Ed Smith Pumpkin Pie Filling Recipes

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PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

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.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g

E.D. SMITH'S PUMPKIN PIE RECIPE



E.D. SMITH'S PUMPKIN PIE Recipe image

Provided by á-1888

Number Of Ingredients 4

1 egg
1 can E.D.SMITH Pumpkin Pie Filling
1/3 cup (75ml) evaporated milk
One 9 in (23cm) unbaked homemade or frozen pie shell

Steps:

  • Beat one egg lightly in medium bowl. Add the pumpkin pie filling and the evaporated milk. Blend everything together.Pour filling into pie shell. Bake at 425 degrees F (220 deg.C) for 15 mins. Reduce oven temputure to 375 degrees and continue baking 35 to 45 min. longer or until knife inserted in centre comes out clean. Cool. Preparation time:35 min.

E.D. SMITH'S PUMPKIN PIE RECIPE - (3.7/5)



E.D. Smith's Pumpkin Pie Recipe - (3.7/5) image

Provided by á-646

Number Of Ingredients 4

1 egg
1 can (19-ounces) E.D.Smith® Pumpkin Pie Filling
1/3 cup evaporated milk
1 (9-inch) unbaked home-made or frozen pie shell

Steps:

  • Beat one egg lightly in medium bowl. Add the pumpkin pie filling and the evaporated milk. Blend everything together. Pour filling into pie shell. Bake at 425ºF (220ºC) for 15 minutes. Reduce oven temperature to 375ºF (190ºC) and continue baking 35 to 45 minutes longer or until knife inserted in center comes out clean.

TRADITIONAL PUMPKIN PIE



Traditional Pumpkin Pie image

Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie-otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 pies (8 servings each).

Number Of Ingredients 15

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water
FILLING:
6 large eggs, room temperature
1 can (29 ounces) solid-pack pumpkin
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and ginger
2 cups evaporated milk
DECORATIONS (OPTIONAL):
Dough for single-crust pie
1 large egg, beaten

Steps:

  • Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 326mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

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