Pumpkin Pie For Two Recipes

PUMPKIN PIE FOR TWO

Steps:

• Preheat oven to 350 degrees F.
• In a medium sauce pan, mix together pumpkin, sugar, spices, milk and cornstarch.
• Bring to a boil and boil for 3-4 minutes until thickened.
• Divide mixture between two ramekins. Bake 30-35 minutes or until a toothpick comes out clean.
• Cool and garnish with whipped cream.

SMALL PUMPKIN PIE

Steps:

• Pre-heat the oven to 350 degrees F (180 C).
• Fill a cup with 3 tablespoons of ice water and set aside.
• Mix together the flour and salt.
• Pour the 4 tbsp melted butter into the flour mixture, and blend together with a fork until the mixture is crumbly.
• Add the ice water one tablespoon at a time.
• Use a fork and then your hands to form the mixture into a ball. When the mixture forms together but is still a bit crumbly, it's ready to roll out.
• Sprinkle some flour on a clean surface and roll out the dough, constantly flouring your rolling pin.
• Roll the dough out until it's at least 2-3 inches more in diameter than your pie plate.
• Carefully place the dough into a 6 inch pie plate smoothing it out inside the pie plate and letting the edges overhang. Click here for a 6 inch pie pan.
• Cut the overhanging edges with scissors, but leave at least an inch or so overhanging the rim of your pie plate.
• Pinch the edges to make a pretty pattern around the top edge.
• In a large mixing bowl, beat the cream cheese with a hand mixer.
• Add the pumpkin and beat until combined.
• Add the sugar and salt, and beat until combined.
• Add the egg mixed with the milk (half-and-half or cream), and 1 tbsp melted butter, and beat until combined.
• Finally, add the vanilla, cinnamon, and pie spice and beat until incorporated.
• Pour the filling into the prepared pie crust.
• Bake for 60 minutes or until the center is almost set. It will be puffed up but will settle as it cools.
• Place the pie on a wire rack and cool to room temperature.
• Cut in half and top each piece with whipped cream.

PUMPKIN PIE FOR TWO

Steps:

• Thaw and roll out a 9 inch refrigerated pie crust. Place the pie crust in a 4 inch wide ramekin or 1.5 quart round baking dish. Cut the pie crust so that the edges are 1.5-2 inches up the side of the dish. Form the fluted edges by using your thumb and forefingers or the tines of a fork. Set aside.
• In a small bowl add the 1/2 can Pumpkin Pie Mix designed to make one 9 inch pie, 1/3 cup Evaporated Milk, 1 medium egg and the additional pumpkin pie spice if using. Mix until well incorporated.
• Pour into the unbaked pie shell.
• Bake 425° F for 15 minutes, then reduce the oven temp to 350° F and bake for 30-40 minutes or until until knife inserted near center comes out.

PUMPKIN PIE

Steps:

• Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.
• Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.
• Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.

MINI PUMPKIN PIES FOR TWO

Steps:

• In the bowl of a food processor, add the flour, sugar, butter, and cream cheese. Pulse until the mixture looks like large pebbles. Alternately, add everything to a large bowl and cut in the fat using a pastry blender.
• Add the water and pulse until a dough forms. Divide the dough into two even pieces and flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
• Preheat oven to 400F. Place two 4-inch springform pans onto a baking sheet.
• Working with one disk at a time, roll the dough into a 6 inch circle. Press the dough into the bottom and up the sides of the pan (if the dough tears, patch into pieces). Repeat with the remaining disk. If the oven is still preheating, keep both pans cold in the refrigerator until ready to bake.
• Line each pie crust with greased foil, covering the bottom and sides. Fill with pie weights or dried beans. Bake for 10 minutes.
• Remove the foil and weights then bake another 5 minutes or until the bottoms are golden brown and no longer looks uncooked.
• Turn the oven down to 350F. Let the crusts cool while you make the filling.
• In a large bowl, whisk together the egg, pumpkin, sugar, cinnamon, nutmeg, ginger, cloves, salt, and vanilla. Whisk in the milk and heavy cream.
• Divide the filling evenly between the two crusts. Bake 45-50 minutes or until the filling is set (the center may jiggle slightly but shouldn't be wet).
• Cool for at least 2 hours then cover and refrigerate for at least 1 hour before serving with whipped cream.

CREAMY TWO-LAYER PUMPKIN PIE

Steps:

• Beat Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.
• Beat pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.
• Refrigerate 4 hours or until firm.

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.

DOUBLE LAYER PUMPKIN PIE

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm.
• Serve topped with remaining COOL WHIP.

TRADITIONAL PUMPKIN PIE

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

TWO-CRUST PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Combine the pumpkin, raisins, brown sugar, flour, lemon juice, ginger, nutmeg and cloves in a large bowl.
• Line a 9-inch pie pan with pastry for the bottom crust, fill with pie weights or dried beans and blind bake for 15 minutes. When crust is done blind-baking, spoon in the pumpkin mixture. Dot with the butter. Cover with the top crust, and seal and crimp the edges. Cut a few decorative slits in the top to allow steam to escape.
• Bake 15 minutes. Reduce heat to 350 degrees and bake until the crust is golden brown, about 40 minutes longer. Serve warm or cooled to room temperature.

TWO-CRUST PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees. Combine pumpkin, raisins, brown sugar, flour, orange juice concentrate and the spices in a bowl.
• Divide pastry in slightly unequal halves, roll out larger portion on lightly floured board, and line pie pan. Spoon in pumpkin mixture. Dot with butter. Cover with top crust. Seal and crimp edges, brush with cream, and cut a few decorative slits in top for steam to escape.
• Bake 15 minutes. Reduce the heat to 350 degrees, and continue baking until the crust is golden brown, about 1 hour. Serve warm or at room temperature with ice cream or sorbet.

TWO POINT PUMPKIN PIE

Steps:

• Mix cold water and pudding mix together until there are no lumps.
• Beat eggs until nice and frothy.
• Add spice to pumpkin.
• Fold in pudding mix and eggs.
• Pour into pie shell and bake for 20 minutes at 350 degrees.
• Serve with fat free whipped topping.

EASY DOUBLE LAYER PUMPKIN PIE RECIPE

Steps:

• Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
• Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).
• Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
• Gently fold in Cool Whip.
• Spread cream layer on the bottom of the cooled pie crust.
• Pour remaining 1 cup evaporated milk into bowl.
• Add dry pudding mixes (do not prepare pudding as directed on box - just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
• Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
• Refrigerate for 4 hours or until set. If desired, top with whipped cream.

CLASSIC PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
• Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
• Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
• Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
• Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
• If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
• Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.