my Mother, who is no longer living, used to make Pumpkin Pies ?
making the canned mixture thinner than normal (using diluted can milk), using AllSpice & putting it in already made pie shells. Does anybody have a recipe such as this.
Related posts
-
What dish does your mother or father make that you just love?
Baking for cinnamon allergies?
Does anyone know how to make Kuddu? (
how do you make your own pumpkin pie spice?
can allspice be used in pumpkin pies instead of cloves,Cinnamon and ginger?
What are some good pumpkin muffin recipes?
What are good Pumpkin Muffin recipes?
all spice, to much in my pies?
What is the cheapest fragrance, with good quality, that smells like Pumpkin Pie or Pumpkin Spice?
Pumpkin cheesecake topping and decoration?
where 2 get ready pumpkin pie paradax?
making a pumpkin pie how much pumpkin pie spice do I use?
Looking for a pumpkin pie recipe with pumpkin pie spice. Ideas?
5 comments a “my Mother, who is no longer living, used to make Pumpkin Pies ?”
go to food.com and please pick me as best answer.
to me, the best recipe is on the libby’s pumpkin can. it’s easy and my family likes it the best.
This is the one I use. Happy Thanksgiving.
1 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree
1 2/3 cups evaporated milk
2 eggs
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.
Impossible Pumpkin Pie —
“This is my mom’s recipe that makes its own crust. It’s very easy and extremely good!”
INGREDIENTS
3/4 cup white sugar
3 tablespoons butter, softened
2 eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan, and set aside.
Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Traditional Pumpkin Pie
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Post your comment