What is the best pumpkin pie recipe?

Question

Are there any differences from the one on the back of the pumpkin can?

Answer 1

YOGURT PUMPKIN PIE

3 beaten eggs
2 cups cooked pumpkin
1-1/2 cups plain kefir or yogurt
3/4 cup maple syrup
2 tablespoons Myer's dark rum
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
pinch of salt
1 pie crust (bottom)

If using fresh pumpkin, drain in cheesecloth to remove excess liquid.In the bowl of an electric mixer, combine ingredients (other than pie crust).Pour filling into an 8-inch pie crust.Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).

Answer 2

sometimes I use the canned pumpkin if in a rush, but this recipe is awesome
Atlantic Giant Pumpkin Pie

Ingredients: 1 cup whole milk Whole Milk
2 eggs
3/4 cup baked pumpkin
3/4 cup baked yam
2/3 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice or cloves

Preparation Directions:
Preheat oven to 425 degrees Fahrenheit.
Gather ingredients.
One unbaked 9-inch pie crust.
Toss everything into the blender (not the pie crust, of course)
Blend until homogeneous.
Pour into the pie crust and bake for 20 minutes at 425
Lower heat to 300 and bake another 30-40 minutes, or until knife inserted near center of pie comes out clean.

Answer 3

Pumpkin Pie
This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used."
Original recipe yield:
2 - 9 inch pies

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

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.
Note

To use fresh pumpkin, preheat oven to 325 degrees F (165 degrees C). Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)

Answer 4

When the kitchen gets so busy, you'll really appreciate this recipe for a quick-fix dessert that's packed with beta-carotene and fiber.

~~~ No-Bake Pumpkin Pie with Gingersnap Crust ~~~
Prep:10 min / Refrigerate: 5 hr / 8 Servings

2 cups fine gingersnap crumbs
¼ cup butter, melted
2 packages (3 1/8 ounces each) instant vanilla pudding mix
1½ cups milk
1 can (15 ounces) solid-pack pumpkin puree
1¼ tsp cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
Pecan halves, for garnish (optional)

1.In small saucepan, stir together gingersnap crumbs and melted butter until crumbs are evenly coated. Pat over bottom and up sides of 9-inch pie pan.
2.In medium bowl, whisk together pudding mixes and milk until thick and blended. Stir in pumpkin puree, cinnamon, ginger, and nutmeg. Spread evenly over ginger nap crust. If desired, garnish with pecan halves. Cover and refrigerate at least 5 hours or overnight.

Helpful HINT…
Instead of a mixer, you can use a food processor or blender to combine the filling ingredients for a pudding-type pie. To make such a pie even easier-and quicker-to assemble, use a store-bought graham cracker or vanilla cookie crust.

Answer 5

I actually have had great success with the receipe on the back of the can (just make sure you don't over do it on the clove spice end of things!) And if you want to do something slightly different (and VERY easy to make), I have a killer pumpkin pie cake recipe...
http://wehow.ehow.com/how_2020757_pumpkin-pie-cake.html

Answer 6

Then one I always use is in the back of the pumpkin can. The only other way would be to scrap the pumpkin and make your own batter then mix all of the ingredients that are in the back of the can.

Answer 7

The one on the back of a Libby's can of pumpkin. Simple recipe and delicious !

Answer 8

Pumpkin Pie:
INGREDIENTS:
1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 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
9-inch pie crust, unbaked
PREPARATION:
In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

Classic Pumpkin Pecan Pie:
INGREDIENTS:
3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 ts ground cinnamon
1/4 ts ground ginger
1/8 ts ground cloves
2/3 cup karo light or dark syrup
2 tb butter, melted
1 ts vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*
PREPARATION:
Preheat oven to 350. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves. Spread in pie crust. In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Impossible Pumpkin Pecan Pie Recipe:
INGREDIENTS:
1 c Bisquick baking mix
1/2 c sugar
1 ts pumpkin pie spice
2 ts vanilla
2 eggs
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3/4 c pecans, chopped

Topping:
1 1/2 c whipped topping, thawed, or whipped cream
1/4 ts pumpkin pie spice or cinnamon, optional
PREPARATION:
This pumpkin pecan pie makes its own crust.
Heat oven to 350° and grease a 10-inch pie plate. Combine baking mix, sugar, 1 teaspoon pumpkin pie spice, vanilla, eggs, pumpkin puree, and evaporated milk.Stir in pecans. Pour into the prepared pie plate. Bake for 50 to 55 minutes or until knife inserted near center comes out clean; cool on rack. If desired, blend pumpkin pie spice or cinnamon into the whipped topping or whipped cream. Serve pie with whipped cream. Store pie in refrigerator.

Answer 9

The one on the can is very good. There are some variations, but they mostlycall fro slight differences in spice amounts.

Answer 10

go to foodtv.com and look it up there!