Pie Pumpkin Christmas 2014 Cindy

Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin)

By HeatherFeather on December 13, 2004

Photo by pooknnook

59 Reviews

• 
• Prep Time: 15 mins
• Total Time: 1 hr 15 mins
• Servings: 8

About This Recipe

"This is the one pumpkin pie recipe I keep coming back to year after year. I was at a military ladies' coffee when I first tasted this pie, and it was the most moist & eggy pumkpin pie I had ever eaten. I asked the hostess, Barb, for the recipe, and she shared the recipe with me - which I believe came from her mother. I made my own changes to the recipe over the years and now I have written down my changes so that I can share my version with you. I only use fresh pumpkin in this recipe and it is well worth the little bit of extra effort. PLEASE NOTE: This recipe calls for a DEEP DISH pie plate and intended to be a egg custard textured pie. Even using a deep dish pie plate, you may still find you have a small amount of extra batter, as some deep dish pans are larger and deeper than others (mine fits all of the batter in one pie). You can use whole milks in this if you prefer, however I like the lighter taste of the skim in this. If you only have small pie plates, then you might want to prepare an extra pastry round and divide the batter between two smaller pies."

Ingredients 

• 1 unbaked 9-inch deep dish pie pastry ( 9-10-inch)
• 2 cups freshly cooked pumpkin, seeded, peeled, mashed
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3 large eggs, beaten lightly
• 1 (12 ounce) cans evaporated skim milk
• 1/2 cup skim milk

Directions

1. (To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).
2. Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
3. Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.

Page 2 of 2Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin) (cont.)

Directions

4. Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
5. Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
6. Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
7. NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
8. If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
9. Pie should be served chilled and should be stored in the refrigerator.

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Graham Cracker Crumb Crust

Crumb Crust

2 C.    Crumbs

1/2 C. Melted Butter

1/2 C.  Sugar

1/4 t.   Cinnamon

Mix, pat into pan, and microwave full power 1:40.  Time depends on power of microwave.

Pie Peanut Butter

Pie–Peanut Butter Ella Barnett
GMZ preparation instructions
Use a prebaked frozen crust. It’s yellow wrapped package. Brand name Wick's.
Follow instructions for thawing prior to filling. Place the crust in an 8 inch pie pan to help it keep from breaking.
Ingredients:
Peanut butter
xxxx sugar
sugar
flour
Milk
3 Eggs
Vanilla
Butter Can add scant salt if wish, particularly if using unsalted butter
Mix:
1/3 C peanut butter
2/3 C xxxx sugar
Fill pie crust bottom with this mixture.
Mix well in a saucepan:
½ C sugar
1/3 C flour
Slowly add, stirring as you add
2 C milk (warmed in the microwave but not boiled)
Slow mixing prevents the flour from lumping
Cook and stir over medium heat until mixture comes to a boil. Boil one minute, stirring
constantly. Remove from heat.
Using a small bowl, put a small amount of the hot filling in the bowl. Separate the eggs, saving
the whites for meringue. Slightly beat the egg yolks and pour eggs into the hot filling in the
bowl, stirring rapidly until blended. (This technique keeps the eggs from cooking) Pour the
blended filling with the eggs back into the hot filling in the saucepan, stirring as you pour.
Return pan to heat and bring back to gentle boil and boil one minute, stirring constantly.
Remove from heat and add 2 T butter and ½ t vanilla. Pour into pie shell on top of peanut butter
mixture.
Meringue
Beat egg whites until frothy and then add teaspoon at a time, 3 to 4 tsp sugar, beating with mixer
on high until stiff peaks form. Seal onto filling in pie shell and bake at 350° until browned.

Pie Key Lime

Key Lime Pie
Servings: servings
Serving Size: 8
Nutrition: See Below
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ingredients
4 large eggs, separated
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup fresh lime juice
3/4 cup heavy cream
1 teaspoon grated lime peel
2 or 3 drops green food coloring (I don't use)
1 (9-inch) unbaked pie crust
1/2 teaspoon cream of tartar
1/2 cup sugar

You can use a regular unbaked pie crust; however, a homemade graham cracker crust, pre-baked sets it off. I used graham crackers, sugar, butter and a hint of cinnamon, following instructions for making such a crust.

Instructions
HEAT oven to 350°F. Beat egg yolks in medium bow l on low speed of electric mixer. Gradually beat in sw eetened condensed
milk and lime juice until smooth. Blend in cream, lime peel and food coloring, if desired. Pour into unbaked pie crust. Bake 25
minutes. Remove from oven.
BEAT egg w hites and cream of tartar in medium bow l on high speed until soft peaks form. Gradually beat in sugar on medium
speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of
crust to prevent meringue from shrinking.
BAKE an additional 15 minutes or until meringue is lightly brow ned. Cool 1 hour on w ire rack. Chill at least 3 hours before
serving.

Pie Crust 5 Pie Crusts and 2-3 Pie Crust Recipes

Pie Crust 5 Pie Crusts and 2-3 Pie Crust Recipes

Pie Crust–5 Pie Crusts Thelma’s Treasures

5 C flour plain or self-rising [omit salt if self-rising]
2 C Crisco [2 Crisco sticks]
1 t salt
1 egg
water [see below for amount]
1 T white vinegar

Mix the flour, Crisco, and salt together until crumbly. In a measuring cup, beat the egg, then fill the cup up with the water on top of the egg until the cup is 3/4 full. Add the vinegar Beat up good. [wording in recipe] Gradually add this mixture to the flour mixture to form a smooth dough. Chill before rolling out.


This dough can be frozen or if in an air tight container, can be kept in the refrigerator.


Pie C rust–Never Fail pie crust from Clay County – HAVE USED MANY TIMES SUCCESSFULLY

3 C flour
1 c lard [use Crisco or ½ Crisco and ½ unsalted butter]
1 T vinegar
1 egg
5 T water
1 t salt.

Sif t dry ingredients and cut lard/shortening into this adding vinegar and water-egg mixture. Divide dough into three equal portions, rolling each one for 9" pie plate or pan.

Pie Cushaw

Ingredients:

1 unbaked 9" pie shell

2 ½ Cups cooked, mashed cushaw
2/3 Cup Milk (I used organic non-fat milk)
2 Tbs Horizon organic dry milk
2 Eggs. (I used organic brown extra-large eggs)
1 Cup sugar
1 Tb flour (I used self-rising flour, omitting the salt)
1/4 tsp salt (See note above about self-rising flour)
1/4 tsp nutmeg (I used fresh ground nutmeg)
1 tsp cinnamon (I used Penzy’s Vietnamese cinnamon)
1 tsp vanilla* (I used Penzy’s double strength vanilla. I like vanilla.)
*or ½ teaspoon lemon extract, omitting vanilla. [original recipe]
2 T butter.

Preparation: Preheat oven to 450 degrees.
Cushaw
Wash, peel and chunk the cushaw. I used a portion of the neck of a large cushaw. For those who are wondering, a cushaw is a mild squash. A pie made with it is similar to pumpkin but milder. [Interestingly, the finished pie reminded me of a lemon chess though not as sweet. If I had used lemon extract, it may have really been like a chess pie though lighter.] Put the cut cushaw in a large microwaveable bowl or Pyrex measuring cup, cover with plastic wrap, leaving a vent for steam to escape and adding about a cup of water. Microwave until done–a fork will pierce the cushaw easily. Of course, you can cook on stove top with added water. Be careful not to scorch. Drain the cushaw and mash. Puree would be too thin. I pulsed using food processor.

Filling:
Mix sugar, flour spices together and set aside.
In another bowl or large measuring cup, mix milk and dried milk until smooth. Add eggs and beat together. Add vanilla or lemon extract
In a large bowl or food processor, mix the cushaw, butter, egg/milk/vanilla mixture, and sugar mixture together.

Bake:
Pour the filling into the unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 25 to 30 minutes or so until done. Check on doneness around 25 minutes, checking to see if set in the middle.

When done, remove and cool before slicing.

From about.com: Southern Food. Recipe adapted from Liz.

Pie Pecan Verla Scott

Pecan Pie

Verla Scott

2 eggs

½ C light brown sugar

1/3 t salt

2 T flour

3 T melted butter

1 C white corn syrup

1 1/2 C pecans

1 t vanilla

Mix ingredients and cook in unbaked pie shell approximately 40 min at 350 degrees.

Another recipe:  

3 eggs slightly beaten

1 C light or dark brown sugar

1/3 t salt

1/3 C melted butter/margarine

1 C white corn syrup

1 C heaping pecans

1 t vanilla

Another recipe:     Lexington Herald–reportedly not as sweet

3 eggs, well-beaten [individually as add one at a time in recipe]

½ C sugar

pinch salt

1 T melted butter

1 C white corn syrup

3/4 C pecan halves

1/4 C ground pecans (optional)

Prepared Pie Crust

Preheat oven to 350̊

Mix sugar and butter together.  Add syrup and salt and beat well.  Beat in eggs one at a time.  Add pecans.  Pecan halves should rse to top of batter

Bake for 70 minutes.  Won blue ribbon at the Clark County Fair.

Pie - Chocolate Chip Beverley

Derby Pie–Beverley

Put one oven rack on bottom level and the other rack on the third level from top.

Preheat oven to 325°

1 9" unbaked Pet Ritz pie crust–not the deep dish type

½ C flour

1 C sugar

Sift flour and sugar together in separate bowl.

2 Eggs (beaten

1 stick soft butter or Blue Bonnet margarine

½ C chopped pecans or English walnuts

1 t vanilla

6 oz.  Semisweet chocolate morsels.

Mix eggs, butter, and vanilla for about 30 seconds with mixer.  Then stir in nuts.  Add flour mixture about 1/3 at a time and fold into egg mixture.  Add chocolate bits and fold those in also.

Bake 30 minutes on top rack then finish baking on bottom rack (15-20 minutes)

If you want just a chocolate pie with a milder chocoalte flavor, leave out the nuts and use milk chocolate morsels instead of semisweet.

Very good.