Any fast and easy recepy for a pumpkin pie?

Question

I have to bring a pumpkin pie for Thanksgiving Dinner and I was thinking of buying one, but I think it would be a good idea if I can bake one instead.

Answer 1

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 2

Use the recipe on the back of the Libby's Pumpkin Can - you can't go wrong...It's really fast and not much effort. Use a prebaked pieshell or ready made pie dough and it will be even easier!

INGREDIENTS
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.)

Answer 3

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 4

I made this one last year, its from Paula Dean. Everyone loved it, and it was pretty easy.


1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Answer 5

They aren't hard to make as long as you have a mixer. They take a while to cook though.

Here is a recipe and a link to the recipe below for more info.

LIBBY'S® Famous Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.



Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8

Ingredients:

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)


Directions:
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven 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. Top with whipped cream before serving.


NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

Answer 6

there are cans of pumpkin pie mix. it has every thing in it and recipe right on the can. But I also have a recipe for an awesome pumpkin dip. you serve it with either graham cracker sticks or ginger snaps.
1 16oz can pumpkin
3 cups powder sugar
1 bar cream cheese
3 tablespoons pumpkin pie spice
mix everything in food processor until smooth, cream cheese must be very soft {you can put in microwave for 2 minutes. Makes quite a bit and holds up a long time.

Answer 7

Just get a can of Libby's pumpkin and follow the recipe on the can. It's great and you can't go wrong
They also have pumpkin pie mix, almost everything is already in the can, it's easy, so you could try that one also.
This is the recipe I always use.
Enjoy and Happy Thanksgiving

Answer 8

right that's your recipe. it is the only on the returned area of the "Libby's" canned pumpkin label. that's an rather classic recipe this is the two ordinary and scrumptious. that's a large thank you to circulate into the international of pumpkin pie baking, exceptionally for the 1st time. appreciate & HAVE a large DINNER!!! Libby's® popular Pumpkin Pie SUBMITTED by: Libby's® Pumpkin "no count number in case you're cyber web hosting a festive occasion or an off-the-cuff get-mutually with pals, our popular Pumpkin Pie will make relaxing ordinary!" unique recipe yield: a million - 9 inch deep dish pie PREP TIME 10 Min cook dinner TIME a million Hr waiting IN a million Hr 10 Min components a million (9 inch) unbaked deep dish pie crust 3/4 cup white sugar a million teaspoon floor cinnamon a million/2 teaspoon salt a million/2 teaspoon floor ginger a million/4 teaspoon floor cloves 2 eggs a million (15 ounce) can LIBBY'S® a hundred% organic Pumpkin a million (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk guidelines Preheat oven to 425 F. combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs gently in large bowl. Stir in pumpkin and sugar-spice mixture. progressively stir in evaporated milk. Pour into pie shell. Bake for quarter-hour. cut back temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted close to middle comes out clean. Cool on twine rack for 2 hours. Serve immediately or refrigerate. (do no longer freeze as this might reason the crust to cut up from the filling.) **"click" on the cyber web website below FOR a photo OF THIS PIE.

Answer 9

I am making this on Thursday..I think its great cause its a twist on the original pie- and we always add whip cream so why not put it in the pie :)

Double Layer Pumpkin Pie

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 10 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves



MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Answer 10

1 (9 inch) unbaked pastry shell
1 (16 oz.) can pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg

Preheat oven to 425 degrees. Combine ingredients in large bowl, pour into shell, bake 15 minutes, reduce oven temperature to 350 degrees and continue baking 35-40 minutes until knife inserted in center comes out clean.