Best Deep Dish Pumpkin Pie Recipes

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LIBBY'S® FAMOUS PUMPKIN PIE



Libby's® Famous Pumpkin Pie image

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

1 (9 inch) unbaked deep dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

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

DEEP-DISH PUMPKIN-MERINGUE PIE



Deep-Dish Pumpkin-Meringue Pie image

This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff, glossy peaks-but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. Keep in mind that the baked pie needs at least 6 hours to chill, so it's best to make it the day before you need it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h10m

Yield Makes one 9-inch deep-dish pie

Number Of Ingredients 14

1 small disk Versatile Pate Brisee
All-purpose flour, for surface
3 large eggs
1 can (15 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed light brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
2 cups granulated sugar
8 large egg whites, room temperature

Steps:

  • Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes.
  • Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
  • Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
  • Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
  • Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
  • Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

SPICY PUMPKIN PIE II



Spicy Pumpkin Pie II image

This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.

Provided by ANNEKEK

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 13

2 cups canned pumpkin puree
1 cup milk
1 cup light cream
½ cup brown sugar
½ cup white sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon all-purpose flour
2 eggs, lightly beaten
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 450 degrees F (230 degrees C.)
  • In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
  • Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g

DEEP-DISH PUMPKIN CUSTARD PIE



Deep-Dish Pumpkin Custard Pie image

As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h40m

Yield Makes one 9-inch deep-dish pie

Number Of Ingredients 12

Unbleached all-purpose flour, for dusting
1 disk Test Kitchen's Favorite Deep-Dish Pate Brisee
1 cup pure pumpkin puree (from a 15-ounce can)
1 cup sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg, plus more for serving
1 teaspoon pure vanilla extract
3 large eggs, separated, plus 1 large egg white
3/4 cup whole milk
3/4 cup heavy cream
Lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees with a rack in lower third. On a lightly floured work surface, roll out dough to a 13-inch round. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of dish. Crimp with fingertips. Refrigerate until firm, 30 minutes.
  • Blind-bake crust: Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 30 minutes. Carefully remove parchment and beans. Bake until light golden, about 5 minutes more. Transfer to a wire rack; let cool completely.
  • In a large bowl, whisk together pumpkin, 1/2 cup sugar, salt, spices, and vanilla until smooth. In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar until thick and pale. Stir into pumpkin mixture just to combine; stir in milk and cream. With a handheld mixer or a stand mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Increase speed to medium-high and beat until stiff but not dry peaks form. Stir one-third of whites into pumpkin mixture. Gently fold in remaining egg whites until no streaks remain (do not overmix). Transfer to cooled crust and smooth top with a spatula.
  • Bake until puffed and golden brown on top and set at edges, but still slightly wobbly in center, 45 to 55 minutes (if pie is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 1 hour or, loosely covered, up to 1 day. Serve, with whipped cream and a light dusting of nutmeg.

DEEP DISH PUMPKIN PIE



Deep Dish Pumpkin Pie image

This a great variation on regular pumpkin pie. The addition of nuts in the crust is so tasty! You can cut it in large squares, but sometimes I cut it into smaller ones to bring to a potluck, or for a buffet. The first words out of tasters mouths are always "Oh, this is SO good!" (One hour for chilling is added to cook time.)

Provided by ciao4293

Categories     Pie

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 cup cold butter or 1 cup margarine, cut in small pieces
1 cup chopped nuts
1 (16 ounce) can solid pack pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt

Steps:

  • Heat oven to 350 degrees.
  • In a medium bowl, combine flour and sugars.
  • Cut in butter till crumbly.
  • Stir in nuts.
  • Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
  • In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
  • Pour into pressed crust.
  • Top with reserved crumb mixture.
  • Bake 55 minutes or until golden.
  • Chill and serve.

DEEP DISH PUMPKIN PIE



Deep Dish Pumpkin Pie image

The more pumpkin pie, the better! This pie is thicker than most, which means more filling, which means a happier tummy!

Provided by Guy Fieri

Categories     bake,dessert,eggs and dairy,Fall,thanksgiving

Time 3h10m

Yield 8 - 12 servings

Number Of Ingredients 15

3 cups all-purpose flour
8 oz butter
1 pinch salt
1 ¾ cups (about one 15-oz can) pumpkin puree
½ cup + 3 Tbsp lightly packed dark brown sugar
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp salt
1 ¼ cups evaporated milk
3 Tbsp molasses
3 large eggs
1 ½ cups whipping cream
½ cup powdered sugar

Steps:

  • Preheat the oven to 375ºF.
  • 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.
  • 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.
  • 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.

FLUFFY PUMPKIN PIE



Fluffy Pumpkin Pie image

I found this recipe ages ago in our local newspaper. There is enough filling for 2, 9-inch pies or one 11-inch pie. Line the pie plate with your best pie dough. Make a strong, fluted rim that extends about 1/2-inch above the rim of the dish. Do not prick the bottom of the pastry.

Provided by dojemi

Categories     Pie

Time 1h5m

Yield 1-2 pies, 16 serving(s)

Number Of Ingredients 16

3 1/2 cups cooked pumpkin or 3 1/2 cups canned pumpkin
1 cup light brown sugar
1 cup white sugar
1 teaspoon salt
3 tablespoons light molasses
3 tablespoons bourbon whiskey (desirable, optional) (optional) or 3 tablespoons dark rum (desirable) (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
4 egg yolks
1 cup heavy cream
3/4 cup milk (a few droplets more if mixture is stiff)
5 egg whites
1 pinch salt
2 tablespoons sugar

Steps:

  • Preheat over to 450 degrees.
  • Blend together the first 13 ingredients.
  • Beat the egg whites until slightly foaming.
  • Beat in a pinch of salt and continue beating to form soft peaks.
  • Beat in the sugar and continue beating to make stiff, shining peaks.
  • Beat 1/4 of the whites into the pumpkin mixture and delicately fold in the remainder.
  • At once, ladle the mixture into the pie shell(s) filling only to the rim of the pan.
  • Immediately, bake the pie(s) in the middle level of the preheated oven for 15 minutes.
  • When rim of crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more - lower heat if pastry browns to much.
  • Lower heat again to 350 degrees and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done (when you insert a skewer it will come out clean).
  • Turn off the oven, leave door ajar and let pie sit for 20-30 minutes more.
  • Serve warm or cold with whipped cream or ice cream.

Nutrition Facts : Calories 207.3, Fat 7, SaturatedFat 4.1, Cholesterol 63.5, Sodium 191.4, Carbohydrate 34.8, Fiber 0.9, Sugar 30.2, Protein 2.9

STREUSEL PUMPKIN PIE



Streusel Pumpkin Pie image

Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 pies (8 servings each).

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 large egg, room temperature, lightly beaten
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 355 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 280mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

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From recipeschoice.com


DEEP-DISH PUMPKIN PIE RECIPE | RECIPELAND
Preheat oven to 350℉ (180℃).. In medium bowl, combine flour and sugars; cut in margarine until crumbly.. Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12 x 7 inch baking dish.. In large mixer bowl, combine remaining ingredients except reserved crumb mixture; mix well.
From recipeland.com


THE BEST DEEP DISH PUMPKIN PIE | GRIT
2016-12-27 1. Preheat oven to 425 degrees F. 2. Add pumpkin to a large bowl, add spices, salt, sugar, and vanilla, and then mix well. 3. Add beaten eggs and evaporated milk. Mix well. Pour filling into prepared crust. NOTE: Filling will come close to the top of the pie pan, so use care when transferring to oven.
From grit.com


DEEP DISH PUMPKIN PIE - LIFESPERSONALCHEF.COM
Recipe Tips: When filling the pie, you want to fill all the way to the top of the pie plate. This recipe is for a deep dish pie (1.5 to 2 inches deep) compared to a normal pie plate (1.25-inch deep). If you have a normal size pie dish, use half of the filling.
From lifespersonalchef.com


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