Festal Golden Pumpkin Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 (15 ounce) can festal golden pie canned pumpkin
- 1 (9 inch) deep dish pie shells
- 3 eggs, slightly beaten
- 1 cup granulated sugar or 1 cup light brown sugar
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1 cup Carnation Evaporated Milk or 1 cup milk
directions
- Prepare 1 pie crust.
- Combine eggs, sugar, salt, and spices and beat well.
- Blend in pumpkin.
- Add milk and beat well.
- Turn into pastry lined pie pan.
- Bake in a hot oven (450 degrees) for 10 minutes, then reduce heat and bake at 350 degrees for 40 to 45 minutes.
- Pie is done when knife, inserted in center, comes out clean.
- Cool on rack for 2 hours, then serve immediately or refrigerate.
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Reviews
-
This recipe is the best and so is the Festal Brand Canned Pumpkin. My brother and I have both moved to areas where we cannot get the festal brand. So when we come back for visits we both stock up on cans of the Festal pumpkin. I have used other brands but nothing compares. Thanks for posting the recipe cause in the move I lost my copy. Now I have it again. yeaaa.
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This is my go-to pumpkin pie recipe, I make it almost every year generally using Libby Pumpkin because it is more available. This is a richer, lighter and sweeter pie than you get in most places. I usually cut back the sugar to 3/4 cup and I do one other thing, I always use evaporated milk and I use the entire 12 oz can of it. I make this in a 9 inch deep dish pie dish so using a shallow pie dish would not be large enough for the mixture. One other caveat, since this pie has 3 eggs for richness, how you blend the batter matters. Use a whisk hard and and you can incorporate a lot of air into the batter, this will make the pie very light indeed. So mix using the method that gives you your preferred texture. I cook it nearly an hour until the center of the pie starts to rise up, that is when it will be cooked thru. It is like a one dish meal.
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I gave this recipe 3 stars. I made this recipe for my families Easter dinner. I found this recipe on a can of Tender Sweet pumpkin filling. Mystep-dad wasn't crazy over the taste. My hubby and I liked the taste but not the texture. The texture was like custard and I'm not a fan of custard. I was looking for a recipe that called for milk as I had some that needed to be used up. I did the milk method which I don't useually use, as I useually use evaportated milk method. I think I will stick to the evaporated milk method. Overall I'd try this recipe again but with evaporated milk. Thanks for posting a good recipe! Christine
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I cook with pumpkin every week of the year. I tried Festal Brand Canned Pumpkin on two occasions and was not impressed. The consistency of the pumpkin altered the texture of both Pumpkin Bread and Pumpkin Pie. For lack of a better word, the Pumkin was slimy. I would NEVER recommend Festal Brand Canned Pumpkin.
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RECIPE SUBMITTED BY
BeccaB3c
United States