Now that's Halloween is over..how do bake a pumpkin pie?

Answer 1

Best Pumpkin Pie
Prep: 30 minutes
Bake: 55 minutes

Ingredients
1 recipe Pastry for Single-Crust Pie
1 15-oz. can pumpkin
3/4 cup sugar
1 to 1-1/4 tsp. ground cinnamon
1/2 to 1 tsp. ground ginger
1/2 tsp. salt
1/4 to 1/2 tsp. ground nutmeg
1/4 to 1/2 tsp. ground cloves
3 slightly beaten eggs
1-1/4 cups milk
Cranberry-Pecan Caramel Topper (recipe, right) (optional)
Sweetened Whipped Cream (optional)

Directions
1. Prepare and roll out Pastry for Single-Crust pie (below). Preheat oven to 375 degrees F.

2. For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir until combined.

3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake about 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

4. To serve, top with Cranberry-Pecan Caramel Topper, and/or whipped cream. Makes 8 servings.

Pastry for a Single-Crust Pie: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time (using a total of 4 to 5 tablespoons water), until all flour mixture is moistened. Form dough in ball. On lightly floured surface use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.

Test Kitchen Tip: To make ahead, prepare pie as directed; cover and refrigerate up to 2 days before serving.

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Pumpkin Pie
Prep: 30 minutes
Bake: 50 minutes

Ingredients
1 recipe Pastry for Single-Crust Pie
1 15-ounce can pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, slightly beaten
3/4 cup half-and-half, light cream, or milk

Directions
1. Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.

2. For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.

3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.

4. Makes 8 slices

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Libby's Famous Pumpkin Pie recipe
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S? Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

8 Servings

Ingredients for Libby's Famous Pumpkin Pie
3/4 cup Granulated sugar
2 Eggs large
1 teaspoon Ground cinnamon
1 can (15oz) LIBBY'S Pure Pumpkin
1/2 teaspoon Salt
1 can (12 oz) Evaporated milk
1/2 teaspoon Ground ginger
1 Unbaked 9 inch deep dish pie shell
1/4 teaspoon Ground cloves
Whipped cream optional

Directions for Libby's Famous Pumpkin Pie
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425? F oven for 15 minutes. Reduce temperature to 350? F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425? F. oven for 15 minutes. Reduce temperature to 350? F.; bake for 20 to 30 minutes or until pies test done.

Answer 2

Pumpkin Pie Recipe courtesy Paula Deen
Show: Follow That Food
Episode: Follow That Feast


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 this Helps you

Answer 3

I scrape out the pumpkin really well. An easy way to do it is to add some pumpkin pie spice to it and some water inside the pumpkin and put the top back on it and bake it until it gets soft. When it is baking check it and make sure it is not drying out and add a little more water if necessary. After I scrape it out I put it in s pot with a little more water and cook it a little longer. When it is done you can smash it with a potato masher or put it in the blender until it is the right consistency and you can substitute this instead of canned pumpkin in any pie recipe. I am sorry I do not have the exact recipe, I always do it by memory. Be sure to taste it that is how I make sure it has enough sugar and spice. Have fun:)

Answer 4

Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust

Ingredients
Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin

Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar


Preparation
Position oven rack to lowest position.
Preheat oven to 425°.

To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Yield
12 servings (serving size: 1 wedge and about 1 tablespoon topping)

Answer 5

first you want to make sure that you are using a "pie Pumpkin" not all the ones that you get from your grocery store, local pumpkin dealer and the like are suited for making pies.

If you used yours during Halloween and made your jack o lantern from your pumpkin...place it in the trash, feed it to the livestock or put it in the compost pile. you should not use it to make your pies.

The best recipie for pumpkin pie is on the back of the Libby's Pumpkin can...you can substitute your cooked and mashed pumpkin in place of what you would have used from the can. Its really the same thing. (cooked and mashed pumpkin, no spices added) Just peel, cut like you would for mashed potatoes then cook, let cool a few minutes then mash. You have your main ingredient for pie. Just remember when you use your pumpkin the pie may be a little more fiber-ish. It will still make a good pie.

Good luck

Answer 6

try this one..

Classic Pumpkin Pie

Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust

Ingredients
Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin

Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar


Preparation
Position oven rack to lowest position.
Preheat oven to 425°.

To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Yield
12 servings (serving size: 1 wedge and about 1 tablespoon topping)

Answer 7

There are so many pumpkin pie recipies to choose from that it's not even funny. I'm gonna provide you with a few links to which you can get numerous pumpkin pie recipies from. At least one you'll have to type in pumpkin pie in the search field. They have 160 recipies, but I can't actually get a link that takes you to all their pumpkin pie recipies.

Answer 8

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.

Answer 9

You dont have to get rid of your pumpkins now! It is still fall & you can keep them around till Thanksgiving! But if you really want to make a pie there are alot of good recipes on here! Good Luck :)

Answer 10

Go to Recipes.com and get a pumpkin pie recipe and bake a pumpkin pie.

Answer 11

Pie Crust
1-1/2 cups flour, 1 tablespoon sugar and 1 teaspoon salt. Mix with fork and add 1/2 cup oil and 2 tablespoon milk. Mix with fork to combine wet and dry ingredients. When mixture begins to ball up, finish mixing with fingers, then gradually spread dough out on the pan, pressing dough into bottom and sides of the pan with fingers.

Pumpkin Pie
• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 2 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)
PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs, evaporated milk and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.