Homemade pumpkin pie recipe?!
Bonjour!. :] SO I was owndering if anybody had any good homemade pie recipes, I want to make everything!. SO thanks!Www@FoodAQ@Com
Answers:
INGREDIENTS (Nutrition)
1 medium sugar pumpkin
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
3 cups evaporated milk
4 eggs, beaten
2 (9 inch) unbaked pie crusts
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Cut out top of pumpkin and clean out all seeds and strings from inside!. Slice pumpkin vertically into 3 inch wide strips!. Place strips onto a baking sheet!.
Bake in preheated oven for about 1 hour!. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth!.
Preheat oven to 425 degrees F (220 degrees C)!.
Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree!. Pour mixture into two 9 inch pie crusts!.
Bake in preheated oven for 15 minutes!. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean!. Cool and refrigerate!. Www@FoodAQ@Com
1 medium sugar pumpkin
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
3 cups evaporated milk
4 eggs, beaten
2 (9 inch) unbaked pie crusts
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Cut out top of pumpkin and clean out all seeds and strings from inside!. Slice pumpkin vertically into 3 inch wide strips!. Place strips onto a baking sheet!.
Bake in preheated oven for about 1 hour!. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth!.
Preheat oven to 425 degrees F (220 degrees C)!.
Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree!. Pour mixture into two 9 inch pie crusts!.
Bake in preheated oven for 15 minutes!. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean!. Cool and refrigerate!. Www@FoodAQ@Com
Ingredients:
2 cups pumpkin
2 eggs
2/3 cup sugar
1 tsp!. ground cinnamon
3/4 tsp!. ground ginger
1/2 tsp!. ground allspice
1/2 tsp!. ground nutmeg
1/2 tsp!. salt
1 1/2 cups light cream evaporated milk or half-and-half
Directions:
Preheat the oven to 425 degrees F!.
Line a 9-inch pie plate with pie crust dough!. Crimp the edges!. Lay a piece of plastic wrap over the crust, pressing it into the edges!. Refrigerate while making the pie filling!.
In a large bowl, whisk together the pumpkin, eggs, sugar, cinnamon, ginger, allspice, nutmeg, and salt!. Stir in the cream!.
Pour into the pie shell and smooth the top!. Bake in the center of the oven for 35 to 50 minutes, or until the pie looks set but still quivers slightly in the center and a toothpick inserted near the center comes out clean!.
Cool on a wire rack!. When cool, wrap in plastic wrap and refrigerate for up to 1 day!. Or double wrap in plastic and then in foil and freeze for up to 1 month!.
Serve chilled or at cool room temperature with whipped cream, if desired
Www@FoodAQ@Com
2 cups pumpkin
2 eggs
2/3 cup sugar
1 tsp!. ground cinnamon
3/4 tsp!. ground ginger
1/2 tsp!. ground allspice
1/2 tsp!. ground nutmeg
1/2 tsp!. salt
1 1/2 cups light cream evaporated milk or half-and-half
Directions:
Preheat the oven to 425 degrees F!.
Line a 9-inch pie plate with pie crust dough!. Crimp the edges!. Lay a piece of plastic wrap over the crust, pressing it into the edges!. Refrigerate while making the pie filling!.
In a large bowl, whisk together the pumpkin, eggs, sugar, cinnamon, ginger, allspice, nutmeg, and salt!. Stir in the cream!.
Pour into the pie shell and smooth the top!. Bake in the center of the oven for 35 to 50 minutes, or until the pie looks set but still quivers slightly in the center and a toothpick inserted near the center comes out clean!.
Cool on a wire rack!. When cool, wrap in plastic wrap and refrigerate for up to 1 day!. Or double wrap in plastic and then in foil and freeze for up to 1 month!.
Serve chilled or at cool room temperature with whipped cream, if desired
Www@FoodAQ@Com
I work in a bakery and every year we make dozens of pumpkin pies!. We always make our own crust and use the recipe on the back of the Libbey's pumpkin can!. Haven't had a complaint yet!Www@FoodAQ@Com
the girl naane before me!.!.!.thats how i always make my pumpkin pie!.!.!.!.yuMMyWww@FoodAQ@Com