Vanderbilts Rich Old Fashioned Pumpkin Pie Recipes

CLASSIC PUMPKIN PIE

Steps:

• Preheat the oven to 425°F.
• Roll out pie crust and place in a pie pan. Poke the bottom with a fork several times and scallop the edges or crimp with your fingers.
• Bake the pie crust for 10-15 minutes or until the crust just begins to turn light brown in color. Remove from the oven and set aside.
• In a large bowl add the pumpkin puree and sweetened condensed milk and mix until combined. Add the remaining ingredients and whisk until smooth.
• Pour the filling into the prepared pie crust.
• Reduce the oven temperature to 350°F and bake for an additional 40-50 minutes Cover the pie crust edges with foil or pie crust shield if it browns too quickly.
• The pie is done when the center slightly jiggles less than a dime in circumference or a knife inserted near the center comes out fairly clean. Turn off the oven heat, open the oven door and let the pie cool for 20 minutes.
• Remove the pie from the oven and let it cool completely.

VANDERBILTS' RICH OLD FASHIONED PUMPKIN PIE

Steps:

• Prepare a 9 inch shell unbaked.
• Preheat oven to 350°F.
• Combine eggs, cream, and pumpkin in a glass bowl.
• Blend at low speed until smooth and well mixed.
• Sift dry ingredients except the nutmeg with pumpkin mix.
• Blend again at high speed this time until smooth.
• Pour into the shell. Sprinkle with the nutmeg.
• Bake 30 minutes or until crust is browned and filling set. Let cook at room temp in the pan. Makes 6 to 8 servings.

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!

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.)

STEAMED PUMPKIN FOR PUMPKIN PIE

Steps:

• Cut the pumpkin into manageable pieces, then cut off the rind.
• Cut the pumpkin flesh into pieces that are the same size.
• Remove all seeds and stringy bits.
• Steam the pumpkin pieces over water for about 20 minutes.
• It doesn't take long until it mashes up under the pressure of a fork.
• Empty the pumpkin pieces into a colander, and toss the pumpkin as you would when you drain pasta.
• Prepare to toss and drain this pumpkin from time to time, for about a day and a half. There seems to be a lot of water that continues to seep out. (Additionally, you could put the pumpkin into a dish towel, and squeeze it, if you are not sure you have got as much water out as possible.).
• At a certain point, not much water comes out.
• You can reheat the very mushy amount (which yields only about 3 cups!), and add your pumpkin pie spices (clove, cinnamon, allspice, ginger). The spices will be more intense if you blend it all when the pumpkin mash is warm.

OLD-FASHIONED PUMPKIN PIE

Steps:

• 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 425°F. In large bowl, combine all filling ingredients blend well. Pour into crust-lined pan.3. Bake at 425°F. for 15 minutes. Reduce oven temperature to 350°F. bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until serving time. Just before serving, top with whipped cream. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 340 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 9 g 45% * Cholesterol: 90 mg 30% * Sodium: 310 mg 13% * Total Carbohydrate: 41 g 14% * Dietary Fiber: 2 g 8% * Sugars: 26 g * Protein: 6 g * Vitamin A: 260% * Vitamin C: 4% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 2 Starch, 1/2 Fruit, 3 1/2 Fat or 2 1/2 Carbohydrate, 3 1/2 FatVariationMaple Pumpkin Pie: Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.