Best Tawny Pumpkin Pie Recipes

TAWNY PUMPKIN PIE

Tawny Pumpkin Pie image

This pie is from Farm Journal and I just love it! I have been baking this pie forever and it always gets high marks. I use Recipe #300887 and this filling. Hope you enjoy it as much as we do!

Provided by Secret Agent

Categories Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups canned pumpkin (not pie filling)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon flour
2 eggs, slightly beaten
1 cup evaporated milk
2 tablespoons water
1/2 teaspoon vanilla
1 nine-inch pie crust, unbaked (Linda's Fantabulous Food Processor Pie Crust)

Steps:

Combine spices and pumpkin, add sugar and flour and mix.
Add eggs, evaporated milk, water and vanilla. Mix well. Pour into pie shell (Recipe #300887) and bake at 400* for 45 - 50 minutes. I usually put a foil collar around the rim of the crust before baking. Cool on a rack.

TAWNY PUMPKIN PIE

TAWNY PUMPKIN PIE image

Categories Dessert Bake Thanksgiving Squash

Yield 1 pie

Number Of Ingredients 11

Ingredients

1- 1/4 C. Pumpkin
3/4 C Sugar
1/2 tsp Salt
1/4 tsp Ground Ginger
1 tsp Ground Cinnamon
1 tsp all-purpose Flour
2 Eggs, slightly beaten
1 C undiluted Evaporated Milk
2 TBS Water
1/2 tsp Vanilla Extract
Pastry for one 9" Pie Crust, Unbaked

Steps:

Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water and vanilla; mix. Pour into pastry-lined pie pan. Bake in preheated 425 degree oven for 15 minutes, reduce heat to moderate (350 degrees) and bake for 35 minutes longer, or until set.

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