HOW TO MAKE PUMPKIN PIE FILLING

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Brown Family's Favorite Pumpkin Pie



Brown Family's Favorite Pumpkin Pie


Ingredients

  • 1 (15 ounce) can pumpkin puree 
  • 1 (14 ounce) can sweetened condensed milk 
  • 2 egg yolks 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon salt 
  • 2 egg whites 
  • 1 (9 inch) unbaked pie shell 
  • 2 tablespoons all-purpose flour 
  • 1/4 cup packed brown sugar 
  • 1 teaspoon ground cinnamon 
  • 2 tablespoons butter, chilled 
  • 1 cup chopped walnuts
Directions

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. Enjoy !


Old Fashioned Pumpkin Pie


Old Fashioned Pumpkin Pie

INGREDIENTS

  • 2 eggs plus the yolk of a third egg
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zest
  • 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée (can also use puréed cooked butternut squash)
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1 good crust (see pâte brisée recipe or our no-fail flaky pie crust recipe)


Instruction
1 Preheat your oven to 425°F.
2 Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
3 Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
4 Pour into pie shell and bake: Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream. Enjoy !