Best Favorite Pumpkin Pie Recipes

BROWN FAMILY'S FAVORITE PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
• Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

MY FAVORITE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• In large mixing bowl, combine pumpkin and eggs until well mixed.
• Add the sugars, vanilla extract, cinnamon, ginger, cloves and salt; mix well.
• Add the evaporated milk gradually.
• Pour into pie shell.
• Bake for 15 minutes at 425 degrees.
• Reduce heat to 350 degrees and bake for another 40-50 minutes, depending on your oven.
• Pie is done when knife inserted in the middle comes out clean or until the center is no longer jiggly.
• Do not overcook; this leads to the pie cracking.
• Cool pie on rack for two hours.
• Serve at room temperature or refrigerate (I like mine cold).
• Enjoy!

MY FAVORITE PUMPKIN PIE

Steps:

• 1. preheat oven 425*F Pie - In a large mixing bowl combine all ingredients and mix well.
• 2. Crust - In a medium bowl mix flour and salt with Crisco, using a pastry knife until the flour looks like it has pea shape to the Crisco, add the ice water I use about 6 tablespoons to start with then add more if needed. dough should not be sticky to touch.
• 3. I place half the dough in between wax paper and roll out to fit a 9" pie plate. Pour in the pie mixture and bake for 15 minutes and then turn oven down to 350*F and bake for 45 minutes or til knife comes out clean when inserted in the center of pie.
• 4. with the extra crust we always make a sugar pie which is sprinkled with brown sugar on bottom then add drops of butter about 6 teaspoons, and then add drops of can milk over all of this about 12 good size drops. Bake in oven for about 15 minutes or til bubbly but not burnt.

OUR FAVORITE CREAMY PUMPKIN PIE

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
• Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

FAVORITE PUMPKIN PIE

Steps:

• Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F. Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over). Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.) Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.

DAD'S FAVORITE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees. Brush shells with slightly beaten egg white.
• Mix ingredients in order given. Pour into shells. Bake for 15 minutes.
• Reduce oven temperature to 350 degrees and bake for 1 hour or until knife inserted in center of pie filling omes out clean.
• Let cool and serve with whipped cream.

BROWN FAMILY'S FAVORITE PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
• Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

FAMILY-FAVORITE PUMPKIN PIE

Steps:

• Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
• Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
• Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
• Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
• Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
• Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
• Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.