Golden Pumpkin Pie Recipes

Steps:

• Preheat oven to 400°F.
• Beat eggs, then add sugar and flour.
• Add pumpkin, butter, salt and milk.
• Pour into a 9-inch unbaked pie crust.
• Bake for 35 to 40 minutes.

Steps:

• Prepare 1 pie crust.
• Combine eggs, sugar, salt, and spices and beat well.
• Blend in pumpkin.
• Add milk and beat well.
• Turn into pastry lined pie pan.
• Bake in a hot oven (450 degrees) for 10 minutes, then reduce heat and bake at 350 degrees for 40 to 45 minutes.
• Pie is done when knife, inserted in center, comes out clean.
• Cool on rack for 2 hours, then serve immediately or refrigerate.

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.

Steps:

• Begin by making the filling. Heat the oil in a frying pan, then add the onion with a pinch of salt and fry over a medium heat for 10 mins or until softened and beginning to caramelise. Add the garlic, chilli and coriander seeds and fry for 1 min more. Set aside to cool.
• Steam the spinach in a steamer until wilted, then leave until cool enough to handle. Place in a double layer of muslin or a clean j-cloth and squeeze out any excess liquid. Roughly chop and add to the cooled onion mixture.
• Bring a pan of salted water to the boil. Add the pumpkin and simmer for 15-18 mins, or until a cutlery knife can easily be inserted into the pumpkin. Drain and steam dry, then roughly mash and add to the spinach mixture. Leave to cool. Stir the feta, flour, dill and eggs through the cooled mixture and season to taste.
• Heat the oven to 200C/180C fan/gas 6. Brush some of the melted butter on the inside of a 20cm square tin. Add three sheets of the filo, brushing a little melted butter between each layer. Spoon in the filling and layer and scrunch over the rest of the pastry. Brush the top with any remaining butter and sprinkle with the sesame seeds. Bake for 35-40 mins or until deep golden brown. Serve with a fresh green salad.

Steps:

• Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
• Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
• Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
• When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
• In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
• Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.