SIMPLE PUMPKIN PIE RECIPE | ALLRECIPES
"Easy as pie" is just the case with this pie recipe.
Provided by BobAltman
Categories Desserts Pies Pumpkin Pie Recipes
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 1 9-inch pie
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
- Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
- Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 308.9 calories, CarbohydrateContent 41.8 g, CholesterolContent 63.2 mg, FatContent 13.2 g, FiberContent 2.5 g, ProteinContent 7.5 g, SaturatedFatContent 5 g, SodiumContent 333.6 mg, SugarContent 28.7 g
HOMEMADE FRESH PUMPKIN PIE RECIPE | ALLRECIPES
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Desserts Pies Pumpkin Pie Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 1 pie
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape 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 it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, CarbohydrateContent 44.3 g, CholesterolContent 60.2 mg, FatContent 18 g, FiberContent 1.4 g, ProteinContent 7.4 g, SaturatedFatContent 5.9 g, SodiumContent 365.3 mg, SugarContent 25.6 g
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- "Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet. (If using premade pie in a roll, open, roll a bit larger than your 9? deep dish pie tin, ease in, trim to 1/2? overhang. Tuck the excess in and crimp. Place in freezer while mixing pie.) Mix pumpkin, milk, eggs, and pumpkin pie spice in large bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired. Note: almost all pumpkin pie requires a pie shield. Before you bake, take aluminum foil, press it along the edge of the pie pan to imprint the foil. Cut with scissors about an inch along each side of the indentation so you end up with a round of aluminum foil about 2 inches wide. If the crust starts to get brown before the pie is done, carefully place the tin foil shield over the top of the crust and continue to cook until pie tests done."
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