PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
PUMPKIN PIE WITH FRESH GINGER AND NUTMEG
Steps:
- Preheat oven to 375 degrees.
- In a food processor combine brown and granulated sugar, cinnamon, ginger, nutmeg and salt. Process for two minutes.
- Add pumpkin, milk, egg, egg whites and vanilla. Pulse until mixed; then, process continuously for 30 seconds longer. Spoon into baked crust. Cover edge of crust with strips of aluminum foil to prevent burning. Bake on middle oven rack for 50 to 60 minutes, until filling is set in center when pie plate is jiggled. Transfer to wire rack, and let cool completely. Serve at room temperature or lightly chilled.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 31 grams, TransFat 0 grams
PUMPKIN-GINGERSNAP PIE
Steps:
- In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
- Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.
- Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan. Fill right away or chill up to 2 hours.
CREAMY GINGER PUMPKIN PIE
Steps:
- Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.
PUMPKIN PATCH PIE
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
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.
GINGER-HONEY PUMPKIN PIE
Categories Milk/Cream Ginger Dessert Bake Thanksgiving Pumpkin Fall Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
- Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
- Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.
GINGERY PUMPKIN PIE
My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings (1-1/2 cups whipped cream).
Number Of Ingredients 23
Steps:
- In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.
Nutrition Facts : Calories 504 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN GINGER PIE
Provided by Moira Hodgson
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Combine all the ingredients for the filling and beat well. Pour into the partly baked pie shell.
- Bake for about 50 minutes or until the center of the pie is set. Garnish with a little crystalized ginger.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 279 milligrams, Sugar 35 grams, TransFat 0 grams
FRESH PUMPKIN PIE RECIPE BY TASTY
Here's what you need: premade pie crust, sugar pumpkin, cinnamon, allspice, cloves, ginger, nutmeg, kosher salt, vanilla, granulated sugar, brown sugar, large eggs, large egg yolk, half & half, egg wash
Provided by Pierce Abernathy
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
- Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
- After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
- Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
- Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
- Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
- Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
- Increase the oven temperature to 425˚F (220˚C).
- Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
- Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
- Let cool at room temp for at least 2 hours, or in the fridge overnight
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, Sugar 21 grams
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Allrecipes Member
Categories Pumpkin Pie
Time 1h
Yield 8
Number Of Ingredients 12
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
PUMPKIN PIE WITH GINGER STREUSEL
Categories Food Processor Fruit Ginger Nut Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Clove Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 28
Steps:
- For crust:
- Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
- Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
- For filling:
- Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
- Meanwhile, prepare topping:
- Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.
CLASSIC PUMPKIN PIE
To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 10-inch pies
Number Of Ingredients 14
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.
PUMPKIN PIE (BETTER HOMES & GARDENS)
Make and share this Pumpkin Pie (Better Homes & Gardens) recipe from Food.com.
Provided by pumpkinpiemaniac
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Add eggs; with a fork, lightly beat eggs into pumpkin mixture.
- Add evaporated milk and milk, mix well.
- Place a crust lined 9-inch pie plate on oven rack, pour in pumpkin mixture. Cover edge of pie with foil. Bake at 375 for 25 minutes.
- Remove foil, bake for 25-30 minutes or until knife inserted off center comes out clean.
- Cool. Cover and chill to store.
Nutrition Facts : Calories 235.7, Fat 9.3, SaturatedFat 3.6, Cholesterol 87.5, Sodium 303.9, Carbohydrate 33.6, Fiber 0.6, Sugar 20.4, Protein 5.6
PUMPKIN PIE WITH GINGER TOPPED WHIPPED CREAM
Spicy pumpkin pie topped with whipped cream and sprinkled with candied ginger. This Recipe #194908 is very informative on how to make puree out of fresh squash be it pumpkin, acorn, butternut .......
Provided by Rita1652
Categories Pie
Time 1h15m
Yield 2 pies, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Roll out pie dough and line 2 large pie plates.
- Mix all filling ingredients (excluding whipped cream and candied ginger) with whisk.
- Pour into crust.
- Bake in preheated oven at 425°F for for 15 minutes.
- Lower temperature to 325°F and bake for 45 more minutes, or until set.
- Cool pies. Top with cream and sprinkle ginger over cream.
Nutrition Facts : Calories 399.3, Fat 17.9, SaturatedFat 5.4, Cholesterol 123.8, Sodium 306.2, Carbohydrate 53.1, Fiber 1.6, Sugar 29.4, Protein 8.3
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