Pumpkin Pie Recipe?

Question

what is a good pumpkin pie recipe?

Answer 1

Homemade Pumpkin Pie
Take a medium pie pumpkin, you can get them at most grocery stores, cut it in half with out the stem and scoop out the seeds and strings, then place on a baking sheet, cut side down and bake at 350 for about 1 1./2 hrs. let cool. Scoop out pumpkin and mash in a food processer or with a potato masher. Mix together: 1 1/3 cup pumpkin, 1 1/3 cup (14oz can) of Sweetened condensed milk, one egg, 1 tsp cinnamon (I leave out do to an allergy and it is just as good with out) 1/2 tsp ginger 1/2 tsp cloves, 1/2 tsp nutmeg. Blend all together. Bake in a deep dish pie crust at 350 for 55 to 65 minutes, or until a knife inserted about 2 inches from the edge comes out clean. Let cool and ENJOY!

Answer 2

I've always found that the CRUST is what makes or breaks pumpkin pie. Have a flakey, delicious crust, and your pie automatically ROCKS! Have a thin, crusty nasty crust and your pie sucks. Betty Crocker makes a good crust: Betty Crocker Pie Crust 1/3 cup Plus 1 T shortening (or 1/3 cup Lard, I prefer shortening!) 1 cup Flour 1/2 teaspoon Salt 1 Tb ice water Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl. Secret is not to get it too moist. Generally 2 T water is enough. The BEST recipe I have ever had for pumpkin pie filling is just the recipe proided on the side of the can of LIBBY'S canned pumpkin (do not buy the premade pie filling). Good luck!

Answer 3

Impossibly Easy Pumpkin Pie
Volunteer to bring the pumpkin pie this Thanksgiving. This recipe is a snap--no crust to make!

Prep Time:10 min
Start to Finish:4 hr 20 min

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

1. Heat oven to 350ºF. Grease 9-inch pie plate.

2. Stir all ingredients except whipped topping until blended. Pour into pie plate.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

High Altitude (3500-6500 ft) Bake about 55 minutes.

Nutrition Information:
1 Serving: Calories 215 (Calories from Fat 70 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 90 mg; Sodium 220 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 96 %; Vitamin C 2 %; Calcium 14 %; Iron 6 % Exchanges: 2 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Answer 4

Rich and Creamy Pumpkin Pie

16 ounce can of pumpkin
14 ounce can sweetened condensed mil
2 eggs, beaten
1 t. cinnamon
1/2 t. salt
1/2 t. ginger
1/2 t. nutmeg
1/2 t. ground cloves
1/2 t. allspice

9 inch unbaked pie shell

Combine all ingredients, except pie shell, beating until smooth. Pour into pie shell and bake 15 minutes in preheated 425 degree oven. Reduce temp. to 350 degrees and continue baking 35 - 40 minutes. Cool. Serve with whipped topping.

Answer 5

just buy a can of pumpkin pie filling. I think you just add an egg and maybe some sugar and milk and pour it into the crust. All it is is pumpkin and spices. If you are going to use canned pumpkin, you may as well use the pie filling. If you want to truly make it from scratch, you need to bake some pumpkins and make the mashed pumpkins from scratch.

Answer 6

PUMPKIN PIE

3/4 cup pumpkin
2 tablespoons molasses
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 tablespoons flour
2 eggs, separated
milk combined with 1 can of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground ginger
2 tablespoons Myers rum
Pie shell

Separate eggs. In a clean bowl beat egg whites only until slightly foamy.
In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total.

In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites.

Pour into pie shell.

Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.

PUMPKIN PRALINE PIE
Serves 8.

Filling:
1 can pumpkin puree
1/3 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
1 prepared pie crust

Adjust oven rack to lowest position. Heat oven to 400 degrees F.
Whisk pumpkin, sugar, spices, salt, and vanilla in mixing bowl until blended. Whisk in eggs one at a time. Whisk in cream. Pour filling into pie shell.

Bake 20 minutes.

Topping:
2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup dark corn syrup
1/2 teaspoon vanilla extract
1 cup coarsely chopped macadamia nuts or pecans

Whisk butter, sugar, corn syrup, and vanilla together in small saucepan. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes.
Scatter nuts over pie and cover with topping. Reduce oven heat to 350 degrees F. Bake just until pie is set, 30-35 minutes. If edge browns too quickly, cover it with strips of foil.

Let cool completely.

hope these help. enjoy.

Answer 7

An excellent one is on the back of cans of Libbey's Pumpkin.

Answer 8

look on a can of lakeshore canned pumpkin good luck