Pumpkin Pie With Pepper Recipes

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Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 1 pie or about 8 servings

Number Of Ingredients 15

1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg


  • Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
  • Lower the oven temperature to 350 degrees F.
  • While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
  • Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.


Perfect Pumpkin Pie image

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

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust


  • 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 Pepper image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 12

Pastry for a 10-inch one-crust pie, chilled
1 3/4 cups light cream (or 1 cup heavy cream and 3/4 cup milk)
3 large eggs
1/2 teaspoon vanilla extract
3/4 cup packed, light brown sugar
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon mace
1/4 teaspoon nutmeg
2 cups solid-pack canned pumpkin or fresh pumpkin puree
Whipped cream


  • Preheat oven to 425 degrees. Roll out the pastry and line a 9-inch pie pan with it, making an extra-high, fluted rim. Lightly prick the bottom, line with foil and weight with pastry weights or dry beans. Bake 13 minutes. Reduce heat to 400 degrees, remove the foil and weights, and bake 7 minutes longer. Remove from the oven. Increase oven temperature to 450 degrees.
  • Place the cream in a small saucepan over moderate heat until little bubbles form around the edges. Set aside.
  • Beat the eggs lightly in a large bowl. Beat in the vanilla, sugar, salt, pepper, ginger, mace and nutmeg. Add the pumpkin and mix well. Gradually beat in the hot cream. Pour into the baked pie shell, place in the oven and bake 10 minutes. Reduce heat to 350 degrees and bake about 40 minutes longer, until the center no longer seems liquid when the pie is gently shaken.
  • Remove from the oven and serve warm or at room temperature with whipped cream.


Pumpkin Pie image

Categories     Mixer     Egg     Dessert     Bake     Thanksgiving     Pumpkin     Cinnamon     Clove     Nutmeg     Parade     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield makes 8 servings

Number Of Ingredients 13

2 cups canned or fresh pumpkin puree
1 tablespoon crystallized ginger
1 1/4 cups half-and-half
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup (packed) light-brown sugar
3 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/8 teaspoon ground white pepper
1 prepared pie shell (9-inch), chilled
Sweetened whipped cream (optional)


  • 1. Preheat the oven to 425°F.
  • 2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.
  • **3.**Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°F.
  • **4.**Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.

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