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
A DIFFERENT PUMPKIN PIE
I chose the name of this recipe because I havent been able to find it anywhere else. A favorite of my mother's on Thanksgiving. I hope you enjoy it too. Makes 2 pies.
Provided by carolinafan
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 777.4, Fat 38.3, SaturatedFat 16.1, Cholesterol 16.9, Sodium 562.5, Carbohydrate 103.7, Fiber 3.9, Sugar 79.8, Protein 10.5
DIFFERENT PUMPKIN PIE
This recipe is from the www.chefscatalog.com website. "The unorthodox system of cooking the filling on top of the stove and then pouring it into a fully baked, crisp pie shell alleviates the tendency for the crust to be damp under the pumpkin filling. It is inspired by a winning recipe from a contest sponsored by the Borden Company in 1931. Apparently cooks are always looking to improve on a classic. The broiled topping, crisp and crunchy over the smooth pumpkin filling is optional, but it elevates this pie to new heights."
Provided by senseicheryl
Time 4h20m
Yield 1 9 inch pie
Number Of Ingredients 13
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.
Nutrition Facts : Calories 3027.8, Fat 154.9, SaturatedFat 51.3, Cholesterol 835.7, Sodium 1430.9, Carbohydrate 366.2, Fiber 10.7, Sugar 298.5, Protein 71.3
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