Best Pumpkin Pie Better Homes Gardens Recipes

PUMPKIN PIE (BETTER HOMES & GARDENS)

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Add eggs; with a fork, lightly beat eggs into pumpkin mixture.
• Add evaporated milk and milk, mix well.
• Place a crust lined 9-inch pie plate on oven rack, pour in pumpkin mixture. Cover edge of pie with foil. Bake at 375 for 25 minutes.
• Remove foil, bake for 25-30 minutes or until knife inserted off center comes out clean.
• Cool. Cover and chill to store.

PUMPKIN PIE

Steps:

• If using a ready made pie crust that is fine but if not you need to make the pie crust first.
• For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
• Add eggs.
• Beat lightly with a rotary beater or fork just until combined.
• Gradually stir in evaporated milk and milk; mix well.
• Place the pastry-lined pie plate on the oven rack.
• Carefully pour filling into pastry shell.
• To prevent overbrowning, cover edge of the pie with foil.
• Bake in a 375 degree oven for 50 minutes.

CARAMEL-PECAN PUMPKIN PIE

Steps:

• Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired.
• In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, lemon peel, vanilla, salt cinnamon, nutmeg, and allspice.
• Pour pumpkin mixture into pastry-lined pie plate, To prevent overbrowning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
• Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.
• I don't add the lemon peel, and I add 1/4 tsp ginger, increase the vanilla to 1 tsp, I used fresh cooked pumpkin instead of canned and I omit the topping for a regular pie. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.