Make Pumpkin Pie

October, November, and December are the months when most of us want to make pumpkin pie. Can't you just smell that scrumptious pie baking in your oven? I bet you can taste the creamy pumpkin with some whipped cream on top!

Actually some of my favorite pumpkin recipes are not baked. Below are several of my favorite pumpkin pie recipes. You can use pumpkins from your garden or ones that you buy at the store and process. If you do not want to process pumpkins, you can use canned pumpkin. I have used canned pumpkin with all of the recipes below at one time or another and they all have come out delicious, but if you have grown pie pumpkins, I encourage you to bake and process them. Then bake with them. Either way, enjoy!

Delicious slice of pumpkin pie with whipped cream. You can make this pie using the pumpkins grown in your backyard garden.

Basic Pumpkin Pie

Ingredients Needed:

1 pie pastry, unbaked, either homemade or prepared pastry dough

2 cups of pumpkin puree (one 15 ounce can of pumpkin)

2/3 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

3/4 teaspoon salt

2 eggs

1 cup milk

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Line a 9 inch pie pan with the pastry. Place the pumpkin in a large bowl. Combine all of the above ingredients except for the milk with the pumpkin and mix well with a spatula or with an electric mixer. Add the milk to the pumpkin mixture and mix well.

Pour the pumpkin mixture into the pie pan lined with dough. Bake in a preheated oven at 400 degrees Fahrenheit for 45 to 50 minutes, until a toothpick inserted into the center of the pie comes out clean.

Cool and serve plain, with Cool Whip or whipped cream, or with a scoop of vanilla ice cream on top. Some enjoy their pumpkin pie warm. I prefer it ice cold out of the refrigerator. Yum! Refrigerate leftovers.

Crustless Pumpkin Pie

You will need:

2 cups pumpkin (15 ounce can pumpkin)

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

12 teaspoon allspice

3/4 teaspoon salt

3 eggs

3/4 cup prepackaged baking mix

1 1/2 cups milk

Combine all of the ingredients in a large bowl and stir together. Pour into a pie plate without a crust. Bake it at 350 degrees Fahrenheit for 35 to 40 minutes or until a toothpick inserted in the middle of the pie comes out clean. Amazingly, the crustless pie will have a sort of crust due to the prepackaged baking mix. Refrigerate leftovers.

This recipe is great when you need to make pumpkin pie in a hurry and you do not have any pie crust on hand. It tastes delicious.

Delicious Pumpkin Pie

Here is another recipe to make pumpkin pie that is baked. It is a little more complicated than our basic pie recipe above. I have made it many times.

You will need:

One 9" unbaked pie shell

2 eggs, lightly beaten

1 and 3/4 cups pumpkin

3/4 granulated sugar

1/2 teaspoon salt

1 teaspoon groundcinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 and 1/2 cups (12 ounce can) evaporated milk

Preheat the oven to 425 degrees Fahrenheit. Combine eggs, pumpkin, sugar, salt, spices, and evaporated milk together in a large bowl until mixed well. Pour the pumpkin mixture into the pie shell. Place the pie shell on a heavy duty cookie sheet to catch drips if you are not using a glass or ceramic pie pan. Bake the pie for 15 minutes at 425 degrees. Then reduce the heat to 350 degrees and bake for another 40 to 50 minutes or until a toothpick inserted into the center of the pie comes out clean. Cool and serve as desired. Refrigerate leftovers.

Pumpkin Cream Pie

You will need:

1 package (3 oz)  instant pudding, vanilla flavor

2 cups pumpkin (one 15 ounce can pumpkin)

1 cup milk

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/2 teaspoon cinnamon

One 4 oz container Cool Whip, thawed

One 9 inch graham cracker crust

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Place the pudding mix, the pumpkin, the milk and the three spices in a large bowl and mix together slowly using an electric mixer for one minute. Then fold in the entire container of Cool Whip using a spatula. Spoon the mixture into the prepared graham cracker crust. Freeze the pie until firm, for at least four hours or overnight. Remove from freezer and let stand at room temperature for 30 minutes prior to serving. Garnish the pie with additional whipped topping if you would like. Refrigerate leftovers.

When I make pumpkin pie, this is the recipe I love the most. It is out-of-this-world delicious!

No Bake Pumpkin Pie

This is my second favorite "make pumpkin pie" recipe.

You will need:

One 9 inch ready-made pie crust (I use graham cracker crust)

1 envelope Knox unflavored gelatine

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

One 14 oz can sweetened condensed milk

2 eggs, well beaten

2 cups pumpkin or one 15 ounce can pumpkin

In a large heavy saucepan, combine the unflavored envelope of gelatine, the cinnamon, the ginger, the nutmeg and salt. Stir in the can of sweetened, condensed milk and the eggs. Mix well with a wooden spoon. Let stand for one minute. Turn burner on to low heat and cook and stir the mixture constantly until the gelatine dissolves and the mixture thickens slightly, about ten minutes. Important: Don't let it cook without stirring or the milk will stick to the bottom of your pan and start burning. (Been there, done that.)

Remove the pan from the heat. Stir in the 2 cups of pumpkin and mix it well with the cooked mixture. Pour the mixture into the prepared crust. Chill the pie for at least 3 hours or until it is set before serving. Serve with whipped topping or a scoop of vanilla ice cream. Refrigerate leftovers.

Double Layer Pumpkin Pie

Here is another delicious no-cook recipe to make pumpkin pie that you will love. You will need:

1 graham cracker crust

4 oz cream cheese, softened

1 tablespoon milk

1 tablespoon sugar

1 1/2 cups whipped topping, thawed

1 cup milk

2 packages of 4 oz vanilla instant pudding

2 cups pumpkin or one 15 ounce can pumpkin

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

Mix softened cream cheese, 1 tablespoon of milk, and sugar in a large bowl with a wire whisk until the mixture is smooth. Fold in the whipped topping and then spread the mixture on the bottom of the pie crust.

Now pour 1 cup milk into a bowl and add the 2 packages of pudding to it. Beat with a wire whisk for 1 to 2 minutes until the mixture thickens.

Stir the pumpkin and the spices into the pudding mix with wire whisk until well blended. Spread over the cream cheese layer of the pie. Refrigerate for at least three hours before serving. Refrigerate leftovers.

I hope you are inspired to try to make pumpkin pie with one of my favorite recipes on this page.

Go to pumpkin home page from make pumpkin pie.

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