THE ULTIMATE PUMPKIN PIE
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
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
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
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
A very different pie than the traditional pumpkin pie.
Provided by Theresa Wallace
Categories Pumpkin Pie
Time 1h5m
Yield 8
Number Of Ingredients 10
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
A very different pie than the traditional pumpkin pie.
Provided by Theresa Wallace
Categories Pumpkin Pie
Time 1h5m
Yield 8
Number Of Ingredients 10
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
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
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
A very different pie than the traditional pumpkin pie.
Provided by Theresa Wallace
Categories Pumpkin Pie
Time 1h5m
Yield 8
Number Of Ingredients 10
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
A very different pie than the traditional pumpkin pie. Originally submitted to ThanksgivingRecipe.com.
Provided by Allrecipes Member
Yield 10
Number Of Ingredients 10
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
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
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
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
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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