THE ULTIMATE PUMPKIN PIE
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your pie perfect with our streaming video demonstration.
Categories Food Processor Dessert Bake Freeze/Chill Thanksgiving Kid-Friendly Apricot Pumpkin Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
- Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
- Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
- For filling:
- Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
- Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
MY FAVORITE PUMPKIN PIE
I really love pumpkin pie and I've tried many recipes. I think I have finally come up with one of my favorites! The brown sugar and vanilla really give this pie a nice flavor.
Provided by CookingONTheSide
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- In large mixing bowl, combine pumpkin and eggs until well mixed.
- Add the sugars, vanilla extract, cinnamon, ginger, cloves and salt; mix well.
- Add the evaporated milk gradually.
- Pour into pie shell.
- Bake for 15 minutes at 425 degrees.
- Reduce heat to 350 degrees and bake for another 40-50 minutes, depending on your oven.
- Pie is done when knife inserted in the middle comes out clean or until the center is no longer jiggly.
- Do not overcook; this leads to the pie cracking.
- Cool pie on rack for two hours.
- Serve at room temperature or refrigerate (I like mine cold).
- Enjoy!
Nutrition Facts : Calories 306.9, Fat 11.9, SaturatedFat 4.2, Cholesterol 58.8, Sodium 329.9, Carbohydrate 44.8, Fiber 1.5, Sugar 26.7, Protein 6.4
MY FAVORITE PUMPKIN PIE
This is the first pumpkin pie recipe that I ever loved. The recipe came from my Aunt Katie's pumpkin cookbook. For extra pizazz, add chopped Skor bits and toasted walnuts around the edge of pie after it's cooled 5 minutes.
Provided by rochsann
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix and beat well first four ingredients.
- Add rest of ingredients and beat until thoroughly mixed.
- Put in 9 or 10 inch unbaked pie crust (I might try a gingersnap one this year).
- Bake at 375°F for an hour or until knife comes out clean.
Nutrition Facts : Calories 266.3, Fat 12, SaturatedFat 6.7, Cholesterol 134.7, Sodium 246.4, Carbohydrate 35.2, Fiber 1.6, Sugar 27.9, Protein 7
SPIRITED PUMPKIN PIE
Steps:
- For crust:
- Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
- Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
- Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
- Meanwhile, prepare filling:
- Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
- Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
More about "myfavoritepumpkinpie recipes"
MY ALL-TIME FAVORITE PUMPKIN PIE RECIPE | PRETTY. SIMPLE.
From prettysimplesweet.com
4.7/5 (3)Total Time 2 hrsServings 10
- Roll out the dough: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch (30cm) circle, then place gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Cover with plastic wrap and place in the fridge for 15 minutes.
- Make the pumpkin Filling: In a large bowl whisk the eggs and sugar until combined. Add the pumpkin puree and whisk to combine. Add the remaining ingredients and whisk until combined and smooth. Set aside.
- I highly recommend bling baking the pie crust before adding the filling. You can skip this step and proceed to the next step, but note that without baking the crust first, the crust will be more mushy than crisp and bright in color at the bottom (also if you skip this step, bake the pie in the lower third of the oven). To blind bake the crust, press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice. Bake crust for 15 minutes. Transfer crust to a wire rack and remove weights and foil. Bake crust for 5 minutes longer, then transfer to a wire rack.
THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK
From foodnetwork.com
5/5 (102)Author Food Network KitchenServings 8-10Category Dessert
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
- Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
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