TRADITIONAL PUMPKIN PIE
Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie-otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 pies (8 servings each).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 326mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
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
BRANDIED PUMPKIN PIE
This is the best pumpkin pie I have ever had. All you have to do is try it once and you're sure to be hooked, just like my family is. I found this recipe a few years ago, and we have enjoyed it ever since! Serve with whipped topping.
Provided by Lois
Categories Fruits and Vegetables Vegetables Squash
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.
- Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
- Cool completely on a wire rack before serving. Store unused portion in refrigerator.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 49.4 g, Cholesterol 54.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 6.4 g, Sodium 506.1 mg, Sugar 24.5 g
BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM
Provided by Bobby Flay
Categories dessert
Yield 1 (10-inch) pie, 6 to 8 servings
Number Of Ingredients 29
Steps:
- To make the cinnamon crunch, preheat the oven to 350 degrees F.
- Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
- To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
- Reduce the oven temperature to 300 degrees F.
- To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
- Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
- Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
- Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.
BUTTERMILK PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal. Add the remaining butter and pulse until the dough begins forming a ball. Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth. Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
- Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven.
- Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined. Add the buttermilk and flour and whisk until smooth. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly). Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
PUMPKIN PIE
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
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.
FAMILY-FAVORITE PUMPKIN PIE
Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!
Provided by B52JUNEBUG
Categories Fruits and Vegetables Vegetables Squash
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
- Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
- Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
- Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
- Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
- Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
- Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 36.9 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 338.2 mg, Sugar 22.4 g
PARADISE PUMPKIN PIE
Whenever I take this pie to a holiday party, potluck supper or bake sale, I take along copies of the recipe, too-I'm sure to be asked for it. With the pie's very rich taste, even a sliver is satisfying!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 19
Steps:
- In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts :
SARA'S PUMPKIN PIE
My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to ThanksgivingRecipe.com.
Provided by Marlene Binda
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 43.3 g, Cholesterol 61.7 mg, Fat 12.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 336.3 mg, Sugar 30.9 g
EASY FREEZY PUMPKIN PIE
We made this recipe in third grade and the teacher sent a copy of the recipe home. I loved it so much I insisted my Mom make it, too. Ever since then it's become a Thanksgiving tradition each year. It has lasted the test of time because now I'm a mother of a third grader and we still make it! The pie requires no baking! And kids love it because it's made of ice cream.
Provided by T.L
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 35.3 g, Cholesterol 14.5 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 308.5 mg, Sugar 25.6 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
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