Best Vanderbilts Rich Old Fashioned Pumpkin Pie Recipes

Steamed Pumpkin for Pumpkin Pie image

Provided by Mme M

Categories Pie

Time 50m

Yield 2 pies

Number Of Ingredients 2

8 lbs fresh pumpkin
2 cups water to steam the pumpkin

Steps:

Cut the pumpkin into manageable pieces, then cut off the rind.
Cut the pumpkin flesh into pieces that are the same size.
Remove all seeds and stringy bits.
Steam the pumpkin pieces over water for about 20 minutes.
It doesn't take long until it mashes up under the pressure of a fork.
Empty the pumpkin pieces into a colander, and toss the pumpkin as you would when you drain pasta.
Prepare to toss and drain this pumpkin from time to time, for about a day and a half. There seems to be a lot of water that continues to seep out. (Additionally, you could put the pumpkin into a dish towel, and squeeze it, if you are not sure you have got as much water out as possible.).
At a certain point, not much water comes out.
You can reheat the very mushy amount (which yields only about 3 cups!), and add your pumpkin pie spices (clove, cinnamon, allspice, ginger). The spices will be more intense if you blend it all when the pumpkin mash is warm.

Old-Fashioned Pumpkin Pie image

Provided by JackieOhNo

Categories Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked pie shell
2 eggs
1 (16 ounce) can pumpkin puree (about 2 cups)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 ounce) can evaporated milk

Steps:

Preheat oven to 425 degrees.
Beat eggs slightly; beat in remaining ingredients.
Pour into pie shell. Bake 15 minutes.
Reduce oven temperature to 350 degrees. Bake 45 minutes loner or until a knife inserted between the center and edges comes out clean. Cool.

Nutrition Facts : Calories 277.4, Fat 11.9, SaturatedFat 4.2, Cholesterol 58.8, Sodium 326.1, Carbohydrate 37.5, Fiber 1.3, Sugar 19.6, Protein 6.5

Old-Fashioned Pumpkin Pie Recipe by Tasty image

Provided by Kiano Moju

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
Preheat the oven to 425˚F (220˚C)
Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
Pour the filling into the pie shell.
Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
Cool the pie on a wire rack for 2 hours.
Slice and serve with whipped cream or ice cream.
Enjoy!