Justins Homemade Pumpkin Pie Recipes

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HOMEMADE PUMPKIN PIE...



Homemade Pumpkin Pie... image

I love to bake homemade pies for holidays. This is my go to recipe for pumpkin pies. Also it is the recipe my mother past down to me.I could be a already made store bought pie but nothing beats a homemade fresh pie of any kind any day of the week....

Provided by Vanessa "Nikita" Milare

Categories     Pies

Time 55m

Number Of Ingredients 11

1/2 c brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 3/4 c pumpkin, canned or cooked
2 eggs-beaten
1 3/4 c evaporated milk
1 Tbsp vegetable oil
1 pie crust shell

Steps:

  • 1. Pre-heat oven to 425F. In lager bowl sift all the dry ingredients together. In medium bowl combine all the wet ingredients with the pumpkin & mix well. Pour the dry ingredients into the wet & mix well. Pour all but 1 cup full into the pie crust, place in the hot oven & then add in the last cup. Bake for about 40 to 45 mins. The center of the pie might still have a little liquid, gently shake so it will be observed.

HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  • With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  • In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

NO FAIL HOMEMADE PUMPKIN PIE



No Fail Homemade Pumpkin Pie image

This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We'd stay away from increasing the cloves, a 1/4-teaspoon should suffice).

Provided by Adam and Joanne Gallagher

Categories     Dessert

Time 1h30m

Yield Makes 1 (9-inch) pie

Number Of Ingredients 10

Chilled pie dough for one single-crust 9-inch pie, see our pie crust recipe
3 large eggs 1/2 cup (100 grams) granulated sugar
1/3 cup (65 grams) light brown sugar
1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree, see our homemade pumpkin puree recipe
3/4 cup (175 ml) heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

Steps:

  • Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
  • Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
  • Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
  • Heat oven to 425 degrees F.
  • Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
  • Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
  • Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.

Nutrition Facts : ServingSize 1 slice (1/8th of pie), Calories 365, Protein 6 g, Carbohydrate 38 g, Fiber 2 g, Sugar 21 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 131 mg

VEGAN PUMPKIN PIE



Vegan Pumpkin Pie image

Rich, creamy and wonderfully spiced for the holidays, this vegan pumpkin pie recipe is perfect for all your guests. -Justin Weber, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup coconut oil or shortening, cold
3 to 4 tablespoons ice water
FILLING:
2-1/2 cups canned pumpkin
1/4 cup packed brown sugar
1/4 cup maple or agave syrup
3/4 cup oat milk
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons tapioca flour or arrowroot flour

Steps:

  • In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or up to 2 hours. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°. In a blender, combine filling ingredients. Puree until smooth. Pour filling into crust. Bake 45 to 50 minutes, or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.

Nutrition Facts : Calories 298 calories, Fat 15g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.

HOMEMADE PUMPKIN PIE SPICE



Homemade Pumpkin Pie Spice image

To add delicious flavor to your pumpkin pie recipe, try this pumpkin spice. This pumpkin pie spice blend can also be used to make spiced nuts. -Mary Dixon, Catlin, Illinois

Provided by Taste of Home

Time 5m

Yield about 2-1/2 tablespoons.

Number Of Ingredients 4

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Steps:

  • Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months., Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.

Nutrition Facts : Calories 1 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE PUMPKIN PIE



Homemade Pumpkin Pie image

My sister-in-law won't eat any other pumpkin pie but MINE!! I always keep "fresh frozen" pumpkin in the freezer for her visits. This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938.

Provided by Judith N.

Categories     Pie

Time 1h5m

Yield 1 9inch Pie

Number Of Ingredients 7

1/8 teaspoon salt
2/3 cup sugar
2 teaspoons pumpkin pie spice (**see variation)
2 eggs, slightly beaten
1 2/3 cups milk
1 1/2 cups mashed cooked pumpkin
1/2 recipe plain pie pastry

Steps:

  • Sift dry ingredients together and stir into eggs.
  • Add milk and pumpkin.
  • Line piepan with pastry and pour in filling.
  • Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
  • Cool.
  • **Variation:Use 1 Tsp.
  • cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.

GRANDMA WILSON'S PUMPKIN PIE



Grandma Wilson's Pumpkin Pie image

Categories     Squash

Number Of Ingredients 7

32 ounces Libby's brand canned pumpkin (not pumpkin pie filling)
1 1/3 cups sugar
4 teaspoons pumpkin pie spice
4 eggs
12 ounces Pet Evaporated milk
2 Deep dish Pet Ritz pie crusts
2 tablespoons light molasses

Steps:

  • Preheat oven to 375.
  • Mix pumpkin, sugar and pumpkin pie spice in a large bowl till smooth.
  • Add eggs and molasses and mix well.
  • Defrost pie shells in the heated oven for 2 minutes.
  • Put shells on cookie sheet, and divide filling between them.
  • Bake for 50-55 min. Cool for one hour. Refrigerate till ready to use. Bring to room temp for one hour before serving, and top with Reddi Whip.

MOM'S HOMEMADE PUMPKIN PIE



Mom's Homemade Pumpkin Pie image

This recipe is different in that it uses buttermilk. Very tastey. For a really fresh taste, use the pulp of a fresh baked pumkin scooped and mashed.

Provided by LizAnn

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups mashed pumpkin or 2 cups pumpkin puree
1 cup white sugar
3 large eggs
2 tablespoons melted butter
1/2 cup buttermilk
2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon vanilla extract
1 deep dish pie shell (this makes a good size pie)

Steps:

  • Beat together all ingredients except crust.
  • Pour into pie crust.
  • bake 350 1 hours.
  • cool completely!

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