Traditional Pumpkin Pie With A Fluted Crust Recipes

TRADITIONAL PUMPKIN PIE WITH A FLUTED CRUST

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Fold edges under.
• Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes.
• Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Transfer to a wire rack, and let cool.
• Meanwhile, whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a large bowl.
• Reduce oven temperature to 325 degrees. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). Serve chilled with whipped cream.

TRADITIONAL PUMPKIN PIE

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

PUMPKIN CUSTARD PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.
• Bake in preheated oven for 50 minutes, or until set in center.

PATE BRISEE FOR TRADITIONAL PUMPKIN PIE

Steps:

• Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
• Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

TRADITIONAL PUMPKIN PIE

Steps:

• In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours.
• In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm.

TRADITIONAL PUMPKIN PIE

Steps:

• Beat eggs lightly in medium bowl.
• Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined.
• Blend in evap. milk.
• Pour filling in pie shell. Bake at 425 degrees F (220 degrees C) for 15 minutes.
• Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking 30 to 35 mins longer or until knife inserted in center comes out clean.
• Cool.

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

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!

SIMPLE PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
• Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
• Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

CLASSIC PUMPKIN PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

FLUFFY PUMPKIN PIE

Steps:

• On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.