A Different Pumpkin Pie Food

DIFFERENT PUMPKIN PIE

Steps:

• Preheat the oven to 425°F Roll out the dough and fit in into a 9-inch pie pan. Trim and flute the edges, then bake the pie shell fully. Cool completely before filling.
• To make the filling, whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves and salt then whisk until blended. Add the eggs and sugar and whisk again until blended and smooth.
• Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil.
• Remove from the heat and add the pumpkin, then whisk until completely smooth. Pour the filling into the prepared pie shell and refrigerate for at least 4 hours or overnight if you prefer. The filling will become firm as it cools.
• To make the topping, preheat the broiler and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie.
• Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie closely during this time, and rotate it once or twice as necessary so the topping browns evenly.
• Let cool before serving. The topping may be broiled several hours ahead; although it will lose a little of its crunch, it will still be very good.

KELLY'S PUMPKIN PIE

Steps:

• Mix sugar, salt and spices in small bowl.
• In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
• Slowly stir in evaporated milk.
• (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
• Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
• Pie is done when very center jiggles a little, like jello.
• And knife inserted about midway comes out clean.
• Cool for about 2 hours before serving.
• Pie will set up completely as it cools.
• *You can also make 2 (9") shallow pies out of this if desired.
• Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
• * I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better. DO NOT sub the puree.

BEST EVER PUMPKIN PIE

Steps:

• Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
• Pour into prepared piecrust.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
• Cool on a wire rack.

SUGAR FREE PUMPKIN PIE

Steps:

• Pre-heat oven to 425 degrees.
• Combine ingredients.
• Pour into pie crust.
• Bake 15 minute at 425.
• Reduce heat to 350 degrees and bake 45 minutes.
• Cool and garnish with whipped cream.

A DIFFERENT PUMPKIN PIE

Steps:

• Blend sweetened condensed milk and lemon juice and stir until thickened.
• Add pumpkin, brown sugar, cinnamon, cloves, ginger, nutmeg, coconut & nuts.
• Stir until blended.
• Add Cool Whip.
• Pour into graham cracker pie crust.
• Refrigerate 4 hours.