MOM'S SPECIAL PUMPKIN PIE
This creamy pumpkin pie recipe is very easy and will not disappoint anyone during the holiday season. It's a simple old-fashioned recipe full of pumpkin spices without being overpowering. Top with a little whipped cream... yummy. One great recipe from Lucille's mother-in-law!
Provided by Lucille Hoerle
Categories Pies
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 450. Mix pumpkin, molasses, evaporated milk, and brown sugar.
- 2. Add beaten egg.
- 3. Slowly add flour.
- 4. Add spices.
- 5. Pour mixture into pie crust.
- 6. Bake 15 minutes at 450 and 40 minutes at 325.
- 7. Let cool.
MOM'S PUMPKIN PIE
Dark, rich, and creamy, this recipe has been handed down in my family for several generations, a treasured secret. To this day it's far and away the best pumpkin pie I've ever tasted. As with many heirloom recipes, it's simple and straightforward, and simply can't be beat.
Provided by Tam D
Categories Pies
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Prepare pie crust for two deep 9" pie plates.
- 2. Whisk the eggs in a large mixing bowl. Empty the pumpkin into the bowl.
- 3. Peel the label from the bottom inch or two of the pumpkin can, and carefully place the can on an electric burner. Pour the canned milk into the empty pumpkin can. Fill the milk can with water, then add the water to the milk in the pumpkin can, to within 1/4" of the top of the can. Warm the milk, in the can, on medium-low heat, until scalded (small bubbles will form around the rim and a skin will develop across the surface of the milk).
- 4. Meanwhile, mix the remaining ingredients into the eggs and pumpkin in the mixing bowl. Stir with a wire whisk until combined and smooth.
- 5. Slowly whisk in the scalded milk until thoroughly combined.
- 6. Ladle/pour the pumpkin mixture into the prepared pie crusts. Bake 10 minutes at 425*. Then reduce oven temp to 350* and bake an additional 50 minutes. When the pie is done you'll see it bubbling under the surface. Do a toothpick or knife test -- it should come out clean when the pie is done. Do not overbake -- it'll ruin the custard! Remove the pies to a trivet or cooling rack and cool to room temperature before serving. Serve, if you wish, garnished with whipped cream or ice cream. (best garnish is a slice of my apple or pecan pie!)
- 7. NOTES: 1) If you don't want to use the can method to scald the milk, just scald it in a saucepan. 2) This also works with a milk alternative, like coconut milk or almond milk. Pumpkin measures: 1 fresh 5-pound pumpkin = about 4-1/2 cups cooked, mashed pumpkin 1 pound fresh pumpkin = about 1 cup cooked, mashed pumpkin 1 15-ounce can pumpkin = 1-3/4 cups mashed pumpkin 1 29-ounce can pumpkin = 3-1/2 cups mashed pumpkin *This recipe is easily made gluten free by using your favorite gluten free pie crust (I recommend Pillsbury GF pie dough!) and a good GF all purpose baking flour (I like Bob's Red Mill brand).
PERFECT PUMPKIN PIE
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
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
MOM'S SPICED PUMPKIN PIE
This is a spicier version of pumpkin pie. This recipe has been in our family for over 50 years and is always much enjoyed at holiday meals. The fresher your spices, the better this will taste! Serve with whipped topping, if desired.
Provided by WHY_ASKE
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 40.7 g, Cholesterol 60.2 mg, Fat 12.6 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 604.8 mg, Sugar 25.4 g
MOM'S PUMPKIN PIE
Family pumpkin pie recipe, it just wouldn't be Thanksgiving without mom's pumpkin pie. Makes 2 pies.
Provided by Caryn
Categories Pie
Time 1h15m
Yield 2 8inch pies
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Brush the entire pie shell for each pie with egg white, and place in the refrigerator (prevents filling from soaking into crust).
- In a large bowl, combine pumpkin, eggs, sugar, milk, cinnamon, nutmeg, ginger, and salt; mix well.
- Pour filling evenly between the two unbaked pie shells.
- Bake for 10 minutes at 450 degrees F, reduce the oven temperature to 325 degrees F.
- ,and continue baking 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven; cool.
Nutrition Facts : Calories 1778, Fat 55, SaturatedFat 19.4, Cholesterol 334.3, Sodium 2332.3, Carbohydrate 306.2, Fiber 15.2, Sugar 220.4, Protein 25.7
MOM'S PUMPKIN PIE
Make and share this Mom's Pumpkin Pie recipe from Food.com.
Provided by puppitypup
Categories Pie
Time 50m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs, add sugar, milk and spices. Then add pumpkin and orange juice and mix well. Pour into chilled pie crusts. Bake 400 degrees for about 40-45 minutes or until set.
- If you start with fresh pumpkin, bake or boil it first until tender. If you boiled it, drain off water and cook on top of stove to dry a little, stirring often.
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
LIBBY'S® FAMOUS PUMPKIN PIE
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
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
MOM'S PUMPKIN PIE
This is the pumpkin pie that my mother has made for years. It is a rich pie with just the right amount of spices.
Provided by Jim Wright
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
- Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 44.3 g, Cholesterol 119.4 mg, Fat 16.5 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 6.8 g, Sodium 610.9 mg, Sugar 30.3 g
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