Ed Smiths Pumpkin Pie Recipes

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E.D. SMITH'S PUMPKIN PIE RECIPE - (3.7/5)



E.D. Smith's Pumpkin Pie Recipe - (3.7/5) image

Provided by á-646

Number Of Ingredients 4

1 egg
1 can (19-ounces) E.D.Smith® Pumpkin Pie Filling
1/3 cup evaporated milk
1 (9-inch) unbaked home-made or frozen pie shell

Steps:

  • Beat one egg lightly in medium bowl. Add the pumpkin pie filling and the evaporated milk. Blend everything together. Pour filling into pie shell. Bake at 425ºF (220ºC) for 15 minutes. Reduce oven temperature to 375ºF (190ºC) and continue baking 35 to 45 minutes longer or until knife inserted in center comes out clean.

TRADITIONAL PUMPKIN PIES



Traditional Pumpkin Pies image

Delicious, creamy and smooth pumpkin pies (yes, this recipe is for 2 pies!) made with one whole can of 796ml E.D.SMITH® Pure Pumpkin make this traditional recipe a family favourite. Feel free to modify the pumpkin pie spice amount to your liking. That's the benefit of making pies with E.D.SMITH® Pure Pumpkin, you can modify your own pumpkin spice level.Enjoy this delicious dessert twice or share with family and friends!

Provided by Chelsea Moore

Time 2h15m

Number Of Ingredients 11

2½ cups (625 mL) all-purpose unbleached flour
1 tsp (5 mL) granulated sugar
1/2 tsp (5 mL) salt
1 cup (250ml) cold, unsalted butter, cut in 1-inch cubes
1/2 cup (125 mL) ice water
4 eggs, beaten
1 cup (250 mL) brown sugar, firmly packed
1 can (796ml) E.D.SMITH® Pure Pumpkin
2½ tsp (12ml) Pumpkin pie spice
1/2 tsp (2ml) salt
1½ cup (375 mL) heavy cream or evaporated milk

Steps:

  • In the bowl of a food processor or by hand in a large bowl, combine flour, sugar and salt.
  • Add cubed, cold butter and pulse several times or cut in with a fork or pastry mixer until it resembles coarse crumbs.
  • Add in ice water a bit at a time and mix until a ball can be formed or dough begins to hold together.
  • Turn out to a lightly floured surface and gather together into a ball. Cut into 2 even pieces, press into discs, wrap in plastic and chill for at least 30 minutes.
  • Remove both discs from the fridge and let them sit for 20 minutes. Remove plastic and roll both discs out onto the surface. Transfer both to their own 9" pie dish and flute edges.
  • Place eggs in a medium bowl and beat lightly. Add brown sugar, whole can of Pure Pumpkin (796ml), pumpkin pie spice and salt. Stir ingredients together until well combined. Blend in heavy cream or evaporated milk. Pour filling evenly into each prepared pie shell.
  • Bake both pies together at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 35-45 minutes longer or until knife inserted 1-inch from the crust edge comes out clean and filling is almost set in the centre. Cool on hour and serve.

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