My Favorite Pumpkin Pie Recipes

Steps:

• Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
• Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
• Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
• Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Steps:

• Preheat oven to 425 degrees.
• In large mixing bowl, combine pumpkin and eggs until well mixed.
• Add the sugars, vanilla extract, cinnamon, ginger, cloves and salt; mix well.
• Add the evaporated milk gradually.
• Pour into pie shell.
• Bake for 15 minutes at 425 degrees.
• Reduce heat to 350 degrees and bake for another 40-50 minutes, depending on your oven.
• Pie is done when knife inserted in the middle comes out clean or until the center is no longer jiggly.
• Do not overcook; this leads to the pie cracking.
• Cool pie on rack for two hours.
• Serve at room temperature or refrigerate (I like mine cold).
• Enjoy!

Steps:

• Preheat oven to 425 degrees. Brush shells with slightly beaten egg white.
• Mix ingredients in order given. Pour into shells. Bake for 15 minutes.
• Reduce oven temperature to 350 degrees and bake for 1 hour or until knife inserted in center of pie filling omes out clean.
• Let cool and serve with whipped cream.

Steps:

• Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
• Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
• Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
• Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
• Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
• Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
• Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
• Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

Steps:

• Mash and drain cooked pumpkin.
• Add beaten egg yolks.
• Stir in spices, salt and sugar. Mix well.
• Beat egg whites until stiff and fold into pumpkin mixture. Pour into unbaked crust.
• Bake at 400 degrees for 40 minutes. If knife comes out clean, pie is done.

Steps:

• Mix and beat well first four ingredients.
• Add rest of ingredients and beat until thoroughly mixed.
• Put in 9 or 10 inch unbaked pie crust (I might try a gingersnap one this year).
• Bake at 375°F for an hour or until knife comes out clean.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.