pumpkin pie??

Question

i need a recipe for pumpkin pie.
One of the best ones you know!


any tips to help it come out better will be welcomed!

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

pumpkin pie:

INGREDIENTS
1 1/2 pints vanilla ice cream, softened
3 eggs
1 3/4 cups pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 (9 inch) unbaked pie shells
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

Answer 3

This is the best pumpkin pie, I got orders for it every pumpkn season

American spiced Pumpkin pie

1 1/2 cups plain flour
pinch of salt
6 tbsp unsalted butter
1 tbsp caster sugar
1 pound peeled fresh pumpkin diced, or 14oz can pumpkin drained
1 cup soft light brown sugar
1/4 tsp salt
1/4 tsp ground all spice
1/2 tsp ground cinnamon
1/2 tsp ground sugar
2 eggs lightly beaten
1/2 cup double cream ( or whiping cream)
whipped cream to serve

1.) Place the flour in a bowl with a pich of salt. Rub in the butter until the mixture resembles bread crumbs. Add the sugar and 2-3 tbsp cold water. ( sprinkle the water evenly on ) Mix to a soft dough. Knead breifly, wrap into a round, and chill one hour.

2.) preheat the oven to 200C or 400F with a baking sheet inside. If using fresh punpkin, steam 15 min. then cool. Puree in food processor or blender until smooth.

3.) Roll out chilled dough and line a deep pie tin with it. At this point I cut leaves out of excess dough, mark veins with a knife and stick them to the edges with water. You can skip this and just use a fork to flatten the edges if you wish. Chill.

4.) Mix together the pumkin puree, sugar, saltspices, eggs and cream and pour into the pastry case. Place on preheated baking sheet and bake 15 min. Then reduce the temperature to 180C/ 350F and cook for a further 30 min., or until filling is set and pastry golden. If your crust is brownong to fast and the filling not yet set cover with tin foil. SErve with whipped cream.


I always use fresh pumpkin, warning though peeling pumpkin is a huge pain in the butt. Weigh it after peeling and dicing. Also you could skip making the crust and just do the filling with a store bought crust, all of your filling may not fit, so your cooking time will be slightly reduced. Keep the begining 15 min, but check earlier then 30 min. Good luck, any questions e- mail me.

Answer 4

Go to the grocery store and buy a can of Libby's 100% Pure Pumpkin. They put a very good recipe on the label. Or you can go to their web sight at VeryBestBaking.com !