Mamaws Pumpkin Pie Recipes

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MAMAW'S PUMPKIN PIE

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 7



Mamaw's Pumpkin Pie image

Steps:

  • Blend all ingredients together; making sure the eggs are beaten well.
  • Poke pie shells with a fork so they won't bubble up when baking. Pour mixture evenly into the two pie shells.
  • Bake in a 425 degrees F oven for 45 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 can (16 oz.) pumpkin
4 eggs
3 tablespoons melted margarine or butter
1 3/4 cups sugar
1/2 can evaporated milk
2 tablespoons nutmeg
2 refrigerated Pet-Ritz pie crusts

MAMAW PIE RECIPE

Great make ahead pie for any occasion. https://www.ishouldbemoppingthefloor.com/2012/11/mamaw-pie-layers-of-fabulousness.html?fbclid=IwAR2N6eeLNoeEneIFgqHNbMoWDxyS3aJyrpRyRhx8ot0N5bTSQNIqRA7HoNs

Provided by Gagoo

Categories     Pie

Time 10h30m

Yield 2 Pies

Number Of Ingredients 8



Mamaw Pie Recipe image

Steps:

  • Bake your pie shells according to package directions and let them cool completely.
  • While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
  • In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
  • Have your baked and cooled pie shells ready to fill -- it's time to start layering!
  • Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
  • Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
  • Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
  • Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
  • You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.

2 (9 inch) deep dish pastry pie crusts
1/4 cup butter (salted)
1 (7 ounce) package flaked coconut
1 cup pecans (rough chopped, the texture makes this pie what it is)
1 (8 ounce) package cream cheese, softened (you can use full fat or 1/3 fat, but I wouldn't do fat free})
1 (14 ounce) can sweetened condensed milk
2 (8 ounce) containers whipped topping, thawed
1 (14 ounce) jar caramel ice cream topping (this salted caramel one is fantastic, just use unsalted butter, instead)

MAMAW'S HOMEMADE PUMPKIN PIES

This was my Mamaw Jackie's recipe for pumpkin pies made from fresh baked pumpkins.They are so much better than the pies made from canned pumpkin.

Provided by Heather G.

Categories     Dessert

Time 2h30m

Yield 4 pies, 32 serving(s)

Number Of Ingredients 8



Mamaw's Homemade Pumpkin Pies image

Steps:

  • Cut pumpkin in half,remove seeds and cover with foil.
  • Bake for 1 hour at 350 degrees.
  • After pumpkin has cooled,scoop out of shell and mash pulp.
  • Mix all ingredients togather until smooth.
  • Pour into unbaked 9" pie crusts.
  • Bake for 15 min at 450 degrees and another 45 min at 325 degrees.

Nutrition Facts : Calories 262.9, Fat 10.3, SaturatedFat 3.5, Cholesterol 34.9, Sodium 230.3, Carbohydrate 39.3, Fiber 1.2, Sugar 26.7, Protein 4.6

1 (3 lb) pumpkin
2 cups sugar
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
2 (14 ounce) cans sweetened condensed milk
4 eggs
4 unbaked 9-inch pie shells

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