How do you make pumpkin pie

･ 1 Put an oven rack in the center of the oven and preheat to 375 degrees F. ･ 2 Put eggs into a food processor or large mixing bowl and whisk well. ･ 3 Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves a…

http://www.ehow.com/how_1387_make-pumpkin-pie.html

･ Line a pie pan with the crust or pie dough and bake in conventional oven at 425ºF, until a shade of… ･ Mix ingredients until well blended, in separate bowl, then pour into pie pan once it’s cooked till… ･ Pour mixture of ingredients i…

http://www.wikihow.com/Make-a-Pumpkin-Pie

For the pastry: Sweet short crust pastry case or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in. For the filling: 450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks 2 large eggs plus…

http://answers.yahoo.com/question/index?qid=20091011102055AAhcYJE

Related Questions Answered on Y!Answers

How do you make pumpkin pie from fresh pumpkins?

Q: I want to make a pumpkin pie from scratch how do i cook the pumpkin to make puree?

A: From Cook’s Illustrated/America’s Test Kitchen:Properly handled, canned pumpkin works quite well in pies, but you may be curious to start with fresh. Having tried virtually every conceivable method of preparing fresh pumpkin, I have concluded that the following one works best: First, choose one of the smaller pumpkins, sometimes called sugar pumpkins, which are firmer, meatier, and sweeter than those grown for jack-o’-lanterns. Split the pumpkin in half (or in quarters, if it is very large), carve out the stem, and scrape out the seeds and stringy bits. Next, arrange the pumpkin with the rind side down on a lightly oiled roasting pan, cover it tightly with foil, and bake at 325 degrees for 75 minutes. Remove the foil and bake for 30 to 45 minutes longer, or until the flesh is extremely soft and yields hardly any moisture when pressed firmly with the back of a spoon. Remove from the oven and allow to cool.When the pumpkin is cool enough to handle, scrape the flesh free of the rind and mash it to a pulp. An ordinary whisk will serve here; you will be pureeing the pulp when you make the pie, so it isn’t necessary to use a food processor at this point. Line a colander with a triple thickness of cheesecloth that has been rinsed in very hot water and thoroughly wrung out. Turn the pumpkin into the colander, wrap the protruding ends of the cheesecloth over the top, and cover with a cake pan topped with a five-pound weight. Put the colander in the sink and let the pumkin drain for one hour.You will need at least four pounds of fresh pumpkin — and I’d recommend five or six pounds, just to be safe — to make one pound of stewed, mashed, and drained puree.

how do you make a pumpkin pie with a real pumpkin?

Q: I bought a pumpkin from the grocery store for $0.50, i can make the pumkin seeds, but how about a real pumpkin pie?

A: Fresh Pumpkin Pie “Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.”INGREDIENTS1 medium sugar pumpkin 1 tablespoon vegetable oil 1 recipe pastry for a 9 inch single crust pie 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 teaspoon salt 4 eggs, lightly beaten 1 cup honey, warmed slightly 1/2 cup milk 1/2 cup heavy whipping cream DIRECTIONSCut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Can I make a pumpkin pie using the deep dish pie crusts frozen?

Q: And does anyone have the recipe for the cream cheese pumpkin pie? I want to make it today! Which is better: plain pumpkin pie or the cream cheese one? I have the LIBBY’s easy pumpkin pie mix? Is that good?And what should I use: the frozen deep dish pie crust or the grahm cracker crust? THANKS!

A: Here’s a very good recipe. If you’re using Libby’s easy pumpkin pie mix, just eliminate the spices, as they’re already included in the mix. Also, use the frozen deep dish pie crust. The graham cracker crust would be best if you were making pumpkin cheesecake (a cheesecake with a swirl of pumpkin pie mix in it).Pumpkin Cream Cheese Pie1 (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 DirectionsPreheat 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. Serve cooled pie with whipped cream.