Mammams Pumpkin Pie Makes 2 Pies Recipes

TRADITIONAL PUMPKIN PIES

Steps:

• In the bowl of a food processor or by hand in a large bowl, combine flour, sugar and salt.
• Add cubed, cold butter and pulse several times or cut in with a fork or pastry mixer until it resembles coarse crumbs.
• Add in ice water a bit at a time and mix until a ball can be formed or dough begins to hold together.
• Turn out to a lightly floured surface and gather together into a ball. Cut into 2 even pieces, press into discs, wrap in plastic and chill for at least 30 minutes.
• Remove both discs from the fridge and let them sit for 20 minutes. Remove plastic and roll both discs out onto the surface. Transfer both to their own 9" pie dish and flute edges.
• Place eggs in a medium bowl and beat lightly. Add brown sugar, whole can of Pure Pumpkin (796ml), pumpkin pie spice and salt. Stir ingredients together until well combined. Blend in heavy cream or evaporated milk. Pour filling evenly into each prepared pie shell.
• Bake both pies together at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 35-45 minutes longer or until knife inserted 1-inch from the crust edge comes out clean and filling is almost set in the centre. Cool on hour and serve.

PUMPKIN PIE FOR TWO

Steps:

• For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between two 5-inch aluminum pie pans or pie tins. Press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
• Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
• For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the pumpkin puree and then the melted butter.
• Put the filling in the pie shells. Bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
• For the lightly sweetened whipped cream: Put the cream, sugar and vanilla in a well-chilled bowl or in a bowl over ice. Beat with a whisk by hand or an electric hand mixer on medium-high speed until soft peaks form, about 1 minute.
• Dollop each pie with some whipped cream and serve.

PUMPKIN PIE

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
• On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
• Lower the oven temperature to 350 degrees F.
• While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
• Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

MAMMAM'S PUMPKIN PIE (MAKES 2 PIES)

Steps:

• Preheat oven to 450°F.
• In a medium pot, add Pumpkin, Butter, Salt, Sugar, Ginger, Nutmeg, and Cinnamon.
• Simmer over medium heat for about 5 minutes. Do not let pumpkin boil, it will lead to a watery pie. Lower heat if pumpkin looks like it may boil.
• Remove from heat.
• In a bowl, beat 5 eggs and one yolk (save extra egg white for crust).
• Add milk to eggs and stir.
• Keep stirring and add pumpkin to egg mixture a little at a time.
• Stir in the Vanilla and Whiskey.
• Brush egg white over the inside and edge of the pie crust and let egg white dry. This will prevent the crust from getting too soggy and will create a nice shine to the edge of the pie crust.
• Pour pumpkin evenly into 2 pie crusts.
• Bake at 450 for 20 minutes then reduce the heat to 325 for 45 minutes.
• Keep an eye on the pie toward the last 10 minutes. If you see cracks forming take the pies out of the oven, this is a sign of over cooking.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.