The best family pumpkin pie recipe?

Question

I've never made a pumpking pie, but I want to try it now. Although we don't celebrate thanksgiving, it will be a nice Sunday dessert. Please, do you have any good FAMILY recipe? I am not looking for web site links, I can find that myself, I only want recipes you have tried and loved. THanks!!!!!!

Answer 1

This is the one I grew up with - I use pumpkin pie spice and I double the amount that it calls for as I like mine on the spicy side.

LIBBY'S® Famous Pumpkin Pie

Estimated Times:
Preparation - 15 min
Cooking - 55 min
Cooling Time - 2 hrs cooling
Yields - 8 servings

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:
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

This is my Mother's recipe, which I have been making for over 30 years....If you need a pie crust recipe, visit my 360 blog; I have one there. OLGA's PUMPKIN PIE: 1 cup sugar 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 1/2 cups pumpkin puree, canned or fresh 1 (12 oz.) can evaporated milk 2 eggs, lightly beaten 1 unbaked pastry shell (9-inch) Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.

Answer 3

Vanilla Pumpkin Pie

1 1/2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs
3/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (9 inch) unbaked pie crust

Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

Answer 4

I'm sure others will send you their best pumpkin pie recipe and the one off the Libby's can so I thought I'd send you a recipe my Rubber Stamping Card Group prefers over the regular pumpkin pie. It is a cake but tastes exactly like a pumpkin pie. It has a shortbread crust under it and a Streusel topping over the pie filling. It really is very very good. Here it is:

STREUSEL PUMPKIN DESSERT

Crust:
1 1/2 c flour
1/4 c sugar
1/4 c powdered sugar
1/2 c cold butter

Streusel Topping:
1/4 c brown sugar
2 T flour
1 tsp cinnamon
2 T cold butter
1 c chopped pecans

Filling:
1 large can pumpkin (not pumpkin pie filling)
1 c sugar
1/3 c brown sugar
1/4 c cornstarch
3 tsp cinnamon
1 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
2 (12 oz) cans evaporated milk
4 eggs

Whipped cream - for garnish (optl)
cinnamon - for garnish (optl)

Crust: Combine flour and sugars. Cut in butter until crumbly. Press into a sprayed 13x9" pan. Bake in preheated 350º for 15-20 minutes or until very lightly browned.

Streusel topping: In a small bowl combine brown sugar, flour and cinnamon. Cut in the butter until crumbly. Stir in pecans. Set aside.

Filling: Combine sugars, cornstarch and seasonings. Gradually beat in the pumpkin, milk and eggs until smooth. Pour over the crust. Sprinkle with the Streusel topping. Bake in preheated 350º oven for 55-65 minutes or until a knife comes out clean in the cneter. Cool on a rack. Cover and refrigerate overnight to meld. Garnish with the whipped cream and additional cinnamon if desired.

Answer 5

IMPOSSIBLY EASY NO-CRUST PUMPKIN PIE

1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. Bisquick mix
1/2 c. sugar
1 c. evaporated milk
1 tbsp. butter or margarine, softened
1-1/2 teaspoons pumpkin pie spice
1 tsp. vanilla
2 eggs
Whipped topping, if desired

Heat oven to 350 F. Grease 9-inch pie plate. Stir all ingredients except whipped topping until blended. Pour into pie plate. 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.

Answer 6

PUMPKIN CHIFFON PIE WITH WALNUT CRUST

3 eggs, separated
1 c. sugar
1 1/4 c. canned pumpkin
1/2 c. milk
1 tbsp. orange juice
1/2 tsp. grated orange rind
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tbsp. unflavored gelatin
1/4 c. cold water

To the slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, orange juice, rind, salt and spices. Cook in double boiler until thick. Soften gelatin in cold water and add to hot pumpkin mixture. Mix thoroughly and cool. When mixture starts to thicken, fold in stiffly beaten egg whites to which the remaining 1/2 cup sugar has been added.
Pour into walnut crust and chill in refrigerator. Serve with topping of whipped cream decorated with walnut halves.


WALNUT CRUST:

3/4 c. finely chopped walnut kernels
2 tbsp. sugar

Combine sugar and nuts thoroughly. Then press in a thin layer over the bottom and sides of a well buttered pie pan (8 inch size). If the pan is quite deep, 1 cup of walnuts should be used instead of 3/4. This crust should not be baked and will lend itself for use with any chiffon or cream filling. After chilling, the nuts cling to the filling and may easily be removed as a crust when the pie is cut.

Answer 7

I go to allrecipes.com to search for every type of recipe ... so far all the ones I tried for various foods were delicious. The recipes are submitted and reviewed by real people. I will be trying my first pumpkin pie this year as well ... recipe from that site

Answer 8

Libby's Famous Pumpkin Pie on the back of Libby's solid pack pumpkin has been our family recipe as far back as I remember, not to spicy, just right!