La Madeleine Pumpkin Pie Recipes

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.)

LA MADELEINE PUMPKIN PIE

Steps:

• Preheat oven to 375°F.
• Combine all dry ingredients in a bowl.
• In another bowl, combine pumpkin and corn syrup.
• Mix into dry ingredients.
• Add cream and eggs; mix until well combined.
• Pour the mixture in an unbaked, 10-inch pie shell.
• Bake 45 minutes.
• Cool and serve with fresh whipped cream.

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

SARA'S PUMPKIN PIE

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.

PUMPKIN PIE A LA EASY

Steps:

• Preheat oven to 350*. Combine flour, oats, brown sugar and pecans. Add melted butter and mix well. Press into the bottom of baking pan. Bake 15 minutes.
• While crust is baking combine eggs, pumpkin, milk, spices and salt and whisk until smooth. Pour over crust and bake 30-35 minutes until filling is set and knife inserted in center comes out clean.
• Let cool at room temperature. Cut into squares and garnish with whipped topping and pecan halves, if desired. Refrigerate any leftovers.