What's a good pumpkin pie recipe??!
Answers: I have never made pumpkin pie and would like to try making one from scratch. I would like a good "beginners" pumpkin pie recipe!! Thanks!
1 (16 ounce) can pumpkin or 2 cups 35 % fresh cream, cooked
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon mace or allspice
1/3 teaspoon cloves, ground
1/4 teaspoon salt
3/4 cup milk
1 unbaked pie shell (9-inch)
3 eggs, separated
Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
Add milk and egg yolks. Mix well.
In another bowl, beat egg whites until firm.
Fold into pumpkin mix and pour into pie shell.
Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
I use the blender for all mixing.
The best one is on the pumpkin pie can. . honestly it is. . . just add a tad bit more cinnamon and nutmeg. Of course, mace too. It's great.
I always use Pillsbury pie crust in the dairy section, and use the second crust to cut out leaves, egg wash them and sprinkle with cinnamon and sugar, bake separately and place on top of pie when done. Adds a good touch.
The number one place for excellent cooks to find great vegetable recipes to make from scratch is in the "VICTORY GARDEN COOKBOOK".
Best produce cookbook I have ever used. It'll make you love every vegetable that exists.
Otherwise, the back of the can of Libby's pumpkin has the best recipe. You can also get the recipe from libby's website.
Perfect Pumpkin Pie
INGREDIENTS
* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaporated milk)
* 2 eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9 inch) unbaked pie crust
DIRECTIONS
1. Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND?, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Try www.cookinglight.com. They have great recipes! Easy, healthy, and still delicious!
I've tried a lot of pumpkin pie recipes and the one I like the best is on the Libby pumpkin can. For me it just can't be beat.......
Used it many times. It's delicious.
Easiest No Bake Pumpkin Pie:
1 x 8" or 9" graham cracker crust, unbaked
1 cup Heavy cream
1 sm Pkg vanilla instant pudding and pie filling, (3- 1/2 oz)
1/2 cup Milk
1 cup Pumpkin pie filling mix
Cinnamon, for garnish
1. With electric mixer on high speed, whip cream until stiff peaks form.
Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts