Famous Pumpkin Pie Recipes

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

LIBBY'S® FAMOUS PUMPKIN PIE

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.)

BROWN FAMILY'S FAVORITE PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
• Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

LIBBY'S FAMOUS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees. On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
• In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
• Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

THE BEST PUMPKIN PIE EVER

Steps:

• Combine all ingredients in blender except pie curst, blend well Pour into pie crust, Bake in preheated oven 450F for 10 min.
• Turn oven down to 325F.
• Bake for another 40 min or until toothpick inserted comes out clean.
• Cool and serve with whipped cream.

LIBBY'S FAMOUS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Combine sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin, sugar, and spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 45-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze.

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
• Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
• Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
• Preheat the oven to 425˚F (220˚C)
• Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
• In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
• Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
• Pour the filling into the pie shell.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
• Cool the pie on a wire rack for 2 hours.
• Slice and serve with whipped cream or ice cream.
• Enjoy!

FAMOUS PUMPKIN PIE

Steps:

• Prepare pie shells.
• Preheat oven to 425 degrees.
• Beat eggs lightly in large bowl.
• Stir in remaining ingredients in order given.
• Pour into pie shells.
• Bake for 15 minutes at 425F degrees.
• Reduce temperature to 350 degrees and bake for 40-50 minutes.
• Tester near center should come out clean.
• Cool on wire rack.

THE WORLD'S BEST PUMPKIN PIE

Steps:

• Preheat oven to 425°.
• Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
• Beat eggs in large bowl.
• Stir in pumpkin, orange juice and sugar-spice mixture.
• Gradually stir in evaporated milk.
• Pour into pie shell.
• Bake for 15 minutes.
• Reduce temperature to 350°; bake for 40-50 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 for best results!

FAMOUS PUMPKIN PIE

Steps:

• MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
• POUR into pie shell.
• BAKE in preheated 425F oven for 15 minutes. Reduce temperature to 350F bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.