how to make pumpkin pie?

Question

i bought 2 pumkins for halloween but i did not have any time to carve them, so i'm looking to know how to make pumpkin pie because i LOVE it and because i would have bought those for nothing...

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

The best pumpkin pies are made from the canned variety which is a darker, more firm meat than the carving pumpkins.
You can go ahead & boil down the the peeled pumpkin, add cinnamon, a little molasses or brown sugar, nutmeg, vanilla, (leave out the cloves, it's too strong & dominates the other flavors.)
Of course, then add the canned milk, and six eggs to make a really GOOD custardy pie. I use half the sugar that the recipe calls for - everyone loves my pie because it has less sugar & spice so you can taste the pumpkin.
Oh, the best part, don't forget to harvest, wash, and roast the seeds with a little salt on a cookie sheet or pie pan at about 250 degrees.
Yeah, that's the best !
I can smell it now !

oh, yeah, pre-bake the crust lightly & springle it with cinnamon or omit the crust altogether.

Answer 3

Pumpkin pie (uses fresh pumpkin)

Ingredients

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

Directions to make

(To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and 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 processor).
Preheat oven to 400°F 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, and 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 4

This link will explain how to make pumpkin puree from your pumpkin...if you need a homemade pie crust recipe; e-mail me.
http://www.pumpkinpatchesandmore.org/pumpkinpie.php

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. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.

Answer 5

Pumpkin Pie Recipe

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INGREDIENTS:
1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked
PREPARATION:
In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan.

Answer 6

You can substitute your pumpkin innards for the canned pureed pumpkin in any recipe. However, you must scrape out all of the "meat" from the pumpkin and cook it down for hours! Then puree it in a food processor and drain the moisture out of it. Only then will can you add the rest of the ingredients for true pumpkin pie. If you don't cook the pumpkin meat down, it will leave you with a very thin, flat pumpkin pie! Otherwise, the recipes on the backs of the pureed pumpkin cans work really well. Hint: freshly grounded nutmeg makes a HUGE difference in the taste of your finished pie. Bon appetit!

Answer 7

Most recipes say that you are not to use carving pumkins to make pumpkin pie. Instead to need to use a sugar pumpkin (they are grown especially for baking). However, you can try the recipe and sub the jackOlantern pumkin for the sugar pumpkin and see if its any good. I've never tried it. I don't like pumpkin pie but my husband does and we grew (jackOlantern)pumpkins this year in our garden and I'm in the same predicament you're in because I have 2 pumpkins left over and nothing to do with them except to watch them rot. And believe me, it will take a LONG TIME. I picked those pumpkins in late august or early september and they're still as plump and firm as the day I picked them.

Answer 8

.REAL PUMPKIN PIE

2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten

This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.

In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.
Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.

Answer 9

Hawaiian Cake

Serving Size : 12 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/4 ozs Duncan Hines® Moist Deluxe White Cake Mix
3 ozs fat-free vanilla pudding
8 ozs fat-free cream cheese -- softened
8 ozs Cool Whip Lite® -- thawed
20 ozs smashed pumpkin
1/4 c coconut
1/4 c walnuts -- chopped
1/4 c maraschino cherries -- drained and chopped

Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour;
set aside. Prepare cake mix according to package directions, pluss add pumpkin to cake mix, then mix well. Pour into
prepared pan. Bake for 15 minutes or until done. Meanwhile preapre vanilla
pudding according to package directions. Add cream cheese and whipped
topping to vanilla pudding. Spread over cooled cake. Then, sprinkle with cherries, walnuts, and
coconut.

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Per serving: 294 Calories; 7g Fat (22% calories from fat); 6g Protein; 51g
Carbohydrate; 3mg Cholesterol; 352mg Sodium

Serving Ideas : Refrigerate until ready to serve.

Answer 10

Sweet Pumpkin Pie

Servings: 6-8
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 1 hour


Ingredients
2 large eggs
80g caster sugar
1 pinch Salt
0.5 tsp ground ginger
0.5 tsp ground mixed spice
0.25 tsp grated nutmeg
500g pumpkin puree
50ml coffee liqueur
175ml double cream
150ml soured cream
1 pinch icing sugar, for dusting

For the whisky cream
250ml double cream
30ml whisky
2 tbsp caster sugar


Method
1. Set the oven to 200°C/gas 6. Line a 23cm tart tin with sweet pastry.

2. Beat the eggs together with the sugar, salt and spices. Add the remaining pie ingredients and stir well, until they are all combined.

3. Pour the mixture into the pastry case and bake for15 minutes. Lower the heat to 190°C/gas 5 and continue cooking for 45mins.

4. Remove from oven and leave to cool to room temperature.

5. To make the cream, simply whisk all of the ingredients together until thick.

6. Dust the pie with icing sugar and serve with whisky cream.