Homemade pumpkin pie recipes

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1. Original Pumpkin Pie

Ingredients:

– 3 eggs, slightly beaten
– 2 cups of pumpkin
– 1/2 cup of granulated sugar
– 1/2 cup of brown sugar
– 1/2 cup of corn syrup
– 1 teaspoon of vanilla
– 1 1/2 teaspoons of cinnamon
– 1/2 teaspoon of nutmeg
– 1/2 teaspoon of ginger
– 1/2 teaspoon of ground cloves

Directions:

– With mixer or blender, mix above ingredients.
– Pour into prepared pie crusts and bake at 350 for approximately 40 minutes.

Makes two pies.

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2. Pumpkin Pie Bars

Ingredients:

– 1 (18 1/2 oz.) box of yellow cake mix
– 1/2 cup of butter or margarine, melted 4 eggs
– 1 (30 oz.) can of solid pack pumpkin (3 cups)
– 1 cup of sugar, divided
– 1/2 cup of light brown sugar (firmly packed)
– 2/3 cup of evaporated milk
– 1 1/2 teaspoons of cinnamon
– 1/2 cup of chopped walnuts
– 1/4 cup of butter or margarine, softened

Directions:

– Preheat oven to 350 degrees.
– Grease and flour a 13 x 9 inch baking pan.
– Remove 1 cup of the cake mix; reserve.
– In a small bowl, lightly beat 1 egg.  In a large bowl, stir together remaining cake mix, melted butter and beaten egg.
– Press into prepared pan.  In a large bowl, lightly beat remaining 3 eggs.
– Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon.
– Pour over cake mixture in pan.
– To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly.
– Sprinkle over pumpkin mixture.
– Bake 50 to 60 minutes.

Serve warm or cool.

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3. Pumpkin Pie Cake

Ingredients:

– 4 eggs
– 1 1/4 cups of sugar
– 1 large can of evaporated milk
– 1 teaspoon of cinnamon
– 1 (No. 303) of can pumpkin

Directions:

– Mix above ingredients and pour into an ungreased 13 x 9 inch pan.
– Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 cup chopped nuts.
– Bake 1 hour at 350 degrees or until knife comes out clean.
– Serve plain or with whipped cream topping.

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4. Pumpkin Cheesecake Pie with Gingersnap Cookie Crust

Ingredients:

– 1/2 cup of pecans
– 2 tablespoons of sugar
– 1 cup of gingersnap crumbs (from about 20 cookies)
– 5 tablespoons of unsalted butter, melted
– 1 lb. of cream cheese, room temperature
– 2/3 cup of brown sugar, packed
– 1/2 cup of sour cream, room temperature
– 1 cup of canned solid-pack pumpkin
– 3 eggs, room temperature
– 1 teaspoon of ground cinnamon
– Pinch of ground cloves
– Pinch of ground ginger
– Pecan halves, for garnish

Directions:

– Preheat oven to 325 degrees.
– Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds.
– Pour into large bowl, add gingersnap crumbs and mix.
– Pour in the butter and stir well to combine.
– Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust.
– Bake for 10 minutes.  Set aside to cool.  (Leave oven on.)
– In large bowl, beat cream cheese and brown sugar until soft and well blended.
– Stir in sour cream and pumpkin.
– Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger.
– Place pie dish on baking sheet and pour in filling.
– Bake in middle of oven for 45 minutes or until filling is set.
– Let cool on rack.
– Arrange pecan halves around edge of pie.

Makes 12 servings.

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Simple pumpkin pie recipes – 3 Delicious Recipes

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1. “Brown Bag” French Apple Pie

Ingredients:

For the pie

– 1 1/2 c  All-Purpose Flour
– 1/2 ts Salt
– 1/2 c Shortening
–  5 tb ICE Water
– 8 c Apples [peeled & sliced]
– 1/4 c Granulated Sugar
– 2 tb All-Purpose Flour
– 1/2 ts Nutmeg, Ground
– 2 tb Lemon Juice
– 1 ts Cinnamon, Ground

For the topping

– 1/2 c Granulated Sugar
– 1/2 c All-Purpose Flour
– 1/3 c Butter
– 1 lg Paper Bag
– Vanilla Ice Cream

Directions:

Preheat the oven to 400 degrees.

To make the pie:

– Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.

– Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.

– Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.

To make the topping:

– Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.

– Place the pie in the large paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

– Carefully remove the pie from the bag. Caution: Watch Out For The Steam Coming Out Of The Bag!

– Serve warm with generous portions of vanilla ice cream.

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2. 1,000 Calorie-A-Bite Trifle

Ingredients:

Fruit
– 3 Pears
– 8 oz Raspberries – (tinned or fresh)
– 1 Passion fruit
– Dry sherry (1 bottle)

Sponge Cake
– 1/2 c Butter
– 10 T Sugar, castor
– 1 1/4 c Flour, self-raising
– 2 Eggs (slightly whisked)

Custard
– 2 Eggs
– 1 pn Salt
– 1 pn Nutmeg
– 10 oz Double cream (or use whipping cream)

Topping
– 10 oz Double cream
– Roast almonds

Directions:

Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit.  Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator.

– Preheat oven to 350 degrees F.
– Cream butter and sugar until light and fluffy.
– Add eggs and about 2 T of flour and beat.
– Fold in rest of flour.
– Bake in 7-inch square tin for 25-30 mins until brown.
– Let cool.
– Slice into fingers and arrange on top of fruit. More sherry may be added at this point.
– Pour one large glass of sherry.
– Mix eggs and add all ingredients to small bowl.
– Place bowl in pan of simmering water.
– Stir continuously with wooden spoon, sipping sherry, until custard thickens.  This takes about ten minutes.
– Pour custard on top of sponge.
– Chill in fridge.
– Whip cream until stiff and smooth over top of custard.
– Arrange almonds decoratively.

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3. Mother Ebert’s Angel Pie

Ingredients:

– 1 c Crushed pineapple
– 1 c Cold water
– 3/4 c Sugar
– 2 1/2 T Cornstarch

Directions:

– Mix above ingredients and cook until thick; cool, beat 3 egg whites until stiff and fold two together.
– Pour into baked pie shell, top with whipped cream.

One of Grandma’s recipes we all enjoyed.

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4. Watergate Pie

Ingredients:

– 1 c Flour
– 1 Cube soft margarine
– 1 1/2 c Chopped walnuts
– 8 oz Softened cream cheese
– 1 c Powdered sugar
– 16 oz Container Cool Whip
– 2 sm Pkgs. instant pistachio
– Pudding or any flavor desired

Directions:
There are 4 layers to this recipe. Use an 8 x 12 inch baking dish.

1st Layer:
– Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts.
– Press in bottom of dish to make crust.
– Bake at 350 degrees for 15 minutes.
– Cool completely.

2nd Layer:
– Cream cheese, powdered sugar and 1 cup Cool Whip.
Mix together and spread over the crust.

3rd Layer:
Mix pistachio instant pudding mix with 3 cups of milk and spread over 2nd layer.

4th layer:
Spread remaining Cool Whip on top and sprinkle with fine chopped nuts.

12 servings.

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