Dads Favorite Pumpkin Pie Recipes

DAD'S FAVORITE PUMPKIN PIE

Dad's Favorite Pumpkin Pie image

Mom's excellent adaptation with dad's beloved brown sugar. This recipe is dense, custardy and flavorful with gorgeous color, especially if you use dark brown sugar.

Provided by ctrmom

Categories Pie

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 unbaked 9-inch pie shells
4 eggs
1 (20 ounce) can pumpkin
1 1/2 cups brown sugar, lightly packed
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon clove
2 (12 ounce) cans evaporated milk
1 cup cream, whipped with
3 tablespoons sugar

Steps:

Preheat oven to 425 degrees. Brush shells with slightly beaten egg white.
Mix ingredients in order given. Pour into shells. Bake for 15 minutes.
Reduce oven temperature to 350 degrees and bake for 1 hour or until knife inserted in center of pie filling omes out clean.
Let cool and serve with whipped cream.

Nutrition Facts : Calories 528.3, Fat 26.6, SaturatedFat 11.4, Cholesterol 130.9, Sodium 541.7, Carbohydrate 64.2, Fiber 1.9, Sugar 36.5, Protein 10.5

DAD'S PUMPKIN CHIFFON PIE

Dad's Pumpkin Chiffon Pie image

Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com.

Provided by Jennifer Powell

Categories Fruits and Vegetables Vegetables Squash

Yield 10

Number Of Ingredients 11

Ingredients

1 cup pumpkin puree
3 eggs
½ cup white sugar
1 cup milk
½ teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons butter
1 (.25 ounce) package unflavored gelatin
¼ cup water
½ cup white sugar
1 (16 ounce) package gingersnap cookies

Steps:

Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

Nutrition Facts : Calories 343 calories, Carbohydrate 54.9 g, Cholesterol 63.9 mg, Fat 11.9 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 331 mg, Sugar 37.5 g

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