Do you have a recipe for traditional pumpkin pie?

Question

I want to make a homemade pumpkin pie this year. I usually buy our pies for Thankgiving and Christmas but this year I want to do the wifely thing and bake my own pies. I thank you in advance for your recipes.

Answer 1

Hi Jules, this is one of the recipes that I alternate with, I hope you like it.

Iris's Pumpkin Pie

2 large eggs
3/4 cup brown sugar
1/2 teaspoon salt
1 1/2 cups canned pumpkin
1/4 teaspoon pumpkin pie spice (or cinnamon if needed to substitute)
1 1/2 cups sweet condensed milk (or 1 cup milk and 1/2 cup cream)
***(I LIKE TO USE THE SWEET CONDENSED MILK)

1 9" unbaked pie shell (I particularly like the pie crusts you buy in the refrigerated section at the grocery store for this pie)

Combine and mix all ingredients except milk. Then add the milk, mix and pour into a 9" unbaked pie shell. Bake at 450 degrees F for 15 minutes, then REDUCE heat to 325 degrees F for 30 minutes. Serve with a topping of whipped cream (optional).

Answer 2

1

Answer 3

Pumpkin Pie

Original recipe yield: 2 - 9 inch pies

INGREDIENTS
2 cups milk
2 cups canned pumpkin
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs
1/2 teaspoon salt
2 1/2 cups white sugar
1 recipe pastry for a 9 inch single crust pie

DIRECTIONS
In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.

Answer 4

3 eggs 1/2 cup sugar 1/4 cup brown sugar 2 cups pumpkin mush 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon clove 1/2 teaspoon salt 1 can evaporated milk (12 oz) 1 pie shell Pumpkin mush 1 medium pumpkin --------Pumpkinmush-----------. cut pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut-side up. Bake for 50 minutes or until very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or puree in a blender/food processor. Makes about 4 cups. Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and eggs. Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling into the pie shell. Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets.

Answer 5

Traditional Pumpkin Pie Recipe Courtesy of Cathy Lowe





Crust:
1 1/4 cups flour
1 teaspoon cinnamon
2 teaspoons sugar
Dash of salt
4 tablespoons frozen butter, cut in pieces
1/4 cup vegetable shortening, frozen in pieces
1/2 egg, lightly beaten
2 to 3 tablespoons cold water

In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours

Pumpkin pie filling:
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk

In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm

Answer 6

I've been using these recipes for over 30 years...

OLGA's PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

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 7

Actually, the best recipe I've ever used is STILL the one on the back of most cans of pumpkin! (I'd provide it here, but I don't happen to have a can of pumpkin on hand). I use canned milk in mine (or even cream, if you want it to be REALLY rich); if it doesn't call for brown sugar, I use half dark brown sugar and half granulated sugar. Given the concern with trans-fat (vegetable oil that has been artificially hardened), I use UNSALTED butter for pie crusts - I can't prove it, but I believe that the body simply deals with a natural fat better than something artificial. I'm 51 and have used it all my life, and even my grandmother (who was born in 1904, and lived to be 96 years old) used that same recipe; for me, it just wouldn't be Thanksgiving without it.

Answer 8

Buy Libby's Pumpkin in can and it has recipe on the label.

Answer 9

yes i made this myself: one large pumkin wrapped in a layer of thick pastry then baked until golden. hope yours tastes better than mine cos mine was horrible