PUMPKIN PIE II
A holiday favorite.
Provided by HOCHSTETLER
Categories Fruits and Vegetables Vegetables Squash
Yield 16
Number Of Ingredients 10
Steps:
- In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
- Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 41.4 g, Cholesterol 37.3 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 230.7 mg, Sugar 33.8 g
PUMPKIN PIE, USING MILK AND FRESH PUMPKIN
This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.
Provided by tasb395
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare and roll pastry for single-crust pie.
- Line a 9" pie plate with pastry.
- Trim; crimp edge as desired.
- In a large bowl stir together eggs, pumpkin, and half-and-half.
- Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate.
- To prevent over browning, cover edge of pie with foil.
- Bake in 375 F oven for 25 minutes.
- Remove foil.
- Bake for 40 minutes more or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
- For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
STACEY'S "I DON'T HAVE ANY EVAPORATED MILK!" PUMPKIN PIE
Steps:
- Preheat oven to 350 degrees F.
- Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated.
- Add salt, vanilla, and cinnamon until just incorporated
- Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes.
ANY MILK PUMPKIN PIE
This is our family's FAVORITE pumpkin pie! No need to buy evaporated milk for this delicious recipe! Using skim milk keeps the calories low, but feel free to use whatever you have on hand. My husband has to eat dairy-free, so I use coconut milk beverage or almond milk. You can also substitute pumpkin pie spice if you don't have the individual spices on hand.
Provided by GinaJohnson
Categories Pie
Time 58m
Yield 1 9, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Line pan with pasty, build up high fluted edge.
- Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
- Pour into pastry lined pan.
- Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
- Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
- Serve with sweetened whipped cream if desired.
RUFFLED PUMPKIN MILK PIE
This ode to a classic Greek galatopita, or milk pie, will knock the socks off your friends who order pumpkin-spice everything. It's also the ideal project to start with if you're new to baking with phyllo: you simply brush sheets of it with clarified butter, scrunch them into accordion-like shapes, and arrange them in a spiral in the pan. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment.
- Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops of phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack and let cool while making filling (leave oven on).
- In a large bowl, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. Dust with confectioners' sugar and serve.
LIBBY'S® FAMOUS PUMPKIN PIE
Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)
Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g
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