I need a pumpkin pie recipe!

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added over 1 year ago

Hi there -- we are in the process on settling on one to test and shoot, but for how how about giving this user submitted recipe a whirl? http://www.food52.com/recipes... ... what a lovely photo!

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2 cups of pumpkin purée
14oz sweet condensed milk
2 large eggs
1tsp ground cinnamon
.5 tsp each of ground ginger, ground nutmeg, salt

Preheat oven to 425
Whisk all ingredients smooth Pour into unbaked crust
Bake 15 mins. Then reduce oven to 350 and bake for 35-40 or until toothpick comes out clean.
Cool and garnish.

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Suzanne is a trusted source on General Cooking.

added over 1 year ago

This is a classic, have used it for many years. Tried and true, from the Libby's pumpkin puree can.
http://www.meals.com/Recipes...

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Barbara is a trusted source on General Cooking.

added over 1 year ago

This is my favorite from Bert Greene's Greene on Greens:

Recipe: Pumpkin Pie
8 servings

- 10-inch unbaked pie shell
- 1½ cups pureed cooked pumpkin or canned pumpkin
- 3 tablespoons unsalted butter, melted
- ½ cup sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 eggs, separated
- ½ cup milk
- ¾ cup whipping cream, divided
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract

1. Prepare pie pastry according to your favorite recipe. Roll the pastry out and line a 10-inch pie plate. Trim and flute the edges. (Or purchase a frozen pie shell.)

2. Combine pumpkin, melted butter, sugar, maple syrup, cinnamon, nutmeg, cloves, egg yolks, milk and ¼ cup whipping cream in a large bowl. Mix thoroughly.

3. Beat egg whites until stiff, but not dry. Fold them into the pumpkin mixture. Pour into pie shell and bake in a preheated 350-degree oven about 50 minutes, or until a toothpick inserted in the center comes out clean. Refrigerate pie until serving, and keep leftover pie refrigerated.

4. Beat ½ cup whipping cream with the powdered sugar and vanilla. Serve the pie with the sweetened whipped cream.
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Barbara is a trusted source on General Cooking.

added over 1 year ago

I posted my variations to this pie (from my notes in the cookbook--I make this almost every Thanksgiving.) here: <a href="http://food52.com/recipes/15103_variations_on_bert_greenes_pumpkin_pie" target="_blank">http://food52.com/recipes/15103_variations_on_bert_greenes_pumpkin_pie</a> Photo to follow!

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Barbara is a trusted source on General Cooking.

added over 1 year ago

This is my favorite from Bert Greene's Greene on Greens:

Recipe: Pumpkin Pie
8 servings

- 10-inch unbaked pie shell
- 1½ cups pureed cooked pumpkin or canned pumpkin
- 3 tablespoons unsalted butter, melted
- ½ cup sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 eggs, separated
- ½ cup milk
- ¾ cup whipping cream, divided
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract

1. Prepare pie pastry according to your favorite recipe. Roll the pastry out and line a 10-inch pie plate. Trim and flute the edges. (Or purchase a frozen pie shell.)

2. Combine pumpkin, melted butter, sugar, maple syrup, cinnamon, nutmeg, cloves, egg yolks, milk and ¼ cup whipping cream in a large bowl. Mix thoroughly.

3. Beat egg whites until stiff, but not dry. Fold them into the pumpkin mixture. Pour into pie shell and bake in a preheated 350-degree oven about 50 minutes, or until a toothpick inserted in the center comes out clean. Refrigerate pie until serving, and keep leftover pie refrigerated.

4. Beat ½ cup whipping cream with the powdered sugar and vanilla. Serve the pie with the sweetened whipped cream.
\

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