No Fail Pumpkin Pie Recipes

PUMPKIN PIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt together until uniform in color and smooth. Pour pumpkin mixture into unbaked pie shell and spread evenly.
• Bake 40-45 minutes until the center is set. Remove from oven and cool completely.
• Refrigerate until ready to serve.
• Cut into slices, top with cream and serve!

CLASSIC PUMPKIN PIE RECIPE

Steps:

• Preheat your oven to 375ºF

NO-FAULT PUMPKIN PIE

Steps:

• Mix in order given.
• Pour into whole wheat pie shell and bake 10 minutes at 450, then 40 minutes at 350, or till set.
• Variation: for a delicious pmpkin pudding, omit pie shell. Bake filling in buttered baking dish and serve with vanilla ice cream or heavy cream.

NO FAIL HOMEMADE PUMPKIN PIE

Steps:

• Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
• Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
• Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
• Heat oven to 425 degrees F.
• Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
• Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
• Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.

NO BAKE PUMPKIN PIE I

Steps:

• In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
• Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

NO FAIL PIE CRUST I

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.

NO-CRUST PUMPKIN PIE

Steps:

• In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.