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Autumn/Fall: Cooler Weather Means Baking Pies
‘Tis the Season for Pumpkin Pie Baking!
It is September again and the weather will be cooling down soon. I do not know about you, but I am ready for cooler weather, especially after the triple digit heat waves we have had in the past couple of months! The pumpkins are getting ripe and ready for picking—and it’s time to start preparing for pumpkin pie season as it nears Halloween and Thanksgiving.
Nothing Better than Home Grown Pumpkin
If you grow your own pumpkins as we did this summer, you know that you can bake some of the best tasting pumpkin pies from fresh picked pumpkins from your garden. But if you do not grow your own pumpkins, you can always use Libby's canned pumpkin puree or buy a pumpkin in your local grocery store-- you will still have great results.
No Jack-O-Lanterns Here
We do not use our pumpkins for jack-o-lanterns because I am a huge fan of pumpkin seeds and pies. Rather, I clean out the pumpkin pulp, save the seeds for roasting, and cut the pumpkin into large pieces to cook in the crock pot-- also known as a “slow cooker”.
After cooking for about 3-1/2 to 4 hours on high, you can scrape the meat off the rind and mash it in a large bowl—just like you do mashed potatoes or you can throw it in a blender and puree the meat. If you have lots of pumpkins, the cooked, mashed/pureed meat keeps well in the freezer for later use when you are ready to bake your pies.
What about the Crust?
Personally, I always purchase deep dish pie crusts from the market’s freezer section. I find they taste the best, and are much easier than making your own from scratch; plus, they look nicer, too!
Pie Filling Recipe Courtesy of Libby's
I got the recipe for this pumpkin pie filling from https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/
Please leave a comment about your experience using this recipe or offer advice on any shortcuts or improvements to this recipe you may have.
Have fun baking and enjoying your pumpkin pies(Click to Tweet!), and thank you for using my recipe hub!
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- 2 frozen pie shells, deep dish
- 3/4 cup sugar, white granulated
- 2 teaspoons cinnamon, ground
- 1/2 teaspoon salt
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- 2 eggs, large
- 2 cups pumpkin puree, fresh or canned
- 1- 12 fluid ounce can evaporated milk
Fork-pricked Pie Shell Before Baking and Filling
Preparing the Crusts & Filling Them
- Remove your frozen prepared pie shells from the freezer (2 per package). Allow them to thaw out at room temperature for about 20 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). After 20 minutes of thawing the crusts, use a fork to prick the bottom of each pie shell. (See photo above.)
- Next, bake pricked pie crusts for 10 minutes in preheated oven. Remove pie shells from the oven and set them aside. Pie crusts should be cooled off before you fill them.
Mixed Pumpkin Pie Filling
Mixing the Pie Filling
- Set oven 425 degrees F. (218 degrees C.) so it will be ready for your pies.
- In a small bowl mix all dry ingredients (sugar, cinnamon, cloves, ginger, and salt).
- Now, get out a large bowl and beat the eggs in it, then add the pumpkin puree. Pour in the dry ingredients from the smaller bowl, and slowly pour the evaporated milk into the mix.
- Using a fork (or hand blender on low-speed) mix until well blended.
- The filling is now ready to be poured into the pie shells.
- Bake pies at 425 degrees F. (218 degrees C.) for 15 minutes, and then lower the oven temperature to 350 degrees F.(176 degrees C.).
- Continue baking for 1 hour. You can test pies to ensure they are cooked thoroughly by inserting a knife in the center of the pie; it should come out clean when it is finished. (I like to wait until the pie crusts are slightly burnt at the edges and the filling is starting to crack.)
- Allow pies to cool a little before slicing.
- Serve pie warm or cold and top with whipped cream.
- Store uneaten pie in the refrigerator; you may also freeze pies for future use.
Ready to Eat!
Nutritional Value for 1 Serving of Pumpkin Pie
|Serving size: 1/8 of pie|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 2 g||10%|
|Carbohydrates 26 g||9%|
|Sugar 19 g|
|Fiber 1 g||4%|
|Protein 4 g||8%|
|Cholesterol 34 mg||11%|
|Sodium 949 mg||40%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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Pumpkin Pie Videos!
Here are a couple of fun videos on baking pumpkin pies selected for your enjoyment.
Please watch while you relax and let them entertain you as you eat your homemade pie, or just for pure entertainment.
With Betty White!
How-to Bake Pumpkin Pie from Scratch
© 2015 Miriam Parker