3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2/3 cup light or dark corn syrup
2 tablespoons melted butter
1 teaspoon vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*
Preheat oven to 350°.
*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.
In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended.
Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.
1 c cold milk
½ c cornstarch
1 tsp salt
1 tsp vanilla
3 egg yolks
3 c milk
3 TBSP butter
⅔ c sugar
1 c powdered sugar
½ c crunchy peanut butter
baked 9-10 inch deep pie shell
2 c whipped topping (sweetened)
Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside.
Heat 3 c milk, butter and sugar until scalding, stirring constantly.
Add cornstarch mixture to hot mixture while stirring with a whisk.
Cook until mixture has thickened but remove from heat before boiling.
Chill in fridge.
Mix powdered sugar and peanut butter until small crumbs form (mix with water).
Place 1/2 of the crumbs onto pie shell.
Spoon chilled pudding on top of crumbs.
Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping.
Top with whipped topping and extra crumbs.
1 (9 inch) Unbaked Pie Crust (at room temp)
3 Eggs Beaten
3/4 Cup Sugar
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
2 1/2 Cups Milk
1 Egg White
Preheat oven to 350
Mix together eggs, sugar, salt, and vanilla with electric mixer until blended, stir in milk.
Line a 9 inch pie plate with the unbaked pastry, with a slight dusting of flour on the bottom side of the pastry. Lightly brush the bottom and sides of the crust with the egg white, not the rim of the crust. This helps prevent the crust from getting soggy. Pour custard mix into pie crust. Sprinkle top of custard with nutmeg.
Bake for 60 minutes at 350. Pie will be set with just a little jiggle when you shake it a little.
Cool on a wire rack completely before refrigerating.
1 1/3 cups sugar
1/2 cup all-purpose flour, unsifted
1/2 pint (1 cup) whipping cream
3/4 cup milk
1 (9-inch) unbaked pie shell
2 tablespoons butter, cut into small pieces
Preheat oven to 450 degrees F.
Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.
Note: If using a glass baking dish, lower oven temperature by 25 degrees F.