Simple pumpkin pie recipe??

Answer 1

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 2/3 cups evaporated milk (I use 1 (12oz.) can)
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 2

The simplest recipe (other than buying a pre-made pie) is a LOVELY new invention Libby's (the canned pumpkin people) came up with: Easy Pumpkin Pie Mix.

Use a whole can of it, a 5 oz can of evaporated milk, and two beaten eggs. Mix it all up and pour into an unbaked, fluted, generously pricked pie crust. Bake at 425 for 15 minutes, then reduce heat to 350 and bake 50-60 minutes.

I don't generally trust these mix things, so I tried it out on the 40 mini pumpkin pies I had to make for my kids' school's Thanksgiving Feast, and tasted it to see if it was any good. It was. :-)

I like topping it with whipped cream (cool whip, not the canned junk), and I stir in a little cinnamon and sugar.

Yummy! And the prep time, even for getting all those little pie crusts in muffin pans, was about 15 minutes.

Answer 3

Libby's Famous Pumpkin Pie (makes 8 servings)

1 unbaked 9-inch deep-dish pie shell
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 3/4 cups (15-ounce can) Libbys pure pumpkin
1 1/2 cups (12-ounce can) Nestle Carnation Evaporated Milk

1. Preheat oven to 425 degrees for 15 minutes. Reduce temperature to 350.
2. In a small bowl cobine the sugar, salt, cinnamon, ginger and cloves.
3. Beat eggs lightly in a large bowl.
4. Stir in pumpkin and sugar-spice mixture with the eggs.
5. Gradually stir in evaporated milk.
6. Pour into pie shell.
7. Bake at 350 for 40 to 50 minutes or until knife inserted near center comes out clean.

Answer 4

Perfect Pumpkin Pie

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 5

A delicious pumpkin pie, spiced with ginger and cinnamon.
INGREDIENTS:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 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
1 unbaked pastry shell (9-inch)
PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Answer 6

The simplest recipes are often the ones you find on the product. For example when you get the canned pumpkin look on the can and there will be a recipe. Libby's makes pumpkin and they have a recipe on the can. To make it easier buy the crust already made in the freezer section and also don't forget the cool whip.

Answer 7

Here's a couple really simple pumpkin pie recipes :)

Pumpkin Pie

2 HONEY MAID Graham Pie Crusts (6 oz. each)
3 eggs, lightly beaten, divided
1 can (29 oz.) pumpkin
1-1/2 cups half-and-half
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1-1/2 tsp. pumpkin pie spice
1 tsp. ground ginger

PREHEAT oven to 400°F. Brush crusts lightly with some of beaten eggs. Bake 4 min. Meanwhile, mix remaining ingredients until well blended.
POUR pumpkin mixture evenly into crusts.
BAKE 15 min. Reduce oven temperature to 350°F. Continue baking 40 to 45 min. or until knife inserted in centers comes out clean. Cool completely.

Struesel Topped Pumpkin Pie

1-1/4 cups cold milk
1 cup canned pumpkin
2 pkg. (4-serving size each) JELL-O Cheesecake Flavor Instant Pudding & Pie Filling
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/4 cup chopped PLANTERS Walnuts
2 Tbsp. brown sugar
1 tsp. butter or margarine

ADD milk to pumpkin in large bowl; stir with wire whisk until well blended. Add pudding mixes and spice. Beat 2 minutes or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Spoon into pie crust.
REFRIGERATE 4 hours or until set. Meanwhile, place walnuts, brown sugar and butter in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until hot bubbly, stirring after 1 minute. Cool.
SPRINKLE walnut mixture over pie just before serving. Top each serving with a dollop of the remaining whipped topping.

Creamy Two Layer Pumpkin Pie

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 Tbsp. cold fat free milk
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
1 cup cold fat free milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger

BEAT Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.