any good pumkin pie recapiesc?THANKSGIVING!!!!?

Question

i nead a pumkin pie !! (home made)!

Answer 1

Perfect Pumpkin Pie

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

Here's a really good one:
The Ultimate Pumpkin Pie with Crunchy Cranberry Topping:

Pastry:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1 egg white, lightly beaten
Filling:
1 (15 ounce) can pumpkin puree
2 tablespoons unsalted butter
Pinch salt
3 eggs
1/2 cup sugar
1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Topping:
1/2 cup pecans
4 ounces frozen cranberries
1 (2.3-ounce) package amaretto cookies (about 12) (recommended: Amaretti di Saronno)


Heat the oven to 375 degrees F.
Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills.

Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.

Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.

Good Luck!

Answer 3

Impossible Pumpkin Pecan Pie Recipe

This is a recipe for impossible pumpkin pecan pie made with Bisquick.
INGREDIENTS:

* 1 c Bisquick baking mix
* 1/2 c sugar
* 1 ts pumpkin pie spice
* 2 ts vanilla
* 2 eggs
* 1 can (15 oz) pumpkin puree
* 1 can (12 oz) evaporated milk
* 3/4 c pecans, chopped
* .
* Topping:
* 1 1/2 c whipped topping, thawed, or whipped cream
* 1/4 ts pumpkin pie spice or cinnamon, optional

PREPARATION:
This pumpkin pecan pie makes its own crust.
Heat oven to 350° and grease a 10-inch pie plate. Combine baking mix, sugar, 1 teaspoon pumpkin pie spice, vanilla, eggs, vanilla, and evaporated milk.
Stir in pecans. Pour into the prepared pie plate.

Bake for 50 to 55 minutes or until knife inserted near center comes out clean; cool on rack. If desired, blend pumpkin pie spice or cinnamon into the whipped topping or whipped cream. Serve pie with whipped cream. Store pie in refrigerator.

***

Pumpkin pie - (kolokuthopita)

For the dough

* 3 cups of flour
* ½ cup of water
* 6 spoonful of peanut oil
* 1½ teaspoon of salt
* For the stuffing
* ½ kilo peeled pumpkin
* 1 teaspoon of salt
* 2 spoonfuls of sugar
* ½ cup of groats
* cinnamon
* 4 spoonfuls of salt
* 2 spoonfuls raisins

METHOD
Mix the flour with the oil and add the water and the salt . Knead the dough and if it is very soft add some more flour . Cover and leave for half an hour . Cut the pumpkin into small pieces , add some salt and let it strain from its liquids for two hours . Then put it in a bowl , add the salt , the sugar , the groats, the cinnamon , the oil and the raisins . Take small pieces from the dough and make small disks of about 12 centimetres diametre . Put one spoonful of stuffing on the disks , fold and press the edges with a fork . Bake for half an hour in medium - heated oven .

***

http://busycooks.about.com/library/recipes/blpumpkinpie101.htm
for your from scratch pumpkin pie.. It's not that difficult, and the taste is wonderful!
The above 2 recipes are not from scratch, sorry

Answer 4

By homemade, do you mean you have to gut a pumpkin? Yuck...that is so messy.

Buy a roll out dough, in your grocer's biscuit section usually. They come already in a circle.

Buy a can of Libby's Canned Pumpkin. Follow the recipe on the back of the can. (Put in a little more cinnamon than it calls for, though)

If you have to gut a punkin, the recipe is below, but I highly suggest otherwise, dear one:

http://allrecipes.com/recipe/real-homemade-pumpkin-pie/detail.aspx

Answer 5

pumpkin applebutter pie!!!

1 9" unbaked pie shell
1C applebutter
1C canned pumpkin
1/4 tsp nutmeg
1/2 tsp salt
3/4 tsp cinnamon
1/8 tsp nutmeg
3/4C evap. milk
3 eggs slightly beaten

Combine applebutter, pumpkin, sugar, salt, and spices, add eggs and mix well. Add evap. milk gradually. Mix and pour into shell. Bake at 425 for 40 mins.