Perfect Pumpkin Pie Recipes

Steps:

• HEAT 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; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
• FAVORITE TOPPINGS:
• SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
• STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
• CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

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:

• On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
• Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
• In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
• Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.

Steps:

• Preheat oven to 425 degrees F.
• Whisk pumpkin, Eagle Brand, eggs, spices and salt 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. Refrigerate leftovers.
• NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.

Steps:

• Preheat oven to 425.
• Mix Sugar, Cinnamon, Cloves, Allspice, Nutmeg, Ginger, and Salt until thoroughly blended.
• Add Evaporated Milk, Pumpkin, and Eggs to spice mixture. Beat until the eggs are well beaten. (It will now be a brownish-orange soup with no evidence of the eggs. I recommend using an electric mixer for 2 minutes.).
• Pour mixture into the pie crusts.
• Bake at 425 for 15 minute Then reduce heat to 350 and bake for an additional 40 minutes.
• Remove from oven and allow to cool. Pie will thicken as it cools.

Steps:

• Make Pie Crust by blending 2 cups flour, 1 cup milk, ¼ cup Crisco Oil, 1 tsp salt together and then chill for 1 hour. Roll into desired thickness. Makes 1 pie crust.
• To make pie filling:.
• Beat eggs slightly.
• Add pumpkin.
• Mix well.
• Add sugar, salt, cinnamon, ginger, and cloves.
• Slowly add milk.
• Mix thoroughly.
• Pour into pie shell.
• Cover pie crust edges with tin foil (to prevent over browning).
• Bake in preheated 425 degree F oven for 15 minutes.
• Reduce heat to 350 degrees F and continue to cook for 45 minutes.
• Remove foil from crust during last 5 minutes.
• Pie is done when knife inserted into center of pie comes out clean.
• Cool.
• Garnish with cool whip as desired.

Steps:

• For the crust:.
• Combine the flour, sugar, salt, and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine.
• Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea size clumps of butter and shortening within.
• Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10 to 15 minutes so it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top. Sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc. Don't overwork or warm it up too much, just smooth the edges as best you can so it's easier to roll.
• Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13 inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9 inch deep dish pie pan (it should be least 1 1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2 inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas) and then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.
• Preheat the oven to 375. Remove the pie crust from the freezer and place on a baking sheet to make it easier to move in and out of the oven. Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise. This will protect the edges from getting too dark. Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up and just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away. You may need it again.
• Reduce the oven temperature to 325.
• Make the filling by whisking together all of the ingredients in a large bowl. Pour the filling into the pre-baked crust. Bake for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes. If the crust looks like it's browning too quickly, tent the edges again with the foil strips. Cool the pie on a rack and leave it on the baking sheet in room temperature for a few hours. Slice or refrigerate until ready to serve.

Steps:

• On a lightly floured surface, roll out half the dough and line a 9" pie plate. Set aside. Roll out remaining dough and cut small maple leaf shapes with cookie cutter.
• Refrigerate 30 minutes, both crust and cut outs. In medium bowl, beat eggs lightly, add pumpkin, sugar, spices and salt; mix well. Blend in cream.
• Pour mixture in prepared pie shell.
• Bake pie and cut outs 15 minutes in a preheated 425°F oven.
• Remove cut-outs, reduce heat to 350°F and bake 45 minutes more or until knife inserted in filling comes out clean. Let cool and garnish with cut-outs.
• Serve with whipped cream.
• We always pour some corn syrup on our pumpkin pie.

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.