Best Kroger Traditional Pumpkin Pie Recipes

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PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

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

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 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, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g

AMERICAN TRADITIONAL PUMPKIN PIE



American Traditional Pumpkin Pie image

Make and share this American Traditional Pumpkin Pie recipe from Food.com.

Provided by RecipeNut

Categories     Pie

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 11

3 eggs
1/2 cup sugar
1/4 cup brown sugar
2 cups pumpkin mush
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon salt
1 can evaporated milk (12 oz)
1 pie shell
1 medium pumpkin

Steps:

  • Preheat oven to 450 degrees.
  • In a large non-metal bowl combine sugars and eggs.
  • Add in the pumpkin mush, the spices, salt, and evaporated milk.
  • Pour the filling into the pie shell.
  • Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
  • --------Pumpkinmush-----------.
  • cut pumpkin in half.
  • Prick the skin several times with a fork, and place on a cookie sheet, cut-side up.
  • Bake for 50 minutes or until very soft when poked with a fork.
  • Let the pumpkin cool, then scoop out the seeds with a spoon.
  • Scoop out the pumpkin meat, and throw away the skin.
  • Mash the pumpkin meat with a potato masher or puree in a blender/food processor.
  • Makes about 4 cups.

LIBBY'S® FAMOUS PUMPKIN PIE



Libby's® Famous Pumpkin Pie image

Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked deep dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Steps:

  • Preheat oven to 425 degrees F.
  • Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  • Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g

TRADITIONAL PUMPKIN PIE



Traditional Pumpkin Pie image

Make and share this Traditional Pumpkin Pie recipe from Food.com.

Provided by Yellsbells

Categories     Pie

Time 1h5m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

2 eggs
1 3/4 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup evaporated milk
1 frozen pie shell (or homemade if you like)

Steps:

  • Beat eggs lightly in medium bowl.
  • Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined.
  • Blend in evap. milk.
  • Pour filling in pie shell. Bake at 425 degrees F (220 degrees C) for 15 minutes.
  • Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking 30 to 35 mins longer or until knife inserted in center comes out clean.
  • Cool.

LIBBY'S FAMOUS PUMPKIN PIE



Libby's Famous Pumpkin Pie image

Well, after looking for this recipe on here and not having any luck, I decided to find it and post it. In my opinion, this is the best pumpkin pie. Make your own graham cracker crust or buy an already prepared one.

Provided by flume027

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon (See note)
1/2 teaspoon ground ginger (See note)
1/4 teaspoon ground cloves (See note)
2 large eggs
1 (15 ounce) can libby's 100% pumpkin puree
1 (12 ounce) can Carnation Evaporated Milk
1 unbaked 9-inch deep dish pie pastry
whipped cream (optional)

Steps:

  • Note: Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves; the taste will be slightly different.
  • Preheat oven to 425 degrees Fahrenheit.
  • Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
  • Beat eggs in large bowl.
  • Stir in pumpkin and sugar-spice mixture.
  • Gradually stir in evaporated milk.
  • Pour mixture into pie shell.
  • Bake at 425 degrees Fahrenheit for 15 minutes.
  • Reduce temperature to 350 degrees Fahrenheit.
  • Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 2 hours.
  • Serve immediately or refrigerate.
  • Top with whipped cream before serving for best results!
  • Do not overcook; overcooking leads to pie cracking in the middle.
  • Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5 to 10 minutes and it should bring the crust back to life!

PUMPKIN PIE



Pumpkin Pie image

For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin - this easy pat-in crust makes prep a breeze!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 14

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3/4 cup whipping cream
2 tablespoons sugar

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
  • In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
  • To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
  • Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
  • In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

All-purpose flour, for surface
1/2 recipe Pate Brisee for Perfect Pumpkin Pie
3 large eggs, plus 1 large egg white, lightly beaten
1 can (15 ounces) pure pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
Whipped cream, for serving (optional)

Steps:

  • On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
  • In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
  • Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.

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