ELF PUMPKIN PIE RECIPES

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PERFECT PUMPKIN PIE RECIPE | ALLRECIPES



Perfect Pumpkin Pie Recipe | Allrecipes image

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories     Desserts    Pies    Pumpkin Pie Recipes

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 8

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  • 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.

Nutrition Facts : Calories 379.1 calories, CarbohydrateContent 30.5 g, CholesterolContent 64 mg, FatContent 14.3 g, FiberContent 3.3 g, ProteinContent 5.9 g, SaturatedFatContent 5.8 g, SodiumContent 352.1 mg, SugarContent 17.7 g

MRS. CLAUS' KITCHEN | HOMEMADE FRESH PUMPKIN PIE



Mrs. Claus' Kitchen | Homemade Fresh Pumpkin Pie image

This classic homemade fresh pumpkin pie recipe has been a favorite at the North Pole. This is the pie Mrs. Claus serves at Thanksgiving and Christmas day feasts.

Number Of Ingredients 1

Pastry for Single Crust Pie:
- 1 1/2 cups all-purpose flour - 1/2 teaspoon salt - 1/2 cup shortening - 3 1/2 tablespoons cold water Filling
- 2 cups mashed, cooked pumpkin - 1 (12 fluid ounce) can evaporated milk - 2 eggs, beaten - 3/4 cup packed brown sugar - 1/2 teaspoon ground cinnamon - 1/2 teaspoon ginger - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees Prepare pie crust by mixing the flour and slt. Cut shortening into the flour (will resemble cornmeal); add cold water 1 tablespoon at a time. Mix dough and repeat until the dough is moist. With lightly floured hands, shape the dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer onto the pie pan. Unroll, easing the dough into the bottom of the pie pan. Bake for 10 minutes and set aside to cool. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer. Mix well. Pour into prepared pie crust. Bake for 40 minutes or until the knife (inserted 1 inch inward from the crust edge) comes out clean. Michele's Little This and Thats

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