How do I make Pumkin pie from the can?!
I have canned pumkins and a pie crust that's already made into the shape and all!. What else do I need!? And what number do I bake it on!?Www@FoodAQ@Com
Answers:
<3 is a recipe for the plain can of pumpkin, I do not use the cloves or ginger, I use nutmeg and allspice instead, and a bit more cinnimon!.!.!.!. just adjust the spices to your taste!.!.!.
The rest of the recipe is the same for all the pumpkin generally!.
Foodnetwork!.com or allreceipes!.com is a good
source!. have fun (I bake at 400 for 10 minutes to start,
turn it down to 350, cover the edges w/tin foil so they do not burn, or dark brown, and when the knife inserted in the center
comes out clean, no wet pumpkin on it, its done approx!.45 min!. or so!.)Www@FoodAQ@Com
The rest of the recipe is the same for all the pumpkin generally!.
Foodnetwork!.com or allreceipes!.com is a good
source!. have fun (I bake at 400 for 10 minutes to start,
turn it down to 350, cover the edges w/tin foil so they do not burn, or dark brown, and when the knife inserted in the center
comes out clean, no wet pumpkin on it, its done approx!.45 min!. or so!.)Www@FoodAQ@Com
Your can of pumpkin would have to pure pumpkin for this recipe, NOT the one that has all the spices in it, and you just add eggs and milk
Pumpkin Pie
NGREDIENTS
1 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree
1 2/3 cups evaporated milk
2 eggs
1 (9 inch) unbaked pie crust
DIRECTIONS
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 50 minutes or until pie is firmWww@FoodAQ@Com
Pumpkin Pie
NGREDIENTS
1 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree
1 2/3 cups evaporated milk
2 eggs
1 (9 inch) unbaked pie crust
DIRECTIONS
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 50 minutes or until pie is firmWww@FoodAQ@Com
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz!.) Pumpkin
1 can (12 fl!. oz!.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl!. Beat eggs in large bowl!. Stir in pumpkin and sugar-spice mixture!. Gradually stir in evaporated milk!.
POUR into pie shell!.
BAKE in preheated 425° F oven for 15 minutes!. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean!. Cool on wire rack for 2 hours!. Serve immediately or refrigerate!. Top with whipped cream before serving!.
Hope this helps! =)Www@FoodAQ@Com
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz!.) Pumpkin
1 can (12 fl!. oz!.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl!. Beat eggs in large bowl!. Stir in pumpkin and sugar-spice mixture!. Gradually stir in evaporated milk!.
POUR into pie shell!.
BAKE in preheated 425° F oven for 15 minutes!. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean!. Cool on wire rack for 2 hours!. Serve immediately or refrigerate!. Top with whipped cream before serving!.
Hope this helps! =)Www@FoodAQ@Com
The recipe on a can of Libby's pumpkin is the only one we've ever used!. It's delicious!.!.!.takes eggs, evagorated milk, sugar, etc!.Www@FoodAQ@Com
Just follow the directions on the back of the can!. It's easy!.Www@FoodAQ@Com
Read the directions on the can if there are any or go to allrecipes!.com and search "pumpkin pie"Www@FoodAQ@Com
It should have it on the canWww@FoodAQ@Com