How do you make a pumpkin pie?

Question

My friends and I take turns doing specail dinners. Mine is this come Thrusday. So, i have to make a pumpkin pie, and I haven't the foggist how to make one. help!!

Answer 1

This is the classic Libby's recipe, from the linked website. If you don't have the spices on hand, you can substitute 2 tsp pumpkin pie spice for the cinnamon, ginger and cloves (so you only have to buy 1 spice bottle). I also recommed using a Pillsbury roll out pie crust instead of frozen. It tastes and looks like home made and is very easy to use.

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
Preheat oven to 425 F.
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.
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.)

Serve with whipped cream, cool whip or vanilla ice cream.

Don't worry about using canned pumpkin, it's actually better than using fresh for the average cook. Fresh pumpkin has a huge range of water content so it's very difficult to get the consistancy correct.

Crust tip:

Baking over an hour is a long time for crust and it will get very dark. For beautiful crust when baking a long time, gently cover the crust with aluminum foil. Using standard size foil, tear off 3 pieces about 2 inches wide. Fold the ends together several times to make a long strip, wrap the edge of the pie and crimp the ends together to hold.

Answer 2

Made from fresh or canned pumpkin, pumpkin pie is the quintessential autumn treat. For a firmer pie, use just two eggs. For a creamier custard, use three eggs. Serves about eight.
Things You'll Need

* 1/3 c. firmly packed brown sugar
* 1/2 c. sugar
* 1 tsp ground cinnamon
* 1 tsp ground ginger
* 1/4 tsp. ground cloves
* 1/2 tsp. salt
* 1/2 tsp. ground nutmeg
* 2 or 3 eggs
* 1 1/2 c. evaporated milk
* 2 c. pumpkin puree

Instructions

* STEP 1: Put an oven rack in the center of the oven and preheat to 375 degrees F.
* STEP 2: Put eggs into a food processor or large mixing bowl and whisk well.
* STEP 3: Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and mix. Set aside.
* STEP 4: Warm the pie crust in the oven until it is hot to the touch.
* STEP 5: Pour the pumpkin filling into the warmed pie crust and bake about 35 to 40 minutes, or until filling is set but still a bit quivery, like gelatin, when lightly nudged.
* STEP 6: Cool pie on a rack and refrigerate. Serve either cold, at room temperature or slightly warmed.

Tips & Warnings

* If you're not afraid to make a pie crust, then by all means, substitute a homemade pie crust for the prepared one. See "How to Make Pie Crust Dough."
* You can substitute fresh pumpkin puree for canned puree.
* You can substitute 1 1/2 c. light cream, or a combination of 3/4 c. milk and 3/4 c. heavy cream, for the evaporated milk.
* If the pie cooks too much, it may crack.
* Pumpkin pies do not freeze well.
* Pumpkin pie is best served within a day of baking, because the crust will begin to soften after baking.

Answer 3

It's really easy. Buy a frozen pie crust and a can of pumpkin. Follow the directions on the back of the can.
Or, follow these directions.
All you need is the pumpkin, 2 eggs, 12 oz evaporated milk, 3/4 cup sugar, and 2 tsp pumpkin pie spice. Mix them all together and bake in a 425 degree oven for 15 minutes, then lower the temp to 350 degrees and bake it for 45 minutes.

Answer 4

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 5

you realize i'm prepared on Key Lime pie....Apple pie would nicely be reliable, too....i imagine i'd be somewhat a lot less prepared on the Pumpkin pie theory....i imagine I have really ever tried it some cases, in spite of the actuality that. i imagine Key Lime pie will be my universal of those....then Apple, then Pumpkin. yet i wager Pumpkin pie is extra classic for Thanksgiving....i wager we are nonetheless stuck! lol

Answer 6

Very Easy just follow the recipe on a can of pumpkin..pay attention to the directions for the crust too very important.

Answer 7

Buy a can of Libby's pumpkin. The recipe is on the back. Very easy! You'll be fine! I have to make two tomorrow.

Answer 8

buy some canned pumpkin and read the list of ingredients on the can

Answer 9

With a Pumpkin!!

Answer 10

Oh I thought this was going to be a joke - you know, along the lines of "How do you make a Venetian blind?" :-))