JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield Two 9-inch pies, 16 to 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams
OPAL'S PUMPKIN PIE
This recipe makes 2- 9" pies. If you make one large pie instead you will have to add time to the baking to get it done. This recipe was given to me by Opal Beebee, several years ago. This is a handed down family recipe. It was once prepared in the White House for one of the former Presidents. Opal's daughter had served in the National Guard and had met a Pastry Chef who later worked at the White House and called Opal to ask for the recipe for Thanksgiving Dinner at the White House. Do not eliminate the heavy cream IN the pie...the cream and the amount of spices listed is what makes this pie so special. It is good hot or cold. I never tasted hot pumpkin pie until I tasted this one. I found out this past Christmas (2009) that this bakes well without a crust as well. I had to make 3 pumpkin pies to take to my son's home. I had enough mixture left over make another pie but not enough pie dough for a 4th pie. So I spray oiled a round casserole dish, filled with mixture and baked.
Provided by CarrolJ
Categories Pie
Time 1h15m
Yield 2 pies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients in a large bowl, mixing well.
- Combine the evaporated milk and the heavy cream in a small saucepan.
- Heat the milks to the scalding point.
- Add scalded milks to the other ingredients, mixing well.
- Pour equally into the two UNBAKED pie shells.
- Bake 350 degrees for about 1 hour.
- Pie is done when a knife inserted into the middle comes out clean.
- Top with desired topping.
Nutrition Facts : Calories 512.1, Fat 24.7, SaturatedFat 10.3, Cholesterol 114.3, Sodium 491.2, Carbohydrate 67.6, Fiber 2.2, Sugar 42.6, Protein 7.8
AUNT NELL'S PUMPKIN PIE
Every Thanksgiving celebration in my family since I have been alive has included this pumpkin pie, my great-great Aunt Nell's. It has converted more than one pumpkin pie hater, including my father. Serve with a dollop of whipped cream.
Provided by AngelaTN
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Blend all ingredients.
- Pour into uncooked pie shell.
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 196.3, Fat 8.4, SaturatedFat 2.2, Cholesterol 74.3, Sodium 103.5, Carbohydrate 28.1, Fiber 0.3, Sugar 25.4, Protein 3.3
ULTIMATE PUMPKIN PIE
Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that's both ultracreamy and richly flavored. Just don't be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn't conduct heat as well as metal, the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
- Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
- Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
- When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
- In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
- Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
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