BEST EVER PUMPKIN PIE
Make and share this Best Ever Pumpkin Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
- Pour into prepared piecrust.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 598.6, Fat 19.6, SaturatedFat 8.1, Cholesterol 92.3, Sodium 666.1, Carbohydrate 97, Fiber 3.5, Sugar 79, Protein 11.9
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
FROM SCRATCH PUMPKIN PIE
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
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.
EASY PUMPKIN PIE
Pumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. -Marty Rummel, Trout Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.
Nutrition Facts : Calories 275 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
PUMPKIN PIE
A traditional pumpkin pie recipe with kicked up flavor. It is similar to the recipe on the Libby's Pumpkin can, with the addition of extra spices, some brown sugar, and vanilla extract to make it extra flavorful.
Provided by jbellesma
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugars, salt and spices in a large bowl.
- Beat eggs in small bowl and pour into sugar/spice mixture. Empty can of pumpkin into sugar/spice mixture.
- Mix everything with a wooden spoon or a wire whip, and use a rubber spatula to incorporate all ingredients thoroughly.
- Add evaporated milk gradually and continue stirring.
- Pour into pie shell.
- Bake in preheated oven at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. and bake for an additional 40-45 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 295.3, Fat 12.5, SaturatedFat 4.5, Cholesterol 59.9, Sodium 605.2, Carbohydrate 39.7, Fiber 2.9, Sugar 21.3, Protein 6.8
GREAT PUMPKIN PIE
Provided by Rose Levy Beranbaum
Categories Fruit Dessert Bake Thanksgiving Pumpkin Fall Vegetarian Pescatarian Peanut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
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.
PUMPKIN PIE
Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Provided by Good Food team
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.65 milligram of sodium
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