Do you have a good common recipe for pumpkin pie?

http://allrecipes.com/Recipe/Perfect-Pumpkin-Pie/D...

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Try this?

Pumpkin Pies

Ingredients

375g pumpkins (cooked and smashed)

375 ml milk (full cream)

3 eggs

2 tablespoons butter

100g honey

2 tablespoons sweet syrup

1.5 teaspoon vanilla extract

1.5 teaspoon cinnamon

1/2 teaspoon ginger powder

1.4 teaspoon fresh nutmeg

1/2 teaspoon dried herbs powder

1/4 teaspoon sea-salt

1 pie crust

Vanilla ice cream

Action

a. Preheat oven to 175°C (347°F),

and prepare a 25 cm tart pan.

b. Brush 1 beaten egg on the unbaked crust,

and bake it for 5 minutes.

c. Remove from oven, and increase the temperature,

to 220°C (428°F).

d. Add 2 eggs to all the ingredients.

Except ice-cream.

e. Pour the mixture on top of the pie crust.

f. Bake for 10 minutes, then reduce the temperature,

to 160°C (320°F), and bake further,

for 30 to 40 minutes.

g. Let it cool, and serve with the ice-cream.

Note: You may replace ice-cream,

with yogurt or whipped cream.

Pastry for One Pie

Ingredients

120g flour

1/2 teaspoon salt

1/2 teaspoon baking powder

100g butter

Cold water

Action

a. Mix baking powder and salt with flour.

b. Chop in the butter with a knife.

c. Mix the batter quite stiff,

with cold water and roll out.

d. Put the butter on the paste,

in little pieces and sprinkle,

with flour.

e. Fold over and roll out.

f. Roll up like a jelly roll.

g. Divide in 2 parts and roll,

to fill the plate.

I hope you like it.

Buy ready bake pie crust, Boiled/steam pumpkin, mashed, add sugar, cinnamon powder, a table spoon or two of flour, some heavy cream to make pie filling soft, a pinch of salt, pour onto pie crust, bake in medium heat oven until done, beat egg whites with some caster sugar and put on top of baked pie, bake again in very hot oven about 4-5 minutes or until brown. Now you have a special pumpkin pie to show off. Good luck

Perfect Pumpkin Pie

INGREDIENTS

1 (15 ounce) can pumpkin

1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) unbaked pie crust

DIRECTIONS

Preheat oven to 425 degrees F. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

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PUMPKIN PIE:

1 cup sugar

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 1/2 cups pumpkin puree, canned or fresh

1 2/3 cups evaporated milk (I use 1 (12oz.) can)

2 eggs, lightly beaten

1 unbaked pastry shell (9-inch)

Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.

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Pumpkin Pie

Ingredients

4 ounces PHILADELPHIA Cream Cheese, softened

1 tablespoon milk

1 tablespoon sugar

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

1 (6 ounce) HONEY MAID Honey Graham Pie Crust

1 cup milk

1 (15 ounce) can pumpkin

2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Mix cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

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If you mean from scratch starting from canned pupkin puree. Then look on the label.

If you mean from scratch as in cooking down the pumpkin and all that. You will not get it as smooth as the canned stuff and is strungy, it really isn't that great. But it is good in cookies, pumpkin bread etc....

Pumpkin recipe can be found at http://recipe.thewikiz.com/