Smooth Pumpkin Pie Recipes

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:

• Place the first 7 ingredients in a blender; process until blended. Pour into glasses; top with granola.

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
• In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
• To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
• Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
• In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

Steps:

• Line a deep nine-inch pie pan with pastry and flute the edges high as the filling is generous.
• Chill the crust approximately 20 minutes in the freezer while you prepare the filling. The cooling of the pastry helps to prevent a soggy bottom.
• Preheat over to 450°F.
• Mix the can of pumpkin, salt, spices, and brown sugar until well blended.
• Beat the eggs lightly and add the cream or evaporated milk and then beat.
• Stir the egg mixture into the pumpkin mixture and add the scalded milk and stir until just blended.
• Pour the mixture into the chilled pie shell.
• Bake in hot 450 F oven for 25 minutes, then reduce oven heat to 350 F and bake for 35 minutes longer or until done.
• If you wish to use fresh pumpkin from the garden proceed by peeling pumpkin, cut it in thin slices and put in a heavy saucepan with water to cover over low heat. Cook slowly until all the water is absorbed. Stir often when the water is almost absorbed to prevent sticking. Mash and set aside to cool.