Best 2 Family Favorite Pumpkin Pie Recipes

As the autumn leaves begin to fall and the crisp breeze carries the scent of cinnamon and nutmeg, it's time to gather your family around the table for a slice of warm, comforting pumpkin pie. This classic dessert is a staple of fall gatherings, and with so many variations on the traditional recipe, there's sure to be a version that everyone will love. From classic pumpkin pie with a flaky crust and a creamy, custard-like filling to more modern takes with unique flavors and textures, the possibilities are endless. Whether you're a seasoned baker or new to the kitchen, this guide will help you find the best recipe for your family's favorite pumpkin pie.

Here are our top 2 tried and tested recipes!

BROWN FAMILY'S FAVORITE PUMPKIN PIE

Brown Family's Favorite Pumpkin Pie image

This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.

Provided by Cindy B.

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 52.3 g, Cholesterol 75.5 mg, Fat 25.5 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 491.5 mg, Sugar 35.7 g

FAMILY-FAVORITE PUMPKIN PIE

Family-Favorite Pumpkin Pie image

Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!

Provided by B52JUNEBUG

Categories Fruits and Vegetables Vegetables Squash

Time 2h25m

Yield 16

Number Of Ingredients 11

Ingredients

1 sugar pumpkin
2 prepared pie crusts
1 egg white, beaten
¼ cup white sugar
2 (12 fluid ounce) cans evaporated milk
4 eggs, beaten
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt

Steps:

Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
Preheat oven to 425 degrees F (220 degrees C).
Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 36.9 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 338.2 mg, Sugar 22.4 g

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree will give your pie a richer flavor than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until it is soft, then scoop out the flesh and puree it in a food processor or blender.
Don't overmix the batter: Overmixing the batter will make your pie tough. Mix the batter just until the ingredients are combined.
Bake the pie at a high temperature: Baking the pie at a high temperature will help to set the custard and prevent it from curdling.
Let the pie cool completely before serving: Letting the pie cool completely will help the custard to set and will make the pie easier to slice.

Conclusion:

Pumpkin pie is a delicious and classic fall dessert. By following these tips, you can make a perfect pumpkin pie every time. Whether you are a beginner or an experienced baker, these tips will help you create a delicious and beautiful pumpkin pie that your family and friends will love.

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