Recipe for Pumpkin Pie?

Question

Can you share your pumpkin pie recipe that you swear by?

Answer 1

I swear by the one off the back of the can of Libby's pumpkin. Sorry I don't have any here right now. It's also the one that my mother and grandmother always used. It's delicious!

Answer 2

I prefer this one .....

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Hope you Enjoy.....

Answer 3

I originally got this off allrecipes.com. It's wonderful!

Pumpkin Pie

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® 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

Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, 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.

If you prefer - here is Marie Callender's Pumpkin Pie recipe:

Marie Callender's Pumpkin Pie

1/4 cup butter, softened
1/4 cup shortening
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water

Filling
2 eggs
1 15-ounce can pumpkin
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon plus 1/8 teaspoon ground cloves
3/4 cup whole milk

1. Prepare the crust by beating together the butter and shortening until smooth and creamy. Chill until firm.
2. Sift together the flour, sugar and salt in a medium bowl.
3. Using a fork, cut the chilled butter and shortening into the dry ingredients, until the mixture has a consistent texture. Mix egg yolk and ice water into the dough then form it into a ball.
4. Roll dough flat on a floured surface and line a 9-inch pie pan.
5. Prepare filling by beating two eggs. Add pumpkin and stir well to combine.
6. Combine sugars, cinnamon, ginger and cloves in a small bowl. Stir spice mixture into the pumpkin.
7. Stir in milk until well blended.
8. Pour filling into pie shell. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45 to 55 minutes oruntil the edge of the pie and the crust is turning light brown. Slice into 6 pieces to serve restaurant-size portions.

Answer 4

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