How do you make a homemade pumpkin pie?

Answer 1

1.Buy ready grahm cracker crust from a grocery store (Ralph's,Gelsons,or Walmart)

2.Then choose your favorite pie filling such as apple,cherry,banana,or bluberry.

3.Then get your gram cracker crust and fill it with the filling you chose.

4.Some pies require a top crust, such as apple and cherry pies. Bake at approximately 350' for 45 minutes.

Answer 2

JJ's Pumpkin pie recipe - Makes 2 pies (cut Ingredients in half for 1 Pie)

1. Preheat oven to 425 degrees F.

Ingredients:

1 (30 oz) can of Pumpkin

1 1/2 cups of water

6 eggs

1 1/2 cups sugar

1 tsp. salt

2 tsp. ground cinnamon (1 tsp for 1 pie)

3/8 tsp .ground ginger (1/4 tsp for 1 pie)

3/8 tsp. ground cloves (1/4 tsp for 1 pie)

3/8 tsp. ground nutmeg (1/4 tsp for 1 pie)

2 frozen unbaked 9-inch deep-dish pie shells (or homemade pie crusts)

(see related question "How do you make a Flaky pie crust?")

2. Mix sugar, salt, cinnamon, ginger, cloves and nutmeg in small bowl. beat eggs in large bowl. stir in (into the eggs) pumpkin and sugar-spice mixture. gradually stir in water.

3. Pour into pie shells

4. Bake in preheated oven for 15 minutes. Reduce tempature to 350 degrees F. Bake for 90-120 minutes. Let cool for 2 hours.

5. Cut into 8 slices each and serve!

Answer 3

The recipe is on the side of the can, and it turns out real well. I wouldn't recommend using a fresh pumpkin. Pumpkins are hard to cut up, and very stringy. The pumpkin you buy in a can isn't even pumpkin (so I've heard), but a squash.

Actually, making fresh pumpkin pie is easy and delicious. Take a medium sweet pumpkin, cut it in half, and scrape out the seeds. Lightly coat the pumpkin on the outside and in with vegetable oil. Place the two halves, cut sides down, on a baking sheet and bake for about 35 minutes on 350. This makes the "meat" of the pumpkin soft and easy to handle. After removing from the oven, the peel will come off very easily. Put the "meat" of the pumpkin (this is the part that is left after you scraped and peeled) in a large bowl and MASH it with either a hand masher or a blender. Add 4 eggs slightly beaten, 1/2 tsp cinnamon, 1/2 tsp ginger, 1 tsp salt, 1 cup of slightly warmed honey, 1/2 cup milk, and 1/2 cup of heavy whipping cream. Mix this together on high until it is a puree. Pour into a pie shell and bake on 400 degrees for 50-55 minutes or until you can insert a knife in the center and have it come out clean. There is NO comparison between this and what you buy in a can. I would recommend that everyone try this at least once. It really isn't hard.

Answer 4

1.5 cups flour, dash of salt, 2 tablespoons sugar, 1/2 cup butter, 6 tablespoons cold water. Combine, wrap tightly in plastic and chill for 20 minutes, roll flat, fill with filling, bake, and eat!

Answer 5

PUMPKIN PIE!

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients For the pastry:

Sweet short crust pastry case or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.

For the filling:

450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks

2 large eggs plus 1 yolk (use the white for another dish)

3 oz/75g soft dark brown sugar

1 tsp ground cinnamon

½ level teaspoon freshly grated nutmeg

½ tsp ground allspice

½ tsp ground cloves

½ tsp ground ginger

10 fl oz/275 ml double cream

Method 1. Pre-heat the oven to 180C/350F/Gas 4.

2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.

3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.

4. Then lightly whisk the eggs and extra yolk together in a large bowl.

5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.

6. Now add the pumpkin pureé, still whisking to combine everything thoroughly. 7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.

8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

Answer 6

Pumpkin Apple Pie

Serves about 8

1 9-inch deep dish pie crust, unbaked
1/2 cup packed brown sugar
1 tablespoon corn starch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup water
2 tablespoons butter
2 cups green apples, peeled, cored and sliced
1 large egg, beaten
1 tablespoon lemon juice
1 cup canned pumpkin
1/2 cup granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 (5.3-ounce) can evaporated milk

Pre-heat oven to 450 F. Bake pie crust for 5 minutes, remove, reduce temperature to 375 F.

In a medium saucepan, combine brown sugar, corn starch, cinnamon, salt, water and butter. Bring to boil stirring constantly over medium heat. Stir in apples. Return to boil, cover, turn off heat leaving the pan on the burner.

In small mixing bowl, stir together egg and pumpkin. Stir in sugar and spices. Mix well. Stir in evaporated milk.

Stir lemon juice into apples, then place apples in pie shell. Carefully pour pumpkin mixture over apples. Bake at 40-45 minutes or until knife inserted in the center of the pie comes out clean. Cool on a wire rack.

Answer 7

I buy the Libby's pumpkin, not the pie filling. Then follow the directions on the can. For the crust, Pillsbury's are very good (you unroll them). I use a pyrex pie plate, prick the crust here and there with a fork and do the edges.

For the spices, you can use allspice, but I think using the separate spices tastes better. If you want to make your own crust, using ice water and half and half butter and shortening makes rolling the crust out more manageable.

Answer 8

Put it in the oven.