Pumpkin Pot Pie Pies Recipes

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VALERIE'S PUMPKIN PIE



Valerie's Pumpkin Pie image

Provided by Valerie Bertinelli

Categories     dessert

Time 5h35m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour, plus more for flouring the rolling pin and surface
1 tablespoon granulated sugar
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, cut up
6 to 8 tablespoons ice water
1 3/4 cups canned solid-pack pumpkin puree
1 1/4 cups heavy cream
1/3 cup plus 2 tablespoons firmly packed light brown sugar
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
2 tablespoons bourbon
2 tablespoons vanilla extract
2 large eggs, lightly beaten
Cinnamon-Buttermilk Whipped Cream, recipe follows, for serving
1 cup cold heavy cream
1/2 cup cold buttermilk
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • For mom's flaky pie dough: Combine the flour, granulated sugar and salt in a food processor and pulse until combined. Gradually add the butter chunks and pulse until the largest chunks are pea-size. Add the ice water 1 tablespoon at a time and pulse just until the dough begins to clump together against the walls of the processor. Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap each in plastic wrap and refrigerate 1 portion of the dough for 1 hour before using. (You'll be using only 1 portion of dough for the pie, so wrap the extra piece in a second layer of plastic wrap, put in a resealable plastic bag and freeze for another time.)
  • On a well-floured surface with a well-floured rolling pin, roll the dough into a 9- to 10-inch round and transfer to an 8-inch pie plate. (If the rolling pin and work surface quickly become sticky, refrigerate the dough until firm, or, using a large spatula or bench scraper, transfer the dough to an 8-inch pie plate and press it into shape.) Crimp the edges and prick the bottom all over with a fork. Refrigerate the pie shell for 20 minutes.
  • Meanwhile, preheat the oven to 325 degrees F.
  • Place a sheet of parchment paper or foil in the pie shell and fill with pie weights, raw rice or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the weights and paper and bake until golden and cooked on the bottom and sides, about 15 minutes more. Reduce the oven temperature to 300 degrees F.
  • For the pumpkin pie filling: Combine the pumpkin, cream, brown sugar, cinnamon, nutmeg, ginger, cloves and salt in a large bowl and whisk until thoroughly blended. Stir in the bourbon, vanilla and eggs. Whisk again until thoroughly blended.
  • Pour the pumpkin mixture into the pie shell and smooth the top with an offset spatula. Bake until the center wobbles slightly when shaken, 1 hour to 1 hour 10 minutes. Cool completely on a rack for about 2 hours. Serve with Cinnamon-Buttermilk Whipped Cream.
  • Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.

PUMPKIN PIE IN THE CROCK POT



Pumpkin Pie in the Crock Pot image

Make and share this Pumpkin Pie in the Crock Pot recipe from Food.com.

Provided by TERRY B.

Categories     Pie

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups pumpkin, fresh is best
3/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/3 cups rice milk, can use regular also
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 eggs
4 graham crackers, crushed
4 tablespoons unsalted butter

Steps:

  • You have a choice to make: You can put the graham cracker crust on the bottom or the top, I like to put the graham cracker crust on the top.
  • For the crust melt the butter in a pan, remove from heat and mix in graham crackers until all is combined well.
  • If you want the crust on the bottom then place the crust in the crock pot now.
  • In large bowl mix 1 1/2 cups pumpkin, honey, salt, cinnamon, nutmeg, ginger, milk, allspice, cloves and eggs until well blended.
  • Pour into crock pot.
  • If you choose to put the crust on top then cook the pie for 2 hours on low.
  • Now spoon the graham cracker mix on top and cook for 2 more hours on low.
  • If you put the crust on the bottom then cook the pie for 4 hours on low.
  • Pie is done when toothpick inserted in the middle comes out clean.
  • Let cool to room temperature then refridgerate.
  • Enjoy.

Nutrition Facts : Calories 209.3, Fat 7.8, SaturatedFat 4.2, Cholesterol 68.1, Sodium 201.2, Carbohydrate 35.2, Fiber 0.6, Sugar 27.6, Protein 2.3

PUMPKIN THAI CURRY POT PIE



Pumpkin Thai Curry Pot Pie image

Full of fall-inspired, hearty flavor, this pumpkin Thai curry chicken pot pie provides a new twist on a comforting dish.

Provided by Kena Peay

Time 50m

Yield 10

Number Of Ingredients 21

1 ½ tablespoons grapeseed oil
4 (5 ounce) chicken thighs, diced
salt and ground black pepper to taste
¼ cup diced onion
3 tablespoons Thai red curry paste
2 tablespoons minced garlic
1 teaspoon harissa
1 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon cornstarch, or as needed
2 (14 ounce) cans coconut milk, divided
3 ½ cups peeled, cubed pumpkin
1 cup green peas
½ cup fresh green beans
1 small fresh red chile pepper, finely chopped
2 tablespoons dark brown sugar
1 tablespoon lime juice
1 tablespoon fish sauce
1 pinch sea salt
1 (10 ounce) can refrigerated biscuit dough
1 large egg, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
  • Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
  • Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
  • Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 24.2 g, Cholesterol 53.8 mg, Fat 27.2 g, Fiber 2.3 g, Protein 15.2 g, SaturatedFat 17.3 g, Sodium 760 mg, Sugar 6.9 g

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.

PUMPKIN POT PIE / PIES



Pumpkin Pot Pie / Pies image

These are cute little pumpkin bowls, with yummy chicken pot pie in the center covered with pie crust. My kids love these. I think having their own little pumpkin bowl makes them feel extra special.

Provided by southern chef in lo

Categories     Savory Pies

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

6 (1 -2 lb) sugar pumpkin or 6 (1 -2 lb) acorn squash
salt & fresh ground pepper
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups canned chicken broth
8 ounces frozen mixed vegetables
8 ounces frozen pearl onions or 8 ounces chopped onions
4 cups cooked chicken, cut into bite-size pieces
1 tablespoon dried thyme
1 tablespoon dried sage
2 tablespoons finely chopped fresh parsley
1 refrigerated pie crust
1 egg, beaten with
1 tablespoon milk, for egg wash

Steps:

  • Preheat oven to 375°F.
  • Slice tops off pumpkins.
  • Remove seeds and pulp.
  • Sprinkle insides of pumpkins with salt and pepper.
  • Place pumpkins cut side up on a baking sheet.
  • Cover pumpkins tightly with foil.
  • Bake 25 to 30 minutes or just until skin is easily pierced with knife.
  • Remove from oven.
  • Reduce oven temperature to 350°F.
  • Melt butter in large saucepan over medium heat.
  • Add flour and cook, stirring constantly until well blended, about 1 minute.
  • Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes.
  • Add vegetables, onions, chicken and herbs.
  • Add salt and pepper to taste.
  • Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
  • Unwrap pie dough and place on lightly floured work surface.
  • With a sharp paring knife, cut (12) 6-inch-long, 1/2-inch-wide strips, and roll dough to resemble tendrils.
  • Cut small leaf shapes, and with back of knife, gently press lines into leaf to resemble veins.
  • Use egg wash as glue to attach dough strips, twisting gently to form coils.
  • Attach leaves.
  • Brush all decorations with egg wash.
  • Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.

Nutrition Facts : Calories 607.1, Fat 27.7, SaturatedFat 12.2, Cholesterol 137.4, Sodium 1115.4, Carbohydrate 56.3, Fiber 5.4, Sugar 9, Protein 38.2

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