Hi all! With (Canadian) Thanksgiving coming soon, I was wondering if anyone had any pumpkin pie recipes that they would be willing to share? Thanks in advance!!
If I'm looking for a good recipe, I look in Allrecipes.com there you can see how good the recipes are according to how they are rated.
I have baked this one every Thanksgiving and Christmas for the past almost 30 years and it never fails to satisfy everyone....unless they just don't like pumpkin. Unbaked pie crust, deep dish Pre-heat oven to 425 degrees 2 eggs 3/4 cup brown sugar 2 cups pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon of each ground ginger and ground nutmeg 1/4 teaspoon ground cloves 1 and 2/3 cup evaporated milk Mix it all together, place crust lined pan on baking sheet, pour in filling. Bake 15 minutes at 425, then lower temp to 350, continue baking for additional 30 minutes or until a clean knife inserted in middle of pie comes out clean. Whipped cream is okay on top, but plain is even better to my tastebuds.
Here's my mother's recipe. She was one of the best bakers and often catered to local restaurants with her pies and cakes. This makes 2 pies. I use a standard 8 or 9 inch Pyrex pie plate. 2 unbaked pie crusts 4 eggs, beaten well 1 can pumpkin (16 oz) 2 tsp. cinnamon 2 tsp. ginger 1/2 tsp. cloves 1/2 tsp. nutmeg sprinkle of salt 1 1/2 c. sugar 1 c. evap. milk 1 c. water Mix all ingredients (except crusts) well with an electric mixer and pour into crusts. Cover the outside crust with strips of tin foil to prevent overbrowning. Bake at 375 for 1 - 1 1/4 hours.
Thanks for the recipes...I am excited to try. I think I will have to make one before hand for a test drive
My recipe is the same as Toni's. I used to have problems making my own pie shells but after a lot of experimenting, I have finally made nice, flaky crusts that work for my pumpkin pies as well as my apple pies. 1 1/4 cups of all purpose flour (I sift the flour twice) 1/4 teaspoon salt 1/3 cup of cold butter, sliced into little pats 6 tablespoons of ice water Combine the flour and salt. With a pastry cutter or two forks, cut in the butter until it makes little crumbles. Add 1 tablespoon of ice water over the flour crumbles at a time, mix it in with a fork. Repeat until all of the flour is moist. Then form it into a ball. On a floured table top or counter, roll it gently into a round that will fit your pie plate. Trim the shell to fit your plate. I put it in the fridge for an hour before I fill it if I am making pumpkin pie. The trick for me was not to overwork the dough. I make a lot of bread by hand and I guess I was in a bread making frame of mind when I made the pie shells.
