My Favorite Pumpkin Pie Food

PERFECT PUMPKIN PIE

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.

MOM'S HOMEMADE PUMPKIN PIE RECIPE

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.

OUR FAVORITE CREAMY PUMPKIN PIE

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
• Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

MY FAVORITE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• In large mixing bowl, combine pumpkin and eggs until well mixed.
• Add the sugars, vanilla extract, cinnamon, ginger, cloves and salt; mix well.
• Add the evaporated milk gradually.
• Pour into pie shell.
• Bake for 15 minutes at 425 degrees.
• Reduce heat to 350 degrees and bake for another 40-50 minutes, depending on your oven.
• Pie is done when knife inserted in the middle comes out clean or until the center is no longer jiggly.
• Do not overcook; this leads to the pie cracking.
• Cool pie on rack for two hours.
• Serve at room temperature or refrigerate (I like mine cold).
• Enjoy!

BOURBON PUMPKIN PIE

Steps:

• Roll out 3/4 of the dough 1/8 of an inch thick on a lightly floured surface; fit it into a 10-inch (6 cup) pie plate, and trim the edge, leaving a 1/2-inch overhang.
• Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife, make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell.
• Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
• Roll out the remaining dough 1/8-inch thick on a lightly floured surface and with a 3-inch leaf-shaped cutter, cut out 3 leaves.
• Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm.
• Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F oven for 12 to 15 minutes, or until they are golden.
• Transfer the leaves to a rack and let them cool completely.
• In a bowl, whisk together the pumpkin, the brown sugar, the spices, the salt, the heavy cream, the milk, the eggs, and the bourbon until the filling is smooth and pour the filling into the shell.
• Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F oven for 1 hour, or until the filling is set but the center still shakes slightly.
• The filling will continue to set as the pie cools.
• Transfer the pie to a rack and let it cool completely.
• Garnish with the pastry leaves just before serving, and serve with whipped cream.

OLD FASHIONED PUMPKIN PIE

Steps:

• In a large bowl, mix the flour and salt. Cut in the shortening with a pastry blender or a food processor until the particles resemble the size of peas.
• Add the water 1 teaspoon at a time continuing to mix until the flour is moist.
• Gather the dough together and press into a ball. On a lightly floured surface, roll out into a ball approximately 1-inch larger than the pie pan you will be using.
• Fit the pastry loosely into the pan, trying to avoid stretching the dough. Leaving ½-inch of an edge around the pie pan, trim off the excess.
• Fold the extra pastry back and under the edge. Use index finger on one hand and the thumb and index finger on the other side to create a high fluted pastry edge. Since this pastry will be filled with a filling, there is no need to dock the pie.
• The crust is ready to be filled with a filling. Continue with the pie filling recipe.
• Hint: if you prefer, you can use a refrigerated store-bought pastry crust.
• In a large bowl add the Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. You can also use a blender or a food processor to quickly blend the ingredients together.
• Pour the pumpkin mixture into the unbaked pie shell and bake for 45-55 minutes at 425 degrees Fahrenheit. Until the custard is set around the edges and the center jiggles just slightly. Hint: If you want to keep your oven clean, place the pie pan on a baking sheet. It will catch any spillage.
• Cool completely on a wire rack. Serve immediately with whipping cream or refrigerate.

MY FAVORITE PUMPKIN PIE

Steps:

• 1. preheat oven 425*F Pie - In a large mixing bowl combine all ingredients and mix well.
• 2. Crust - In a medium bowl mix flour and salt with Crisco, using a pastry knife until the flour looks like it has pea shape to the Crisco, add the ice water I use about 6 tablespoons to start with then add more if needed. dough should not be sticky to touch.
• 3. I place half the dough in between wax paper and roll out to fit a 9" pie plate. Pour in the pie mixture and bake for 15 minutes and then turn oven down to 350*F and bake for 45 minutes or til knife comes out clean when inserted in the center of pie.
• 4. with the extra crust we always make a sugar pie which is sprinkled with brown sugar on bottom then add drops of butter about 6 teaspoons, and then add drops of can milk over all of this about 12 good size drops. Bake in oven for about 15 minutes or til bubbly but not burnt.