How do you make a pumpkin pie?
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pumpkin asked:
My boyfriend loves pumpkin pie. I hardly ever cook for him; so I wanted to make it up by baking him a delicious pumpkin pie. I’m sure I won’t have any trouble finding a pumpkin this time of year.
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My boyfriend loves pumpkin pie. I hardly ever cook for him; so I wanted to make it up by baking him a delicious pumpkin pie. I’m sure I won’t have any trouble finding a pumpkin this time of year.
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January 21st, 2009 at 12:35 am
measure the circumference and divide by 2
January 24th, 2009 at 3:03 am
Canned pumpkin and a pre-made crust work fine and they have the instructions on them. Frozen Pies work well to. If it is your ambition to go home made, you still need to use canned pumpkin, season it with all spice, nutmeg, sugar, and 1 egg for each can. Pour the filling in your crust and bake it per the directions on the box for the crust.
Best of luck!!!
January 24th, 2009 at 6:25 pm
When I’m looking for recipies I go to foodnetwork.com or allrecipes.com. Food Network is probably the best because they have different recipes according to difficulty level. Here’s a recipe from food network by Paula Deen but there is a long list so you may want to check it out…it say it’s easy
Pumpkin Pie Recipe courtesy Paula Deen
Show: Follow That Food
Episode: Follow That Feast
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
January 27th, 2009 at 3:10 pm
Buy a ready made pie crust, pour in a can of pumpkin pie filling, bake.
January 29th, 2009 at 12:45 pm
Perfect Pumpkin Pie
The one and only! EAGLE BRAND makes this traditional dessert the perfect ending to a Thanksgiving feast.”
Original recipe yield: 1 - 9 inch pie
PREP TIME 15 Min
COOK TIME 55 Min
READY IN 1 Hr 10 Min
INGREDIENTS
1/4 (15 ounce) can pumpkin
1/4 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 eggs
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
if you need more open and choose serch pumpkin pie
January 30th, 2009 at 8:07 am
I use a ercipe quite similiar to the one that was posted off of the food network. I love using the cream cheese with the pumpkin. I t is ssooooooooo good. I never use a real pumpkinb it is so much easier. My sister cooked one one year and she says that she will never do it again. It is really hard to take a pumpkin and turn it into a pie!
February 2nd, 2009 at 3:30 am
Classic Pumpkin Pie:
Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar
Position oven rack to lowest position.
Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.
Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)