PUMPKIN PIE WITH BROWN SUGAR-WALNUT TOPPING
Provided by Carolyn Beth Weil
Categories Ginger Dessert Christmas Thanksgiving High Fiber Walnut Pumpkin Fall Family Reunion Cinnamon Clove Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For topping:
- Combine all ingredients. Using on/ off turns, blend to fine crumbs. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
- For crust:
- Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
- Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.
- For filling:
- Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
- Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
- Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.
BROWN-SUGAR PUMPKIN PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
- In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.
TRADITIONAL PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Yield 1 pie, serves 6 to 8
Number Of Ingredients 16
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.
PUMPKIN-BROWNIE SWIRL PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
- Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
- Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
- Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.
TRADITIONAL PUMPKIN PIE
Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie-otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 pies (8 servings each).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 326mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
BEST EVER PUMPKIN CHIFFON PIE
My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!
Provided by pattyricia
Categories Pie
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the gelatin to soak in 1/4 cup cold water.
- Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
- Cook and stir this over simmering water till it thickens.
- Add the soaked gelatin until it dissolves.
- Remove from the stove and chill till filling starts to set.
- (I put the pot in ice water).
- Whip the 3 egg whites till stiff but not dry.
- Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
- Fill pie shell and chill several hours.
- Serve with Cool Whip.
- Preparation time is approximate.
Nutrition Facts : Calories 289.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 95.9, Sodium 457.4, Carbohydrate 47.9, Fiber 1.8, Sugar 36.2, Protein 6.1
EASY PUMPKIN PIE
Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h15m
Number Of Ingredients 11
Steps:
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
- Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
- In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
- Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.
Nutrition Facts : Calories 618 g, Fat 39 g, Protein 8 g, SaturatedFat 23 g
BROWN FAMILY'S FAVORITE PUMPKIN PIE
This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.
Provided by Cindy B.
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
- Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
- Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 52.3 g, Cholesterol 75.5 mg, Fat 25.5 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 491.5 mg, Sugar 35.7 g
SUGARLESS PUMPKIN PIE
A yummy pumpkin pie with NO sugar added. If eggs are not part of your diet, substituted 1/2 cup egg substitute for 2 eggs. Originally submitted to ThanksgivingRecipe.com.
Provided by Connie Head
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
- Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 19 g, Cholesterol 48 mg, Fat 9 g, Fiber 2.5 g, Protein 15.6 g, SaturatedFat 2.4 g, Sodium 378.8 mg, Sugar 5.9 g
PUMPKIN PIE
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Categories Dessert Bake Thanksgiving Halloween Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
- Preheat oven to 375°°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
- Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
SUGAR FREE PUMPKIN PIE
Make and share this Sugar Free Pumpkin Pie recipe from Food.com.
Provided by sugarfree
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Combine ingredients.
- Pour into pie crust.
- Bake 15 minute at 425.
- Reduce heat to 350 degrees and bake 45 minutes.
- Cool and garnish with whipped cream.
BROWN SUGAR & ALMOND PUMPKIN CUSTARD PIE
Plain old pumpkin pie is fine, but for special occasions, I reach for this recipe! A tender homemade crust is topped with a crunchy brown sugar layer and then creamy pumpkin custard.
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic. Refrigerate until easy to handle, about 30 minutes., Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly. Spread over bottom of crust., In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil., Bake at 425° for 10 minutes. Reduce heat to 375°; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 693 calories, Fat 38g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 343mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 5g fiber), Protein 11g protein.
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