MRS. SIGG'S FRESH PUMPKIN PIE
Pass the whipped cream and enjoy the looks of sheer ecstasy on everyone's face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!!
Provided by Beth Sigworth
Categories Fruits and Vegetables Vegetables Squash
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
- In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
- Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
- Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 72.7 g, Cholesterol 60.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 10.9 g, SaturatedFat 4.7 g, Sodium 342.3 mg, Sugar 37.8 g
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.
MISS JULIE'S PUMPKIN MERINGUE PIE
Made from scratch with a graham cracker crust, this pumpkin meringue pie is surprisingly easy to make and melts in your mouth.
Provided by Julie
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
- Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
- Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
- Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
- While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
- Spoon meringue onto the pie, using the back of a spoon to form small peaks.
- Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 57.8 g, Cholesterol 111.7 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 13.3 g, Sodium 404.1 mg, Sugar 44.8 g
MRS. SIGG'S FRESH PUMPKIN PIE RECIPE - (4.3/5)
Provided by noor90
Number Of Ingredients 8
Steps:
- 1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.) 2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. 3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. 4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
MRS. HUSKEY'S PUMPKIN PIE
I received this recipe from the Grandmother of a fellow Airman way back in 1981. She made an excellent pumpkin pie. I have made it ever since. Thank you Mrs. Huskey.
Provided by Snowpeas
Categories < 60 Mins
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients together.
- Pour into 9" pie shell.
- Bake at 375 degrees for 45 minutes or until done.
- Pie is done when knife inserted 1" from center comes out clean.
Nutrition Facts : Calories 391.2, Fat 17.1, SaturatedFat 6.4, Cholesterol 86.4, Sodium 428, Carbohydrate 55.1, Fiber 1.4, Sugar 35, Protein 6
MRS V'S PUMPKIN PIE
Everyone loves this pumpkin pie even people who usually eat pumpkin pie. Originally from a Grange cookbook I adapted it so my son and I could eat it as we are allergic to milk. It has a wonderful texture and is just delicious. Doesn't taste like it's 209 calories.
Provided by Marcia VanSteenburgh
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- combine pumpkin, sugar and spices .
- Beat egg yolks slightly; add milk and melted margarine to mmixture, blending thoroughly .
- Fold in stiffly beaten egg whites .
- Pour into unbaked pie shell.
- Bake in preheated 450 degree oven 10 minutes, reduce heat to 350 degrees and bake 35 minutes longer or until tooth pick inserted in pumpkin comes out clean .
Nutrition Facts : Calories 201, Fat 5.8, SaturatedFat 1.6, Cholesterol 79.3, Sodium 243.2, Carbohydrate 35, Fiber 0.9, Sugar 27.1, Protein 3.5
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