DARK PUMPKIN PIE
This recipe is from my maternal grandmother, and is the only pumpkin pie we eat in our family. It is a dark brown because it isn't made with evaporated milk or cream. I have never seen another pumpkin pie like this, but don't know its history. My grandmother grew up in a small town of German immigrants in Texas.
Provided by mianbao
Categories Pie
Time 1h10m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
- Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
- Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
- Pour into a pie pan lined with the unbaked pie shell.
- Bake for 40 to 50 minutes at 350°F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
- Please begin checking slightly before the 40 minute point.
- Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.
RICH PUMPKIN PIE
Provided by James Beard
Categories Egg Ginger Dessert Bake Thanksgiving Spice Cognac/Armagnac Pumpkin Fall House & Garden Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Line a 9" pie tin with pastry and place foil on top. Fill with dry beans and bake in a 400°F. oven for 10 minutes. Remove the beans and foil.
- Combine the pumpkin with the sugar, eggs, cream, seasonings and cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375°F. oven for 30-35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.
RICH PUMPKIN PIE
Using heavy cream instead of milk makes this pumpkin pie very rich. Perfect for the fall/winter or holiday season!
Provided by Sky Valley Cook
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degree.
- Mix pumpkin, sugar and spices together.
- Add cream, mixing well.
- Beat egg yolks, add to pumpkin mixture, and mix well.
- Beat egg whites until they form stiff peaks.
- Gently fold eggs whites into pumpkin mixture until just blended. Do not over mix.
- Pour or spoon mixture into unbaked pie shell.
- Bake for 10 minutes at 450 degrees then reduce heat to 325 degrees and bake for 30 minutes, or until set and golden brown.
Nutrition Facts : Calories 341.1, Fat 25, SaturatedFat 14.6, Cholesterol 160.8, Sodium 354.9, Carbohydrate 27, Fiber 2.1, Sugar 21, Protein 4.4
AWESOME LASAGNA PIE
A no pasta lasagna recipe that is extremely easy to fix! Baking mix is used in place of pasta for a very rich in flavor meal. Just throw in a salad and you're done! Makes a fast dinner even the kids can put together!
Provided by RHONDA35
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
- Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
- Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 22.2 g, Cholesterol 201.9 mg, Fat 28.2 g, Fiber 2.1 g, Protein 43.2 g, SaturatedFat 12.7 g, Sodium 1355.9 mg, Sugar 8.9 g
SPICY PUMPKIN PIE II
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
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
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