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
MIMI'S NEW ENGLAND PUMPKIN PIE
I have eaten a lot of pumpkin pies and this is the very best recipe. It has been on the can of One-Pie Pumpkin for years and years. One-Pie is made in Maine. If you can't get this brand, any one will do as it is the combination of flavors in the recipe that is sooooo good.
Provided by Mimi in Maine
Categories Pie
Time 1h25m
Yield 1 pie
Number Of Ingredients 11
Steps:
- In a large bowl put the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, and nutmeg; mix well.
- Add beaten eggs, melted butter, and molasses.
- Add the milk stirring well.
- Pour into a crust-lined pie plate.
- Preheat oven to 450 degrees and bake the pie for 15 minutes.
- Reduce the heat to 350 degrees and continue to bake for 50 minutes.
- Take out and cool.
Nutrition Facts : Calories 1579.6, Fat 41.1, SaturatedFat 23, Cholesterol 469, Sodium 1659.3, Carbohydrate 286.4, Fiber 3.3, Sugar 229.5, Protein 29.2
NEW ENGLAND PUMPKIN PIE
A old Family Circle Recipe that is always in demand, even more appealing with golden candy-like topping that you can find recipe for in the directions.
Provided by Plainbil
Categories Pie
Time 55m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- .Preheat oven 425 degrees.
- Beat eggs slightly in a large bowl; stir in pumpkin, granulated and brown sugars, salt, cinnamon, cloves, and nutmeg; stir in evaporated milk.
- Place pastry shell on middle shelf of oven. Pour pumpkin filling into shell.
- Bake in hot( 425 degree) oven 15 minutes; lower oven temperature.to moderate (375 degree).Continue baking 20 minutes.
- Spoon Nut Topping (see below) around edge of pie. Bake 10 minutes longer, or until custard is almost set, but still soft in center.(Don't overbake; custard will set as it cools) Cool pie completely on a wire rack.Leave plain or garnish with whipped cream,
- NUT TOPPING:Beat 3 tablespoons butter with 2/3 cup firmly packed brown sugar in a small bowl; stir in 2/3 cup coarsely chopped pecans until well blended.(Topping is not included in the calore or nutrition count).
- You can omit the topping and just bake pie at 425 degrees, then lower oven and bake at 375 degrees for additional 30 minutes.
Nutrition Facts : Calories 318.8, Fat 12.8, SaturatedFat 4.7, Cholesterol 68.1, Sodium 486.9, Carbohydrate 45.5, Fiber 1.3, Sugar 26.6, Protein 7.1
MY MOM'S REQUESTED NEW ENGLAND PUMPKIN PIE
Pumpkin and squash for "pumpkin" pie both rely on spices to perk them up.This recipe is quite flavorful,"tried and true",and has been handed down thru the family for years...always served at Thanksgiving,Christmas and even thru the winter.And too,the recipe shared,countless times!I have a friend who dislikes pumpkin pie,but...
Provided by barbara hale
Categories Pies
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Put unbaked crust into a pie plate.Preheat oven to 425. Lower it to 375 after 20 mins.
- 2. Put pumpkin in a mixing bowl.Add to it and blend well,the sugar,salt,spices and molasses.
- 3. Take 1/2c milk and whisk in the cornstarch till smooth so there are no lumps.Stir it into the pumpkin.Beat an egg and add it to the pumpkin,along with the remaining 1 1/2c milk.Stir all and then pour into the crust. It will be filled right to the top,so transfer it to the oven carefully!
- 4. Bake for 55-60 min's,until the center does not "shimmy or jiggle"...and is set. Sometimes I lower the oven to 350 if it is not set,but the crust seems to be getting too browned-I've even thrown a piece of aluminum foil loosely atop,if need be.But this is only toward the end of the baking time...maybe the last 10 mins.Watch and see. When done,put on a rack to cool.
- 5. Whipping Cream-About an hour before you are serving the pie,beat the whipping cream and vanilla(cold beaters helps!)stirring all often,including the side bowl scrapings...and until peaks form.It happens quick.Slowly fold in the sugar last when it is done.It can turn to butter quickly once it is ready,or if overbeaten,so be careful.But it's heavenly!My family,even adults(!!)still race to licks these beaters!!
- 6. Please enjoy in the company of family and friends!!
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
NEW ENGLAND PUMPKIN PIE
Make and share this New England Pumpkin Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, mix together the first 6 ingredients.
- Add in the molasses and egg yolks; mix well.
- Stir in the pumpkin, cream, and rum.
- In another mixing bowl, beat the egg whites until stiff; fold into the pumpkin mixture.
- Pour filling into the pie shell.
- Bake in a 425° oven for 45 minutes or until knife comes out clean (cover pie crust edges when appropriate to prevent over-browning).
Nutrition Facts : Calories 447.4, Fat 21.9, SaturatedFat 10.5, Cholesterol 145.3, Sodium 420.4, Carbohydrate 55.9, Fiber 0.9, Sugar 34.9, Protein 6.2
ULTIMATE PUMPKIN PIE
Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that's both ultracreamy and richly flavored. Just don't be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn't conduct heat as well as metal, the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
- Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
- Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
- When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
- In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
- Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
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