Pumpkin Pie Amish Recipe Delicious

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PUMPKIN PIE, AMISH RECIPE, DELICIOUS!

CORRECTED RECIPE 10-1-03 This pie is AMAZING! My mother-in-law's signature recipe. You can also find my post of "Amish" pie crust recipe - which is what she (naturally) uses for this recipe. Enjoy! This one's hard to beat, and sure to be enjoyed by all!

Provided by WJKing

Categories     Pie

Time 55m

Yield 2 pies

Number Of Ingredients 9



Pumpkin pie, AMISH recipe, DELICIOUS! image

Steps:

  • Mix sugars& flour.
  • In a separate bowl, mix pumpkin, yolks & molasses together.
  • Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
  • Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
  • Mix well& pour into pie shells.
  • Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.

1 cup pumpkin (if you use fresh, cook it first. If you use canned pumpkin, it's not necessary to cook it first)
1 cup brown sugar (scant)
1/2 cup granulated sugar
1/2 cup molasses (We use King syrup or Old Barrel molasses)
2 egg yolks, beaten
2 egg whites, beaten until stiff
2 tablespoons flour
2 cups scalded milk
pumpkin pie spice, to taste (OR nutmeg, allspice & cinnamon)

BOOZY PUMPKIN PIE

I haven't made this for years, but I used to make it every Thanksgiving as it was my late FIL's favourite dessert. I guess you could use any whisky but I do recommend Canadian rye. This is not a heavy pie and is good after a big meal. This is based on a Mennonite recipe called Karrups Pie Mit Schnapps.

Provided by Lennie

Categories     Pie

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9



Boozy Pumpkin Pie image

Steps:

  • Preheat oven to 375°F.
  • Place pumpkin in large bowl and add the white sugar, egg yolks and cinnamon; beat well with mixer until thoroughly combined.
  • Add the cream, melted butter and whisky and combine well.
  • In another large bowl and with clean beaters, beat egg whites until stiff.
  • Sprinkle cornstarch over beaten egg whites and fold this mixture into pumpkin mixture.
  • Pour into pie plate lined with pie crust-- I use a 10-inch Pyrex deep-dish glass pie plate and it fills it-- and carefully place in oven.
  • Bake for 1 hour; centre should be set at this time.

Nutrition Facts : Calories 312.1, Fat 15.7, SaturatedFat 7.3, Cholesterol 84.8, Sodium 279.2, Carbohydrate 28.7, Fiber 1.9, Sugar 18.1, Protein 3.9

1 (10 inch) pie shells
2 cups canned pumpkin
4 large eggs, separated
1 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
1/2 cup butter, melted
1/3 cup half-and-half or 1/3 cup whipping cream
1 cup Canadian rye whisky

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