Pumpkin Cut Out Pie Recipes

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PUMPKIN PATCH PIE



Pumpkin Patch Pie image

If you'd like to make pumpkin pie from a fresh pumpkin, here's and easy recipe that eliminates the guesswork. Use a pie pumpkin for maximum flavor.-Jane Van Deusen, Oneonta, New York

Provided by Taste of Home

Categories     Desserts

Time 3h10m

Yield 8 servings.

Number Of Ingredients 11

1 medium pie pumpkin (about 3 pounds)
2/3 cup sugar, divided
1-1/2 teaspoons ground cinnamon, divided
1/8 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs, lightly beaten
1 can (5 ounces) evaporated milk
1/2 cup whole milk
Pastry for single-crust pie (9 inches)
Whipped cream and ground cinnamon, optional

Steps:

  • Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin. , Replace the top. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool. , Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk. , Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges; pour filling into crust. , Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. If desired, top with whipped cream and cinnamon before serving.

Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 243mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein.

HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  • With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  • In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

SELF-CRUSTING PUMPKIN PIE



Self-Crusting Pumpkin Pie image

The crust and filling of this pumpkin pie cook together to create a simply delicious dessert for your holiday table, no rolling, chilling or prebaking required. A sweet batter wraps over the edge of the filling and bakes into a golden-brown crust with a cake-like texture. The filling uses a pumpkin pie spice blend to cut down on the number of ingredients required without skimping on the warm flavor and aroma. Serve slices with a dollop of fresh sweetened whipped cream for extra richness and a beautiful presentation.

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 17

Nonstick cooking spray
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup half-and-half
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled slightly
One 15-ounce can pure pumpkin purée
3 large eggs, at room temperature
1 cup packed light brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 1/4 cups half-and-half
Whipped cream, for serving, optional

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
  • For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
  • For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
  • Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
  • Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.

PUMPKIN SPICE CUTOUTS



Pumpkin Spice Cutouts image

Through all the years I've been baking, I've never come across a pumpkin cookie recipe that you can actually cut out with cookie cutters. (Most I've found are drop cookies.) Each bite tastes just like pumpkin pie-delicious! -Marion Kearley, Ladner, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 14

1/2 cup shortening
3/4 cup sugar
1/2 cup canned pumpkin pie mix
1/4 cup molasses
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners' sugar
1/3 cup butter, softened
3 to 4 tablespoons 2% milk
Food coloring, optional

Steps:

  • Cream shortening and sugar until light and fluffy. Beat in pumpkin pie mix and molasses. In another bowl, whisk next 6 ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate several hours, until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., For icing, beat confectioners' sugar, butter and enough milk to reach spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 94mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.

GRANDMA COTTINGTON'S PUMPKIN PIE



Grandma Cottington's Pumpkin Pie image

Categories     Milk/Cream     Food Processor     Dessert     Bake     Thanksgiving     Spice     Pumpkin     Fall     Molasses     Bon Appétit

Yield Makes two 9-inch pies

Number Of Ingredients 18

Crust
2 2/3 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup chilled lard or vegetable shortening, cut into pieces
8 tablespoons (about) ice water
Filling
3 cups solid pack pumpkin (about 1 1/2 16-ounce cans)
1 1/2 cups sugar
1 1/2 cups whipping cream
1 1/4 cups milk
6 tablespoons all purpose flour
3 large eggs
3 tablespoons dark molasses
1 tablespoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon salt

Steps:

  • For Crust:
  • Blend flour, sugar and salt in processor 10 seconds. Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns. Blend in 6 tablespoons water. Mix in enough additional water by tablespoonfuls until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before continuing.)
  • Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1 inch; fold edges under. Crimp crust edge decoratively, forming high-standing rim. Repeat rolling and shaping with remaining dough disk. Freeze crusts 15 minutes.
  • Preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes. Cool completely on racks. Maintain oven temperature.
  • For filling:
  • Whisk all ingredients in large bowl to blend. Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust.
  • Bake pies until filling is set in center, about 1 hour. Cool pies on racks.

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Top Asked Questions

How do you make a pumpkin pie?
Preheat oven to 425°F (220°C) with the rack in the lowest position. In a bowl, whisk eggs until blended. Whisk in pumpkin. Add granulated sugar, brown sugar, salt, cinnamon, ginger and cloves and whisk until blended. Gradually whisk in cream. Pour into chilled pie shells, dividing equally. Grate fresh nutmeg over top. Bake for 15 minutes.
How do you Use pumpkin puree for pumpkin pie?
Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface.
What is the best way to make pumpkin cake mix?
In a large bowl combine the pumpkin puree, sugar, spices, and salt called for in your recipe. Lightly beat the eggs with a whisk and whisk them into the pumpkin mixture just until combined. Stir in the milk just until combined.
What is in a mini pumpkin pie square?
The cream cheese layer was light and fluffy and the pumpkin was delish," says reviewer CareyLee. These mini pumpkin pie squares (or rounds) have a butter, brown sugar, flour, and oat crust and are topped with a traditional pumpkin pie mixture for deliciously, easy bite-sized desserts.

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