GRANDMA'S PUMPKIN PIE
Provided by Janet McCracken
Categories Dessert Bake Thanksgiving Pumpkin Bon Appétit
Number Of Ingredients 11
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.
GRANDMA'S PUMPKIN PIE
This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9" pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time.
Provided by sugarpea
Categories Pie
Time 4h15m
Yield 2 9 inch pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 - 9" pie plates with pie shells.
- Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
- Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
- Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
- Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
- Cool 3 hours, serve or refrigerate.
Nutrition Facts : Calories 325.2, Fat 14.1, SaturatedFat 4.5, Cholesterol 79.6, Sodium 406.8, Carbohydrate 44.4, Fiber 1.4, Sugar 25.6, Protein 6.4
GRANDMA BLACK'S PUMPKIN PIE
Grandma Maxine's pumpkin pie- a thanksgiving favorite! Some cans of pumpkin are less sweet than others. I sometimes increase sugar from 3/4 cup to 1 cup but I need exceed 1 cup. Note: 1 3/4 tsp. of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves however the taste will be slightly different, I prefer to use the individual spices.
Provided by Brookes Kitchen
Categories Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- MIX -Mix sugar, salt, cinnamon, ginger, and closes in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
- Pour- into pie shell.
- Bake- in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, bake for 40-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
Nutrition Facts : Calories 329.4, Fat 13.3, SaturatedFat 5.5, Cholesterol 78.6, Sodium 398.4, Carbohydrate 45.8, Fiber 1.1, Sugar 26.1, Protein 7.7
GRANDMA COTTINGTON'S PUMPKIN PIE
Categories Milk/Cream Food Processor Dessert Bake Thanksgiving Spice Pumpkin Fall Molasses Bon Appétit
Yield Makes two 9-inch pies
Number Of Ingredients 18
Steps:
- For Crust:
- Blend flour, sugar and salt in processor 10 seconds. Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns. Blend in 6 tablespoons water. Mix in enough additional water by tablespoonfuls until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before continuing.)
- Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1 inch; fold edges under. Crimp crust edge decoratively, forming high-standing rim. Repeat rolling and shaping with remaining dough disk. Freeze crusts 15 minutes.
- Preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes. Cool completely on racks. Maintain oven temperature.
- For filling:
- Whisk all ingredients in large bowl to blend. Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust.
- Bake pies until filling is set in center, about 1 hour. Cool pies on racks.
GRANDMA'S PUMPKIN PIE
This recipe is handed down from my wonderful Grandma Pauline. I haven't met a pumpkin pie I like better yet!
Provided by Carol E.
Categories Pie
Time 1h
Yield 2 pies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine pumpkin, brown sugar and white sugar together in large bowl. Add flour, and all spices. Stir in eggs until well blended. Stir in evaporated milk and regular milk. Pour into 2 unbaked pie shells. Sprinkle with more cinnamon. Bake 350 for 50-55 minute.
- Makes 2 pies.
Nutrition Facts : Calories 452.4, Fat 21.7, SaturatedFat 10.8, Cholesterol 97.1, Sodium 329.2, Carbohydrate 59, Fiber 1.6, Sugar 37.8, Protein 7.7
GRANDMA'S PUMPKIN ICE CREAM PIE
My grandma's treasured recipe for a delicious, easy dessert, perfect for early fall. Garnish with sliced pecans and swirl on a few loose graham cracker crumbs and top with whipped cream, if desired.
Provided by Valetta Gale Cannon
Categories Fruits and Vegetables Vegetables Squash
Time 2h10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
- Cover and freeze until firm, about 2 hours.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 29 mg, Fat 14.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 446.4 mg, Sugar 39.8 g
GRANDMA'S BLACKBERRY PIE
I know apples in a blackberry pie seem a little weird but my grandma swears they soak up the juice and now I can't enjoy a blackberry pie without them.
Provided by SYRAH4689
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h10m
Yield 10
Number Of Ingredients 11
Steps:
- Beat the egg and vinegar together in a small bowl, and set aside. Whisk together the flour, 2 tablespoons sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 30 minutes or up to three days.
- Preheat an oven to 375 degrees F (190 degrees C).
- Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside. Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture, and pinch the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top of the crust with a fork to allow steam to escape during baking.
- Bake in the preheated oven until golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 47.8 g, Cholesterol 53 mg, Fat 15 g, Fiber 5.5 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 338.7 mg, Sugar 19.3 g
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