A DIFFERENT PUMPKIN PIE
I chose the name of this recipe because I havent been able to find it anywhere else. A favorite of my mother's on Thanksgiving. I hope you enjoy it too. Makes 2 pies.
Provided by carolinafan
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend sweetened condensed milk and lemon juice and stir until thickened.
- Add pumpkin, brown sugar, cinnamon, cloves, ginger, nutmeg, coconut & nuts.
- Stir until blended.
- Add Cool Whip.
- Pour into graham cracker pie crust.
- Refrigerate 4 hours.
Nutrition Facts : Calories 777.4, Fat 38.3, SaturatedFat 16.1, Cholesterol 16.9, Sodium 562.5, Carbohydrate 103.7, Fiber 3.9, Sugar 79.8, Protein 10.5
DIFFERENT PUMPKIN PIE
This recipe is from the www.chefscatalog.com website. "The unorthodox system of cooking the filling on top of the stove and then pouring it into a fully baked, crisp pie shell alleviates the tendency for the crust to be damp under the pumpkin filling. It is inspired by a winning recipe from a contest sponsored by the Borden Company in 1931. Apparently cooks are always looking to improve on a classic. The broiled topping, crisp and crunchy over the smooth pumpkin filling is optional, but it elevates this pie to new heights."
Provided by senseicheryl
Time 4h20m
Yield 1 9 inch pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F Roll out the dough and fit in into a 9-inch pie pan. Trim and flute the edges, then bake the pie shell fully. Cool completely before filling.
- To make the filling, whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves and salt then whisk until blended. Add the eggs and sugar and whisk again until blended and smooth.
- Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil.
- Remove from the heat and add the pumpkin, then whisk until completely smooth. Pour the filling into the prepared pie shell and refrigerate for at least 4 hours or overnight if you prefer. The filling will become firm as it cools.
- To make the topping, preheat the broiler and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie.
- Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie closely during this time, and rotate it once or twice as necessary so the topping browns evenly.
- Let cool before serving. The topping may be broiled several hours ahead; although it will lose a little of its crunch, it will still be very good.
Nutrition Facts : Calories 3027.8, Fat 154.9, SaturatedFat 51.3, Cholesterol 835.7, Sodium 1430.9, Carbohydrate 366.2, Fiber 10.7, Sugar 298.5, Protein 71.3
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
- Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
- Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 425˚F (220˚C)
- Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
- Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
- Pour the filling into the pie shell.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
- Cool the pie on a wire rack for 2 hours.
- Slice and serve with whipped cream or ice cream.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
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