Pumpkin Pie...recipe questoin?

Question

Do you have a special recipe or do you just use hte recipe off the can?

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

I've been using my Mother's recipe for over 30 years...

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 3

The recipe off the can is tasty and a great beginner success recipe-guaranteed to succeed! There are a ton of recipes on line if you want to be more daring but the success rate is iffy at best. My advice - go with the one on the can or one you know to be excellent like a recipe from family or a friend. Good Luck!

Answer 4

The recipe off the can is a great one for those who've never made a pumpkin pie before.

You can also try www.foodnetwork.com and www.kraftfoods.com for other great pie ideas.

My sister makes one that's more like pumpkin "chiffon" pie. Not as dense as regular pumpkin because Cool whip is mixed in to the filling....YUM.

Answer 5

The recipe on the can is tried and true. If you are a real chef there are plenty of recipes out there that are more extravagant. But the can and a ready made crust works wonderfully and don't forget the whip cream.

Answer 6

Pumpkin Cheesecake


Because cheesecake lends itself to variation, one version might showcase a chocolate cookie crust, while another might call for a ricotta filling, rather than cream cheese. The fall pumpkin harvest offers another twist on the classic, this delicious recipe for pumpkin cheesecake.

RECIPE
Pumpkin Cheesecake
Serves 10 to 12

For the crust:
8 ounces gingersnap cookies (about 32 cookies), broken into pieces
1/2 cup finely chopped pecans
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon

For the filling:
3 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 eight-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 fifteen-ounce can unsweetened pumpkin purée
3 tablespoons bourbon
2 teaspoons pure vanilla extract
4 large eggs
Whipped cream, for serving (optional)

1. Preheat oven to 325°. Make the crust: Place gingersnaps in the bowl of a food processor, and process until finely ground. Add pecans, melted butter, sugar, and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.

2. Make the filling: In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition.

3. Pour batter into prepared crust. Wrap the outside of the springform pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until cake is set in the center, about 1 hour and 45 minutes.

4. Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. To unmold, release the sides of the pan, and slide onto a serving plate. Serve with whipped cream.

SPECIAL THANKS

Answer 7

The recipe on the can is pretty good. I add some extra spice to mine for ectra flavor and everyone always says they love it!

Answer 8

both depends who I'm going to and the amount of time i have with my crazy kids running around. so I use the can most of the time.