Real Pumpkin Pie From Scratch Easy Recipes

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FROM SCRATCH PUMPKIN PIE



From Scratch Pumpkin Pie image

Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.

Provided by Nancy Fuller

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 13

1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs

Steps:

  • For the pumpkin: Preheat the oven to 375 degrees F.
  • Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
  • For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
  • Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
  • Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
  • For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
  • Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

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 MADE FROM A REAL PUMPKIN



Pumpkin Pie Made from a Real Pumpkin image

Make and share this Pumpkin Pie Made from a Real Pumpkin recipe from Food.com.

Provided by usded99

Categories     Thanksgiving

Time 3h15m

Yield 1 pies, 10 serving(s)

Number Of Ingredients 10

1 pie pumpkin (see step 1)
1 cup sugar (see step 10 for alternatives)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt (I don't use any) (optional)
4 large eggs
3 cups pumpkin, glop (ok... "sieved, cooked pumpkin")
1.5 (12 ounce) cans evaporated milk (I use the nonfat version)

Steps:

  • Pie pumpkins "are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you DO use a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.
  • Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or 2 9 inch shallow pies!
  • Wash the exterior of the pumpkin in cool or warm water, no soap.
  • Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
  • And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
  • Note: SAVE THE SEEDS:.
  • The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
  • There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I've included alternative instructions to replace step 4, if you'd rather use a different method.
  • Method 1 - Put it in a microwaveable bowl.
  • Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.
  • Put a couple of inches of water in the bowl, cover it, and put in the microwave.
  • Method 2 - Steam on the stovetop.
  • You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside.
  • Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.
  • Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
  • Many times the skin or rind will simply lift off with your fingers. I'll bet you didn't realize making your own pumpkin glop -- err, "puree" was this easy!
  • Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.
  • Watery pumpkin?.
  • If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!
  • Tip from a visitor: "I make my own pumpkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully.".
  • Another visitor reported success using coffee filters in a sieve to drain out excess water.
  • Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!
  • To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.
  • A regular blender works, too (unless you made a few frozen daiquiris and drank them first.). Or a food processor or even just a hand mixer with time and patience.
  • With the hand blender, it just takes 2 or 3 minutes!
  • Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too!
  • The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :) You may freeze the pie filling.
  • Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies.
  • It is also time to start preheating the oven. Turn it on and set it to 425°F (210°C, for those in Europe) (see my pie crust recipe).
  • All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:.
  • 1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though).
  • 1.5 teaspoon ground cinnamon.
  • 1 teaspoon ground cloves.
  • 1 teaspoon ground allspice.
  • one half teaspoon ground ginger.
  • one half teaspoon salt (optional, I don't use any).
  • 4 large eggs.
  • 3 cups pumpkin glop (ok -- "sieved, cooked pumpkin").
  • 1.5 cans (12oz each) of evaporated milk (I use the nonfat version).
  • Mix well using a hand blender or mixer.
  • Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however -- if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5).
  • like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
  • Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
  • TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan -- or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling inches then bake it. It will be a crustless pumpkin pie that kids especially love!
  • Bake at 425°F (210°C ) for the first 15 minutes, then turn the temperature down to 350°F (175°C) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
  • And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
  • I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.

Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 3, Cholesterol 99.4, Sodium 83.2, Carbohydrate 28.1, Fiber 0.5, Sugar 20.6, Protein 6.4

REAL PUMPKIN PIE FROM SCRATCH (EASY!!!)



Real Pumpkin Pie from Scratch (EASY!!!) image

The worlds best, from a real pumpkin!!! The roasting of the pumpkin adds flavor as the natural sugars caramelize. You won't know what hit you it is so good.

Provided by circe31415

Categories     Pie

Time 2h15m

Yield 1 Pie, 10 serving(s)

Number Of Ingredients 12

1 your favorite pie crust
3 cups pumpkin puree, from a real pumpkin (see below)
1 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon clove
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon mace or 1/2 teaspoon nutmeg
1/2 teaspoon vanilla
1/2 teaspoon salt (optional)
4 large eggs
2 1/4 cups heavy cream or 2 1/4 cups evaporated milk

Steps:

  • Wash pumpkin and slice in half vertically.
  • Scoop out seeds and pulp.
  • Poke a few holes in the skin with a fork.
  • Place pumpkin on a baking sheet cut sides up.
  • Lightly brush with oil.
  • Bake at 325 until tender (depending on the size of the pumpkin 30 to 60 minutes).
  • Allow to cool.
  • Scoop out pumpkin and puree with hand blender or food processor.
  • Add remainder of ingredients to a large mixing bowl and whip for 3 minutes.
  • Pour into pie crust and bake at 425 for 15 minutes.
  • Reduce heat to 350 and bake for 40 to 60 minutes until knife or toothpick comes out clean.
  • Serve with ice cream or whipped cream.
  • Store in the refrigerator.

FROM SCRATCH PUMPKIN PIE



From Scratch Pumpkin Pie image

Provided by Nancy Fuller

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 15

1 medium sugar pumpkin
Canola oil, for oiling pumpkin
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
Whipped cream, for serving, optional

Steps:

  • For the pumpkin: Preheat the oven to 375 degrees F.
  • Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
  • For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
  • Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
  • Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
  • For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
  • Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
  • Decorate with whipped cream before serving, if using.

FRESH PUMPKIN PIE



Fresh Pumpkin Pie image

In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 medium pie pumpkin
2 large eggs, room temperature
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup 2% milk
Whipped cream, optional

Steps:

  • 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. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

EASY PUMPKIN PIE



Easy Pumpkin Pie image

Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h15m

Number Of Ingredients 11

1 disk Basic Pie Dough for Apple Pie, rolled out and fitted into a 9-inch pie plate
2 large eggs
3/4 cup packed light-brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons pumpkin-pie spice
1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
1 cup half-and-half
1 cup heavy cream
2 tablespoons pure maple syrup
1 teaspoon granulated sugar

Steps:

  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
  • Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
  • In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
  • Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.

Nutrition Facts : Calories 618 g, Fat 39 g, Protein 8 g, SaturatedFat 23 g

FRESH PUMPKIN PIE RECIPE BY TASTY



Fresh Pumpkin Pie Recipe by Tasty image

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

1 premade pie crust, rolled out to ⅛-inch (3 mm) thick
2 ½ lb sugar pumpkin
1 teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 teaspoon vanilla
½ cup granulated sugar
½ cup brown sugar
3 large eggs
1 large egg yolk
1 ¼ cups half & half
egg wash

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

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

CREAMY PUMPKIN PIE



Creamy Pumpkin Pie image

This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.

Provided by UPATNINE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 8

4 cups fresh pumpkin, cooked and mashed
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) deep dish pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
  • Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.4 g, Cholesterol 63.2 mg, Fat 13.1 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 373.6 mg, Sugar 29 g

CLASSIC PUMPKIN PIE



Classic Pumpkin Pie image

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

1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin
1 1/2 recipes Flaky Pate Brisee
Unbleached all-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoon cornstarch
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving

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.

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From thefrugalchef.com


ABSOLUTELY AMAZING PUMPKIN PIE - TASTES BETTER FROM SCRATCH
2019-10-26 Preheat oven to 425 degrees F. In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture. Gradually stir in the evaporated milk. …
From tastesbetterfromscratch.com


MAKING PUMPKIN PIE FROM SCRATCH : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off …
From recipeschoice.com


HOW TO MAKE PUMPKIN PIE - PILLSBURY.COM
2020-05-06 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk (1 1/2 cups) Step 1: In a large bowl, beat the eggs with a wire whisk. Step 2: Stir in the sugar, pumpkin pie spice, salt, pumpkin and evaporated milk until well blended. And ta-da!
From pillsbury.com


EASY HOMEMADE PUMPKIN PIE RECIPE FROM SCRATCH - HOW TO ...
2021-11-14 Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º. Meanwhile, in a large bowl, whisk together pumpkin ...
From delish.com


EASY PUMPKIN PIE RECIPE FROM SCRATCH WITH A NO-ROLL CRUST ...
2019-11-24 Preheat oven to 425°F. Add all ingredients to a bowl and mix with a pastry cutter, two forks, or two knives until the mixture resembles pea-sized shapes. Using clean hands, press mixture into pie plate coming just up the sides of the pie …
From marysnest.com


THE BEST HOMEMADE PUMPKIN PIE! MAKE PUMPKIN PIE FROM SCRATCH!
2021-11-07 Put the pie crust into your pie pan be sure to also spray your pie dish with non stick spray. Carefully pour the pumpkin pie filling into the unbaked pie crust. Bake at 425 for 15 minutes. Reduce the temperature of the oven to 350 degrees. Continue baking the pie for 40-50 minutes, until the pie is fully cooked.
From midgetmomma.com


HOMEMADE PUMPKIN PIE RECIPE FROM SCRATCH - A BLOSSOMING LIFE
2016-11-21 In a mixing bowl, combine the pumpkin puree and the evaporated milk. Add the two eggs as you stir. Drizzle the maple syrup and honey into your mixture. Stirring vigorously, add the salt and seasonings. Pour the pie filling into the unbaked pie crust. Bake for 15 minutes, then lower the oven temperature to 350 degrees.
From ablossominglife.com


EASY EASY PUMPKIN PIE RECIPE RECIPE FROM SCRATCH ...
Fit the dough into a 9" pie plate, flute the edges, and refrigerate until you are ready to fill it. In a large bowl, lightly whisk 3 egg yolks and 2 egg whites. Reserve the additional egg white in another small bowl and set aside. To the whisked eggs, add the cream, sugar, pumpkin, cinnamon, nutmeg, ginger, and salt.
From foodiecrush.com


PUMPKIN PIE, MADE FROM SCRATCH. : TASTE OF SOUTHERN
2013-11-15 Line a baking sheet with aluminum foil and spray with a coat of oil. Place pumpkin halves on foil, split side down. Bake at 400º for 35-40 minutes or until fork tender. Remove from oven, let cool. Using a large spoon, scoop out the insides of the pumpkin and place in …
From tasteofsouthern.com


NO FAIL HOMEMADE PUMPKIN PIE - EASY RECIPES FOR HOME …
2021-11-24 Heat oven to 425 degrees F. Place the pie on a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean.
From inspiredtaste.net


CREAMY PUMPKIN PIE FROM SCRATCH - MERRY ABOUT TOWN
Instructions: Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese and condensed milk until smooth. Stir in the pureed pumpkin,pumpkin pie spice, and eggs. (Only 5 ingredients in the filling! See, I told you it was easy!) Mix until well combined.
From merryabouttown.com


PUMPKIN PIE RECIPE EASY WITH REAL PUMPKIN - PIONEER WOMAN ...
2021-11-16 Making a pumpkin pie from scratch makes all of the difference. Preheat oven to 400 degrees f (200 degrees c). The southern strawberry pie is one of the simplest yet tastiest desserts you can make. Try our healthy version of pumpkin pie, perfect for thanksgiving or satisfying a craving.
From pioneerwomancabbage.blogspot.com


PUMPKIN PIE (FROM SCRATCH) - WHIPPED IT UP
2021-02-12 The Pumpkin Pie Filling. Preheat the oven to 425°F and get the pie crust ready. In a large mixing bowl combine the granulated sugar and the brown sugar. Use a whisk and whisk the sugars together until well blended. Add the eggs and …
From whippeditup.com


HOW TO MAKE PUMPKIN PIE FROM A REAL PUMPKIN - GARDENSTEAD
Beat in the eggs. Add the pumpkin puree and evaporated milk. Place the pie shell into a 9 inch pie pan. Pour your mixture into a prepared pie shell. Bake at 425° (218° C) for 15 minutes then lower the temperature to 350° (179°) and bake for 40-45 more minutes.
From gardenstead.com


PUMPKIN PIE • THE DIARY OF A REAL HOUSEWIFE
2018-11-13 How to make Easy 5 Ingredient Pumpkin Pie: Step one: Preheat oven then prepare a pie dish with nonstick spray and pie crust. Step two: Place your crust into the pie pan. Step three: Whisk together remaining ingredients and pour into crust. Step four: Bake until there is little to no wiggle left in the pie when you remove it.
From thediaryofarealhousewife.com


EASY PUMPKIN PUREE FROM SCRATCH - INSPIRED TASTE
Heat the oven to 400 degrees F and line a baking sheet with parchment paper. Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart.
From inspiredtaste.net


HOW TO MAKE PUMPKIN PIE FROM SCRATCH | TASTE OF HOME
2018-11-28 Microwave: Place pumpkin halves cut side down in a microwave-safe dish with about 1 inch of water. Microwave on high for 15-18 minutes. Slow cooker: Cut the pumpkin halves into quarters or even smaller as needed to fit in the slow cooker. Place the pieces in the cooker, cut side down. Add about an inch of water.
From tasteofhome.com


BEST FROM SCRATCH PUMPKIN PIE - ROCKY HEDGE FARM
2022-04-19 3/4 cup organic heavy whipping cream. 3 farm fresh or organic eggs, slighly beaten. Preheat the oven: Heat oven to 375°F. Make the filling: Beat the eggs in a large bowl. Mix in the maple syrup, salt, and spices — ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix in the pumpkin purée.
From rockyhedgefarm.com


BEST HOMEMADE PUMPKIN PIE FOR YOUR FAMILY!
2021-06-26 Pumpkin Pie is often the star of a traditional Thanksgiving Dinner. Next to the turkey of course. When combining the pumpkin, eggs, sugar, milk, flour and spices, make sure you mix all ingredients really well on high speed – using either a hand mixer or a large food processor with a really deep bowl.
From pieladybakes.com


EASY PUMPKIN PIE RECIPE {JUST 4 INGREDIENTS!} - LITTLE ...
2021-10-07 Preheat oven to 425F and set aside a 9″ pie plate. In a large bowl, whisk together the pumpkin pie mix, cream, and eggs until smooth. Set aside. Fit the crust into the pie plate and crimp the edges. Pour in the pie filling mixture. Bake at 425F for 15 minutes.
From littlesweetbaker.com


THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
2014-10-26 Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to …
From sallysbakingaddiction.com


EASY, CREAMY PUMPKIN PIE - DIVAS CAN COOK
2018-11-01 Instructions. Preheat oven to 350 F. In a large bowl, gently cream together brown sugar, granulated sugar, and butter. Mix in eggs and egg yolk. Mix in evaporated milk, heavy whipping cream, and vanilla extract. Mix in spices and …
From divascancook.com


BEST PUMPKIN PIE RECIPE FROM SCRATCH - JOYFOODSUNSHINE
2019-09-05 Pour water into the bottom of the baking dish to cover about ¼" of the bottom of the pumpkins. Cover, either with a lid (as in a dutch oven) or with aluminum foil. Roast for 60 minutes, or until the shell of the pumpkin depresses downward when pushed. Let pumpkins cool, then peel the shell off of the pumpkin.
From joyfoodsunshine.com


THE BEST PUMPKIN PIE FILLING - THERESCIPES.INFO
https://www.foodnetwork.com › recipes › food-network-kitchen › classic-pumpkin-pie-recipe-2043514. All information about healthy recipes and coo
From therecipes.info


EASY HOMEMADE PUMPKIN PIE - THESTAYATHOMECHEF.COM
Instructions. Preheat oven to 425 degrees F. Prepare a pie crust in a pie plate. In a medium sized mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour into pie crust. Bake in a 425 degree oven for 15 minutes.
From thestayathomechef.com


HOW TO MAKE PUMPKIN PIE FROM A REAL PUMPKIN | PUMPKIN PIE ...
Instead of classic pumpkin pie this fall (or Thanksgiving!), try this easy pumpkin delight instead! A homemade pecan and graham cracker mix forms a crust that is topped with layers of light and fluffy filling including cream cheese, pudding, and Cool Whip. Instead of baking, you’ll serve this amazing delight chilled.
From pinterest.ca


BEST EVER HEALTHY PUMPKIN PIE | AMBITIOUS KITCHEN
2021-11-02 Preheat oven to 350 degrees F. Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and …
From ambitiouskitchen.com


PERFECT PUMPKIN PIE FROM SCRATCH - SIMPLE JOY
2021-11-20 Instructions. Preheat the oven to 375 degrees. Roll out the pie crust and line a deep 9 inch pie pan with it. Fold under the edge of the crust and pinch the edges to create a decorative boarder. Place a piece of aluminum foil over the crust, making sure the entire bottom is covered, and fill the pan with loose change.
From simplejoy.com


PUMPKIN PIE FROM SCRATCH RECIPE - SAVORY SIMPLE
2020-11-23 Prepare the Filling: . Place an oven rack on the center position and preheat the oven to 400 degrees F. . In a medium-sized bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, ginger, nutmeg, allspice, cloves and salt until smooth. Whisk in the heavy cream and whole milk.
From savorysimple.net


BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
2021-08-16 Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.
From thepioneerwoman.com


EASY PUMPKIN PIE RECIPE WITH REAL PUMPKINS - GAPS LEGAL ...
Instructions. After cooking the pumpkins and scraping out the meat, dump all the ingredients into a bowl and beat on low with a mixer until very well blended. Bake at 450 F for 15 minutes, then reduce to 350 for 45 to 60 minutes or until the edges begin to brown and a knife inserted comes out clean.
From mymerrymessylife.com


HOW TO MAKE HOMEMADE PUMPKIN PUREE FOR PIE - ROCKY HEDGE …
2020-10-08 Instructions. Preheat oven to 400 degrees. Slice the top of the pumpkin off. Then, cut the pumpkin in half, and then each half into halves. Scoop out the seeds and fiber with a large metal spoon. Sprinkle the pumpkin flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined pan.
From rockyhedgefarm.com


PERFECT PUMPKIN PIE FROM SCRATCH | EASY WEEKNIGHT RECIPES
2021-11-09 In the bowl of a food processor, pulse the flour and sugar until combined. Add the cubed butter, and pulse for at least 30 seconds, or until the mixture resembles a coarse meal. Add the cream cheese, and pulse everything until well combined. Transfer the …
From easyweeknightrecipes.com


CLASSIC PUMPKIN PIE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2019-09-29 First, cut the whole pumpkin in two using a sharp knife. Next, remove the seeds and pulp using a fork or spoon. Then, bake in the oven while covered with aluminum foil. The oven must be preheated at 325 degrees Fahrenheit. Once tender, shred the flesh using a fork and process in the blender until smooth.
From sweetandsavorymeals.com


GRANDMA'S OLD-FASHIONED PUMPKIN PIE FROM SCRATCH ...
2021-11-16 Instructions. Pre-heat your oven to 425° F. Make a single pie crust and have it ready to go. In a large bowl, whisk together the brown sugar, salt, flour, and spices. Slightly beat the eggs with a whisk, and add them to the mixture. Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
From adventuresofmel.com


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