Best 2 Family Favorite Pumpkin Pie Recipes

Indulge in the flavors of fall with our delectable Pumpkin Pie, a classic dessert perfect for Thanksgiving, Christmas, or any special occasion. This timeless treat features a creamy, velvety pumpkin filling nestled in a flaky, buttery crust. With hints of cinnamon, nutmeg, and ginger, each bite offers a symphony of warm spices that will tantalize your taste buds. Whether you prefer a traditional pie crust or a more modern graham cracker crust, we've got you covered with our two irresistible recipes. Plus, discover a delightful twist with our gluten-free pumpkin pie recipe, ensuring everyone can savor this iconic dessert.

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. Fresh pumpkin has a better flavor and texture than canned pumpkin. If you can't find fresh pumpkin, you can use canned pumpkin, but be sure to drain it well before using.
Don't overmix the batter. Overmixing the batter will make the pie tough. Mix just until the ingredients are combined.
Bake the pie until the center is set. The pie is done baking when a toothpick inserted into the center comes out clean.
Let the pie cool completely before serving. The pie will need to cool completely in order to set properly.
Serve the pie with whipped cream or ice cream. Whipped cream or ice cream is a classic accompaniment to pumpkin pie.

Conclusion:

Pumpkin pie is a delicious and classic dessert that is perfect for fall. With its creamy, flavorful filling and flaky crust, it's sure to be a hit with everyone at your table. Follow these tips to make the best pumpkin pie possible. Enjoy!

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