What is your favorite recipe for a homemade pumpkin pie?

Question

Please include your recipe for the homemade crust also. Thanks

Answer 1

The one from the Libby's canned pumpkin is the classic.

LIBBY'S® Famous Pumpkin Pie
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8

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.

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.

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Let me go get the best crust recipe on Earth for you...brb

1 10 in crust, or 2 8 or 9 in crust:

1 3/4 cups all purpose flour
1 teaspooon salt
1/2 cup vegetable oil (liquid, not solid shortening)
3 - 4 tablespoons COLD water

Mix flour salt and oil until coarse crumbs form. Gradually add water, 1 tablespoon at a time until soft dough forms. You may not need all the water. Handle dough gently, as little as possible.

Refrigerate dough for an hour or so until thoroughly chilled.

Roll out, line pan, fill, bake.

This dough is tender, light and flaky - perfect! :-))

Happy Thanksgiving! :-))

Answer 2

I recently found a recipe for a DOUBLE LAYER pumpkin pie, and in the last 3 months have made about 6 of them because everyone seems to want to keep eating them! The best part about this recipe is that you DO NOT cook it. I was skeptical at first but since I have started making it...don't think that I can stop eating it! ENJOY!

4 oz cream cheese
1 cup plus 1 tbsp mmilk, divided
1 tbsp sugar
1 tub 8 oz cool whip whipped topping, thawed, divided
1 graham cracker crust (calls for 6 oz but use larger if you can find it)
1 can (15 oz) pumpkin
2 pkg. (4 serving size each) Jell-o instant vanilla pudding and pie filling
1 tsp grnd cinnamon
1/2 tsp grnd ginger
1/4 tsp ground cloves

BOTTOM LAYER
Mix cream cheese, 1 tbsp milk, and the sugar in large bowl untill well blended. Gently stir in half of the whipped topping. mix untill it is smooth and no lumps. Pour into bottom of crust; filling ONLY HALF of the crust. smooth and set in freezer for about 30 minutes or untill mixture is set. (if mixture is not set and you add the pumpkin, it will bubble out the sides and create a very large mess, not to mention an ugly looking pie :-)))

TOP LAYER
Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes, and spices. Beat with wire whisk for about 2 minutes or untill well blended. (mixture will be thick)

Gently spread pumpkin over set bottom mixture filling the pie crust the rest of the way to the top. Smooth with spatula and then refrigerate for about 2-3 hours, or untill set. Dollop with remaining cool whip. Serve and enjoy!!!!!

Answer 3

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.


Oil Pie Crust

"Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."
Original recipe yield: 2 pastry crusts.

INGREDIENTS:
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk

DIRECTIONS:
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Answer 4

I have to agree. The recipe on the label for Libby's pumpkin. The only difference for me is that I use half-n-half instead of canned milk. I think it gives a fresher flavor. I also substitute nutmeg for the cloves.

As for a crust, I use 2:1, flour to shortening. Then use ice water to bind together. Keep cold and don't handle to dough too much. When you need to gather it together to place in the fridge to chill, use wax paper instead of your hands.

Hope things turn out well for you.

Happy Thanksgiving.

Answer 5

I'm sorry, I looked for you but couldn;t find what you are searching for. Good luck.