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REAL HOMEMADE PUMPKIN PIE
2c cooked and mashed pumpkin
12oz. evaporated milk
3/4c brown sugar, packed
2 eggs, beaten
1/2t cinnamon, ground
1/2t ginger, ground
1/2t nutmeg, ground
1/2t salt
2-2/3c flour
1t salt
1c shortening
1/2c water
Preheat oven to 400-degrees. Cut open pumpkin and scoop out seeds and stringy portions. Cut remaining pumpkin into chunks. Over medium heat, in 1 inch of water, heat pumpkin to boil. Reduce heat and cover, simmering for 30-minutes, or until pumpkin is tender. Drain, cool, and slide peel away from pumpkin. In a medium sized saucepan, mash pumpkin. Drain well.
Prepare pie crust. Mix together flour and salt. Cut in shortening, adding 1 tablespoon of water to mixture at a time. Mix dough, repeating until dough is just moist enough to hold together. Shape dough into ball and on lightly floured surface, roll to 1/8th inch thickness. Cut dough to fit pie pan, and transfer it to the pan.
Combine pumpkin and evaporated milk in a large bowl. Add in milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt, beating on medium speed with electric mixer. Once the product is mixed well, pour into crust and bake 40-minutes.
NO SUGAR (LOW CARB) PUMPKIN PIE
15oz. pumpkin puree (1 can)
2 eggs
1/3c granulated artificial sweetener
1/4t salt
1-1/2c water
2-1/2t pumpkin pie spice
1/2c dry milk
1/4t nutmeg
unbaked pie crust
Combine all ingredients and mix until smooth and creamy. Slowly add filling to the unbaked pie shell. Add additional grated nutmeg (if desired) over the top of the pie. Bake at 425-degrees for 12 minutes. Reduce heat to 350-degrees, and cook an additional 40-45 minutes.
CHEESY PUMPKIN PIE
8oz. cream cheese
2c pumpkin puree
14oz. sweetened condensed milk
3 eggs
1t pumpkin pie spice
1 (9 inch) unbaked pie crust
Preheat oven to 350-degrees. Blend cream cheese and condensed milk until smooth. Stir in pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Slowly pour batter into pie shell. Bake for 45 minutes. Best served warm.
PUMPKIN CUSTARD PIE
1-3/4c pumpkin puree
3/4c sugar
1/2t salt
1t cinnamon
1/2t ginger
2 eggs, beaten
1c heavy whipping cream
1/2c milk
unbaked pie crust
Preheat oven to 400-degrees. In a saucepan, heat pumpkin puree for 10 minutes over medium heat, or until slightly caramelized and dry. Remove from heat. Stir in sugar, salt, cinnamon and ginger. Mix thoroughly. Add eggs, cream and milk. Blend until smooth. Pour into pie pan and bake 25-30 minutes. Allow to cool completely before cutting.
TIPS AND TRICKS
WHEN you can insert a knife into your pie that comes out clean, your pie has finished cooking and should be removed from its heat source.
SOME pumpkin pie recipes "set" in their final stage of baking and others do not. Don't worry if your pie appears gel like on removal from the oven. If it's passed the knife test and is golden brown in color, remove from oven and set on pie rack, where it will finish setting.
TO PREVENT edges of crust from burning or browning too quickly, cover them with foil before or during the baking process.
PIES will "set" more quickly if you refrigerate them after baking.
ADD simple decorations to your pie with leftover pie crust dough. Cut out shapes or initials and add to the top of the pie.
ENJOY your pumpkin pie during Thanksgiving and Christmas, but also during other seasons. Chilled pie with cool whip makes a great warm weather pie.
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