|
|
Canned Pumpkin
Pie Recipes
|
Canned pumpkin
pie recipes that taste and look homemade. Easy to make pumpkin
pie!
|
|
|
|
Print this
recipe
|
|
|
|
|
Pumpkin Pie Recipe
|
|
|
1/3 cup pecans, chopped finely
1/2 cup brown sugar, packed
3 tbsp. butter, softened
1 unbaked pastry shell, 10 in.
Filling:
1/2 cup brown sugar
1/2 cup sugar
3 eggs
2 tbsp. flour
3/4 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1 can (16 oz.) pumpkin
1 1/2 cups half and half cream
Chopped pecans, optional
Mix together the pecans, sugar and butter and press into the
bottom of the pie shell. Poke the sides of the shell with a
fork. Bake the pastry shell at 450 degrees F for 10 minutes,
then cool for 5 minutes.
In a medium bowl, combine the first eight pie filling
ingredients, then stir in the pumpkin. Add the cream slowly.
Pour the pie filling into the pastry shell. Sprinkle pecans on
top. Bake at 350 degrees F for approx. 45 minutes or until
toothpick inserted comes out clean. Cool. |
|
|
Pumpkin Pie Recipe 2
|
|
|
1 frozen pie shell
1 can (15oz.) pumpkin
1 can (14oz.) sweetened condensed milk
2 eggs
3 tsp pumpkin pie spice
1/2 tsp. salt
Preheat your oven to 425 degrees. In a medium bowl place the
pumpkin, eggs, sweetened condensed milk, spice and salt. Mix
thoroughly.
Place the frozen, unbaked pastry shell on a baking sheet and
pour the pumpkin pie filling into the shell. Cover the edges of
the pastry with tin foil to prevent them from getting too dark.
Place the pie in the oven and bake for 15 min. Then lower the
temperature to 350 degrees and bake for 30 more minutes. Pie is
done when tested with a toothpick and it comes out clean. |
|
|
|
|
