Vanderbilts Rich Old Fashioned Pumpkin Pie Recipes

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CLASSIC PUMPKIN PIE



Classic Pumpkin Pie image

Creamy and delicious classic pumpkin pie recipe that tastes just like Grandma's pie.

Provided by makeyourmeals

Categories     Desserts

Time 1h10m

Number Of Ingredients 6

15oz. can pumpkin puree or fresh pumpkin puree, not pumpkin pie filling
14 oz can Sweetened Condensed Milk
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

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.

Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat

VANDERBILTS' RICH OLD FASHIONED PUMPKIN PIE



Vanderbilts' Rich Old Fashioned Pumpkin Pie image

From Amy Vanderbilt's cookbook posted to www.dgustibus.com DO NOT USE PUMPKIN PIE MIX that comes in a can. You want only pumpkin

Provided by drhousespcatcher

Categories     Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 eggs
1 1/4 cups cream
1 cup sieved cooked pumpkin or 1 cup canned pumpkin
1/2 tablespoon cornstarch
1/3 cup brown sugar, packed
2 tablespoons granulated sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ginger
1/4 teaspoon salt
ground nutmeg

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.

Nutrition Facts : Calories 255.5, Fat 17.9, SaturatedFat 10.4, Cholesterol 161, Sodium 154.1, Carbohydrate 20.4, Fiber 0.5, Sugar 16.6, Protein 4.5

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

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

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

LIBBY'S® FAMOUS PUMPKIN PIE



Libby's® Famous Pumpkin Pie image

Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked deep dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

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.)

Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g

STEAMED PUMPKIN FOR PUMPKIN PIE



Steamed Pumpkin for Pumpkin Pie image

This recipe gives a moist, but not watery, pumpkin mash for pie filling. I used this for "Vanderbilt's Rich Old Fashioned Pumpkin Pie", and the results were excellent. Everyone commented it was the best pumpkin pie they'd ever had!

Provided by Mme M

Categories     Pie

Time 50m

Yield 2 pies

Number Of Ingredients 2

8 lbs fresh pumpkin
2 cups water to steam the pumpkin

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



Old-Fashioned Pumpkin Pie image

Number Of Ingredients 12

CRUST
1 frozen pie crust, (from 15-ounce package) or Pastry for One-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (16-ounce) can (2 cups) pumpkin
1 (12-ounce) can (1 1/2 cups) evaporated milk
2 eggs, beaten
TOPPING
1/2 cup whipping cream, whipped
\

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.

Nutrition Facts : Nutritional Facts Serves

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Top Asked Questions

How to make a pumpkin pie?
In a large bowl add the Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. You can also use a blender or a food processor to quickly blend the ingredients together. Pour the pumpkin mixture into the unbaked pie shell and bake for 45-55 minutes at 425 degrees Fahrenheit.
What kind of pumpkin pie did they make in the 1950s?
This 1950s Libby’s Old Pumpkin Pie is the old fashioned vintage pumpkin pie recipe that was on the back of the can of Libby's Pure Pumpkin from the 1950s until 2019! 1950s Libby’s Old Pumpkin Pie - Big Bear's Wife - Vintage Pumpkin Pie
When did Libby’s make old fashioned pumpkin pie?
This 1950s Libby’s Old Pumpkin Pie is the old fashioned vintage pumpkin pie recipe that was on the back of the can of Libby’s Pure Pumpkin from the 1950s until 2019! Want recipes delivered right to your inbox? Sign up here! You’ll get a free e-cookbooks too! Recipe At Bottom of Post
Can you make pumpkin pie with molasses?
Pumpkin pie with molasses is quite simple to make with or without shortcuts, such as using prepared pastry mix or frozen pastry shells. Molasses adds a marvelous zest to your old-fashioned pumpkin pie. Here are some classic recipes to try! (PS: You can find even more great pumpkin pie recipes here .) What is the best pumpkin pie recipe?

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