1

Pumpkin Pie

4 eggs
1 cup pumpkin
1 lg. can evaporated milk
¾ cup sugar
1 t vanilla
1 t butter flavor
¼ t salt
¼ cinnamon
¼ nutmeg
dash of ginger and cloves

Beat eggs thoroughly. Add sugar and beat. Mix in pumpkin and all spices and flavorings. Mix well. Gradually stir in evaporated milk. Pour mixture into unbaked pastry shell. Bake 15 min at 425°, reduce heat to 325° and bake 35-40 min longer or until inserted knife 1” from edge comes out clean. Cool before cutting.

Pie Crust

3 cups flour 1 tsp salt
1 cup plus 2 T Crisco ½ cup ice water

Cut shortening into water and salt until mixture is very small lumps (pea size). Add ice water and lightly mix until dough just hold together. Chill dough for at least 2 hrs before rolling. Divide and roll out on lightly floured board. Handle dough as lightly as possible. Makes about four 9” crusts.

Answer 2

This is the one I use sometimes, but I mostly just cook with the canned pumpkins now.

Mrs. Sigg's Fresh Pumpkin Pie

"Pass the whipped cream and enjoy the looks of sheer ecstasy on everyone's face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!!"
Original recipe yield: 1 - 9 inch pie

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 14 Hrs 40 Min

INGREDIENTS
1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk

DIRECTIONS
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Answer 3

Cindy's Pumpkin Pie

"This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used."
Original recipe yield: 2 - 9 inch pies

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

INGREDIENTS
1 1/2 pints vanilla ice cream, softened ( = 395 gr )
3 eggs
1 3/4 cups pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 (9 inch) unbaked pie shells

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.
Note

To use fresh pumpkin, preheat oven to 325 degrees F (165 degrees C). Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)

Answer 4

Try this!
2 cups mashed pumpkin or pumpkin puree
1 cup white sugar
3 large eggs
2 tablespoons melted butter
1/2 cup buttermilk
2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon vanilla extract
1 deep dish pie shell (this makes a good size pie)

Beat together all ingredients
Pour into pie crust.
bake 350 1 hour
cool completely!

Enjoy! :D

Answer 5

FRESH PUMPKIN PIE

Pie dough (Pillsbury)
2 c. freshly prepared pumpkin
1 1/2 c. evaporated milk, undiluted
1/4 c. brown sugar
1/2 c. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg or allspice
1/8 tsp. cloves
2 eggs, beaten slightly

Use small to medium size pumpkins. Clean and slice meat from the rind. Cut pumpkin into squares and bake in a covered 4.5 liter (or larger) dish. Bake at 400 degrees for 30 minutes or until pumpkin is very tender. Remove and put immediately into a blender and make puree.

For Pie: Preheat oven to 425 degrees. Mix well 2 cups fresh pumpkin with remaining ingredients. Pour into pie shell. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees. Bake another 45 minutes or until an inserted knife comes out clean.

Answer 6

Classic Pumpkin Pie:

Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin

Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Position oven rack to lowest position.

Preheat oven to 425°.

To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)

Answer 7

The classic is the recipe on the can of Libby's pumpkin.

I keep the label (with the recipe) in my box of recipes! It's the best.

http://allrecipes.com/recipe/libbys-famous-pumpkin-pie/detail.aspx

" Libby's® Famous Pumpkin Pie

INGREDIENTS

* 1 (9 inch) unbaked deep dish pie crust
* 3/4 cup white sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 eggs
* 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
* 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

DIRECTIONS

1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake 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. (Do not freeze as this will cause the crust to separate from the filling.)"

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Here is the recipe for the best pie crust on Earth :-))

For 1 10 in crust, or an 8 or 9 in double crust:

1 3/4 cups all purpose flour
1 teaspoon salt
1/2 liquid vegetable oil
3 - 4 tablespoons COLD water

Mix 1st three ingredients til coarse crumbs form, add water gradually (you may not need it all) until it forms a soft dough.

Chill the dough in the fridge for an hour.

Roll out, line pan, fill, bake! :-))

Answer 8

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 9

The recipe on the Libby's can is the BEST as far as I'm concerned. Just use equal amount of your own cooked pumpkin, and then follow their recipe for the spices, etc.

Answer 10

I have no clue... you should search for a good recipe online. I personally favor Marie Callender's or some other pie specialty store. Or Costco!!!! Get one of those big pies for like seven bucks! lol That way, you don't have to spend so much time on it because baking it is such a pain in the butt for me.