Deep Dish Potato And Pumpkin Pie Recipes

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DEEP DISH PUMPKIN PIE



Deep Dish Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 8 to 12 servings

Number Of Ingredients 15

3 cups all-purpose flour
8 ounces butter
Pinch salt
1 3/4 cups (about one 15-ounce can) pumpkin puree
1/2 cup plus 3 tablespoons lightly packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/4 cups evaporated milk
3 tablespoons molasses
3 large eggs
1 1/2 cups whipping cream
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • For the crust: 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.
  • For the filling: 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.
  • For the whipped cream: 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.

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.

DEEP DISH POTATO AND PUMPKIN PIE



Deep Dish Potato and Pumpkin Pie image

A uniquely different vegetarian pie. Can also be made with a 2 pound butternut squash. Fresh thyme can be replaced with 1 teaspoon of dried thyme.

Provided by Allrecipes Member

Categories     Vegetarian Pie

Yield 10

Number Of Ingredients 15

1 small sugar pumpkin
2 large russet potatoes
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup butter
4 tablespoons ice water
1 tablespoon olive oil
2 cups chopped onion
2 cloves garlic
1 ⅓ cups fresh corn kernels
6 ounces shredded Monterey Jack cheese
2 teaspoons chopped fresh thyme
⅛ teaspoon ground allspice
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes.
  • To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place.
  • Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.
  • Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat.
  • Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.
  • Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 37.4 g, Cholesterol 39.5 mg, Fat 16.3 g, Fiber 3.5 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 399.1 mg, Sugar 3.4 g

DEEP DISH POTATO AND PUMPKIN PIE



Deep Dish Potato and Pumpkin Pie image

A uniquely different vegetarian pie. Can also be made with a 2 pound butternut squash. Fresh thyme can be replaced with 1 teaspoon of dried thyme.

Provided by Allrecipes Member

Categories     Vegetarian Pie

Yield 10

Number Of Ingredients 15

1 small sugar pumpkin
2 large russet potatoes
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup butter
4 tablespoons ice water
1 tablespoon olive oil
2 cups chopped onion
2 cloves garlic
1 ⅓ cups fresh corn kernels
6 ounces shredded Monterey Jack cheese
2 teaspoons chopped fresh thyme
⅛ teaspoon ground allspice
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes.
  • To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place.
  • Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.
  • Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat.
  • Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.
  • Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 37.4 g, Cholesterol 39.5 mg, Fat 16.3 g, Fiber 3.5 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 399.1 mg, Sugar 3.4 g

DEEP DISH POTATO AND PUMPKIN PIE



Deep Dish Potato and Pumpkin Pie image

A uniquely different vegetarian pie. Can also be made with a 2 pound butternut squash. Fresh thyme can be replaced with 1 teaspoon of dried thyme.

Provided by Allrecipes Member

Categories     Vegetarian Pie

Yield 10

Number Of Ingredients 15

1 small sugar pumpkin
2 large russet potatoes
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup butter
4 tablespoons ice water
1 tablespoon olive oil
2 cups chopped onion
2 cloves garlic
1 ⅓ cups fresh corn kernels
6 ounces shredded Monterey Jack cheese
2 teaspoons chopped fresh thyme
⅛ teaspoon ground allspice
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes.
  • To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place.
  • Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.
  • Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat.
  • Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.
  • Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 37.4 g, Cholesterol 39.5 mg, Fat 16.3 g, Fiber 3.5 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 399.1 mg, Sugar 3.4 g

DEEP DISH POTATO AND PUMPKIN PIE



Deep Dish Potato and Pumpkin Pie image

A uniquely different vegetarian pie. Can also be made with a 2 pound butternut squash. Fresh thyme can be replaced with 1 teaspoon of dried thyme.

Provided by Allrecipes Member

Categories     Vegetarian Pie

Yield 10

Number Of Ingredients 15

1 small sugar pumpkin
2 large russet potatoes
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup butter
4 tablespoons ice water
1 tablespoon olive oil
2 cups chopped onion
2 cloves garlic
1 ⅓ cups fresh corn kernels
6 ounces shredded Monterey Jack cheese
2 teaspoons chopped fresh thyme
⅛ teaspoon ground allspice
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes.
  • To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place.
  • Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.
  • Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat.
  • Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.
  • Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 37.4 g, Cholesterol 39.5 mg, Fat 16.3 g, Fiber 3.5 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 399.1 mg, Sugar 3.4 g

DEEP DISH POTATO AND PUMPKIN PIE



Deep Dish Potato and Pumpkin Pie image

A uniquely different vegetarian pie. Can also be made with a 2 pound butternut squash. Fresh thyme can be replaced with 1 teaspoon of dried thyme.

Provided by Allrecipes Member

Categories     Vegetarian Pie

Yield 10

Number Of Ingredients 15

1 small sugar pumpkin
2 large russet potatoes
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup butter
4 tablespoons ice water
1 tablespoon olive oil
2 cups chopped onion
2 cloves garlic
1 ⅓ cups fresh corn kernels
6 ounces shredded Monterey Jack cheese
2 teaspoons chopped fresh thyme
⅛ teaspoon ground allspice
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes.
  • To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place.
  • Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.
  • Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat.
  • Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.
  • Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 37.4 g, Cholesterol 39.5 mg, Fat 16.3 g, Fiber 3.5 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 399.1 mg, Sugar 3.4 g

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.

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Top Asked Questions

How do you make a pumpkin pie?
Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool. For the filling: 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.
Can you cut pumpkin pie into smaller pieces?
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.
How do you make pie dough with a food processor?
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.

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