RECIPE your MOM uses for PUMPKIN PIE?

Question

would like to have a tried and true recipe for pumpkin pie.
I already know about the recipe on the back of the Libby's can! Looking for new ones! Thanks!

Answer 1

http://allrecipes.com/Recipe/Vanilla-Pumpkin-Pie/Detail.aspx

Try this one I got it from my favorite web site.

http://www.allrecipes.com

Answer 2

1

Answer 3

Ya know...my mom and my grandmother made the BEST pumpkin pie and they ALWAYS used canned pumpkin and the recipe on the label. That is what makes it tried and true.

Make sweet potato pie for a change.

Try a pumpkin cheesecake. Look up the recipe at recipesource.com

Pumpkin spice cake? Pumpkin muffins?

make your own mashed pumpkin by buying a PIE pumpkin (not a jack-o-lantern pumpkin) and roasting it yourself. Don't know why you would want to, when the canned stuff is pretty darned good.

Answer 4

My poor mother! She was the 2nd of 13 children in a Kentucky family. She started cooking at four years old. She had 6 of her own. I grew up thinking everyone ate the way I did and could never figure out why when I ate at a friend's house the food wasn't as good!!
Now, I had a step-father I rebelled against, and I was tossed out when I was 17. I decided one day to cook a meal like mom's. Nothing ever tasted so bad in all my life. I decided to learn how to cook. I even cooked in the military so I could learn more. Mom and I began to talk cooking and I learned a lot. She really was a gourmet cooker.

Then one Thanksgiving I said, "Mom, I want to make a good pumpkin pie. What's your recipe?"

She said, " I use the recipe on the can. It's really good!"

The only non-from-scratch recipe she ever used!!!

Answer 5

I have made this Pumpkin Pie many times, it always gets great compliments! Hope it helps!

Pumpkin Pie

INGREDIENTS
1 recipe pastry for a 9 inch single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin puree

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.

Answer 6

Well, you asked for the tried and true recipe from my mother. She and my grandmother both always used the one off the can of Libby's - so I consider that the tried and true! It's the one I always make and now I take some to my mother in the nursing home at Thanksgiving time.

Answer 7

Diet Pumpkin Pie:
1 can(15 oz.) pumpkin puree
1 cup Splenda
1 Tb. mapleine liquid flavoring or maple(Mc Cormick)extract
1/2 cup sweet"n low Brown
3 large eggs
2 Tb. cornstarch
1 package sugar free french vanilla jello instant pudding(4-serving)
1 tb.apple pie spice
1 1/2 tsp nutmeg
1/4 tsp salt
1 cup of 1% to 2% milk
1-2 Ritz pie shells or toasted coconut 1/3 cup tossed with 2 Tb splenda and a pinch of salt plus toasted slivered almonds 1/4 cup
:Mix filling ingredients;Layer coconut and almonds in bottom of large pie plate then pour in filling and bake 45 to 55 minutes at 350ᶹ
Top with French Vanilla Cool Whip and cinnamon.
Or use Pet Ritz pie shell(s) and proceed as before.
You do not have to pre bake the shells prior to aking the pie, but you do need to toast the almond/coconut combo.☙☣

Answer 8

My Mom never used a recipe for anything. Consequently, nothing was ever quite the same twice. However, it was always good.
I do know that from time to time she added some chopped walnuts to her pumpkin pie. That was delicious.

Answer 9

my mom uses the recipe on the back of the pumpkin pie mix can.

Answer 10

2/3 cup light brown sugar
1/3 cup sugar
2 tbsp All Purpose Flour
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tbsp ginger juice (made with a garlic press)
2 cups fresh pie pumpkin, roasted and pureed
2 tbsp molassas
1/2 tsp good vanilla extract
3 eggs
2/3 cup heavy whipping cream
1 9″ deep dish frozen pie crust (or make your own if you feel so inclined)

Place a baking sheet in the oven and preheat the oven to 450 degrees. In a large bowl, thoroughly whisk together the first ingredients. Then add the pumpkin, molassas, ginger juice, vanilla, and eggs. Beat until fully combined then add the whipping cream. Mix vigorously until all the heavy cream has been incorporated. Pour the mixture into the frozen pie shell - there may be a just a little bit of filling left over. Place the pie on the preheated sheet pan. Bake for 10 minutes at 450 degrees then lower the oven temperature to 325 degrees. Bake at 325 for about 45 - 50 minutes (until the sides puff up and the center has just set). Cool at room temperature, then refrigerate the pie until ready to serve. Serve chilled or at room temperature with a dollop of fresh whipped cream (recipe follows). Enjoy!


Fresh Whipped Cream

1 cup whipping cream, very cold
3 tbsp sugar
1/4 tsp good vanilla extract

The secret to easily whipping cream is to make certain that all the elements are very cold. Pour the cup of whipped cream into a metal mixing bowl; place bowl in the freezer for 4-5 minutes. Remove the chilled cream from the freeze and add the sugar and vanilla extract. Beat or whisk vigorously until stiff peaks are formed. If you are having a problem with the cream not whipping up, put the bowl back in the freezer and allow it to chill for another couple of minutes. Serve on top of pies or cakes or just spoon it to yourself (come on - you know you want to!). Enjoy!




My grandma made this one year it was pretty good

1 can (14 oz.) sweetened condensed milk

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. ground nutmeg

1 envelope Unflavored Gelatine

1/4 cup water

1 can (16 oz.) pumpkin

1 Graham Pie Crust (6 oz.)

1 cup thawed Whipped Topping


MIX condensed milk, cinnamon, ginger, salt and nutmeg with wire whisk until well blended; set aside.

SPRINKLE gelatine over water in medium saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly. Add milk mixture; stir until well blended. Continue cooking 5 minutes or until slightly thickened. Remove from heat. Stir in pumpkin. Spoon into crust.

REFRIGERATE 4 hours or until firm. Top each serving with a dollop of the whipped topping just before serving. Store leftover pie in refrigerator.

Answer 11

Substitute heavy cream for the milk and what really brings it all together is add 1 tablespoon Drambuie (liquor) you will be in heaven and if you want let mixture refrigerate overnight.