Aunt Rozannes Famous Pumpkin Pie Recipes

Steps:

• Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
• Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
• In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
• Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
• Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Steps:

• Preheat oven to 425 degrees 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 degrees 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.)

Steps:

• Blend all ingredients.
• Pour into uncooked pie shell.
• Bake at 350 for 45 minutes.

Steps:

• Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.

Steps:

• Pre-heat oven to 375º. Combine graham cracker crumbs, ¼ c. sugar, and 1/3 c. butter. Press into bottom of 9-inch pie plate and bake for 5 minutes. Meanwhile, cream 4½ T. butter with brown sugar and chopped pecans. Drop mixture onto baked crust. Return to oven and bake 6 minutes, or until mixture melts. Remove from oven and smooth mixture evenly over crust and allow to cool. In a bowl, beat egg yolks with ½ c. sugar until thick. Add pumpkin, milk, and all spices. Mix until blended. Add mixture to saucepan over medium heat until mixture thickens (be careful not to get plopped), about 10 minutes. Leave in pan. In a small bowl, dissolve gel into cold water. Stir into hot pumpkin in sauce pan. Remove from heat. In a large bowl, beat egg whites until foamy. Gradually add ½ c. sugar and beat until stiff but not dry. Gently fold pumpkin mixture into the egg whites. Pour into prepared pie crust. Refrigerate until ready to serve. Serve with whipped cream.