Simple Pumpkin Pie Food

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EASY PUMPKIN PIE



Easy Pumpkin Pie image

We love this pie! I am not much of a baker but this is so simple and so good. DH has tried other people's pumpkin pies and store bought pies at Thanksgiving and says they just don't compare to mine. I always make 2. One for the family and one just for him. Try it, I don't think you will be dissapointed.

Provided by Little Bee

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

1 (6 ounce) package refrigerated pie crusts
1 (15 ounce) can pumpkin
1 (14 ounce) can eagle brand sweetened condensed milk (do not use evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt (I actually use less than this)

Steps:

  • Directions.
  • Preheat oven to 425 degrees F.
  • With mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt.
  • Pour into Ready Crust®.
  • Bake 15 minutes.
  • Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
  • Cool.
  • Serve with whipped cream.
  • Refrigerate leftovers.

Nutrition Facts : Calories 300.7, Fat 11.7, SaturatedFat 5.2, Cholesterol 63.4, Sodium 326, Carbohydrate 42.9, Fiber 1.2, Sugar 28.7, Protein 7.4

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

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

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

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

SIMPLE PUMPKIN PIE



Simple Pumpkin Pie image

"Easy as pie" is just the case with this pie recipe.

Provided by BobAltman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 5

2 eggs
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
  • Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
  • Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g

FROM SCRATCH PUMPKIN PIE



From Scratch Pumpkin Pie image

Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.

Provided by Nancy Fuller

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 13

1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs

Steps:

  • For the pumpkin: Preheat the oven to 375 degrees F.
  • Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
  • For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
  • Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
  • Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
  • For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
  • Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

PUMPKIN PIE



Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 1 pie or about 8 servings

Number Of Ingredients 15

1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg

Steps:

  • Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
  • Lower the oven temperature to 350 degrees F.
  • While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
  • Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

PUMPKIN PIE



Pumpkin Pie image

This is a great recipe from "It's Just Food" There are few foods in the world more closely associated with holiday celebrations than pumpkin pie. During the winter you can find them in every grocery store and supermarket, but if you�re having people over, wouldn�t you prefer to have your house smelling heavenly? And if you�re going somewhere, wouldn�t you rather bring a pie you baked yourself? Luckily, pumpkin pie is one of the fastest and easiest kinds to make from scratch. So If you�re really ambitious, you could cut your trimmed scraps of pastry into tiny leaves, with �veins� made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie. Some people are under the misconception that fresh pumpkin is better than canned for making pie � it isn�t. Using canned pumpkin purée is infinitely easier, and it contains 20 times the beta carotene of fresh pumpkin! For a maple-pumpkin pie, replace the sugar with ¾ cup pure maple syrup, which is sweeter than sugar so you don�t need to use quite as much.

Provided by Gardening Girl

Categories     Pie

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

1 pie crust
14 ounces pumpkin puree
3/4 cup half-and-half (or 2% evaporated milk)
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger (optional)
1 pinch nutmeg (optional)

Steps:

  • Mix together the pumpkin, cream, sugar, eggs, molasses, vanilla extract and spices. Pour into the prepared pie crust and bake for 1 hour at 350 degrees.

NANCY REAGAN'S EASY PUMPKIN-PECAN PIE



Nancy Reagan's Easy Pumpkin-Pecan Pie image

Make and share this Nancy Reagan's Easy Pumpkin-Pecan Pie recipe from Food.com.

Provided by Oolala

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

4 eggs, slightly beaten
2 cups canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 (9 inch) unbaked pie shells
1 cup pecans, chopped

Steps:

  • Combine all the ingredients except for the nuts and the pie shell.
  • Pour the mixture into the pie shell. Evenly spread the nuts on top and bake at 350 degrees for 40 minutes until set.
  • Nice with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 422.7, Fat 19.9, SaturatedFat 3.6, Cholesterol 105.8, Sodium 404, Carbohydrate 58.4, Fiber 4, Sugar 33.3, Protein 6.5

PUMPKIN PIE



Pumpkin Pie image

This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.

Categories     Dessert     Bake     Thanksgiving     Halloween     Pumpkin     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Pastry dough
15-oz can canned solid-pack pumpkin (about 2 cups)
1 cup heavy cream
1/2 cup whole milk
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
1/4 teaspoon salt
Accompaniment: lightly whipped cream
Special Equipment
pie weights or raw rice

Steps:

  • Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
  • Preheat oven to 375°°F.
  • Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
  • Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.

EASY PUMPKIN PIE



Easy Pumpkin Pie image

Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h15m

Number Of Ingredients 11

1 disk Basic Pie Dough for Apple Pie, rolled out and fitted into a 9-inch pie plate
2 large eggs
3/4 cup packed light-brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons pumpkin-pie spice
1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
1 cup half-and-half
1 cup heavy cream
2 tablespoons pure maple syrup
1 teaspoon granulated sugar

Steps:

  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
  • Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
  • In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
  • Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.

Nutrition Facts : Calories 618 g, Fat 39 g, Protein 8 g, SaturatedFat 23 g

PUMPKIN PIE



Pumpkin pie image

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.

Provided by Good Food team

Categories     Dessert

Time 2h10m

Number Of Ingredients 11

750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml milk
1 tbsp icing sugar

Steps:

  • Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
  • Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
  • Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
  • Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.65 milligram of sodium

PUMPKIN PIE



Pumpkin Pie image

I got this yummy Pumpkin Pie recipe from Better Homes and Gardens Baking Book. It is so yummy I had to share it!

Provided by MrsStacy Casas

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 ready-made pie crust (or follow a pie crust recipe)
1 (16 ounce) can pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 (5 ounce) can evaporated milk (2/3 cup)
1/2 cup milk

Steps:

  • If using a ready made pie crust that is fine but if not you need to make the pie crust first.
  • For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
  • Add eggs.
  • Beat lightly with a rotary beater or fork just until combined.
  • Gradually stir in evaporated milk and milk; mix well.
  • Place the pastry-lined pie plate on the oven rack.
  • Carefully pour filling into pastry shell.
  • To prevent overbrowning, cover edge of the pie with foil.
  • Bake in a 375 degree oven for 50 minutes.

Nutrition Facts : Calories 223.3, Fat 9.1, SaturatedFat 2.6, Cholesterol 86.6, Sodium 155.4, Carbohydrate 31.2, Fiber 0.6, Sugar 17.6, Protein 5.3

EASY AS PUMPKIN PIE



Easy As Pumpkin Pie image

Make and share this Easy As Pumpkin Pie recipe from Food.com.

Provided by Kim127

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

1 premade graham cracker pie crust
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Steps:

  • Preheat oven to 425 degrees.
  • Mix together pumpkin, condensed milk, eggs, spices and salt.
  • Pour into ready made crust.
  • Bake 15 minutes.
  • Reduce oven temperature to 350 degrees.
  • Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean.
  • Cool.
  • Refrigerate leftovers.

Nutrition Facts : Calories 340.5, Fat 13.1, SaturatedFat 4.7, Cholesterol 63.4, Sodium 397.5, Carbohydrate 50.4, Fiber 0.9, Sugar 39.3, Protein 7.3

EASY PUMPKIN PIE



Easy Pumpkin Pie image

Pumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. -Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

3 large eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 frozen deep-dish pie crust (9 inches)
1 sheet refrigerated pie crust, optional
Whipped cream, optional

Steps:

  • In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

Nutrition Facts : Calories 275 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.

PUMPKIN PIE



Pumpkin Pie image

For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin - this easy pat-in crust makes prep a breeze!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 14

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3/4 cup whipping cream
2 tablespoons sugar

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
  • In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
  • To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
  • Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
  • In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

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  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
  • Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.


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From allrecipes.com


71 EASY PUMPKIN PIE RECIPES - BEST HOMEMADE PUMPKIN PIES
This list of both traditional and unique pumpkin pie recipes has the perfect finish to your family meal, whether your family has food allergies, loves to indulge, wants to keep things simple, or loves to go all out. Although all Thanksgiving pies are delicious, only pumpkin pies have that rich, velvety texture that deliciously complements the buttery, flaky crust. Of course, …
From countryliving.com


PUMPKIN PIE RECIPE - SIMPLE CHINESE FOOD
Ingredients: steamed pumpkin, glutinous rice flour and flour, corn, white sugar. 2. Mix the pumpkin and flour and form a dough. 3. Put some peanut oil on the mold to prevent sticking. 4. Put the dough into the mold and flatten it. 5. Spread peanut oil in a small bowl and place corn on the bottom of the bowl. 6. Put the dough in a small bowl. 7.
From simplechinesefood.com


NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking.
From inspiredtaste.net


RECIPE: EASY PUMPKIN PIE | STUFF.CO.NZ
Heat the oven to 180 degrees Celsius. Line a 25cm pie dish with pastry and chill until needed. Save the offcuts for making decorations. Place all of the remaining ingredients in a food processor ...
From stuff.co.nz


RECIPE FRESH PUMPKIN PIE - THERESCIPES.INFO
Homemade Fresh Pumpkin Pie Recipe | Allrecipes top www.allrecipes.com. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
From therecipes.info


PUMPKIN PIE RECIPES - BBC GOOD FOOD
Pumpkin pie A star rating of 4.3 out of 5. 115 ratings Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
From bbcgoodfood.com


EASY PUMPKIN PIE RECIPE - LOVE FROM THE OVEN
Carefully pour mixture into into pie shells. Place pies in oven and bake for 15 minutes at 425 degrees F, then reduce the temperature to 350 degrees. Bake for an additional 35-45 minutes or until a knife inserted into the center of a pie comes out clean. Remove from oven and allow to cool for two hours.
From lovefromtheoven.com


EASY PUMPKIN PIE RECIPE {5 INGREDIENTS} - CAKEWHIZ
The best easy pumpkin pie recipe, made with 5 simple ingredients. This classic Thanksgiving dessert is loaded with spices, has flaky crust & creamy filling. Thanksgiving just won’t be complete without this delicious classic pumpkin pie. This recipe has been in the family for years and it always gets rave reviews.
From cakewhiz.com


EASY HEALTHY CRUSTLESS PUMPKIN PIE RECIPE | THE FOOD CAFE
Using a food processor or hand mixer, add all the pumpkin pie ingredients and blend/mix until smooth. Pour pie mixture into prepared pie plate. In a small bowl mix together brown sugar crumble ingredients and sprinkle on top of pie (this step is optional). Bake for 1 hour and let cool 30 minutes before slicing to fully set.
From thefoodcafe.com


EASIEST-EVER PUMPKIN PIE RECIPE - PILLSBURY.COM
In large bowl, mix filling ingredients. Pour into pie crust. 2. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.
From pillsbury.com


10 MINUTE MIX • EASY PUMPKIN PIE RECIPE WITH CANNED ...
Instructions. Preheat the oven to 425. Place the pie crust in a deep dish pie plate and crimp the edges. Place the pie plate on a rimmed baking sheet. In a large bowl, whisk together the pumpkin pie mix, evaporated milk, eggs, vanilla and …
From loavesanddishes.net


PUMPKIN PIE RECIPE | ALTON BROWN | FOOD NETWORK
16 ounces Pumpkin Puree, recipe follows. 1 cup half-and-half. 1/2 teaspoon freshly grated nutmeg. 1/2 teaspoon kosher salt. 3/4 cup dark brown sugar. 2 large eggs. 1 large egg yolk . Brulee for mini-pies: 5 teaspoons light brown sugar, divided. Pumpkin Puree: 1 (4 to 6-pound) baking pumpkin, rinsed and dried. Kosher salt. Add to Shopping List View Shopping List. …
From slimcookrecipes.000.selfip.com


PUMPKIN PIE - INSANELY GOOD RECIPES
In a large bowl, beat eggs and add in the pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour mixture into the pie shell. Bake the pie for 15 minutes and then reduce the oven temperature to 350 degrees Fahrenheit. Bake for 40 to 50 minutes. To test for doneness, give the pie a little jiggle.
From insanelygoodrecipes.com


EASY PUMPKIN PIE RECIPE (JUST 5 INGREDIENTS) | KITCHN
Arrange an oven rack in lowest position and heat the oven to 425°F. Place the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice in a large bowl and whisk until combined. If making 2 (9-inch) pies: Divide the filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes.
From thekitchn.com


SIMPLE PUMPKIN PIE RECIPE - SIX SISTERS' STUFF
Preheat oven to 425 degrees F. Spread unbaked pie crust into a pie pan or use a pre-made crust. In a large bowl, beat pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt together. Pour pumpkin filling into prepared crust and bake for 15 minutes. Reduce the oven temperature to 350 degrees F ...
From sixsistersstuff.com


PUMPKIN PIE RECIPES : FOOD NETWORK | FOOD NETWORK
Discover delicious pumpkin pie recipes, videos and ideas from the baking experts at Food Network for classic fall-inspired Thanksgiving desserts.
From foodnetwork.com


EASY & DELICIOUS PUMPKIN PIE | THANKSGIVING DESSERT RECIPE!
Place the pie crust in a 9 inch pie pan and crimp the edges. Pre-bake according to the temperature and time of the package directions. I like to use pie weights to keep the crust from puffing up when baking. 2. While the crust bakes, whisk together the pumpkin puree, eggs and light brown sugar in a large mixer bowl.
From lifeloveandsugar.com


CLASSIC PUMPKIN PIE - CANADIAN LIVING
Scrape pumpkin purée into bowl; whisk in eggs, cream, sugar, maple syrup, pumpkin pie spice, cinnamon, ginger, nutmeg and salt. Scrape into crust. Bake on centre rack until top is no longer shiny and edge is set yet centre still jiggles slightly, 40 to 45 minutes. Let cool completely on rack; refrigerate until chilled.
From canadianliving.com


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