Pumkin Pie?
Little Miss Scare All. asked: What is a good yet SIMPLE recipe for pumpkin pie?
Eddie
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Catherine
By a can of Libby’s pumpkin and follow the recipe on the can. Simple. You can also check it out on the Libby’s web site or go to Allrecipes.com for lots of different pumpkin pie recipes.
Tracy
This isn’t pumpkin pie, but it’s always a hit.
Pumpkin Bars
These are very moist, and so far I haven’t found anyone
who doesn’t love them! Prep Time: approx. 15 Minutes. Cook
Time: approx. 30 Minutes. Ready in: approx. 45 Minutes.
Makes 2 dozen (24 servings).
Printed from Allrecipes, Submitted by Deb Martin
——————————————————————————–
4 eggs
1-2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream
cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, mix the eggs, sugar, oil, and pumpkin
with an electric mixer until light and fluffy. Sift
together the flour, baking powder, baking soda, cinnamon and
salt. Stir into the pumpkin mixture until thoroughly combined.
3 Spread the batter evenly into an ungreased 10×15 inch
jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool
before frosting.
4 To make the frosting, cream together the cream cheese
and butter. Stir in vanilla. Add confectioners’ sugar a
little at a time, beating until mixture is smooth. Spread
evenly on top of the cooled bars. Cut into squares.
Nellie
This is as good and as easy as it gets.
ENJOY !!!
Donna’s Double Layer Icebox Pumpkin Pie
4 oz. PHILADELPHIA Cream Cheese, softened
1 Tbsp. 2% milk or half-and-half
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
1 cup cold 2% milk or half-and-half
1 can (16 oz.) pumpkin
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
POUR 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
**HERE IS THE MORE TRADITIONAL ONE**
INGREDIENTS
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
DIRECTIONS
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
**LOOK AT THE WEBSITE BELOW FOR A PICTURE.
Beth
Take a premade pie shell and pre cook it. The pie filling is simple as well. Take a 15.5 ounce can of pumpkin pie filling and mix it with a 8 ounce can of Eagle brand condensed milk. The spice mixture is allspice, cinnamon, a pinch of nutmeg and a teaspoon of sugar. Once you blend the pie filling together, put it into the prebaked pie crust and bake in the oven until the top starts to brown. Serve topped with whipped cream. Very yummy.
Samantha
This one is dead easy. The rum gives it an adult twist, and the chantilly cream adds a real touch of class!
Enjoy!
Lance
This is my Mother’s recipe, which I have been making for over 30 years…..
OLGA’s PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12 oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.
Frances
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)
PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
1 cup cooked mashed or canned pumpkin
2/3 cup light brown sugar, packed
1/8 teaspoon ground cloves
1/2 teaspoon cinnamon
2 slightly beaten egg yolks
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup soft bread crumbs
1 1/2 cups milk
2 tablespoons melted butter
2 egg whites, stiffly beaten
PREPARATION:
Combine pumpkin, sugar, spices, egg yolks, and salt; stir in pecans, bread crumbs, milk, and butter. Fold in egg whites. Turn into individual baking dishes or custard cups. Set dishes in a pan of hot water. Bake at 350° for 1 hour, or until a knife inserted in center comes out clean. Serve with whipped cream or whipped topping.
Pumpkin Dessert Recipe serves 8.
Fresh Pumpkin pie
1/2 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cups fresh cooked, pureed pumpkin
1/4 cup light corn syrup
2 eggs, lightly beaten
2 tablespoons melted butter
1/2 cup evaporated milk
1/2 cup milk, scalded
egg white
1 unbaked pie shell, 9-inch
PREPARATION:
Mix sugar, salt, and spices. Add pumpkin, then corn syrup, eggs, butter, evaporated milk, and the hot milk. Brush bottom of the pie crust with egg white. Pour pumpkin filling mixture into the shell and bake at 375° oven for 25 to 35 minutes.
A knife should come out clean when inserted in center.
Impossible Pumpkin Pie
1 c Bisquick baking mix
1/2 c sugar
1 ts pumpkin pie spice
2 ts vanilla
2 eggs
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3/4 c pecans, chopped
.
Topping:
1 1/2 c whipped topping, thawed, or whipped cream
1/4 ts pumpkin pie spice or cinnamon, optional
PREPARATION:
This pumpkin pecan pie makes its own crust.
Heat oven to 350° and grease a 10-inch pie plate. Combine baking mix, sugar, 1 teaspoon pumpkin pie spice, vanilla, eggs, vanilla, and evaporated milk.
Stir in pecans. Pour into the prepared pie plate.
Bake for 50 to 55 minutes or until knife inserted near center comes out clean; cool on rack. If desired, blend pumpkin pie spice or cinnamon into the whipped topping or whipped cream. Serve pie with whipped cream. Store pie in refrigerator.
From a gifted cookbook
Darren
“Crumb-Topped Pumpkin Pie”
2 sticks pie crust mix
1 (16 oz.) can pumpkin (2 cups)
1 (15 oz.) can sweetened condensed milk
1 egg
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
Orange Crumble Topping (recipe follows)
Heat oven to 375*. Prepare pastry for 9″ One-crust Pie as directed on package. Beat pumpkin, milk, egg, salt, cinnamon, nutmeg and ginger with rotary beater. Pour into pastry-lined pie pan. Sprinkle with Orange Crumble Topping. Cover edge with 2-3″ strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 50-55 minutes or until filling is set and pastry is brown.
ORANGE CRUMBLE TOPPING: Mix remaining pie crust stick, 2 tsp. grated orange peel and 1/2 cup brown sugar (packed) until crumbly.