Grandma Wilsons Pumpkin Pie Recipes

Steps:

• Preheat oven to 450 degrees.
• Mix the pumpkin, sugar and spices together first.
• Add the slightly beaten eggs.
• Add the milk slowly.
• Place two crusts into two separate 9 inch pie pans. You can create the pie crust from stratch or use a box mix in the baking section.
• Distribute the pumpkin mix equally between the two pie pans.
• Wrap the crust with 1 1/2 inch pieces of cloth or foil to keep it from burning. Alternately, use one of those pie shields.
• Place into the preheated heated oven at 450 for 10 minutes.
• Turn thermostat back to 350 degrees and bake for up to 1 hour.
• Test doneness by placing a knife into the center - it should come out clean.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350°F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 tseaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon kosher salt; whisk to blend well. Pour filling into a 9" baked pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired.

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.