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
LIBBY'S® FAMOUS PUMPKIN PIE
Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g
FAMOUS PUMPKIN PIE
Make and share this Famous Pumpkin Pie recipe from Food.com.
Provided by Gingerbee
Categories Dessert
Time 55m
Yield 2 nine inch deep dish pies
Number Of Ingredients 9
Steps:
- Prepare pie shells.
- Preheat oven to 425 degrees.
- Beat eggs lightly in large bowl.
- Stir in remaining ingredients in order given.
- Pour into pie shells.
- Bake for 15 minutes at 425F degrees.
- Reduce temperature to 350 degrees and bake for 40-50 minutes.
- Tester near center should come out clean.
- Cool on wire rack.
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
BROWN FAMILY'S FAVORITE PUMPKIN PIE
This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.
Provided by Cindy B.
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
- Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
- Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 52.3 g, Cholesterol 75.5 mg, Fat 25.5 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 491.5 mg, Sugar 35.7 g
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 ROXIE'S PERFECT PUMPKIN PIE
Make and share this Aunt Roxie's Perfect Pumpkin Pie recipe from Food.com.
Provided by Desperada
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients.
- Pour into pie shell.
- Bake at 425 for 15 minute Then reduce heat to 350 and bake for 40 to 50 minutes longer, until done.
Nutrition Facts : Calories 428.3, Fat 24, SaturatedFat 10.8, Cholesterol 106.2, Sodium 219.7, Carbohydrate 50, Fiber 1.4, Sugar 33.8, Protein 5
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
LIBBY'S FAMOUS PUMPKIN PIE
Not my recipe. Just want it saved in the same place as my other recipes. From Libby's Pure Pumpkin and Nestle Toll House.
Provided by CG_8908
Categories Pie
Time 55m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Combine sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin, sugar, and spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 45-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze.
Nutrition Facts : Calories 260.6, Fat 10, SaturatedFat 4.2, Cholesterol 58.8, Sodium 299, Carbohydrate 37.8, Fiber 1.1, Sugar 20.3, Protein 6.3
LIBBY'S FAMOUS PUMPKIN PIE
This recipe for Libby's famous pumpkin pie is courtesy of Libby's.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
- In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
- Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.
AUNT ROZANNES FAMOUS PUMPKIN PIE
Steps:
- Pre-heat oven to 375º. Combine graham cracker crumbs, ¼ c. sugar, and 1/3 c. butter. Press into bottom of 9-inch pie plate and bake for 5 minutes. Meanwhile, cream 4½ T. butter with brown sugar and chopped pecans. Drop mixture onto baked crust. Return to oven and bake 6 minutes, or until mixture melts. Remove from oven and smooth mixture evenly over crust and allow to cool. In a bowl, beat egg yolks with ½ c. sugar until thick. Add pumpkin, milk, and all spices. Mix until blended. Add mixture to saucepan over medium heat until mixture thickens (be careful not to get plopped), about 10 minutes. Leave in pan. In a small bowl, dissolve gel into cold water. Stir into hot pumpkin in sauce pan. Remove from heat. In a large bowl, beat egg whites until foamy. Gradually add ½ c. sugar and beat until stiff but not dry. Gently fold pumpkin mixture into the egg whites. Pour into prepared pie crust. Refrigerate until ready to serve. Serve with whipped cream.
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- The Classic, No-Frills Pie: Libby’s Famous Pumpkin Pie. Really, there was nothing wrong with this tried-and-true pie, but when compared to the others I tested, it just felt average.
- The Most Dressed Up: Ina Garten’s Ultimate Pumpkin Pie. I was really rooting for Ina’s pumpkin pie, but in the end, the flavors just weren’t my favorite.
- The Extra-Spicy Pie: Alton Brown’s Pumpkin Pie. If you love ginger, you’ll love Alton’s version that features a gingersnap crust. I was a fan, especially since the crust was further enhanced with ground ginger, but I could see it being too much for some.
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