New Fashioned Pumpkin Pie Recipes

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

Old-Fashioned Pumpkin Pie Recipe by Tasty image

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

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

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

NEW-FASHIONED PUMPKIN PIE

New-Fashioned Pumpkin Pie image

A Pillsbury® refrigerated pie crust makes pie-making easier than ever! Create this favorite anytime of year.

Provided by Allrecipes Member

Time 3h30m

Yield 8

Number Of Ingredients 7

Ingredients

1 Pillsbury® refrigerated pie crust, softened as directed on box
2 large eggs eggs
¾ cup sugar
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 (15 ounce) can pumpkin (not pumpkin pie mix)
1 (12 fluid ounce) can evaporated milk

Steps:

Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.

Nutrition Facts : Calories 291 calories, Carbohydrate 40.9 g, Cholesterol 65.1 mg, Fat 11.9 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 449.6 mg, Sugar 26.3 g

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