BROWN FAMILY'S FAVORITE PUMPKIN PIE
This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.
Provided by Cindy B.
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 52.3 g, Cholesterol 75.5 mg, Fat 25.5 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 491.5 mg, Sugar 35.7 g
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
PERFECT PUMPKIN PIE
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
- In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
- Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.
FAMILY-FAVORITE PUMPKIN PIE
Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!
Provided by B52JUNEBUG
Categories Fruits and Vegetables Vegetables Squash
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
- Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
- Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
- Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
- Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
- Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
- Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 36.9 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 338.2 mg, Sugar 22.4 g
MY FAVORITE PUMPKIN PIE
I really love pumpkin pie and I've tried many recipes. I think I have finally come up with one of my favorites! The brown sugar and vanilla really give this pie a nice flavor.
Provided by CookingONTheSide
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- In large mixing bowl, combine pumpkin and eggs until well mixed.
- Add the sugars, vanilla extract, cinnamon, ginger, cloves and salt; mix well.
- Add the evaporated milk gradually.
- Pour into pie shell.
- Bake for 15 minutes at 425 degrees.
- Reduce heat to 350 degrees and bake for another 40-50 minutes, depending on your oven.
- Pie is done when knife inserted in the middle comes out clean or until the center is no longer jiggly.
- Do not overcook; this leads to the pie cracking.
- Cool pie on rack for two hours.
- Serve at room temperature or refrigerate (I like mine cold).
- Enjoy!
Nutrition Facts : Calories 306.9, Fat 11.9, SaturatedFat 4.2, Cholesterol 58.8, Sodium 329.9, Carbohydrate 44.8, Fiber 1.5, Sugar 26.7, Protein 6.4
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
THE BEST PUMPKIN PIE EVER
Another wonderful recipe I found inside my mothers old collection of 'found but never tried newspaper recipes'Easy to make and sooo good.
Provided by Nisa4709
Categories Pie
Time 1h15m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324.1, Fat 10.2, SaturatedFat 3.8, Cholesterol 76.2, Sodium 194.4, Carbohydrate 54.7, Fiber 1, Sugar 37.4, Protein 5.3
FAVORITE PUMPKIN PIE
Make and share this Favorite Pumpkin Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mash and drain cooked pumpkin.
- Add beaten egg yolks.
- Stir in spices, salt and sugar. Mix well.
- Beat egg whites until stiff and fold into pumpkin mixture. Pour into unbaked crust.
- Bake at 400 degrees for 40 minutes. If knife comes out clean, pie is done.
Nutrition Facts : Calories 231.8, Fat 11, SaturatedFat 3.3, Cholesterol 75.1, Sodium 459.5, Carbohydrate 28.8, Fiber 1.4, Sugar 13.2, Protein 5.2
THE BEST PUMPKIN PIE EVER!
I call it this because that what everyone else calls it! I get requests for this every Thanksgiving and even diehard pumpkin pie haters have been converted after tasting it. Serve with softly whipped cream or some good vanilla ice cream. Please note: If planning to make just one pie, I recommond using a deep dish pie shell as the recipe makes enough filling for two regular pies.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger and nutmeg.
- Mix well and turn into the crust.
- Bake 15 minutes; reduce the oven temperature to 350° and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean.
- Cool before cutting.
- Garnish with whipped cream.
- Refrigerate leftovers.
DAD'S FAVORITE PUMPKIN PIE
Mom's excellent adaptation with dad's beloved brown sugar. This recipe is dense, custardy and flavorful with gorgeous color, especially if you use dark brown sugar.
Provided by ctrmom
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Brush shells with slightly beaten egg white.
- Mix ingredients in order given. Pour into shells. Bake for 15 minutes.
- Reduce oven temperature to 350 degrees and bake for 1 hour or until knife inserted in center of pie filling omes out clean.
- Let cool and serve with whipped cream.
Nutrition Facts : Calories 528.3, Fat 26.6, SaturatedFat 11.4, Cholesterol 130.9, Sodium 541.7, Carbohydrate 64.2, Fiber 1.9, Sugar 36.5, Protein 10.5
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