Aunt Myrtles Pumpkin Pie Recipes

AUNT ANNIE'S PUMPKIN PIES

Aunt Annie's Pumpkin Pies image

Aunt Annie knows it's as easy to make two pies as it is one. So when you make these spicy pumpkin pies, you can keep one and make a gift of the other.

Provided by My Food and Family

Categories Dairy

Time 1h15m

Yield 16 servings or 2 pies, 8 servings each

Number Of Ingredients 9

Ingredients

2 ready-to-use graham cracker crumb crusts (6 oz. each)
3 eggs, beaten, divided
1 can (29 oz.) pumpkin
1-1/2 cups half-and-half
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp. pumpkin pie spice
1 tsp. ground ginger
1 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 400°F.
Brush crusts lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients until well blended.
Pour into crusts.
Bake 15 min. Reduce oven temperature to 350°F. Bake 40 to 45 min. or until knife inserted in centers comes out clean. Cool completely. Serve topped with COOL WHIP.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE

Julia Child's Aunt Helen's Fluffy Pumpkin Pie image

This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.

Provided by Julia Moskin

Categories pies and tarts, dessert

Time 2h

Yield Two 9-inch pies, 16 to 20 servings

Number Of Ingredients 14

Ingredients

4 eggs
2 15-ounce cans (3 1/2 cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup heavy cream
3/4 cup milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)

Steps:

Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams

AUNT NELL'S PUMPKIN PIE

Aunt Nell's Pumpkin Pie image

Every Thanksgiving celebration in my family since I have been alive has included this pumpkin pie, my great-great Aunt Nell's. It has converted more than one pumpkin pie hater, including my father. Serve with a dollop of whipped cream.

Provided by AngelaTN

Categories Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup strained pumpkin (I use canned)
3/4 cup sugar
3 tablespoons margarine, melted
2 eggs
2/3 cup milk
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cinnamon

Steps:

Blend all ingredients.
Pour into uncooked pie shell.
Bake at 350 for 45 minutes.

Nutrition Facts : Calories 196.3, Fat 8.4, SaturatedFat 2.2, Cholesterol 74.3, Sodium 103.5, Carbohydrate 28.1, Fiber 0.3, Sugar 25.4, Protein 3.3

AUNTIE'S PUMPKIN PIE

Auntie's Pumpkin Pie image

My nephew's ask for this pie on every holiday and special occasions. We vary the crusts often...favourites are ginger cookie crust and shortbread crust. My secret ingredient is to put the whipping cream into the filling to mellow all the lovely spices I use...

Provided by Baby Kato

Categories Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 pie crust, unbaked (your favourite)
2 large eggs, beaten
1 cup whipping cream
1 1/2 cups pumpkin puree (14 oz can)
1/2 teaspoon salt
1 1/3 cups brown sugar, lightly packed
2 teaspoons cinnamon
3/4 teaspoon allspice
3/4 teaspoon ginger
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon cardamom
1/4 teaspoon ground aniseed
1/4 teaspoon ground celery seed
1/8 teaspoon ground black pepper

Steps:

Preheat oven to 450 degrees In a large bowl mix together eggs, whipping cream, pumpkin and salt.
Blend well.
Mix together sugar and spices.
Add sugar and spice mixture to pumpkin mixture.
Pour into an unbaked 9" pie crust.
Bake at 450 for 10 minutes then lower heat to 350 degrees and bake for 45- 50 minutes.
(filling should be firm) Excellant served hot or cold, with your favourite topping or plain.

OPAL'S PUMPKIN PIE

Opal's Pumpkin Pie image

This recipe makes 2- 9" pies. If you make one large pie instead you will have to add time to the baking to get it done. This recipe was given to me by Opal Beebee, several years ago. This is a handed down family recipe. It was once prepared in the White House for one of the former Presidents. Opal's daughter had served in the National Guard and had met a Pastry Chef who later worked at the White House and called Opal to ask for the recipe for Thanksgiving Dinner at the White House. Do not eliminate the heavy cream IN the pie...the cream and the amount of spices listed is what makes this pie so special. It is good hot or cold. I never tasted hot pumpkin pie until I tasted this one. I found out this past Christmas (2009) that this bakes well without a crust as well. I had to make 3 pumpkin pies to take to my son's home. I had enough mixture left over make another pie but not enough pie dough for a 4th pie. So I spray oiled a round casserole dish, filled with mixture and baked.

Provided by CarrolJ

Categories Pie

Time 1h15m

Yield 2 pies, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 (29 ounce) can pumpkin (or fresh cooked equivalent)
1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon ground cloves
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon salt
4 well beaten eggs
1 cup evaporated milk
1 cup heavy cream
2 unbaked 9-inch pie shells

Steps:

Combine first 8 ingredients in a large bowl, mixing well.
Combine the evaporated milk and the heavy cream in a small saucepan.
Heat the milks to the scalding point.
Add scalded milks to the other ingredients, mixing well.
Pour equally into the two UNBAKED pie shells.
Bake 350 degrees for about 1 hour.
Pie is done when a knife inserted into the middle comes out clean.
Top with desired topping.

Nutrition Facts : Calories 512.1, Fat 24.7, SaturatedFat 10.3, Cholesterol 114.3, Sodium 491.2, Carbohydrate 67.6, Fiber 2.2, Sugar 42.6, Protein 7.8

AUNT MYRTLE'S HAMBURGER LOAF

Aunt Myrtle's Hamburger Loaf image

Make and share this Aunt Myrtle's Hamburger Loaf recipe from Food.com.

Provided by Jim T Cook

Categories Meat

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs ground beef
3/4 cup quick oats
1 cup milk
1 onion (chopped)
4 tablespoons Worcestershire sauce
6 tablespoons vinegar
4 tablespoons sugar
2 cups ketchup
1 cup water

Steps:

Loaf: Mix all the ingredients and shape into a loaf.
Sauce: Mix all ingredients.
Pour over the loaf.
Use a pan large enough to put in the loaf and sauce.
Cook at 350 degrees for 2 hours.

Nutrition Facts : Calories 655.2, Fat 29.2, SaturatedFat 11.6, Cholesterol 124.2, Sodium 1648.6, Carbohydrate 61.8, Fiber 2.2, Sugar 43, Protein 38.4

SIMPLE TURTLES® PUMPKIN PIE

Simple Turtles® Pumpkin Pie image

This is a very simple and delicious recipe. The combination of caramel, pecans, pumpkin, and a graham cracker crust brings the flavors together. Taste-wise I prefer to make a homemade crust, but a pre-made graham cracker crust can be substituted to reduce prep time. It is a staple in our family around the holidays and has won several cooking contests. I hope you enjoy it as much as we do! Store leftovers in the refrigerator.

Provided by Keri

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 10

Number Of Ingredients 13

Ingredients

1 ¼ cups finely crushed graham cracker crumbs
¼ cup white sugar
6 tablespoons butter, melted
¼ cup caramel topping
½ cup pecan pieces
1 cup cold milk
1 cup canned pumpkin
2 (4-serving size) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
2 tablespoons pecan pieces
2 tablespoons caramel topping

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened; press into the bottom and sides of a 9-inch pie pan.
Bake in the preheated oven until the crust is lightly browned and smells toasted, about 6 minutes. Remove from the oven and allow to cool.
Spread 1/4 cup caramel topping onto the cooled crust. Sprinkle 1/2 cup pecan pieces over the caramel topping.
Whisk milk, pumpkin, pudding mix, cinnamon, and nutmeg together in a bowl until well combined. Stir 1 1/2 cups whipped topping into pumpkin mixture. Spread pumpkin mixture into crust. Spread remaining whipped topping over the top of the pie. Refrigerate pie until chilled, at least 1 hour. Sprinkle 2 tablespoons pecans atop the pie and drizzle with 2 tablespoons caramel using a fork.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 48.3 g, Cholesterol 20.4 mg, Fat 19.4 g, Fiber 2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 504.4 mg, Sugar 30 g

AUNT ROXIE'S PERFECT PUMPKIN PIE

Aunt Roxie's Perfect Pumpkin Pie image

Make and share this Aunt Roxie's Perfect Pumpkin Pie recipe from Food.com.

Provided by Desperada

Categories Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sugar
1 cup pumpkin
1 cup cream
1 pinch salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
2 eggs
1 pie shell

Steps:

Mix all ingredients.
Pour into pie shell.
Bake at 425 for 15 minute Then reduce heat to 350 and bake for 40 to 50 minutes longer, until done.

Nutrition Facts : Calories 428.3, Fat 24, SaturatedFat 10.8, Cholesterol 106.2, Sodium 219.7, Carbohydrate 50, Fiber 1.4, Sugar 33.8, Protein 5

AUNT CAROL'S APPLE PIE

Aunt Carol's Apple Pie image

Everyone in the family has something that they're the best at making. I make the best cookies, my sister, Carol, makes the best pies in the whole world!...no competition in our family! This recipe includes an ingredient called free-flowing brown sugar. This is a non-clumping or caking version of ordinary brown sugar. It has a lower moisture content then the traditional one, which makes it free flowing much like granulated sugar. It is available at most specialty supermarket. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up, free of clumps. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples.

Provided by Jo Ann Taylor

Categories Desserts Pies Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds Granny Smith apples
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup all-purpose flour
2 tablespoons butter
1 tablespoon white sugar
1 recipe pastry for a 9 inch double crust pie

Steps:

Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.
Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
Preheat oven to 450 degrees F (230 degrees C).
Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.
Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.

Nutrition Facts : Calories 492 calories, Carbohydrate 81 g, Cholesterol 7.6 mg, Fat 18.3 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 257 mg, Sugar 50.7 g