Americas Test Kitchen Pumpkin Pie Pt 2 Recipes

AMERICA'S TEST KITCHEN PUMPKIN PIE

Steps:

• 6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes. 7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours.

AMERICA'S TEST KITCHEN - BEST PUMPKIN PIE

Steps:

• Filling 1 cup heavy cream 1 cup whole milk 3 large eggs plus 2 large yolks 1 teaspoon vanilla extract 1 (15-ounce) can pumpkin puree 1 cup drained candied yams from 15-ounce can (see note) 3/4 cup sugar 1/4 cup maple syrup 2 teaspoons grated fresh ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon table salt For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes. 7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

DEEP DISH PUMPKIN PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
• For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
• Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
• Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
• For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
• Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

PUMPKIN PIE

Steps:

• Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.
• Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.
• Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.

PUMPKIN PIE KIT

Steps:

• Preheat oven to 425°. In a small bowl, mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of 2 greased 9-in. metal pie plates. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., In a large bowl, beat filling ingredients until blended. Divide evenly between crusts. Bake on a middle oven rack 15 minutes. Reduce oven setting to 350°. Bake until center is set, 25-30 minutes longer. Cool completely on a wire rack. Store in the refrigerator.Toaster oven option: Preheat toaster oven to 425°. Prepare crusts as directed. Bake until lightly browned, 5-7 minutes. Cool on a wire rack. Combine filling ingredients; pour into crusts. Bake until center is set, 25-30 minutes. If desired, use prepared store-brought crusts but do not prebake them.

IMPOSSIBLE PUMPKIN PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
• Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.

AMERICAN TRADITIONAL PUMPKIN PIE

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 II

Steps:

• In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
• Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.

TRADITIONAL PUMPKIN PIE

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

CLASSIC PUMPKIN PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

PUMPKIN PATCH PIE

Steps:

• Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin. , Replace the top. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool. , Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk. , Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges; pour filling into crust. , Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. If desired, top with whipped cream and cinnamon before serving.

AMERICAN PUMPKIN PIE

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.

AMERICA'S TEST KITCHEN PUMPKIN PIE PT. 2

Steps:

• 1. Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until dough collects in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. Fold, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes. 3. Adjust oven rack to lowest position and heat oven to 400. Roll out dough on generously floured work surface to 12-inch circle about 1/8 inch thick. Put dough in pie plate and refrigerate 15 minutes. 4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute edge of dough. Refrigerate about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.