Moms Creamy Pumpkin Pie Food

CREAMY PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
• Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

PUMPKIN PIE WITH WHIPPED CREAM AND CINNAMON

Steps:

• For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
• Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
• Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
• For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

MOM'S SPICED PUMPKIN PIE

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.

MOM'S SPECIAL PUMPKIN PIE

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

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).

CREAMY PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat the cream cheese with a hand mixer.
• Add the canned pumpkin and beat until combined.
• Add the sugar and salt, and beat until combined.
• Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
• Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
• Roll out your pie dough, and place in a 9 inch round pie dish.
• Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
• Crimp edges.
• Pour the filling into the pie shell.
• (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
• Bake for 50 minutes, or until a knife stuck through the center comes out clean.
• Cool to room temperature.
• Serve plain or with whipped cream!

PUMPKIN CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
• Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
• Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
• Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

MOM'S HOMEMADE PUMPKIN PIE

Steps:

• Beat together all ingredients except crust.
• Pour into pie crust.
• bake 350 1 hours.
• cool completely!

MOM'S CREAMY PUMPKIN PIE

Steps:

• Mix together pumpkin and evaporated milk.
• Add sugars and corn syrup.
• Stir in eggs, spices and Rum, you can subsitute 1 tsp of vanilla for the rum.
• Pour into pie crust.
• Bake at 450*F for 15 minutes.
• Reduce heat to 350*F and continue baking for 40 to 45 minutes.