My Moms Requested New England Pumpkin Pie Recipes

Steps:

• In a large bowl put the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, and nutmeg; mix well.
• Add beaten eggs, melted butter, and molasses.
• Add the milk stirring well.
• Pour into a crust-lined pie plate.
• Preheat oven to 450 degrees and bake the pie for 15 minutes.
• Reduce the heat to 350 degrees and continue to bake for 50 minutes.
• Take out and cool.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
• Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.

Steps:

• 1. Put unbaked crust into a pie plate.Preheat oven to 425. Lower it to 375 after 20 mins.
• 2. Put pumpkin in a mixing bowl.Add to it and blend well,the sugar,salt,spices and molasses.
• 3. Take 1/2c milk and whisk in the cornstarch till smooth so there are no lumps.Stir it into the pumpkin.Beat an egg and add it to the pumpkin,along with the remaining 1 1/2c milk.Stir all and then pour into the crust. It will be filled right to the top,so transfer it to the oven carefully!
• 4. Bake for 55-60 min's,until the center does not "shimmy or jiggle"...and is set. Sometimes I lower the oven to 350 if it is not set,but the crust seems to be getting too browned-I've even thrown a piece of aluminum foil loosely atop,if need be.But this is only toward the end of the baking time...maybe the last 10 mins.Watch and see. When done,put on a rack to cool.
• 5. Whipping Cream-About an hour before you are serving the pie,beat the whipping cream and vanilla(cold beaters helps!)stirring all often,including the side bowl scrapings...and until peaks form.It happens quick.Slowly fold in the sugar last when it is done.It can turn to butter quickly once it is ready,or if overbeaten,so be careful.But it's heavenly!My family,even adults(!!)still race to licks these beaters!!
• 6. Please enjoy in the company of family and friends!!

Steps:

• .Preheat oven 425 degrees.
• Beat eggs slightly in a large bowl; stir in pumpkin, granulated and brown sugars, salt, cinnamon, cloves, and nutmeg; stir in evaporated milk.
• Place pastry shell on middle shelf of oven. Pour pumpkin filling into shell.
• Bake in hot( 425 degree) oven 15 minutes; lower oven temperature.to moderate (375 degree).Continue baking 20 minutes.
• Spoon Nut Topping (see below) around edge of pie. Bake 10 minutes longer, or until custard is almost set, but still soft in center.(Don't overbake; custard will set as it cools) Cool pie completely on a wire rack.Leave plain or garnish with whipped cream,
• NUT TOPPING:Beat 3 tablespoons butter with 2/3 cup firmly packed brown sugar in a small bowl; stir in 2/3 cup coarsely chopped pecans until well blended.(Topping is not included in the calore or nutrition count).
• You can omit the topping and just bake pie at 425 degrees, then lower oven and bake at 375 degrees for additional 30 minutes.

Steps:

• 1. Preheat oven to 450. Mix pumpkin, molasses, evaporated milk, and brown sugar.
• 2. Add beaten egg.
• 3. Slowly add flour.
• 4. Add spices.
• 5. Pour mixture into pie crust.
• 6. Bake 15 minutes at 450 and 40 minutes at 325.
• 7. Let cool.

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
• Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.
• In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topping with whipped cream.

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
• Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.

Steps:

• In a mixing bowl, mix together the first 6 ingredients.
• Add in the molasses and egg yolks; mix well.
• Stir in the pumpkin, cream, and rum.
• In another mixing bowl, beat the egg whites until stiff; fold into the pumpkin mixture.
• Pour filling into the pie shell.
• Bake in a 425° oven for 45 minutes or until knife comes out clean (cover pie crust edges when appropriate to prevent over-browning).