Rich Flavorful Pumpkin Pie Recipes

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THE GREAT PUMPKIN PIE RECIPE



The Great Pumpkin Pie Recipe image

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.

Provided by Sally

Categories     Pie

Time 5h

Number Of Ingredients 17

1 cup (120g) fresh cranberries*
2 cups (400g) granulated sugar, divided
1 cup (240ml) water
Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
one 15oz can (about 2 cups; 450g) pumpkin puree*
3 large eggs
1 and 1/4 cups (250g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground or freshly grated nutmeg*
1/8 teaspoon ground cloves*
1/8 teaspoon fresh ground black pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk (I use 1% - any is fine)
egg wash: 1 large egg beaten with 1 Tablespoon milk

Steps:

  • Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You'll have extra, but they're great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
  • Make the pie crust through step 5 according to my directions, tips, and pictures in my pie crust recipe. Or use store-bought.
  • Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
  • Preheat oven to 375°F (190°C).
  • Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
  • Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
  • Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

RICH PUMPKIN PIE



Rich Pumpkin Pie image

Provided by James Beard

Categories     Egg     Ginger     Dessert     Bake     Thanksgiving     Spice     Cognac/Armagnac     Pumpkin     Fall     House & Garden     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

Pastry for 9" pie
2 cups cooked puréed pumpkin
1 cup brown sugar
6 eggs, lightly beaten
2 cups cream
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon mace
1/3 cup cognac
4 tablespoons finely chopped candied ginger

Steps:

  • Line a 9" pie tin with pastry and place foil on top. Fill with dry beans and bake in a 400°F. oven for 10 minutes. Remove the beans and foil.
  • Combine the pumpkin with the sugar, eggs, cream, seasonings and cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375°F. oven for 30-35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.

CLASSIC PUMPKIN PIE



Classic Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water, plus more if needed
2 cinnamon sticks
1 12-ounce can evaporated milk
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 15-ounce can pure pumpkin
3/4 cup sugar
1/4 teaspoon salt
2 large eggs

Steps:

  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and 3 tablespoons butter and pulse into pebble-size pieces. Add the remaining butter and pulse until pea-size pieces form. Add the ice water; pulse a few times to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1/2 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
  • Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Tuck the overhanging dough under itself; crimp the edges with a fork. Chill until very firm, 20 minutes in the freezer or 1 hour in the refrigerator.
  • Preheat the oven to 350˚. Line the pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the crust is light brown around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is light brown all over, 10 to 15 more minutes. Transfer to a rack to cool completely.
  • Meanwhile, make the filling: Break the cinnamon sticks in half and put in a medium saucepan over medium heat. Toast, stirring, about 5 minutes. Add the evaporated milk, ginger, nutmeg and cloves and cook, whisking, until the milk comes to a simmer, 4 to 5 minutes. Remove from the heat and let steep, 15 minutes. Discard the cinnamon sticks and add the pumpkin, sugar and salt; whisk until smooth. Whisk in the eggs until just combined.
  • Pour the filling into the cooled pie crust and bake until set and no longer wet and jiggly in the center, 50 to 60 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

HOLIDAY PUMPKIN PIE



Holiday Pumpkin Pie image

My recipe for a fresh-roasted pumpkin pie. Touches like pure maple syrup, cream, dark rum, and Recipe #490865 make it special. It takes a bit of work, but is so worth it in the end. 1 2/3 cups canned pumpkin puree may be used to substitute fresh -- but you would be losing the warm, rich flavor you can get from a slow-roasted, fresh pumpkin.

Provided by The Spice Guru

Categories     Pumpkin

Time 3h

Yield 1 pumpkin pie, 8 serving(s)

Number Of Ingredients 26

1 medium sugar pumpkin, cut in half
1 pinch kosher salt
1 dash fine sugar
1 cup all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter
2 1/2 tablespoons cold vegetable shortening
3 1/2 tablespoons ice water
1 teaspoon white vinegar
1/2 cup all-purpose flour
2/3 cup golden brown sugar, loosely packed
2 1/8 teaspoons seasoning (Holiday Pumpkin Pie Spice)
1/2 teaspoon kosher salt
2 extra large eggs
1 extra-large egg yolk
1 cup heavy whipping cream
1/3 cup grade a pure maple syrup
2 tablespoons dark rum or 2 tablespoons brandy
1 1/2 teaspoons lemon juice (fresh or bottled)
1 2/3 cups fresh roasted pumpkin puree
1 1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar (or to taste)
1/2 tablespoon dark rum or 1/2 tablespoon brandy
1/2 teaspoon pure vanilla extract
1 dusting seasoning (Holiday Pumpkin Pie Spice)

Steps:

  • PREPARE THE FRESH ROASTED PUMPKIN: Preheat oven to 375°F . Slice one medium to large sugar pumpkin carefully in half using a sharp or serrated knife. Scoop out all of the seeds and strings using an ice cream scoop. Season pumpkin flesh with a small pinch of kosher salt. Next, sprinkle lightly with fine granulated sugar. Place pumpkin halves cut-side down in a roasting pan. Fill roasting pan with 1/4 inch water. Place roasting pan with pumpkin on the center rack. Bake for one hour. Allow pumpkin to cool. Raise oven temperature to 425°F . Scoop out pumpkin flesh. Puree pumpkin well in a food processor. Mixture should be the consistency of baby food. Strain mixture through a fine mesh sieve. Transfer to a saucepan and simmer uncovered on stovetop for 10-15 minutes until the consistency of thick canned pumpkin puree. Remove from heat to cool. Measure 1 2/3 cups of puree and set aside.
  • PREPARE THE CRUST: Measure 1 cup flour, 1 1/2 teaspoons sugar and 1/2 teaspoon kosher salt into bowl of food processor. Process on high for 5 seconds. Grate 6 tablespoons cold unsalted butter into small strips and add to flour. Add 2 1/2 tablespoons cold shortening in spoonfuls. Process for 5 seconds. Mix 3 1/2 tablespoons cold ice water with 1 teaspoon white vinegar and pour evenly over mixture. Process on high for 5 seconds. Add remaining 1/2 cup flour. Process high for 5 seconds. Place mixture on flat surface covered with waxed paper. Roughly mold into disc shape. Cover dough with waxed paper and roll just until dough is an evenly thick circle, about 1/8-inch thick or less. Remove top half of waxed paper. Turn dough-side down into 9-inch deep dish pie plate. Peel away remaining waxed paper. Fit dough evenly into pan without pressing too hard in any area. Trim pastry slightly larger than the pan and flute edges if desired (if dough becomes too soft, temper in the freezer for 2 minutes and continue until finished). Lightly move a rolling pin over top surface crust border to give a uniform appearance; Place into freezer for 10 minutes. Remove shell from freezer. Place small, light butter plate over middle of frozen dough. Bake for 15 minutes at 375°F . Remove from oven and remove small plate from center of crust with tongs. Place shell on cooling rack. Reduce oven setting to 350°F .
  • PREPARE THE FILLING: In a small bowl, mix the following ingredients until clump-free: 2/3 cup golden brown sugar (loosely packed), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon kosher salt in a small mixing bowl. Set aside. Beat 2 extra large eggs lightly in a large mixing bowl. Separate an additional extra large egg and beat in reserved egg yolk. Whisk in 1 cup heavy whipping cream, 1/3 cup grade a pure maple syrup, 2 tablespoons dark rum, and 1 1/2 teaspoons lemon juice. Whisk the dry spice mixture into to the egg mixture. Whisk combined mixture gradually into the pumpkin puree until smooth and thoroughly combined.
  • POUR mixture into the prepared pie crust.
  • BAKE pie at 350°F for 55-65 minutes, until edges are set and center appears slightly soft (oven temperatures vary, so adjust accordingly). Allow pie to cool completely on a rack, uncovered.
  • PREPARE THE TOPPING: Whip 1 1/2 cups whipping cream using an electric mixer on high speed, while gradually adding 3 tablespoons confectioners' sugar, until cream begins to thicken. Add 1/2 tablespoon dark rum and 1/2 teaspoon pure vanilla extract. Continue whipping until cream is thick, light and fluffy but not overbeaten (you want whipped cream, not butter!).
  • TOP THE PIE (OPTION 1): Carefully spread whipped cream on cooled pie using a frosting spatula, leaving crust untouched, decorating in swirls.
  • TOP THE PIE (OPTION 2): Cut pie into serving-sized wedges and place onto serving plate(s). Fill a pastry bag with whipped cream. Using a decorator tip, carefully squeeze whipped cream into a swirled dollop onto cooled pie.
  • GARNISH whipped topping with a very light dusting of Recipe #490865.
  • SLICE, serve and enjoy!

Nutrition Facts : Calories 590.6, Fat 42.2, SaturatedFat 24.4, Cholesterol 194.3, Sodium 363.1, Carbohydrate 46.3, Fiber 0.8, Sugar 24, Protein 6.2

KILLER PUMPKIN PIE



Killer Pumpkin Pie image

My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this 'Killer Pumpkin Pie' because they say it tastes 'killer.' It's light and spicy and, dairy and soy free. It's fast and easy with a pressed crust which mixes in the pan.

Provided by Carolynn Napoli

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 8

Number Of Ingredients 18

1 ½ cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup canola oil
2 tablespoons rice milk
½ cup white sugar
¼ cup dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 ¼ cups rice milk

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
  • Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
  • Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 49.6 g, Cholesterol 46.5 mg, Fat 19.6 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 599.3 mg, Sugar 22.2 g

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KETO-FRIENDLY PUMPKIN PIE | RECIPE | PUMPKIN PIE RECIPES ...
This is a rich, spicy pie that slices well and has a bright pumpkin flavor. Two hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack. Light Spice Cookie cutouts are an ...
From pinterest.com
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PUMPKIN PIE - GONNA WANT SECONDS
2021-10-05 Step By Step How To Make Pumpkin Pie. Combine. In a medium bowl, mix together all filling ingredients until well combined. Pour filling into prepared pan. Bake in a 425°F oven for 15 minutes. Remove from oven and add a foil collar.
From gonnawantseconds.com
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PUMPKIN PIE WITH CONDENSED MILK - GRUMPY'S HONEYBUNCH
2021-09-15 Instructions. Preheat the oven to 425° F. Shape the pie crust into the pie plate, crimping the edges. Place in the refrigerator until ready to add the pie filling. In a large mixing bowl whisk the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a medium bowl until smooth.
From grumpyshoneybunch.com
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5-INGREDIENT PUMPKIN PIE RECIPE - DINNER, THEN DESSERT
2021-09-24 Pre-heat oven to 425 degrees. In a large bowl whisk together the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until smooth and creamy. Add pie crust to your pie plate. Add filling to the pie plate and cook for 15 minutes. *IMPORTANT* Lower the temperature to 350 degrees. .
From dinnerthendessert.com
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PUMPKIN PIE - OLESMOKY.COM
PUMPKIN PIE. With every Harvest moon comes football, Thanksgiving and Ole Smoky ® Pumpkin Pie Moonshine. It is a season of plenty. With hints of cinnamon, nutmeg, and vanilla, you’ll get the full, rich flavor of Pumpkin Pie including the crust. One taste and you might make this the new family tradition. PROOF.
From olesmoky.com
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THE GREAT PUMPKIN PIE RECIPE – MY ROI LIST
2022-05-11 In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal).
From myroilist.com
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Top Asked Questions

What is the best recipe to make a pumpkin pie?
Preheat the oven to 425 degrees Fahrenheit. In a small bowl, stir together sugar, salt, cinnamon, ginger, and cloves. In a large bowl, beat eggs and add in the pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour mixture into the pie shell.
What are the ingredients in pumpkin pie filling?
For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk.
What kind of Pumpkin is best for pie filling?
This variety is great both for decorating and for use in cooked pumpkin recipes. Flat White Boer Pumpkins have sweet orange flesh that makes a great pie filling. While not as flavorful as some other old-fashioned varieties, these pumpkins still make a smooth and delicious pumpkin pie.
What are the best Pumpkins for baking?
Cinderella pumpkins have dense bright flesh perfect for baking in pies. The flavor is not as sweet as some other heirlooms, and is a good choice for those who like their pumpkin pie filling on the more savory end. The flavor of this pumpkin is an excellent match for nutmeg, cinnamon, and other popular pumpkin pie spices.

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