MOM'S HOMEMADE PUMPKIN PIE RECIPE
Mom's Classic Pumpkin Pie Recipe is a family favorite Thanksgiving tradition. It's the best easy pumpkin pie!
Provided by Dorothy Kern
Categories Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place your pie crust in a 9-10" pie plate.
- Please note: this pie gets very full. It's pictured made in a standard 9" pie plate. If you have a 9.5" - 10" or 9" deep dish pie plate, you can use those as well. If you're using anything smaller than 9-inch there will be extra filling. Use any extra filling to make mini pumpkin pies (see below). Place pie plate on a cookie sheet for baking.
- Place all ingredients in a large bowl. Whisk until smooth. Pour into pie plate.
- It's best if you cover the edges of the pie crust with foil or a pie crust shield before you start baking. Remove the foil after 50-60 minutes of bake time.
- Carefully transfer pie to oven and bake for 60-75 minutes. I'm giving a large range in time because it depends on what size pie plate you're using and your oven. My 9" pie plate took 70 minutes. It's done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.
- To make mini pies: use a round cookie cutter or mason jar lid to cut circles out of pie crust. Press into mini muffin pans and fill with about 1-2 tablespoons pie filling. Bake time will be about 20-30 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 31 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 60 mg, Sodium 231 mg, Fiber 1 g, Sugar 20 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
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
PUMPKIN PIE
A traditional pumpkin pie recipe with kicked up flavor. It is similar to the recipe on the Libby's Pumpkin can, with the addition of extra spices, some brown sugar, and vanilla extract to make it extra flavorful.
Provided by jbellesma
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugars, salt and spices in a large bowl.
- Beat eggs in small bowl and pour into sugar/spice mixture. Empty can of pumpkin into sugar/spice mixture.
- Mix everything with a wooden spoon or a wire whip, and use a rubber spatula to incorporate all ingredients thoroughly.
- Add evaporated milk gradually and continue stirring.
- Pour into pie shell.
- Bake in preheated oven at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. and bake for an additional 40-45 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 295.3, Fat 12.5, SaturatedFat 4.5, Cholesterol 59.9, Sodium 605.2, Carbohydrate 39.7, Fiber 2.9, Sugar 21.3, Protein 6.8
SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
FIVE-SPICE PUMPKIN PIE
I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
FRESH PUMPKIN PIE
Prep time does not include time to cook the pumpkins. That step can be done right before making the pie, or any time up to 6 months in advance, if the puree is frozen. This is a combination and modification of recipes from my step-mother and 'Healthy Meals in Minutes'. The recipe calls for fresh-cooked (or frozen) pumpkin puree, which really is best, but you can substitute canned pumpkin if you are pressed for time. I like the squashed-looking 'Cinderella' pumpkins best for cooking with - the kind used for carving really aren't very good to cook with, unfortunately. I bake one or two every Fall and freeze the puree to use in recipes for the rest of the year. I find pumpkin pies made with fresh, rather than canned, pumpkin have a more delicate flavor and smoother texture. Try it! I have used the same amount of all kinds of milk - 1%, 2% whole, whipping cream, evaporated, sweetened condensed - and have also substituted up to 1/2 the amount of pumpkin puree with squash or sweet potato puree and can't tell the difference in the final product.
Provided by Camdens Mom
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- 1. Pumpkin puree: Preheat oven to 350 degrees. Place the whole pumpkin, if it will fit, or 1/2 pumpkin with seeds scooped out cut side down, in the oven and bake until a sharp knife easily pierces through to the seed cavity, about 1 1/2 hours.
- 2. When cool enough to handle, peel away the skin with a knife. If not already done, cut pumpkin in half and scoop out the seeds. Puree in a food processor or mash by hand with a potato masher. (I freeze any leftovers in 2 1/4 cup portions in quart zip-lock bags. Most recipes using pumpkin puree use 2 cups and somehow there is always a little less after it is frozen.).
- 3. Crust: Mix flour and salt in a medium mixing bowl. Cut in butter and shortening with a pastry blender until well blended and the texture of course meal. Add just enough very cold water for the dough to hold together, about 1/3 cup, and mix with a fork, just until combined. Do not over mix or use too much water or the crust will be tough.
- 4. Roll dough into a circle 1 - 2 inches larger than your pie plate. Transfer dough to pie plate and prick the bottom of the crust several times with a fork. Line the crust with a sheet of aluminum foil folded and crimped so it covers the bottom and sides of the crust up to about 1/2 inch from the top of the pie plate. Roll or crimp the edges of the dough. The finished edges should be held up by the aluminum foil.
- 5. Place ceramic pie weights or dried beans on top of the aluminum foil to keep the crust flat while baking. Bake at 350 degrees on the center oven rack for 15 - 20 minutes. The crust should stay up on its own when the aluminum foil and weights are removed, but shouldn't be browned. Set aside to cool.
- 6. Filling: Preheat oven to 400 degrees. In a large bowl, stir together pumpkin puree, brown and granulated sugars, and all-purpose flour. Add spices; stir to blend. Whisk in milk, egg whites, egg, and vanilla. Pour the pumpkin mixture into prepared crust.
- 7. Bake until filling is set but still slightly loose in the center, about 40 - 45 minutes. If the crust is getting done before the filling, cover crust with a pie shield or aluminum foil. Place pie on wire rack and cool completely, then cover and refrigerate until serving.
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.
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