Best Moms Special Pumpkin Pie Recipes

MOM'S PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
• Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.

MOM'S HOMEMADE PUMPKIN PIE

Steps:

• Beat together all ingredients except crust.
• Pour into pie crust.
• bake 350 1 hours.
• cool completely!

MOM'S SPICED PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
• Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.

MOM'S PUMPKIN PIE

Steps:

• Beat eggs, add sugar, milk and spices. Then add pumpkin and orange juice and mix well. Pour into chilled pie crusts. Bake 400 degrees for about 40-45 minutes or until set.
• If you start with fresh pumpkin, bake or boil it first until tender. If you boiled it, drain off water and cook on top of stove to dry a little, stirring often.

MOM'S PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees F.
• Brush the entire pie shell for each pie with egg white, and place in the refrigerator (prevents filling from soaking into crust).
• In a large bowl, combine pumpkin, eggs, sugar, milk, cinnamon, nutmeg, ginger, and salt; mix well.
• Pour filling evenly between the two unbaked pie shells.
• Bake for 10 minutes at 450 degrees F, reduce the oven temperature to 325 degrees F.
• ,and continue baking 50 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven; cool.

MOM'S PUMPKIN PIE

Steps:

• 1. Prepare pie crust for two deep 9" pie plates.
• 2. Whisk the eggs in a large mixing bowl. Empty the pumpkin into the bowl.
• 3. Peel the label from the bottom inch or two of the pumpkin can, and carefully place the can on an electric burner. Pour the canned milk into the empty pumpkin can. Fill the milk can with water, then add the water to the milk in the pumpkin can, to within 1/4" of the top of the can. Warm the milk, in the can, on medium-low heat, until scalded (small bubbles will form around the rim and a skin will develop across the surface of the milk).
• 4. Meanwhile, mix the remaining ingredients into the eggs and pumpkin in the mixing bowl. Stir with a wire whisk until combined and smooth.
• 5. Slowly whisk in the scalded milk until thoroughly combined.
• 6. Ladle/pour the pumpkin mixture into the prepared pie crusts. Bake 10 minutes at 425*. Then reduce oven temp to 350* and bake an additional 50 minutes. When the pie is done you'll see it bubbling under the surface. Do a toothpick or knife test -- it should come out clean when the pie is done. Do not overbake -- it'll ruin the custard! Remove the pies to a trivet or cooling rack and cool to room temperature before serving. Serve, if you wish, garnished with whipped cream or ice cream. (best garnish is a slice of my apple or pecan pie!)
• 7. NOTES: 1) If you don't want to use the can method to scald the milk, just scald it in a saucepan. 2) This also works with a milk alternative, like coconut milk or almond milk. Pumpkin measures: 1 fresh 5-pound pumpkin = about 4-1/2 cups cooked, mashed pumpkin 1 pound fresh pumpkin = about 1 cup cooked, mashed pumpkin 1 15-ounce can pumpkin = 1-3/4 cups mashed pumpkin 1 29-ounce can pumpkin = 3-1/2 cups mashed pumpkin *This recipe is easily made gluten free by using your favorite gluten free pie crust (I recommend Pillsbury GF pie dough!) and a good GF all purpose baking flour (I like Bob's Red Mill brand).