Best 9 Auntie Alices Pumpkin Pie Recipes

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Indulge in the delectable flavors of fall with Auntie Alice's Pumpkin Pie, an iconic dessert that perfectly captures the essence of this beloved season. This classic pie boasts a rich, creamy pumpkin filling nestled within a flaky, buttery crust, creating a symphony of textures and flavors in every bite. Elevate your pie-making skills with step-by-step instructions for creating the perfect crust from scratch, ensuring a golden-brown and delectable base for your pumpkin filling. Discover the secrets behind achieving a smooth and velvety filling, perfectly spiced with cinnamon, nutmeg, and ginger, capturing the essence of autumn in every spoonful. Whether you're a seasoned baker or a novice in the kitchen, Auntie Alice's Pumpkin Pie recipe will guide you toward creating a masterpiece that will impress family and friends alike. Additionally, explore variations of this classic recipe, including a gluten-free option for those with dietary restrictions and a vegan version that caters to plant-based preferences. Embark on a culinary journey with Auntie Alice and create a pumpkin pie that embodies the spirit of fall and leaves a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE



Julia Child's Aunt Helen's Fluffy Pumpkin Pie image

This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 2h

Yield Two 9-inch pies, 16 to 20 servings

Number Of Ingredients 14

4 eggs
2 15-ounce cans (3 1/2 cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup heavy cream
3/4 cup milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)

Steps:

  • Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
  • Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
  • In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
  • Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
  • Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams

AUNTIE ALICE'S PUMPKIN PIE



AUNTIE ALICE'S PUMPKIN PIE image

Categories     Dessert     Bake     Christmas     Thanksgiving     Squash     Chill

Yield 8 people

Number Of Ingredients 10

2 t unflavored gelatin (1 pkt.)
1/4 c cold water
3 eggs (separated)
3/4 c sugar
1.25 c mashed, cooked pumpkin
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
1/2 t ginger
1/2 c milk

Steps:

  • Soften gelatin in water for five minutes. Beat egg yolks and add 1/2 cup of sugar, pumpkin, salt, spices, and milk. Cook over low heat, stirring constantly until mixture begins to thicken. Add gelatin to hot pumpkin and stir until dissolved. Let cool. When mixture begins to thicken, beat egg whites until almost stiff and beat in remaining 1/4 cup sugar, one tablespoon at a time. Fold into pumpkin misture, pour into pie shell, and chill until firm. Cover with whipped cream topping. Makes one nine inch pie.

AUNT ALICES PUMPKIN BREAD



Aunt Alices Pumpkin Bread image

I have tried many recipes for Pumpkin Bread and never have been satisfied with the way they turned out. Until I was invited to my Aunt Alice's for lunch. We had a wonderful meal plus this bread!! It is, to my opinion, the most delicious tasting Pumpkin Bread I have ever had! She was kind enough to share the recipe. I have...

Provided by Sandra Roeder

Categories     Other Snacks

Time 3h20m

Number Of Ingredients 14

3 1/3 c all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon, ground
1 tsp nutmeg,ground
1/2 tsp ground gloves
1 tsp pumpkin pie spice
1/2 c chopped walnuts
3 c white sugar
1 c wesson oil
4 eggs
2 c pumpkin
1 tsp vanilla
2/3 c water

Steps:

  • 1. In a large mixer bowl, cream the sugar, oil, until well blended.
  • 2. In a another bowl mix the pumpkin, eggs, vanilla and water and blend well. Add to the sugar and oil mixture and mix well.
  • 3. In a separate bowl, mix the flour, salt, baking soda, cinnamon, nutmeg, cloves and pumpkin pie spice until well blended.
  • 4. Add this to the creamed mixture slowly blending well after each addition. Stir in the chopped walnuts.
  • 5. Pour the batter into a greased and floured loaf pan and bake in a 350 degree oven for 1 hour. Let the bread rest for 15 minutes before removing from the pan to a cooling rack.

OPAL'S PUMPKIN PIE



Opal's Pumpkin Pie image

This recipe makes 2- 9" pies. If you make one large pie instead you will have to add time to the baking to get it done. This recipe was given to me by Opal Beebee, several years ago. This is a handed down family recipe. It was once prepared in the White House for one of the former Presidents. Opal's daughter had served in the National Guard and had met a Pastry Chef who later worked at the White House and called Opal to ask for the recipe for Thanksgiving Dinner at the White House. Do not eliminate the heavy cream IN the pie...the cream and the amount of spices listed is what makes this pie so special. It is good hot or cold. I never tasted hot pumpkin pie until I tasted this one. I found out this past Christmas (2009) that this bakes well without a crust as well. I had to make 3 pumpkin pies to take to my son's home. I had enough mixture left over make another pie but not enough pie dough for a 4th pie. So I spray oiled a round casserole dish, filled with mixture and baked.

Provided by CarrolJ

Categories     Pie

Time 1h15m

Yield 2 pies, 10-12 serving(s)

Number Of Ingredients 11

1 (29 ounce) can pumpkin (or fresh cooked equivalent)
1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon ground cloves
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon salt
4 well beaten eggs
1 cup evaporated milk
1 cup heavy cream
2 unbaked 9-inch pie shells

Steps:

  • Combine first 8 ingredients in a large bowl, mixing well.
  • Combine the evaporated milk and the heavy cream in a small saucepan.
  • Heat the milks to the scalding point.
  • Add scalded milks to the other ingredients, mixing well.
  • Pour equally into the two UNBAKED pie shells.
  • Bake 350 degrees for about 1 hour.
  • Pie is done when a knife inserted into the middle comes out clean.
  • Top with desired topping.

Nutrition Facts : Calories 512.1, Fat 24.7, SaturatedFat 10.3, Cholesterol 114.3, Sodium 491.2, Carbohydrate 67.6, Fiber 2.2, Sugar 42.6, Protein 7.8

APPLESAUCE PUMPKIN PIE



Applesauce Pumpkin Pie image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

Pastry for one 10-inch one-crust pie
1 1/2 cups canned or fresh pumpkin puree
1/3 cup unsweetened applesauce, preferably from Granny Smith apples
3 large eggs, lightly beaten
1/2 cup packed, dark brown sugar
1/4 cup granulated sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup evaporated milk
1 teaspoon vanilla extract
Sweetened whipped cream

Steps:

  • Preheat oven to 425 degrees. Line a 9-inch pie shell with the pastry, making a high, fluted edge.
  • In a large bowl, mix the pumpkin, applesauce and eggs. In another bowl, mix the sugars, cinnamon, ginger, clove and salt, and stir into the pumpkin mixture. Stir in the evaporated milk and vanilla.
  • Pour the filling into the pastry-lined pie pan, place in the oven and bake 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer, until the filling seems set.
  • Cool to room temperature and serve with whipped cream.

ULTIMATE PUMPKIN PIE



Ultimate Pumpkin Pie image

Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that's both ultracreamy and richly flavored. Just don't be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn't conduct heat as well as metal, the crust may not cook through if you don't parbake.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 3h30m

Yield 8 servings

Number Of Ingredients 14

2 pounds butternut squash (1 small squash), peeled, seeded and cut into 1 1/2-inch chunks (about 3 cups), see Tip
1 cup/240 milliliters heavy cream
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cut into small pieces
All-purpose flour, for rolling out the dough
Dough for a single 9-inch pie crust
3 large eggs
2/3 cup/132 grams light brown sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon ground allspice or pinch of ground cloves
1 tablespoon bourbon or dark rum, or use 1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Steps:

  • Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
  • Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
  • Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
  • When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
  • In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
  • Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

AUNT WILLIE'S PUMPKIN PIE



Aunt Willie's Pumpkin Pie image

This is a very old pumpkin pie recipe that my Aunt Willie would make. She always used fresh pumpkin and cooked on top of the stove. I use canned pumpkin and it is still the best pumpkin pie I've ever had. She made the best pies and cakes...I just wish that I had payed more attention when I was younger.

Provided by Barbara Remerow

Categories     Pies

Time 55m

Number Of Ingredients 9

2 c pumpkin (fresh or canned)
1 1/4 c sugar
1 Tbsp cornstarch (mix with sugar)
1 c evaporated milk
3 eggs, beaten
1 tsp pumpkin pie spices
1 Tbsp butter
chopped nuts (optional)
1 deep dish pie shell

Steps:

  • 1. Bake pie crust until slightly brown (5-10 minutes at 350 degrees).
  • 2. Combine all ingredients except the nuts. Cook on stove top approximately 15-20 minutes, stirring constantly until thick.
  • 3. Pour pumpkin filling into pie shell and put back in the oven for about 15 minutes.
  • 4. You can add chopped nuts on top of pie while still soft.

AUNT ANNIE'S PUMPKIN PIES



Aunt Annie's Pumpkin Pies image

Aunt Annie knows it's as easy to make two pies as it is one. So when you make these spicy pumpkin pies, you can keep one and make a gift of the other.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield 16 servings or 2 pies, 8 servings each

Number Of Ingredients 9

2 ready-to-use graham cracker crumb crusts (6 oz. each)
3 eggs, beaten, divided
1 can (29 oz.) pumpkin
1-1/2 cups half-and-half
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp. pumpkin pie spice
1 tsp. ground ginger
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 400°F.
  • Brush crusts lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients until well blended.
  • Pour into crusts.
  • Bake 15 min. Reduce oven temperature to 350°F. Bake 40 to 45 min. or until knife inserted in centers comes out clean. Cool completely. Serve topped with COOL WHIP.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

AUNTIE'S PUMPKIN PIE



Auntie's Pumpkin Pie image

My nephew's ask for this pie on every holiday and special occasions. We vary the crusts often...favourites are ginger cookie crust and shortbread crust. My secret ingredient is to put the whipping cream into the filling to mellow all the lovely spices I use...

Provided by Baby Kato

Categories     Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 pie crust, unbaked (your favourite)
2 large eggs, beaten
1 cup whipping cream
1 1/2 cups pumpkin puree (14 oz can)
1/2 teaspoon salt
1 1/3 cups brown sugar, lightly packed
2 teaspoons cinnamon
3/4 teaspoon allspice
3/4 teaspoon ginger
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon cardamom
1/4 teaspoon ground aniseed
1/4 teaspoon ground celery seed
1/8 teaspoon ground black pepper

Steps:

  • Preheat oven to 450 degrees In a large bowl mix together eggs, whipping cream, pumpkin and salt.
  • Blend well.
  • Mix together sugar and spices.
  • Add sugar and spice mixture to pumpkin mixture.
  • Pour into an unbaked 9" pie crust.
  • Bake at 450 for 10 minutes then lower heat to 350 degrees and bake for 45- 50 minutes.
  • (filling should be firm) Excellant served hot or cold, with your favourite topping or plain.

Tips:

  • Fresh Pumpkins: If you have access to fresh pumpkins, it's best to use them for the puree. Choose pumpkins that are heavy for their size and have a deep orange color.
  • Pumpkin Puree: If you're using canned pumpkin puree, make sure it's 100% pumpkin and not pumpkin pie filling. You can also make your own puree by roasting and mashing a pumpkin.
  • Creamy Texture: To achieve a creamy texture, use a food processor or blender to puree the pumpkin. You can also strain the puree through a fine-mesh sieve to remove any lumps.
  • Spices: The classic pumpkin pie spice blend includes cinnamon, nutmeg, ginger, cloves, and allspice. You can adjust the amounts of each spice to your preference.
  • Pie Crust: You can use a pre-made pie crust or make your own. If you're making your own, use a recipe that uses butter or shortening, as these will give you a flaky crust.
  • Baking: Bake the pie at a high temperature for the first 15 minutes to set the crust, then reduce the temperature to finish baking. This will prevent the crust from getting too brown.
  • Cooling: Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Auntie Alice's Pumpkin Pie is a classic fall dessert that's perfect for Thanksgiving, Christmas, or any other special occasion. With its creamy texture, rich flavor, and flaky crust, this pie is sure to be a hit with everyone. Whether you use fresh or canned pumpkin puree, follow these tips to make the best pumpkin pie you've ever tasted.

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