Best 2 Mrs Siggs Fresh Pumpkin Pie Recipes

Prepare to be delighted with Mrs. Sigg's Fresh Pumpkin Pie, a culinary masterpiece that embodies the essence of fall flavors. This classic recipe, handed down through generations, promises a luscious filling nestled within a flaky, golden crust. Embark on a journey to create this iconic dessert, using fresh pumpkin purée to capture the vibrant, seasonal taste. With careful attention to detail and a touch of love, you'll craft a pie that will become a cherished tradition in your kitchen.

Let's cook with our recipes!

MRS. SIGG'S FRESH PUMPKIN PIE

MRS. SIGG'S FRESH PUMPKIN PIE image

Categories Squash

Number Of Ingredients 8

Ingredients

1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
2 eggs
1 cup (packed) light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 can (12 fluid ounce) evaporated milk

Steps:

Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
Increase oven temperature to 450 degrees F (230 degrees C.)
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.
Cool pie, and refrigerate overnight for best flavor.

MRS. SIGG'S FRESH PUMPKIN PIE RECIPE - (4.3/5)

Mrs. Sigg's Fresh Pumpkin Pie Recipe - (4.3/5) image

Provided by noor90

Number Of Ingredients 8

Ingredients

1 * 1 sugar pumpkin
1 * 1 recipe pastry for a 9 inch single crust pie
2 * 2 eggs
1 * 1 cup packed light brown sugar
1 * 1 tablespoon all-purpose flour
1/2 * 1/2 teaspoon salt
2 1/2 * 2 1/2 teaspoons pumpkin pie spice
1 * 1 (12 fluid ounce) can evaporated milk

Steps:

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.) 2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. 3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. 4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Tips:

Choose the right pumpkin: Look for a sugar pumpkin, which is a small and sweet variety that is perfect for pies. Avoid using a large, field pumpkin, which is less flavorful and has a stringy texture.
Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. Be sure to roast the pumpkin until it is very soft, so that it is easy to puree.
Use a food processor or blender: A food processor or blender is the best way to puree the pumpkin until it is smooth and velvety. If you don't have a food processor or blender, you can use a potato masher, but it will take more time and effort.
Don't overmix the pie filling: Overmixing the pie filling can make it tough. Mix the ingredients just until they are combined.
Bake the pie until it is set: The pie is done baking when a knife inserted into the center comes out clean. Be careful not to overbake the pie, or it will be dry.

Conclusion:

Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. By following these tips, you can make the best pumpkin pie ever. So what are you waiting for? Get baking!

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