PERFECT PUMPKIN PIE
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
- In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
- Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.
GRANDMA'S PUMPKIN PIE
This is the recipe my grandmother used for her pumpkin pie. It doesn't contain any nutmeg and is my all-time favorite pumpkin pie. Please note that this recipe is for two (2) pies' worth of filling.
Provided by SemperFidelis9a
Categories Pie
Time 1h25m
Yield 2 pies, 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs then mix with pumpkin in a large bowl.
- In a separate bowl, sift together sugar, flour, spices, and salt. (I usually don't sift the brown sugar because it's a pain.).
- Add flour mixture to pumpkin mixture and mix until combined.
- Add milk and mix until combined.
- Divide mixture between two 9" pie crusts/pans.
- Bake for 10 minutes at 425 degrees then turn oven to 350 degrees and continuing baking for roughly one hour. (Grandma's advice: "I just let mine puff clear up; if it's about an hour I figure they are done.").
- NOTE: If you are concerned about the crust of your pie getting too brown, use some aluminium foil around the edges of the crust to keep it from getting too brown.
Nutrition Facts : Calories 399, Fat 6.3, SaturatedFat 2.9, Cholesterol 135.4, Sodium 98.7, Carbohydrate 80.8, Fiber 0.9, Sugar 70, Protein 7.9
GRANDMA'S PUMPKIN PIE
This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9" pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time.
Provided by sugarpea
Categories Pie
Time 4h15m
Yield 2 9 inch pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 - 9" pie plates with pie shells.
- Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
- Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
- Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
- Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
- Cool 3 hours, serve or refrigerate.
Nutrition Facts : Calories 325.2, Fat 14.1, SaturatedFat 4.5, Cholesterol 79.6, Sodium 406.8, Carbohydrate 44.4, Fiber 1.4, Sugar 25.6, Protein 6.4
GRANDMA'S PUMPKIN PIE
I am not a person that enjoys pumpkin pies made with evaporated milk. I find that they taste either too bland or too sweet. This recipe, passed down from my grandmother, is one of my favorite recipes. I hope you will enjoy it.
Provided by Excessively Diverted
Categories Pie
Time 1h10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix pumpkin, sugar, milk, and eggs together until smooth.
- Add in spices, salt and vanilla and stir. Pour into 2 unbaked pie crusts.
- Bake at 425 for 15 minutes.
- Turn temperature down and bake at 350 for 30 minutes or until knife when inserted comes out clean.
Nutrition Facts : Calories 265.3, Fat 10.5, SaturatedFat 3.2, Cholesterol 83.6, Sodium 168.3, Carbohydrate 38.6, Fiber 1.1, Sugar 25.5, Protein 5
PUMPKIN PIE
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
- Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
- Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
- Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
GRANDMA COTTINGTON'S PUMPKIN PIE
Categories Milk/Cream Food Processor Dessert Bake Thanksgiving Spice Pumpkin Fall Molasses Bon Appétit
Yield Makes two 9-inch pies
Number Of Ingredients 18
Steps:
- For Crust:
- Blend flour, sugar and salt in processor 10 seconds. Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns. Blend in 6 tablespoons water. Mix in enough additional water by tablespoonfuls until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before continuing.)
- Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1 inch; fold edges under. Crimp crust edge decoratively, forming high-standing rim. Repeat rolling and shaping with remaining dough disk. Freeze crusts 15 minutes.
- Preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes. Cool completely on racks. Maintain oven temperature.
- For filling:
- Whisk all ingredients in large bowl to blend. Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust.
- Bake pies until filling is set in center, about 1 hour. Cool pies on racks.
More about "grandma harters pumpkin pie recipes"
NOT YOUR GRANDMAS PUMPKIN PIE RECIPE | HERSHEY'S
From hersheyland.com
Servings 1Total Time 1 hr 30 minsCategory Pies
- Heat oven to 350° F. Brush bottom and side of crust with egg yolk to seal crust. Place crust on baking sheet; bake 5 minutes.
- Blend remaining whole egg, pumpkin, sweetened condensed milk and pumpkin pie spice in large bowl. Stir in 1/2 cup milk chocolate chips; pour into crust.
- Place remaining 1/4 cup chips in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle melted chocolate over pie in decorative pattern.
- Bake on baking sheet 50 to 55 minutes or until wooden pick inserted into center of pie comes out clean. Cool 1 hour. Serve topped with whipped cream; garnish with additional milk chocolate chips, if desired. Cover; refrigerate leftover pie.
GRANDMA'S PUMPKIN PIE RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (192)Servings 8
- Preheat oven to 350°. Whisk pumpkin and eggs in a medium bowl. Add milk, maple syrup, flour, cinnamon, ginger, and salt; whisk to blend well. Pour filling into pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with whipped cream spiked with bourbon, if desired.
- "My grandmother used sugar in her pie, but the New Englander in me prefers Grade B maple syrup."—Janet McCracken
GRANDMA’S OLD-FASHIONED PUMPKIN PIE FROM SCRATCH
From adventuresofmel.com
Ratings 32Calories 197 per servingCategory Desserts, Pies & Pastries, Thanksgiving
- Make a single pie crust. This is a thicker pie, so you can either make it into 1 pie, or you can make 2 smaller pies.
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