Homemade Pumpkin Pie formula - Learn How to Make Pumpkin Pie
Some citizen may think that development pumpkin pie is very difficult, which is not the case at all. The traditional pumpkin pie, pumpkin pie bars, pumpkin pie cake and pumpkin cheesecake pie with gingersnap cookie crust are some delicious and easy to prepare pumpkin pie recipes.
Homemade Pumpkin Pie formula - Learn How to Make Pumpkin Pie
Below are to recipes so you are try them out today:
1. traditional Pumpkin Pie
Ingredients:
- 3 eggs, slightly beaten
- 2 cups of pumpkin
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1/2 cup of corn syrup
- 1 teaspoon of vanilla
- 1 1/2 teaspoons of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1/2 teaspoon of ground cloves
Directions:
- With mixer or blender, mix above ingredients.
- Pour into prepared pie crusts and bake at 350 for almost 40 minutes.
Makes two pies.
2. Pumpkin Pie Bars
Ingredients:
- 1 (18 1/2 oz.) box of yellow cake mix
- 1/2 cup of butter or margarine, melted 4 eggs
- 1 (30 oz.) can of solid pack pumpkin (3 cups)
- 1 cup of sugar, divided
- 1/2 cup of light brown sugar (firmly packed)
- 2/3 cup of evaporated milk
- 1 1/2 teaspoons of cinnamon
- 1/2 cup of chopped walnuts
- 1/4 cup of butter or margarine, softened
Directions:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 inch baking pan.
- take off 1 cup of the cake mix; reserve.
- In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg.
- Press into prepared pan. In a large bowl, lightly beat remaining 3 eggs.
- Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon.
- Pour over cake compound in pan.
- To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly.
- Sprinkle over pumpkin mixture.
- Bake 50 to 60 minutes.
Serve warm or cool.
3. Pumpkin Pie Cake
Ingredients:
- 4 eggs
- 1 1/4 cups of sugar
- 1 large can of evaporated milk
- 1 teaspoon of cinnamon
- 1 (No. 303) of can pumpkin
Directions:
- Mix above ingredients and pour into an ungreased 13 x 9 inch pan.
- Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 cup chopped nuts.
- Bake 1 hour at 350 degrees or until knife comes out clean.
- Serve plain or with whipped cream topping.
4. Pumpkin Cheesecake Pie with Gingersnap Cookie Crust
Ingredients:
- 1/2 cup of pecans
- 2 tablespoons of sugar
- 1 cup of gingersnap crumbs (from about 20 cookies)
- 5 tablespoons of unsalted butter, melted
- 1 lb. Of cream cheese, room temperature
- 2/3 cup of brown sugar, packed
- 1/2 cup of sour cream, room temperature
- 1 cup of canned solid-pack pumpkin
- 3 eggs, room temperature
- 1 teaspoon of ground cinnamon
- Pinch of ground cloves
- Pinch of ground ginger
- Pecan halves, for garnish
Directions:
- Preheat oven to 325 degrees.
- Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds.
- Pour into large bowl, add gingersnap crumbs and mix.
- Pour in the butter and stir well to combine.
- Turn compound into 10 inch pie dish and press evenly against lowest and sides to form crust.
- Bake for 10 minutes. Set aside to cool. (Leave oven on.)
- In large bowl, beat cream cheese and brown sugar until soft and well blended.
- Stir in sour cream and pumpkin.
- slowly beat in eggs, one at a time and the cinnamon, cloves and ginger.
- Place pie dish on baking sheet and pour in filling.
- Bake in middle of oven for 45 minutes or until filling is set.
- Let cool on rack.
- dispose pecan halves nearby edge of pie.
Makes 12 servings.
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