Americas Test Kitchen Pumpkin Pie Recipes

PUMPKIN PIE CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• Place the pumpkins in a large roasting pan, with water coming up 1/2 inch up the sides.
• Bring the cream to a simmer in a medium saucepot. Add the pumpkin puree, brown and granulated sugars, orange liquor, pumpkin spice and salt. Bring the mixture back to a simmer, whisking often. Turn off the heat.
• Place the egg yolks in a medium bowl. Slowly whisk in 1 cup of the hot pumpkin mixture, then slowly whisk the warmed egg mixture back into the pot to fully temper. Strain the mixture, then divide it among the pumpkins, filling about three-quarters of the way to the top. Place the roasting pan in the oven and bake until the centers are set, 40 to 45 minutes.
• Carefully remove from the oven. Using a spatula, carefully remove the pumpkins from the pan and place on a sheet tray. Let cool completely at room temperature. Place in the refrigerator until completely chilled, about 4 hours.
• When ready to serve, sprinkle the tops with enough turbinado sugar to cover in a thin, even layer. Torch the sugar with a kitchen torch until melted and caramelized. Place on plates and serve.

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.

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.

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.

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.

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.