Recipe: Tasty Pumpkin Pie

Pumpkin Pie, Want To Learn How To Make Delicious Pies? The easiest and best pumpkin pie I've ever made. This is a very tasty, traditional pumpkin pie.. For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. Put away the rolling pin - this easy pat-in crust makes prep a breeze! This pie 's three layers are sensational: The bottom is a creamy cheesecake layer, the middle is a sweet and spicy pumpkin layer, and the top is a butter pecan streusel that melts and mingles with the pumpkin layer as it bakes. As I started to make the filling I saw a new recipe for my pies. Pumpkin pie may be a Thanksgiving classic, but there are plenty of other times to enjoy this popular fall dessert. Whether it's quick and easy or with cinnamon, apple or pecans, look no further for the best homemade pumpkin pie recipes. Pumpkin pie is one of those pies you can easily make a day or two ahead. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Pumpkin Pie you can enjoy.

Prepare: less then 8 Minute
Cook Time: 20 Minute

Ingredients that must be prepared for Pumpkin Pie :

1. Make ready 1/2 cup of sugar -
2. Make ready 1/4 cup of brown sugar -
3. Make ready 1 tsp of ground cinnamon -
4. set 1/2 tsp of ground ginger -
5. It's 1/4 tsp of ground cloves -
6. It's 1/8 tsp of ground nutmeg -
7. You need 1/2 tsp of salt -
8. Make ready 2 of eggs -
9. You need 2 cup of pumpkin puree -
10. It's 1 can of evaporated milk -
11. Prepare 1 each of pie crust -

Whether it's quick and easy or with cinnamon, apple or pecans, look no further for the best homemade pumpkin pie recipes. Pumpkin pie is one of those pies you can easily make a day or two ahead. You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of. Or you can make the pie, loosely wrap it in plastic wrap and keep it chilled in the refrigerator for up to two days.

Pumpkin Pie preparation of :

1. Mix dry ingredients.
2. Beat eggs slightly in a bowl.
3. Slowly add pumpkin and dry ingredients mixing with a spoon..
4. Add evaporated milk and mix.
5. Pour into pie crust (homemade or store bought)..
6. Bake at 425 for 15 minutes..
7. Lower temperature to 350 and bake an additional 30-40 minutes until a knife comes out clean when poked..
8. Let cool for 2 hours before refrigerating..
9. Add toasted pumpkin seeds on top (optional). I toasted mine with olive oil, salt, sugar, cinnamon, allspice, and nutmeg..

Serves For 4 Person
Kcal: 57
Fat: 12g
Carbs: 21g
Protein: 18g
Sugar: 29g

While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Want To Learn How To Make Delicious Pies? The easiest and best pumpkin pie I've ever made. This is a very tasty, traditional pumpkin pie.. For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. Put away the rolling pin - this easy pat-in crust makes prep a breeze! This pie 's three layers are sensational: The bottom is a creamy cheesecake layer, the middle is a sweet and spicy pumpkin layer, and the top is a butter pecan streusel that melts and mingles with the pumpkin layer as it bakes. As I started to make the filling I saw a new recipe for my pies. Pumpkin pie may be a Thanksgiving classic, but there are plenty of other times to enjoy this popular fall dessert. Whether it's quick and easy or with cinnamon, apple or pecans, look no further for the best homemade pumpkin pie recipes. Pumpkin pie is one of those pies you can easily make a day or two ahead. You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of. Or you can make the pie, loosely wrap it in plastic wrap and keep it chilled in the refrigerator for up to two days. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Cut pumpkin in half lengthwise; discard seeds. Pour the pumpkin pie filling into the partially baked pie crust. The filling comes together in minutes and is made from pumpkin puree, eggs, cream, sugar, and fall spices. Everything is mixed together and poured into a pie crust. You can use canned or homemade pumpkin puree in this pie. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. This is a rich, spicy pie that slices well and has a bright pumpkin flavor. Two hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack. From breads to cakes and cookies, there are a lot of delicious recipes you can make with your trusty box of Bisquick™. Turns out, pumpkin pie is one of them! Make it the night before Thanksgiving or whip up a few hours before dinner. Either way, it's sure to earn a permanent spot on your holiday.