PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
DECORATED PUMPKIN PIE
Provided by Duff Goldman
Categories dessert
Time 6h40m
Yield One 9-inch pie (6 to 8 servings)
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Roll out 1/2 pie dough recipe on a lightly floured surface and fit into a 9 inch pie pan. Trim any uneven overhang then crimp the edge around the pie.
- In a big bowl, whisk the pumpkin, cream cheese, and molasses until smooth. Whisk in the sugars and spices. Whisk in the eggs and half-and-half until well blended.
- Pour the filling into the pie shell and bake for 10 minutes. Lower the oven temperature to 350 degrees Fahrenheit and bake an additional 35-40 minutes, until the pie is still very jiggly in the center. Remove from oven to a rack and cool to room temperature.
- Meanwhile roll out the second disc of dough to about 1/8 inch thick and cut out desired shapes or strips to make lattice. Attach to cooled pie, brush with egg wash and sprinkle with turbinado sugar if you like. Bake an additional 15-20 minutes until the crust decorations are golden brown. If the edges are getting too dark cover them with foil to prevent burning. Remove and cool on a wire rack, serve at room temperature.
- In a big bowl combine the flour, salt, and sugar and make a claw with your hand to mix it up real good. Toss in the cold butter cubes and massage them into the flour mixture so you get nice big chunks.
- Combine the vinegar with 1/2 cup cold water (this is called acidulating, which just means adding acid to something - usually water). Stir the acidulated water into the flour mixture and gently work the dough until a ball is formed.
- Divide dough and shape into 2 discs, wrap in plastic squeezing out the air and chill it in the fridge for at least 1 hour. This also freezes awesome for up to a year.
PERFECT PUMPKIN PIE
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
- In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
- Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.
DEEP-DISH PUMPKIN CUSTARD PIE
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
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.
GOLDEN PUMPKIN CUSTARD PIE
Make and share this Golden Pumpkin Custard Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 45m
Yield 8 slices
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Beat eggs, then add sugar and flour.
- Add pumpkin, butter, salt and milk.
- Pour into a 9-inch unbaked pie crust.
- Bake for 35 to 40 minutes.
Nutrition Facts : Calories 131.3, Fat 5.8, SaturatedFat 3.1, Cholesterol 81.7, Sodium 86.7, Carbohydrate 16.7, Fiber 0.2, Sugar 12.9, Protein 3.8
PUMPKIN CUSTARD PIE I
An authentic Amish recipe!
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.
- Bake in preheated oven for 50 minutes, or until set in center.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.5 g, Cholesterol 74.6 mg, Fat 8.4 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 374.6 mg, Sugar 23.9 g
GOLDEN PUMPKIN BREAD
Make and share this Golden Pumpkin Bread recipe from Food.com.
Provided by strawberryjane
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Sift dry ingredients together.
- Add nuts,stir together eggs,oil and Milnot.
- Blend in pumpkin.
- Stir dry ingredients into liquid.
- Pour mixture into 2 loaf pans,greased and floured.
- Bake at 350 degress for 60 minutes,or until golden brown.
- Allow to stand about 10 minutes before removing from pan.
Nutrition Facts : Calories 3025.1, Fat 101.3, SaturatedFat 15.9, Cholesterol 372, Sodium 3209, Carbohydrate 495.1, Fiber 13, Sugar 305.3, Protein 48.3
GREAT PUMPKIN CUSTARD
Steps:
- Preheat the oven to 325°F.
- Stir the pumpkin, cinnamon, salt, ginger, cardamom, and nutmeg together in a large bowl. In a smaller bowl, beat the eggs lightly, then whisk in the maple syrup, vanilla, and milk. Whisk the egg mixture into the pumpkin mixture until well combined.
- Pour the custard into 6 1/2-cup ramekins. Place the ramekins in a baking pan and add enough hot water to the dish to come up 2 inches high around the ramekins. Carefully transfer to the oven and bake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Serve warm or chilled.
- rebecca's notes
- Make sure that the baking pan you use to hold the ramekins has sides that are at least 3 inches high. This will ensure that the hot water you pour in doesn't slosh over when you transfer the pan to and from the oven.
- nutrition information
- (per serving)
- Calories: 110
- Total Fat: 3.2g (1.4g saturated, 1g monounsaturated)
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 1g
- Sodium: 240mg
ULTIMATE PUMPKIN PIE
Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that's both ultracreamy and richly flavored. Just don't be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn't conduct heat as well as metal, the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
- Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
- Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
- When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
- In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
- Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
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