Gourmet Pumpkin Pie Recipes

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THE ULTIMATE PUMPKIN PIE



The Ultimate Pumpkin Pie image

Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your pie perfect with our streaming video demonstration.

Categories     Food Processor     Dessert     Bake     Freeze/Chill     Thanksgiving     Kid-Friendly     Apricot     Pumpkin     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 17

Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream
Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves

Steps:

  • For crust:
  • Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
  • Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
  • Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
  • Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
  • For filling:
  • Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
  • Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

PUMPKIN PIE



Pumpkin Pie image

This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.

Categories     Dessert     Bake     Thanksgiving     Halloween     Pumpkin     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Pastry dough
15-oz can canned solid-pack pumpkin (about 2 cups)
1 cup heavy cream
1/2 cup whole milk
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
1/4 teaspoon salt
Accompaniment: lightly whipped cream
Special Equipment
pie weights or raw rice

Steps:

  • Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
  • Preheat oven to 375°°F.
  • Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
  • Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.

GOURMET PUMPKIN PIE



Gourmet Pumpkin Pie image

A very different pie than the traditional pumpkin pie.

Provided by Theresa Wallace

Categories     Pumpkin Pie

Time 1h5m

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
¼ cup chopped pecans
3 ⅔ cups pumpkin puree
1 egg
14 ounces sweetened condensed milk
½ cup packed brown sugar
¼ cup all-purpose flour
¼ cup chopped pecans
¼ cup butter
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.
  • Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell.
  • Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
  • Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 33.3 g, Cholesterol 38.5 mg, Fat 18.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 171.6 mg, Sugar 14.9 g

GOURMET PUMPKIN PIE



Gourmet Pumpkin Pie image

A very different pie than the traditional pumpkin pie.

Provided by Theresa Wallace

Categories     Pumpkin Pie

Time 1h5m

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
¼ cup chopped pecans
3 ⅔ cups pumpkin puree
1 egg
14 ounces sweetened condensed milk
½ cup packed brown sugar
¼ cup all-purpose flour
¼ cup chopped pecans
¼ cup butter
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.
  • Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell.
  • Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
  • Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 33.3 g, Cholesterol 38.5 mg, Fat 18.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 171.6 mg, Sugar 14.9 g

PUMPKIN PIE



Pumpkin Pie image

This is not your mama's pumpkin pie! This vegan spin on the old-fashioned favorite is light, fresh, and decidedly modern. I consider this one of my greatest achievements in this book, because I was able to make pumpkin pie without eggs, and without tofu, which is the usual substitute in vegan baking. I much prefer this version of pumpkin pie to the one I grew up on, because it's not too rich and is made without refined sugar, making it a treat my whole family can indulge in, until we've eaten every last crumb!

Yield makes 1 9-inch pie

Number Of Ingredients 20

1 1/2 cups Basic Gluten-Free Flour Mix (page 19)
3 tablespoons sweet rice flour
1 1/2 tablespoons Sucanat or brown sugar
3/4 teaspoon xanthan gum
1/4 teaspoon plus 1/8 teaspoon salt
1/2 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk
1 tablespoon freshly squeezed lemon juice
2 cups pumpkin purée
2 tablespoons canola oil
3/4 cup Sucanat or brown sugar
1/3 cup maple syrup
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups chilled rice milk
1/4 cup cornstarch
1 (0.3-ounce) packet vegan gelatin

Steps:

  • Preheat the oven to 375°F.
  • To make the pie crust, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the flours, Sucanat, xanthan gum, and salt.
  • Add the shortening and mix on medium speed until you have a coarse meal, about 1 minute. Add the egg replacer and lemon juice and mix until combined (it should start to ball in the center of the bowl), about 1 minute.
  • Turn out the dough onto a sheet of parchment paper, mold into a ball, flatten into a disk, pinching together the edges, and top with another sheet of parchment paper. Roll out to 1/4 inch thick and about 2 inches wider than your pie dish. Grease a 9-inch pie dish with a little vegetable shortening. Remove the top sheet of parchment paper, flip the crust into the pie dish, pressing down with the palm of your hand and using your fingers to press into the dish around the edges, then peel off the other sheet of parchment paper. Trim and flute the edges, patching as necessary. Prick the bottom 8 times with a fork.
  • Bake the crust in the center of the oven for 25 minutes, or until lightly golden. Transfer to a cooling rack, and let cool to room temperature.
  • To make the filling, combine the pumpkin, canola oil, Sucanat, maple syrup, salt, vanilla, ginger, cinnamon, nutmeg, and 1/4 cup of the rice milk in a heavy saucepan, whisking together well. Bring to a simmer over medium heat, then decrease the heat to medium-low, and cook, stirring, for 5 minutes.
  • Whisk together the cornstarch and 1/4 cup more of the rice milk. Pour into the pumpkin mixture and cook, stirring, for about 2 more minutes. Whisk vigorously to smooth out any lumps. Remove from the heat and set aside.
  • Whisk the vegan gelatin into the remaining 2 cups rice milk. Pour into a small saucepan. Bring to a full boil over medium-high heat, stirring often.
  • Working quickly, pour the gelatin mixture into the pumpkin mixture, stirring well to combine thoroughly, then pour into the room-temperature pie shell.
  • Transfer to the fridge. Chill for at least 2 hours before serving. Cut into wedges. Eat plain or with a little Vegan Whipped Topping (page 113).
  • Crusts are like people-they have moods! Sometimes they're even-tempered and roll out smoothly and easily. Other days, they fall apart. It depends on the temperature, the humidity level, the brands of flour and shortening, and perhaps, the randomness of life. Do not dismay if your crust is perfect one day, but the next time you make the very same recipe it breaks apart a bit. Just patch it back together and nobody will ever know.

GOURMET PUMPKIN PIE



Gourmet Pumpkin Pie image

A very different pie than the traditional pumpkin pie.

Provided by Theresa Wallace

Categories     Pumpkin Pie

Time 1h5m

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
¼ cup chopped pecans
3 ⅔ cups pumpkin puree
1 egg
14 ounces sweetened condensed milk
½ cup packed brown sugar
¼ cup all-purpose flour
¼ cup chopped pecans
¼ cup butter
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.
  • Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell.
  • Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
  • Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 33.3 g, Cholesterol 38.5 mg, Fat 18.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 171.6 mg, Sugar 14.9 g

GOURMET PUMPKIN PIE



Gourmet Pumpkin Pie image

A very different pie than the traditional pumpkin pie. Originally submitted to ThanksgivingRecipe.com.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 10

1 (9 inch) unbaked pie shell
¼ cup chopped pecans
3 ⅔ cups pumpkin puree
1 egg
14 ounces sweetened condensed milk
½ cup packed brown sugar
¼ cup all-purpose flour
¼ cup chopped pecans
¼ cup butter
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.
  • Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell.
  • Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
  • Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 28.7 g, Cholesterol 34.7 mg, Fat 14.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 122.6 mg, Sugar 12.6 g

CARAMELIZED HONEY PUMPKIN PIE



Caramelized Honey Pumpkin Pie image

Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.

Provided by Claire Saffitz

Categories     Thanksgiving     Fall     Dessert     Pie     Bake     Pumpkin     Honey     Milk/Cream     Spice     Cinnamon     Nutmeg     Clove     Egg     Vegetarian     Soy Free     Peanut Free     Tree Nut Free

Yield 8 servings

Number Of Ingredients 16

1 all-butter pie shell, parbaked in a 9-inch pie plate and cooled
5 tablespoons (2.5 oz / 71g) unsalted butter
¹⁄3 cup (4 oz / 113g) honey
¾ cup (6 oz / 170g) heavy cream, at room temperature
4 large eggs (7 oz / 200g), at room temperature
¼ cup (1.8 oz / 50g) packed dark brown sugar
1 (15 oz / 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon (0.11 oz / 3g) Diamond Crystal kosher salt
½ teaspoon ground allspice
½ teaspoon ground nutmeg (preferably freshly grated), plus more for serving
¼ teaspoon ground cloves
Softly whipped cream, for serving
Special Equipment: A 9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)

Steps:

  • Preheat the oven:
  • Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
  • Brown the butter:
  • In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
  • Caramelize the honey:
  • Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful-the mixture may sputter) until it's smooth. Set the warm honey mixture aside.
  • Make the pumpkin filling:
  • In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
  • Fill the crust and bake:
  • Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
  • Cool the pie gently:
  • Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
  • Serve:
  • Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
  • Do Ahead: The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).
  • Cooks' Notes
  • Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
  • Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!

GOURMET PUMPKIN PIE



Gourmet Pumpkin Pie image

Make and share this Gourmet Pumpkin Pie recipe from Food.com.

Provided by grandma2969

Categories     Pie

Time 1h5m

Yield 8 slices

Number Of Ingredients 10

1 (9 inch) unbaked pie shells
1 1/2 cups chopped pecans
30 ounces pumpkin
1 large egg
14 ounces sweetened condensed milk
1/2 cup brown sugar, packed
1/4 cup flour
1/4 cup chopped pecans
1/4 cup butter, cold
1/2 teaspoon cinnamon

Steps:

  • preheat oven to 375*.
  • when making pie shell, measure chopped pecans in with flour and salt in bowl.
  • blend egg, pumpkin and condensed milk and pour mixture into pie shell.
  • to prepare streusel topping:.
  • mix all ingredients with a fork till crumbly.
  • sprinkle streusel on pie and bake for 50-55 minutes.or until knife inserted in center comes out clean.
  • cool.chill.
  • this is really good, especially for people who do not like pumpkin pie.

Nutrition Facts : Calories 591.9, Fat 35.5, SaturatedFat 10, Cholesterol 58.6, Sodium 236.1, Carbohydrate 64, Fiber 3.8, Sugar 42.7, Protein 9.8

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From merrygourmet.com


PERFECT PUMPKIN PIE - ONCE UPON A CHEF
2021-10-13 Preheat the oven to 375°F and set an oven rack in the middle position.; If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips …
From onceuponachef.com


PUMPKIN PIE, AN ODYSSEY - THE MERRY GOURMET
2010-10-16 Preparation of the Crust. Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Prebake ("Blind bake") the crust: Roll chilled dough into a 12-inch circle and fit it …
From merrygourmet.com


GOURMET PUMPKIN PIE - ITEM - WORLD OF WARCRAFT
Comment by KVLtv The Slow-Smoked Turkey, Congealed Cranberry Chutney, Twice-Baked Sweet Potato, Herb-Infused Stuffing, and Gourmet Pumpkin Pie, all of which are randomly contained in the Pilgrim's Bounty reward for completing the event’s daily quests and persist without limited duration after the event has ended, are counterparts to the Pilgrim’s Bounty …
From wowhead.com


GOURMET PUMPKIN PIE - RECIPE | COOKS.COM
Preheat oven to 375 degrees. When making pie shell, measure chopped pecans in with flour and salt in bowl. Blend egg, pumpkin and condensed milk and pour mixture into pie shell. STREUSEL TOPPING: Mix all ingredients with a fork until crumbly. Sprinkle streusel on pie and bake 50 to 55 minutes or until knife inserted in center comes out clean.
From cooks.com


GRANDMA'S FAMOUS PUMPKIN PIE RECIPE | THE RECIPE CRITIC
2021-11-11 Prepare this pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined. Combine and bake: Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes.
From therecipecritic.com


GOURMET PUMPKIN PIE - THERESCIPES.INFO
Gourmet Pumpkin Pie Recipe - Food.com new www.food.com. blend egg, pumpkin and condensed milk and pour mixture into pie shell. to prepare streusel topping: mix all ingredients with a fork till crumbly. sprinkle streusel on pie and bake for 50-55 minutes.or until knife inserted in center comes out clean. cool.chill. this is really good, especially for people who do not like …
From therecipes.info


18 UNIQUE PUMPKIN PIE RECIPES - HOLIDAY SMART
Pumpkin and peanut butter may seem like an odd combination, but this pie from Recipe Girl uses just enough peanut butter to add a nice nutty texture to tradition pumpkin pie. 10. Coconut Macaroon Pumpkin Pie. This pie from Self Proclaimed Foodie is a traditional pumpkin pie filling in a delicious coconut pie shell that tastes totally new. 11.
From holidaysmart.com


IRISH CREAM PUMPKIN PIE RECIPE - SNAPPY GOURMET
2016-10-27 Roll dough out and transfer to deep dish pie plate. Trim crust edges and crimp crust edges as desired. In a large bowl whisk together pumpkin, 3/4 cup sugar, cinnamon, and 1/8 teaspoon salt. Then whisk in eggs and then 1/2 cup Irish cream and 1/2 cupheavy cream until well combined. Pour filling into prepared pie crust.
From snappygourmet.com


THE TOP 30 IDEAS ABOUT GOURMET PUMPKIN PIE - BEST RECIPES IDEAS …
2020-05-07 20. Pumpkin Pie recipe; 21. Gourmet Pumpkin Pie 6 Inch; 22. Best 30 Gourmet Pumpkin Pie Best Round Up Recipe Collections; 23. Gourmet Pumpkin Pie 10 Inch; 24. The 30 Best Ideas for Gourmet Pumpkin Pie Recipe Best; 25. Gourmet Pumpkin Pie 12 Inch; 26. Gourmet 12" Pumpkin Pie; 27. Gourmet Pumpkin Pie Hack Black Walnut Crumb and …
From momsandkitchen.com


GOURMET PUMPKIN PIE - SQUASH
Gourmet Pumpkin Pie. A very different pie than the traditional pumpkin pie. 310 calories; protein 4.1g; carbohydrates 33.3g; fat 18.9g; cholesterol 38.5mg; sodium 171.6mg. prep:10 mins. cook:55 mins. total:1 hr 5 mins. Servings:8. Yield:1 -9 inch pie. Ingredients. 1 recipe pastry for a 9 inch single crust pie; ¼ cup chopped pecans; 3 ⅔ cups pumpkin puree; 1 egg; 14 ounces …
From worldrecipes.org


PUMPKIN PIE - EVERYDAY GLUTEN FREE GOURMET
Mix pumpkin puree, sugar, ginger, cinnamon, nutmeg, cloves and salt in food processor or stand mixed until combined, about 1 minute. Transfer pumpkin to medium saucepan and bring to a boil over medium-high heat. Cook pumpkin, stirring constantly, until thickened, about 5 minutes. Whisk in cream, return to simmer briefly.
From everydayglutenfreegourmet.ca


PUMPKIN PIE RECIPES | TASTE OF HOME
Pumpkin Pie Recipes. Pumpkin pie may be a Thanksgiving classic, but there are plenty of other times to enjoy this popular fall dessert. Whether it’s quick and easy or with cinnamon, apple or pecans, look no further for the best homemade pumpkin pie recipes. Add Filter.
From tasteofhome.com


PUMPKIN PIE RECIPE - THREE SPEEDS - THE RELUCTANT GOURMET
2008-11-25 Combine flour, salt, sugar and spices in the bowl of your food processor. Cut the cold butter into 1 inch chunks and process until it looks like coarse meal"a few pea-sized pieces of butter is just fine, too.
From reluctantgourmet.com


HOW TO MAKE THIS TRADITIONAL PUMPKIN PIE RECIPE AT HOME
2009-11-23 How To Make a Traditional Pumpkin Pie. Pumpkin pie is basically a custard pie. It contains dairy, and is thickened with eggs and sits in a wonderful, flaky pie crust like the one we just talked about a couple of days ago. The pumpkin and spices evoke the aromas and flavors of fall, and more specifically, one of my favorite food holidays - Thanksgiving.
From reluctantgourmet.com


EVERYDAY GOURMET | PUMPKIN PIE
Divide into two, flatten into rounds and cover with plastic wrap. Chill in the fridge for around 30 minutes. Preheat the oven to 180°C. Line a baking tray with baking paper. For the filling, arrange the pumpkin on the prepared tray, skin-side down. Drizzle with half of the olive oil and scatter with salt and the spices.
From everydaygourmet.tv


PUMPKIN PIE SPICE - THE DARING GOURMET
2021-11-13 Homemade Pumpkin Pie Spice Recipe. To make this blend simply place all of the spices in a jar and give it a shake until the spices are combined. Store it in an airtight jar. It will keep for several months but I recommend making small batches to use up quickly so the flavors stay vibrant. If you don’t have mace you can substitute more nutmeg ...
From daringgourmet.com


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