Grandma Wilsons Pumpkin Pie Recipes

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GRANDMA'S PUMPKIN ICE CREAM PIE

My grandma's treasured recipe for a delicious, easy dessert, perfect for early fall. Garnish with sliced pecans and swirl on a few loose graham cracker crumbs and top with whipped cream, if desired.

Provided by Valetta Gale Cannon

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h10m

Yield 8

Number Of Ingredients 8



Grandma's Pumpkin Ice Cream Pie image

Steps:

  • Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
  • Cover and freeze until firm, about 2 hours.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 29 mg, Fat 14.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 446.4 mg, Sugar 39.8 g

1 cup canned pumpkin
½ cup brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 quart vanilla ice cream, softened
1 (9 inch) prepared graham cracker crust

GRANDMA WILSON'S PUMPKIN PIE

Categories     Squash

Number Of Ingredients 7



Grandma Wilson's Pumpkin Pie image

Steps:

  • Preheat oven to 375.
  • Mix pumpkin, sugar and pumpkin pie spice in a large bowl till smooth.
  • Add eggs and molasses and mix well.
  • Defrost pie shells in the heated oven for 2 minutes.
  • Put shells on cookie sheet, and divide filling between them.
  • Bake for 50-55 min. Cool for one hour. Refrigerate till ready to use. Bring to room temp for one hour before serving, and top with Reddi Whip.

32 ounces Libby's brand canned pumpkin (not pumpkin pie filling)
1 1/3 cups sugar
4 teaspoons pumpkin pie spice
4 eggs
12 ounces Pet Evaporated milk
2 Deep dish Pet Ritz pie crusts
2 tablespoons light molasses

PERFECT PUMPKIN PIE

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8



Perfect Pumpkin Pie image

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.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

GRANDMA BLACK'S PUMPKIN PIE

Grandma Maxine's pumpkin pie- a thanksgiving favorite! Some cans of pumpkin are less sweet than others. I sometimes increase sugar from 3/4 cup to 1 cup but I need exceed 1 cup. Note: 1 3/4 tsp. of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves however the taste will be slightly different, I prefer to use the individual spices.

Provided by Brookes Kitchen

Categories     Pie

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9



Grandma Black's Pumpkin Pie image

Steps:

  • MIX -Mix sugar, salt, cinnamon, ginger, and closes in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
  • Pour- into pie shell.
  • Bake- in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, bake for 40-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

Nutrition Facts : Calories 329.4, Fat 13.3, SaturatedFat 5.5, Cholesterol 78.6, Sodium 398.4, Carbohydrate 45.8, Fiber 1.1, Sugar 26.1, Protein 7.7

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon clove
2 large eggs
pumpkin puree (100% pure, not mix)
1 (12 ounce) can Carnation Evaporated Milk
1 deep dish pie shell, unbaked

GRANDMA JOAN'S PUMPKIN CHIFFON PIE

My Grandmother's recipe she used to make every Thanksgiving. Much better than regular pumpkin pie. This is the one pie I MUST make ever year and has been a family favorite for a very long time. This would also be great at Christmas.

Provided by Suzy_Q

Categories     Pie

Time 30m

Yield 1 pie

Number Of Ingredients 13



Grandma Joan's Pumpkin Chiffon Pie image

Steps:

  • Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.

Nutrition Facts : Calories 2176.6, Fat 76.9, SaturatedFat 22.2, Cholesterol 583.5, Sodium 1867.2, Carbohydrate 339.7, Fiber 9.7, Sugar 239.4, Protein 40.3

1 cup brown sugar
3 egg yolks
3/4 cup pumpkin
1/2 cup milk
3 egg whites (beaten to a pulp)
1 (1/4 ounce) envelope knox gelatin
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup cold water
1 pie shell

GRANDMA'S PUMPKIN PIE

This recipe is handed down from my wonderful Grandma Pauline. I haven't met a pumpkin pie I like better yet!

Provided by Carol E.

Categories     Pie

Time 1h

Yield 2 pies, 12 serving(s)

Number Of Ingredients 13



Grandma's Pumpkin Pie image

Steps:

  • Combine pumpkin, brown sugar and white sugar together in large bowl. Add flour, and all spices. Stir in eggs until well blended. Stir in evaporated milk and regular milk. Pour into 2 unbaked pie shells. Sprinkle with more cinnamon. Bake 350 for 50-55 minute.
  • Makes 2 pies.

Nutrition Facts : Calories 452.4, Fat 21.7, SaturatedFat 10.8, Cholesterol 97.1, Sodium 329.2, Carbohydrate 59, Fiber 1.6, Sugar 37.8, Protein 7.7

1 (29 ounce) can pumpkin
1 cup brown sugar
3/4 cup white sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
5 eggs
1 cup evaporated milk
1 cup milk
2 pie crusts, unbaked
12 ounces Cool Whip

GRANDMA'S PUMPKIN PIE

This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9" pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time.

Provided by sugarpea

Categories     Pie

Time 4h15m

Yield 2 9 inch pies, 12 serving(s)

Number Of Ingredients 9



Grandma's Pumpkin Pie image

Steps:

  • Line 2 - 9" pie plates with pie shells.
  • Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
  • Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
  • Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
  • Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
  • Cool 3 hours, serve or refrigerate.

Nutrition Facts : Calories 325.2, Fat 14.1, SaturatedFat 4.5, Cholesterol 79.6, Sodium 406.8, Carbohydrate 44.4, Fiber 1.4, Sugar 25.6, Protein 6.4

2 (9 inch) unbaked pie shells
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
4 eggs
3 1/2 cups solid pack pumpkin
1 1/2 cups evaporated milk

GRANDMA COTTINGTON'S PUMPKIN PIE

Categories     Milk/Cream     Food Processor     Dessert     Bake     Thanksgiving     Spice     Pumpkin     Fall     Molasses     Bon Appétit

Yield Makes two 9-inch pies

Number Of Ingredients 18



Grandma Cottington's Pumpkin Pie image

Steps:

  • For Crust:
  • Blend flour, sugar and salt in processor 10 seconds. Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns. Blend in 6 tablespoons water. Mix in enough additional water by tablespoonfuls until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before continuing.)
  • Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1 inch; fold edges under. Crimp crust edge decoratively, forming high-standing rim. Repeat rolling and shaping with remaining dough disk. Freeze crusts 15 minutes.
  • Preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes. Cool completely on racks. Maintain oven temperature.
  • For filling:
  • Whisk all ingredients in large bowl to blend. Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust.
  • Bake pies until filling is set in center, about 1 hour. Cool pies on racks.

Crust
2 2/3 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup chilled lard or vegetable shortening, cut into pieces
8 tablespoons (about) ice water
Filling
3 cups solid pack pumpkin (about 1 1/2 16-ounce cans)
1 1/2 cups sugar
1 1/2 cups whipping cream
1 1/4 cups milk
6 tablespoons all purpose flour
3 large eggs
3 tablespoons dark molasses
1 tablespoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon salt

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