Pumpkin Pie Alton Brown Recipes

PUMPKIN PUREE

Pumpkin Puree image

Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.

Provided by Alton Brown

Time 1h57m

Yield 2 to 2 1/2 pounds puree

Number Of Ingredients 2

Ingredients

1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

Steps:

Heat the oven to 400 degrees F.
Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

BROWN FAMILY'S FAVORITE PUMPKIN PIE

Brown Family's Favorite Pumpkin Pie image

This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.

Provided by Cindy B.

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 52.3 g, Cholesterol 75.5 mg, Fat 25.5 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 491.5 mg, Sugar 35.7 g

ALTON BROWN'S YOGURT PUMPKIN PIE

Alton Brown's Yogurt Pumpkin Pie image

Make and share this Alton Brown's Yogurt Pumpkin Pie recipe from Food.com.

Provided by Steve_G

Categories Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups plain yogurt
1 (15 ounce) can pumpkin puree
3/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
5 egg yolks
1/8 teaspoon salt
1 9 inch frozen pie shell

Steps:

PreHeat oven to 350ºF.
In a large mixing bowl combine all ingredients and whisk until smooth.
Pour this batter into the pie shell and place on a sheet pan.
Bake for 50 to 55 minutes.
Remove and cool for one hour.
Cover and refrigerate 2 hours before cutting.

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