Big Als Pumpkin Pie Recipes

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LIBBY'S® FAMOUS PUMPKIN PIE



Libby's® Famous Pumpkin Pie image

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

1 (9 inch) unbaked deep dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

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

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won't crack as it cools.

Provided by Jennifer Segal

Categories     Desserts

Time 2h15m

Yield 8 to 10 (Makes one 9-inch deep-dish pie)

Number Of Ingredients 14

1 (9-inch) Homemade Pie Crust or deep-dish frozen pie crust shell (thawed)
1 (15-oz) can pure pumpkin (about 1¾ cups)
1 large egg
3 large eggs yolks
½ cup granulated sugar
½ cup light brown sugar, packed
2 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground black pepper
1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)

Steps:

  • Preheat the oven to 375°F and set an oven rack in the middle position.
  • If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
  • If using a frozen crust: Follow the instructions for blind-baking on the package.
  • After blind-baking the crust, reduce the oven temperature to 325°F.
  • Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
  • Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
  • Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
  • Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : Calories 335, Fat 15g, Carbohydrate 45g, Protein 6g, SaturatedFat 8g, Sugar 27g, Fiber 2g, Sodium 287mg, Cholesterol 103mg

BIG BATCH PUMPKIN PIES FOR A CROWD



Big Batch Pumpkin Pies For A Crowd image

Do you have a BIG holiday gathering to cook for? This recipe for a big batch of pumpkin pies is perfect for a crowd! #pumpkinpie

Provided by Jennifer @ Plowing Through Life

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

1 29 oz can pumpkin (or 1 quart of pumpkin)
7 eggs
1 cup granulated sugar
1 cup brown sugar
1 teaspoon salt (rounded)
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon all spice
2 tablespoons flour
3 cups milk
1 can evaporated milk
4 9 inch pie crusts
cinnamon (to sprinkle on top of pies)

Steps:

  • Preheat oven to 350 degrees F. Lay refrigerated pie crusts in 9" pie pans. Fold edges of crust down to prevent burning.
  • Mix all ingredients well. Divide filling evenly between the four pie crusts. Bake for 45 to 55 minutes until set.

Nutrition Facts : Carbohydrate 37 g, Protein 6 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 283 mg, Fiber 1 g, Sugar 20 g, Calories 280 kcal, ServingSize 1 serving

MOM'S PUMPKIN PIE



Mom's Pumpkin Pie image

Family pumpkin pie recipe, it just wouldn't be Thanksgiving without mom's pumpkin pie. Makes 2 pies.

Provided by Caryn

Categories     Pie

Time 1h15m

Yield 2 8inch pies

Number Of Ingredients 10

1 egg white, beaten
2 unbaked 8 inch pie crusts (keep in refrigerator)
3 1/2 cups canned pumpkin
3 eggs
2 cups sugar
1 cup milk
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt

Steps:

  • Preheat oven to 450 degrees F.
  • Brush the entire pie shell for each pie with egg white, and place in the refrigerator (prevents filling from soaking into crust).
  • In a large bowl, combine pumpkin, eggs, sugar, milk, cinnamon, nutmeg, ginger, and salt; mix well.
  • Pour filling evenly between the two unbaked pie shells.
  • Bake for 10 minutes at 450 degrees F, reduce the oven temperature to 325 degrees F.
  • ,and continue baking 50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven; cool.

Nutrition Facts : Calories 1778, Fat 55, SaturatedFat 19.4, Cholesterol 334.3, Sodium 2332.3, Carbohydrate 306.2, Fiber 15.2, Sugar 220.4, Protein 25.7

SARA'S PUMPKIN PIE



Sara's Pumpkin Pie image

My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to ThanksgivingRecipe.com.

Provided by Marlene Binda

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 11

1 cup white sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
1 ½ cups pumpkin puree
1 ⅔ cups evaporated milk
2 eggs
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 43.3 g, Cholesterol 61.7 mg, Fat 12.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 336.3 mg, Sugar 30.9 g

GRANDMA'S PUMPKIN PIE



Grandma's Pumpkin Pie image

Provided by Janet McCracken

Categories     Dessert     Bake     Thanksgiving     Pumpkin     Bon Appétit

Number Of Ingredients 11

1 1/2 cups canned pure pumpkin
2 large eggs
1 cup whole milk
1/2 cup pure maple syrup (preferably Grade B)
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
9" baked pie crust
Sweetened whipped cream
Bourbon

Steps:

  • Preheat oven to 350°F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 tseaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon kosher salt; whisk to blend well. Pour filling into a 9" baked pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired.

BIG AL'S PUMPKIN PIE



BIG AL'S PUMPKIN PIE image

Categories     Vegetable     Dessert     Bake     Thanksgiving     Quick & Easy

Yield 2 pies

Number Of Ingredients 7

4 eggs
2 cups brown sugar
1/4 tsp nutmeg
2 tsp cinnamon
2 cups milk
1 large can pumpkin
pinch of salt

Steps:

  • Bake at 450 degrees for 10-15 minutes then at 350 degrees for approximately 45 minutes.

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