American Pumpkin Pie Recipes

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AMERICAN TRADITIONAL PUMPKIN PIE



American Traditional Pumpkin Pie image

Make and share this American Traditional Pumpkin Pie recipe from Food.com.

Provided by RecipeNut

Categories     Pie

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 11

3 eggs
1/2 cup sugar
1/4 cup brown sugar
2 cups pumpkin mush
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon salt
1 can evaporated milk (12 oz)
1 pie shell
1 medium pumpkin

Steps:

  • Preheat oven to 450 degrees.
  • In a large non-metal bowl combine sugars and eggs.
  • Add in the pumpkin mush, the spices, salt, and evaporated milk.
  • Pour the filling into the pie shell.
  • Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
  • --------Pumpkinmush-----------.
  • cut pumpkin in half.
  • Prick the skin several times with a fork, and place on a cookie sheet, cut-side up.
  • Bake for 50 minutes or until very soft when poked with a fork.
  • Let the pumpkin cool, then scoop out the seeds with a spoon.
  • Scoop out the pumpkin meat, and throw away the skin.
  • Mash the pumpkin meat with a potato masher or puree in a blender/food processor.
  • Makes about 4 cups.

PUMPKIN PIE



Pumpkin Pie image

Try Alton Brown's classic Pumpkin Pie recipe from Food Network.

Provided by Alton Brown

Categories     dessert

Time 3h50m

Yield 1 9-inch pie or 5 5-inch mini-pies

Number Of Ingredients 14

6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted
16 ounces Pumpkin Puree, recipe follows
1 cup half-and-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk
5 teaspoons light brown sugar, divided
1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

Steps:

  • Heat the oven to 350 degrees F.
  • For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
  • Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
  • For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
  • Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
  • For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
  • Heat the oven to 400 degrees F.
  • Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
  • Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
  • Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

PUMPKIN PIE



Pumpkin Pie image

For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin - this easy pat-in crust makes prep a breeze!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 14

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3/4 cup whipping cream
2 tablespoons sugar

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
  • In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
  • To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
  • Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
  • In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

AMERICAN PUMPKIN PIE



American Pumpkin Pie image

A very traditional American Pie! I use a slightly sweet crust with shortening, but this works well with a store-bought or any kind of flaky pastry crust of your liking. Spices are to my American liking; adjust as desired. Uses a 25cm (9-inch, Unfluted Pie Dish.

Provided by PostRockandCats

Time 1h

Yield Serves 8

Number Of Ingredients 27

425 grams Pumpkin Puree (canned or freshly made. If canned, make sure it's plain and not pre-seasoned)
397g can of sweetened condensed milk
3 egg yolks plus one large egg
1 Tablespoon Cinnamon
1 teaspoon ground cardamon
1 Tablespoon Fresh Ginger Root, grated
1 teaspoon fresh ground Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon ground clove
1 teaspoon vanilla extract
Heavy Pinch Salt
425 grams Pumpkin Puree (canned or freshly made. If canned, make sure it's plain and not pre-seasoned)
397g can of sweetened condensed milk
3 egg yolks plus one large egg
1 Tablespoon Cinnamon
1 teaspoon ground cardamon
1 Tablespoon Fresh Ginger Root, grated
1 teaspoon fresh ground Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon ground clove
1 teaspoon vanilla extract
Heavy Pinch Salt
1 Cup plus 1 tablespoon Plain Flour
1/2 teaspoon salt
5 Tablespoons plus 1 teaspoon each COLD salted butter and shortening
5-6 Tablespoons Ice Water
1 tablespoon granulated sugar (optional)

Steps:

  • Preheat oven to 220C.
  • Prepare the crust: Combine the flour, salt and sugar. Cut the fat(s) into the flour mixture until the fat bits resemble peas in size. One Tablespoon at a time, sprinkle the water on the flour/ fat mixture, mixing with a fork each time until combined. Roll into a ball and set aside for 15 minutes.
  • As the crust is resting, prepare the filling: Beat egg and yolks until smooth. Add remaining ingredients.
  • When crust is ready, roll out on a well-floured surface so the crust is 1-2 cm larger than the pie pan. Transfer the crust to the dish, folding up the edges and crimping (or using whatever crust finishing method you prefer).
  • Pour filling into dish and bake for 15 minutes. Turn down to 165c and cover exposed crust with foil or crust guards and bake for an additional 25-30 minutes or until a knife, when inserted 2cm from edge, comes out clean.

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