Silver Palate Pumpkin Pie Recipes

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SILVER PALATE PUMPKIN PIE



SILVER PALATE PUMPKIN PIE image

Categories     Dessert     Christmas     Thanksgiving

Yield 8 servings

Number Of Ingredients 13

3 eggs
1/3 cup granulated sugar
1/3 cup brown sugar
2 cups canned pureed pumpkin
1 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon cardamom
pinch of salt
3/4 heavy cream
3/4 half-and-half
1/2 recipe piecrust (see below)

Steps:

  • 1. Preheat over to 450 degrees F. 2. Beat eggs and both sugars together until light. Stir in pumpkin puree, spices and salt and mix thoroughly. Stir in cream and half and half. 3. Roll out pastry on a lightly floured work surface, and line a 9 inch pie pan with it; trim and crimp edges. Pour in the filing. 4. Bake the pie at 450 degrees F for 8 minutes, then reduce heat to 325 degrees F and bake another 40-45 minutes, or until filing is set (a knife inserted in the center will come out clean.) 4. Cool completely before cutting. Serve with whipped cream.

SARA'S PUMPKIN PIE



Sara's Pumpkin Pie image

My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to ThanksgivingRecipe.com.

Provided by Marlene Binda

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 11

1 cup white sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
1 ½ cups pumpkin puree
1 ⅔ cups evaporated milk
2 eggs
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 43.3 g, Cholesterol 61.7 mg, Fat 12.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 336.3 mg, Sugar 30.9 g

PECAN PIE - (SILVER PALATE) RECIPE - (4/5)



Pecan Pie - (Silver Palate) Recipe - (4/5) image

Provided by Maverick19

Number Of Ingredients 9

4 eggs
1 cup dark brown sugar
3/4 cup light corn syrup
1/2 tsp salt
1/4 cup melted sweet butter (1/2 stick)
1 tsp vanilla extract
2 cups shelled pecans, chopped
9 inch unbaked piecrust
1/3 cup shelled pecan halves

Steps:

  • 1. Preheat oven to 400 degrees. Iine a 9 inch pie pan with the pastry. 2. Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla and mix thoroughly. 3. Sprinkle chopped pecans in pastry lined pan. Pour egg mixture over pecans. Arrange pecan halves around edge of filling next to crust for decoration. 4. Set on the middle rack of the oven and bake for 10 minutes. reduce heat to 325 degrees and bake for 25-30 minutes longer, or until set. 5. Remove from oven and let cool to room temperature before serving.

PUMPKIN PIE WITH A VODKA CRUST



Pumpkin Pie With a Vodka Crust image

This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender. The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it. The filling is delicious too, pillowy with a deep, rich flavor. Cook's Illustrated advised readers to add the filling to the prebaked crust when both the crust and the filling are still warm; it helps ensure accurate cooking times and a crisp crust.

Provided by Emily Weinstein

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 19

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4 cup vegetable shortening, cold, cut into two pieces
2 tablespoons vodka, cold
2 tablespoons cold water
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (or use regular canned yams)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

Steps:

  • Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
  • Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
  • Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
  • Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
  • For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
  • Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. (The center 2 inches of the pie should look firm but jiggle slightly.) Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Serve at room temperature with whipped cream.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 495 milligrams, Sugar 31 grams, TransFat 1 gram

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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