anyone have a pumpkin pie recipe?

In article <[email hidden]>,

Luke said:

I have a small pie pumpkin, now I just need a good recipe for pie!
Anyone care to share theirs?

Cook the pumpkin then use the recipe on the back of the Libby's canned
pumpkin label. Or find it on the net. Great recipe.
--
http://www.jamlady.eboard.com

"Luke" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a small pie pumpkin, now I just need a good recipe for pie!
Anyone care to share theirs?

Here you go.

-= Exported from BigOven =-

Browned Pumpkin

Recipe By:
Serving Size: 2
Cuisine:
Main Ingredient:
Categories: Pies

-= Ingredients =-
1 small Pumpkin

-= Instructions =-
Bake the pumpkin till tender in the oven at 350. butter a heavy cast iron
frying pan and cook the pumpkin over medium heat, stirring and turning so
all parts dry properly. Keep this up til it is reduced and slightly
browned. I start with 2 cups and end up with 1 1/2 cups of wonderful nutty
browned pumpkin. If recipe calls for a little more than 1 1/2 cups just
start with 1/2 cup more than called for and follow the above instructions.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Pumpkin Pie

Recipe By:
Serving Size: 2
Cuisine:
Main Ingredient:
Categories: Pies

-= Ingredients =-
1/2 cup Browned ; strained pumpkin
2 tablespoons All purpose flour
1 cup Brown sugar
2 cups Milk
1 cup Cream *
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Nutmeg
2 Eggs ; beaten
0 -CRUST-
1 Pie dough for 2 pies
2 tablespoons Sugar
1 tablespoon Flour
1 pinch Spice
0

-= Instructions =-
* Recipe calls for heavy cream if possible, 2% canned milk could be sub.
Place the browned pumpkin in a bowl, sprinkle with 2 tbsp of the flour and
brown sugar and stir til thoroughly mixed. Add the eggs, cinnamon, ginger
and nutmeg. Mix well. Add the milk. Beat together til well mixed.
Line pie plates with dough, well built up around edges. Mix together the
2 tbsp sugar the remaining tbsp of flour and the pinch of spice.
Sprinkle over bottom pie crusts, spreading all over with tips of fingers.
This prevents sogginess. Fill shell 3/4 full. Place strips of foil
around edge and place in a preheated 450 oven. Bake for 15 minutes and
reduce the heat to 325. Bake 30 minutes longer. Pie is done when the
mixture shakes just in the middle when moved back and forth. Serve hot or
cold.Per Serving (excluding unknown items): 1438 Calories; 9g Fat (5.6%
calories from fat); 15g Protein; 333g Carbohydrate; 4g Dietary Fiber; 33mg
Cholesterol; 152mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Non-Fat Milk;
1 1/2 Fat; 18 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Pumpkin Pudding

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:

-= Ingredients =-
0 -MM ; BY HELEN PEAGRAM-
1/2 cup Browned ; strained pumpkin
2 tablespoons All purpose flour
1 cup Brown sugar
2 cups Milk
1 cup Carnation 2% canned milk
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Nutmeg
2 Eggs ; beaten

-= Instructions =-
This recipe calls for browned pumpkin which is accomplished by buttering a
heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat,
stirring and turning soall parts dry properly. Keep this up til it is
reduced to 1 1/2 cups. It wi Place the browned pumpkin in a bowl,
sprinkle with flour and brown sugar and stir til thoroughly mixed. Add
spices and eggs and beat well. Scald milk. Add the canned milk to scalded
milk. Add milks to pumpkin mixture Beat together til well mix Place
mixture in a greased casserole and place it in a larger casserole with hot
water that comes half way up the outside of inner casserole. Place in a 325
F oven and oven poach til a knife comes out clean when tested. Serve hot or
cold. This is actually pumpkin pie filling, but I prefer it without the
pastry and it is better for me. No great amount of fat in this one.Per
Serving (excluding unknown items): 872 Calories; 17g Fat (17.0% calories
from fat); 16g Protein; 170g Carbohydrate; 4g Dietary Fiber; 66mg
Cholesterol; 298mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Non-Fat Milk; 3
Fat; 9 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

MoM

Luke said:

I have a small pie pumpkin, now I just need a good recipe for pie!
Anyone care to share theirs?

Google for:

james beard pumpkin pie

I usually make it with mashed baked sweet potato, and I usually
omit the candied ginger, 'cause it's not a stock item in my kitchen.

You can bake the pumpkin and mash it; in another thread various
recommendations were made to rice or food-processor it to reduce
the stringiness. Boiling the pumpkin would make it too watery.

Cindy Hamilton

Luke said:

I have a small pie pumpkin, now I just need a good recipe for pie!
Anyone care to share theirs?

Here are two that we like very much.

* Exported from MasterCook *

Libby's Famous Pumpkin Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:12
Categories : pies-crusts Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs -- slightly beaten
15 oz canned pumpkin
12 ounces evaporated milk -- undiluted
1 pie crust (9 inch) -- unbaked

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs
in
large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in
evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to
350°
F.; bake for 40 to 50 minutes or until knife inserted near center comes
out
clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

NOTE:
Do not freeze, as this will cause the crust to separate from the
filling

1 3/4 teaspoons pumpkin pie spice may be substituted for cinnamon,
ginger
and cloves; however, the taste will be slightly different.

FOR 2 SHALLOW PIES:
Substitute two 9-inch (2-cup volume) pie shells. Bake in preheated
425° F.
oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30
minutes or until pies test done.

Source:
"www.verybestbaking.com"
Start to Finish Time:
"0:50"

* Exported from MasterCook *

Pumpkin Pecan Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:00
Categories : pies-crusts Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PUMPKIN LAYER
1 pie crust (9 inch) -- unbaked
1 cup canned pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
PECAN LAYER
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans

PREHEAT oven to 350° F.

FOR PUMPKIN LAYER
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
well. Spread over bottom of pie shell.

FOR PECAN LAYER
COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
bowl; stir in nuts. Spoon over pumpkin layer.

BAKE for 50 minutes or until knife inserted in center comes out clean.
Cool on wire rack.

Cuisine:
"American - South"
Source:
"www.verybestbaking.com"

NOTES : November 28, 2002
The pumpkin-pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). A definite keeper!

Carol

Luke said:

I have a small pie pumpkin, now I just need a good recipe for pie!
Anyone care to share theirs?

Here's a different Pumpkin Pie recipe...
http://www.kamado.com/cgi-bin/discus/show.cgi?tpc=1&post=17123#POST17123

It works in an oven, too.

BOB

--
Raw Meat Should NOT Have An Ingredients List