Pumpkin Pie So Good Recipes

PERFECT PUMPKIN PIE

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.

BETTER THAN PUMPKIN PIE

Steps:

• Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
• Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

SIGNATURE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
• Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
• Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

EASY AND REALLY GOOD CREAMY PUMPKIN PIE

Steps:

• Set oven to 450 degrees and place a baking sheet on the oven rack.
• In a bowl, whisk together brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves and ginger powder until very well combined.
• Add/whisk in pumpkin puree, molasses and eggs, and then the whipping cream; mix well to combine.
• Pour into FROZEN pie crust.
• Place pie on the HOT baking sheet in the oven.
• Bake for 10 minutes.
• Reduce the heat to 325 degrees, and bake until sides puff and the center is JUST set (about 40 minutes).
• Cool to room temperature or refrigerate until serving.
• Top with whipped cream.

PUMPKIN PIE -- SO GOOD!

Steps:

• Beat eggs lightly in medium bowl.
• Add pumpkin, sugar, spices and salt.
• Stir in cream.
• Pour into pie shell and bake at 425F for 15 minutes.
• Reduce temperature to 350F and bake for 30 minutes longer or until toothpick/knife comes out clean. Enjoy!

THE BEST PUMPKIN PIE! EVER

Steps:

• Preheat oven to 425°F.
• Whisk pumpkin, condensed milk, eggs, brandy, spices and salt in medium bowl until smooth.
• Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350°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.

GOOD OL' PUMPKIN PIE

Steps:

• Combine sugar, spices and flour.
• Add all other ingredients and beat until smooth.
• Pour into unbaked pie shell.
• Bake at 400 for 15 minutes.
• Reduce oven temperature to 350 and bake another 45 minutes or until knife blade comes out clean when inserted in center of pie.

CLASSIC PUMPKIN PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

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!