Pumpkin Pie Recipes
Here is the first of my pumpkin pie recipes
Simple Pumpkin Pie
- 2 eggs, slightly beaten
- 2 cups solid pack pumpkin
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 2/3 cups evaporated milk or light cream
- 1 9-inch unbaked pastry shell
Mix filling ingredients in order given. Pour into pastry shell. Bake in preheated 425-degree oven 15 minutes. Reduce temperature to 350 degrees . Bake 45 minutes or until knife inserted in center comes out clean.
Here is another one of my great pumpkin pie recipes.
Pumpkin Pie
(Pie shell)
- 1 1/2 cup sifted flour
- 1/2 teaspoon salt
- 1 cup Crisco
- 1/4 cup cold water
Mix flour, salt and shortening until crumbly; add water. Mix and roll out. Line two 9-inch pie plates.
(Filling)
- 1 No. 303 can pumpkin pie mix
- 1 No. 303 can plain pumpkin
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 beaten eggs
- 1/2 teaspoon cinnamon
- 1 tall can evaporated milk
- 1 cup milk
- 2 teaspoon melted butter
Mix all ingredients, except melted butter, together. Pour into pastry lined pie plates. Sprinkle tops with additional cinnamon. Add 1 teaspoon butter to each pie; swirl around with cinnamon. Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and bake 35 minutes longer.
Here is another one of my wonderful pumpkin pie recipes.
Do-Ahead Pumpkin Chiffon Pie
- 1 envelope Knox Unflavored Gelatin
- 3/4 cup dark brown sugar (packed)
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup milk
- 1/4 cup water
- 3 egg yolks
- 1 1/2 cups canned pumpkin
- 3 egg whites (beaten stiff)
- 1/4 sugar
- 9-inch baked pie shell
Mix the gelatin, brown sugar, salt nutmeg and cinnamon together in top of double boiler. Stir in milk, water, egg yolks and pumpkin. Mix well. Place over boiling water and cook, stirring occasionally, until gelatin dissolves and mixture is heated through, which should be about 10 minutes. Remove from heat. Chill until mixture mounds when dropped from a spoon. Beat egg whites until stiff. Beat in sugar. Fold in gelatin mixture. Turn into baked pie shell. Refrigerate overnight. Garnish with whipped cream, if desired. Serves 8.
Impossible Pumpkin Pie
- 3/4 cup sugar
- 1/2 cup biscuit mix (like Bisquick)
- 2 tbsp. margarine
- 1 can (13 oz) evaporated milk
- 2 eggs
- 1 can (16 oz) pumpkin
- 2 1/2 tsp. pumpkin pie spice
- 2 tsp. vanilla
Pre-heat your oven to 350 degrees. Grease a 9 inch pie pan. Beat all ingredients until smooth. Pour into pan. Bake until a knife inserted in the center comes out clean. (Baking time 50 to 55 minutes).
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Welcome to Single Family Home Remodeling. My name is Dave Altman and I've been remodeling and repairing houses for over 40 years. I hope you find the answer to your question here. If not, just go to "contact us" and ask.
