Favorite Pumpkin Pie Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
• Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

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.

Steps:

• For the crust:
• Preheat the oven to 350 degrees F.
• Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
• Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
• Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
• For the filling:
• Preheat the oven to 275 degrees F.
• Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
• Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
• Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
• For the whipped cream:
• Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
• Garnish each piece of pie with a dollop of the whipped cream before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• 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.