DEEP-DISH PUMPKIN-MERINGUE PIE
This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff, glossy peaks-but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. Keep in mind that the baked pie needs at least 6 hours to chill, so it's best to make it the day before you need it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h10m
Yield Makes one 9-inch deep-dish pie
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes.
- Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
- Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
- Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
- Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
- Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.
BANANA MERINGUE PIE
This pie is the perfect way to end a meal on a cozy, comforting note.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Gently stir in butter and vanilla until butter is melted; set aside. Slice bananas into the pastry shell. Pour hot filling over bananas., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 387 calories, Fat 15g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 264mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
PUMPKIN BANANA BREAD
The combination of ripe bananas and creamy pumpkin puree is a match made in heaven. The dynamic duo provides a perfectly moist, tender, not-too-sweet spiced quick bread that can be enjoyed all year long.
Provided by Food Network Kitchen
Time 3h45m
Yield makes 2 loaves; 12 to 16 servings
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
- Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
- Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
- Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.
BANANA-INFUSED PUMPKIN PIE
I love taking decadent treats and turning them into healthy nutritional powerhouses that allow you to enjoy your dessert without the guilt. Here is my favorite dessert: pumpkin pie. Over the years, I have experimented with many different recipes, and this maple-sweetened, banana-infused version with a graham cracker coconut crust, which takes minutes to prepare, is always a crowd pleaser. Simply place all the ingredients in a blender to purée, and pour the filling into the prepared pie crust. Since this recipe is full of foods like pumpkin, banana, eggs and cinnamon, you, or your guests, won't feel guilty about having seconds.
Provided by Dawn Lerman
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Lightly grease a (9-inch) pie dish and set aside.
- Make the graham cracker crust. In a small mixing bowl, mix the graham cracker crumbs, coconut flakes, sugar, and 1/8 teaspoon salt until combined. Add the coconut oil (or butter) and mix together until the crust begins to clump together and resembles a wet sand. Spread the crust out evenly in the pie dish and press it into the bottom and the sides. Bake the crust for 4 minutes or until slightly toasted. Transfer to a wire cooling rack while preparing the pumpkin filling.
- Position the baking rack in the middle and preheat the oven to 350 degrees. Combine the milk, pumpkin purée, bananas, maple syrup, eggs, vanilla extract, cinnamon, flax seeds, if using, and the remaining salt in a blender and mix on high speed until smooth.
- Pour the pie filling into the crust. Bake the pie for about 50 minutes to 1 hour, or until the pie looks soft but set, with a mostly firm center. Transfer the pie to a cooling rack and let cool for 2 hours. Serve immediately or refrigerate until needed. The pie filling will firm up as it cools.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 136 milligrams, Sugar 12 grams, TransFat 0 grams
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.
More about "pumpkin banana meringue pie recipes"
PUMPKIN BANANA PIE - SUPPER PLATE-DELICIOUS DINNERS ON …
From supperplate.com
5/5 (5)Category Desserts, Holidays, PiesCuisine AmericanCalories 249 per serving
- In a large mixing bowl combine the wet ingredients. A whisk works nicely to combine the ingredients together. Do not worry if the mixture is not smooth since the bananas provide texture.
PERFECT BANANA PUMPKIN PIE | HOLIDAY DESSERTS
From masandpas.com
4.3/5 (7)Servings 12Cuisine AmericanCategory Dessert
- In a mixing bowl, beat your softened butter and icing sugar together for a few minutes until they form a thick liquid paste.
PUMPKIN MERINGUE PIE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
SPICED CHAI PUMPKIN MERINGUE PIE - SALLY'S BAKING …
From sallysbakingaddiction.com
THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN-BANANA PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PUMPKIN PIE WITH VANILLA MERINGUE - ALLRECIPES
From allrecipes.com
THE BEST PUMPKIN MERINGUE PIE WITH HOMEMADE PIE CRUST
From kitchen335co.com
THANKSGIVING DINNER: PUMPKIN MERINGUE PIE - THE PIONEER WOMAN
From thepioneerwoman.com
VEGAN PUMPKIN MERINGUE PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PUMPKIN PIE BARS WITH TOASTED MERINGUE - JOY THE BAKER
From joythebaker.com
PUMPKIN BANANA MERINGUE PIE – RECIPES NETWORK
From recipenet.org
EASY PUMPKIN PIE RECIPE WITH MERINGUE! - DELIGHTFUL E …
From delightfulemade.com
37 SUMMER PIE RECIPES YOU'RE GOING TO WANT TO MAKE EVEN AFTER …
From ca.news.yahoo.com
PUMPKIN BANANA MERINGUE PIE | PUNCHFORK
From punchfork.com
PUMPKIN MERINGUE PIE WITH PECAN GRAHAM CRUST · MY THREE SEASONS
From mythreeseasons.com
BANANA CREAM PIE WITH MERINGUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEPHANIE IZARD'S LEMON MERINGUE PIE RECIPE RECIPE | RECIPES.NET
From recipes.net
RECIPE: DEEP-DISH PUMPKIN MERINGUE PIE | KITCHN
From thekitchn.com
You'll also love