Sugar Pie Pumpkin Pie Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
• Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
• Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
• Increase oven heat to 425 degrees F (220 degrees C).
• Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Steps:

• For the pumpkin: Preheat the oven to 375 degrees F.
• Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
• For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
• Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
• For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
• Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, combine the first 10 ingredients. Pour into the crust. Bake for 15 minutes. Reduce heat to 350° and continue baking until a knife inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.

Steps:

• Pre-heat oven to 425 degrees.
• Combine ingredients.
• Pour into pie crust.
• Bake 15 minute at 425.
• Reduce heat to 350 degrees and bake 45 minutes.
• Cool and garnish with whipped cream.

Steps:

• Mix sugars, salt and spices in a large bowl.
• Beat eggs in small bowl and pour into sugar/spice mixture. Empty can of pumpkin into sugar/spice mixture.
• Mix everything with a wooden spoon or a wire whip, and use a rubber spatula to incorporate all ingredients thoroughly.
• Add evaporated milk gradually and continue stirring.
• Pour into pie shell.
• Bake in preheated oven at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. and bake for an additional 40-45 minutes, or until toothpick inserted in center comes out clean.