The Great Pumpkin Pie Recipes

PERFECT PUMPKIN PIE

Steps:

• 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.

THE GREAT PUMPKIN PIE RECIPE

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.

GREAT PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange pumpkin halves on a baking sheet, cut sides down.
• Roast in preheated oven until tender, about 1 hour. Set aside until cool enough to handle, though still warm.
• Adjust oven heat to 375 degrees F (190 degrees C).
• Scoop flesh from pumpkin halves into a bowl; mash with potato masher. Measure 2 cups mashed pumpkin into a large mixing bowl; add sugar, amber rum, egg yolk, pumpkin pie spice, butter, dark molasses, and vanilla extract. Puree the mixture with an immersion blender or electric hand mixer until smooth and thick. Pour the puree into the pie crust.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

CLASSIC PUMPKIN PIE

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.

GREAT PUMPKIN PIE

Steps:

• Make the dough:
• Using a floured pastry cloth and rolling pin sleeve, or two sheets of lightly floured plastic wrap, roll the pastry 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer it to the pie pan and tuck the overhanging pastry under itself. If desired, reroll the scraps, chill, and cut out decorative designs such as leaves. (Bake them separately on a small baking sheet at 400°F for 6 to 10 minutes or until golden brown. Remove to a rack to cool.)
• Cut the border into a checkerboard design or use a fork or spoon to make a flat but decorative border. Do not make a high raised border or extend it over the sides of the pan, as it will not hold up baked so close to the heat source. Refrigerate, covered with plastic wrap, for at least 1 and up to 24 hours.
• Preheat the oven to 375°F at least 20 minutes before baking. Plan to bake directly on the floor of the oven, or set an oven shelf at the lowest level and place a baking stone or cookie sheet on it before preheating.
• Process the gingersnaps and pecans until finely ground. Sprinkle them over the bottom of the pie crust and, using your fingers and the back of a spoon, press them into the dough to coat the entire bottom, going about 1/2 inch up the sides.
• Make the pumpkin filling:
• In a small heavy saucepan, stir together the pumpkin, brown sugar, spices, and salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes or until thick and shiny.
• Scrape the mixture into a food processor and process for 1 minute. With the motor on, add the milk and cream, processing until incorporated. Scrape the sides of the work bowl. Add the eggs one at a time, processing just to incorporate, about 5 seconds after each addition; add the vanilla along with the last egg.
• Pour the mixture into the pie shell and set it directly on the floor of the oven (or on the baking stone). Bake the pie for 50 to 60 minutes or just until a knife inserted between the sides and center comes out almost clean. The filling will have puffed and the surface dulled, except for the center. (The filling will shake like jelly when moved. This will happen before it has finished baking, so it cannot be used as a firm indication of doneness; conversely, if it does not have this jelly-like consistency, you can be sure that it is not baked adequately). If the crust appears to be darkening too much on the bottom, raise the pie to the next rack. After 30 minutes, protect the edges with a foil ring.
• Place the baked pie on a rack to cool. When cool, the surface will be flat. If you have made decorative designs, place them on it now.
• Variation:
• Mini pumpkin pielets- This filling is enough to make four 4 1/4 inch pielets. There will be about 6 tablespoons left over, which can be baked in a small custard cup in a water bath for the same time as the pielets. You will need 8 1/2 ounces of dough. Divide the dough into quarters, roll each piece of dough 1/16 inch thick and large enough to cut a 7 1/2 inch circle, and proceed as above.
• Bake the pielets, preferably directly on the bottom of the oven, or on a baking stone set on the lowest shelf, in a preheated 375°F oven for 35 minutes or until they test done as above.
• Store:
• Room temperature, up to 3 days.
• Understanding:
• Canned pumpkin purée is more consistent in flavor and texture than homemade.
• The crust border should not be too raised or extend past the pie plate because when baked so close to the heat source, and at the lower temperature required for the custard filling, a raised border would not set quickly enough and would droop over the edge and break off. Since the border does not extend past the edge, it is not necessary to shield the edges until after 30 minutes, instead of the usual 15 minutes for a one-crust pie.
• Characteristic star-burst cracking is the result of overbaking. If desired, cover any crack(s), should they develop, with baked pastry cutouts.

THE GREAT PUMPKIN PIE RECIPE

Steps:

• For the cranberries: Place cranberries in a large bowl and set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is 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. 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.
• Make your favorite pie crust recipe or use a store bought crust.
• 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. Filling will be a little thick.
• Preheat oven to 375.
• 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 ever few rolls. Carefully place the dough into a 9 inch 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. Make sure the weights are evenly distributed around the pie plate. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
• Pour pumpkin pie filling into a warm pre-baked crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55 to 60 minutes give or take. Ad small part of the center will be wobbly. 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 rackand allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves. You'll definitely have leftover cranberries. Serve pie with whipped cream, if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

THE WORLD'S BEST PUMPKIN PIE

Steps:

• Preheat oven to 425°.
• Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
• Beat eggs in large bowl.
• Stir in pumpkin, orange juice and sugar-spice mixture.
• Gradually stir in evaporated milk.
• Pour into pie shell.
• Bake for 15 minutes.
• Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean.
• Cool on wire rack for 2 hours.
• Serve immediately or refrigerate.
• Top with whipped cream before serving for best results!