THE ULTIMATE PUMPKIN PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.
- Heat the oven to 375 degrees F.
- Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.
THROWDOWN PUMPKIN PIE
Try Bobby Flay's recipe for pumpkin pie, complete with graham cracker crust, from Food Network.
Provided by Bobby Flay
Categories dessert
Time 2h30m
Yield 1 (9-inch) pie, plus leftover filling
Number Of Ingredients 21
Steps:
- For the crust:
- Preheat the oven to 350 degrees F.
- Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
- Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
- Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
- For the filling:
- Preheat the oven to 275 degrees F.
- Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
- Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
- Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
- For the whipped cream:
- Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
- Garnish each piece of pie with a dollop of the whipped cream before serving.
APPLE STREUSEL PIE
This is the first on the dessert table to be devoured at any function or festivity! I made this up from a pie I had eaten at a restaurant years ago. This recipe makes two deep dish pies.
Provided by Lori Jett
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 C).
- Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
- Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
- Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
Nutrition Facts : Calories 777.5 calories, Carbohydrate 92.8 g, Cholesterol 15.1 mg, Fat 44.2 g, Fiber 6.3 g, Protein 6.4 g, SaturatedFat 8.7 g, Sodium 604.6 mg, Sugar 36.3 g
EASY PUMPKIN PIE SQUARES
A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat.
Provided by JRR
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
- Bake in preheated oven 15 minutes, until set.
- In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
- Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.9 g, Cholesterol 30.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 100.5 mg, Sugar 12.9 g
SELF-CRUSTING PUMPKIN PIE
The crust and filling of this pumpkin pie cook together to create a simply delicious dessert for your holiday table, no rolling, chilling or prebaking required. A sweet batter wraps over the edge of the filling and bakes into a golden-brown crust with a cake-like texture. The filling uses a pumpkin pie spice blend to cut down on the number of ingredients required without skimping on the warm flavor and aroma. Serve slices with a dollop of fresh sweetened whipped cream for extra richness and a beautiful presentation.
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
- For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
- For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
- Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
- Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.
PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST
Make and share this Pumpkin Pie With Streusel Topping & Shortbread Crust recipe from Food.com.
Provided by Erica Vasta
Categories Pie
Time 1h20m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350°F.
- CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
- Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
- Add egg and cream, mixing on low speed til dough is just combined.
- Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
- Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
- FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
- Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
- Whisk in heavy cream and bourbon.
- STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
- Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
- Stir in the walnuts and crystallized ginger.
- ASSEMBLE THE TART.
- Unwrap dough and let it warm up until it is pliable (5-15 minutes).
- Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
- Pour the pumpkin mixture into the unbaked tart crust
- Scatter the struesel topping evenly over the pumpkin mixture.
- Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
- Let the tart cool for at least 2 hours before serving.
- Serve with lightly sweetend whip cream or with vanilla ice cream.
Nutrition Facts : Calories 5776.7, Fat 308.8, SaturatedFat 186.6, Cholesterol 1670.4, Sodium 3347.2, Carbohydrate 657.9, Fiber 13.1, Sugar 362.6, Protein 70.8
STREUSEL TOPPED PUMPKIN PIE
Steps:
- HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
- BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
- REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
- BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.
STREUSEL PUMPKIN PIE
Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 355 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 280mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
STREUSEL-TOPPED PUMPKIN PIE
Make and share this Streusel-Topped Pumpkin Pie recipe from Food.com.
Provided by Cheryl Thebeau-Blev
Categories Pie
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- With mixer or wire whist, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Pour into crust bake 15 minutes meanwhile, combine sugar, flour and 1/2 teaspoons.
- cinnamon; cut in butter until crumbly.
- Stir in walnuts.
- Remove crust from oven.
- Reduce oven to 350.
- Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool.
- Serve warm or at room temperature. Refrigerate leftovers.
- TIP: Top with whipped cream if desired.
Nutrition Facts : Calories 504.4, Fat 26.8, SaturatedFat 8.8, Cholesterol 82.3, Sodium 441.4, Carbohydrate 60.3, Fiber 2.6, Sugar 48.4, Protein 11.3
PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST
This dessert has extreme pumpkin flavor, with a crust that is so buttery, flakey and light, if you prefer a less sweeter filling just add in 3/4 cup sugar --- the crust must be mixed on the food processor or it will not have the same texture.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 1 (8x8-inch)
Number Of Ingredients 15
Steps:
- Set oven to 350°F.
- Set oven to second-lowest position.
- Butter an 8 x 8-inch baking pan.
- To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
- Press the mixture lightly into the prepared baking pan.
- Bake crust for 15 minutes, then remove from oven.
- Meanwhile prepare the filling.
- With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
- Add in eggs and beat well until combined.
- Add in the pumpkin puree, vanilla and melted butter; mix until combined.
- In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
- Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
- Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.
APPLE BUTTER PUMPKIN PECAN STREUSEL PIE
I recently discovered the merits of apple butter as a baking ingredient, and wanted to share my discovery.
Provided by JackieOhNo
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 14
Steps:
- Preheat to 375 degrees.
- Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
- Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
- Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
- Top pie with streusel topping and bake for an additional 15 minutes.
Nutrition Facts : Calories 3449.8, Fat 153.5, SaturatedFat 56.6, Cholesterol 722.7, Sodium 2765.4, Carbohydrate 471.3, Fiber 24.2, Sugar 277.3, Protein 61.9
SWEET CHERRY STREUSEL PIE
With a flaky, all-butter crust on the bottom and a crumbly streusel on top, this delicious pie keeps things interesting. As for the filling, no canned stuff here: you'll pit whole cherries for a cherry pie that's the real deal.
Provided by Four and Twenty Blackbirds
Categories dessert
Time 10h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk for another use.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
- Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Pie is ready to be filled and baked.
- Preheat oven to 425 degrees F. Wearing gloves, use a cherry pitter to pit the cherries, with a large bowl to catch the pits. Set cherries aside.
- Streusel: In a mixing bowl, add flour, sugar, and salt. Combine using a pastry blender. Then cut in butter until the cubes are smashed and coated with dry ingredients. Wipe butter off of pastry blender and continue mixing with your fingers, rubbing the butter into the dry ingredients until texture is similar to wet sand. Refrigerate for 20 minutes. (You can store streusel in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to one month.)
- Filling: Peel the apple, then shred on the large holes of a box grater. Discard the peel and core. In a large mixing bowl, combine potato starch, brown sugar, cinnamon, cardamom, salt, and bitters. Squeeze lemon juice into the cherries, then add to sugar-spice mixture along with the shredded apple. Toss until well mixed, crushing some of the cherries with your hands.
- Assembly: Pour filling into the refrigerated pie shell, packing down the cherries and adding all the remaining juices. Evenly distribute the streusel on top.
- Pie will bake for a total of 1 hour. Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake until crust is set and beginning to brown, 20-25 minutes. Lower the oven temperature to 375 degrees F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer. (If crust is browning but the filling isn't bubbling, cover with aluminum foil and bake until the filling bubbles.) Allow pie to cool completely on a wire rack before cutting into it, 2-3 hours. Serve slightly warm or at room temperature.
FRANCIS' PUMPKIN CRUNCH PIE
Francis was a great baker that did all the desserts for a restaurant that I worked at during my college years. This was a huge seller and once I added it to my Thanksgiving menu it was a hit with my guests too. It is a quick and delicious embellishment to any pumpkin or sweet potato pie as you bring it out of the oven.
Provided by mauigirl
Categories Desserts Pies Pumpkin Pie Recipes
Time 13m
Yield 8
Number Of Ingredients 8
Steps:
- Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract together in a bowl using an electric mixer until smooth and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie.
- Set oven rack about 8 inches from the heat source and preheat the oven's broiler.
- Place pie in the oven and broil until bubbly and toasted, 3 to 5 minutes.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 59.6 g, Cholesterol 51.4 mg, Fat 30.9 g, Fiber 6.3 g, Protein 8 g, SaturatedFat 10.5 g, Sodium 526.9 mg, Sugar 34.4 g
FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST
Most fresh strawberry pies call for a regular pie pastry or a graham cracker crust. This crust is similar to shortbread and complements the fresh strawberries wonderfully! I hope you enjoy it as much as I do! My mom would make this pie every summer, and it was gone before you could blink, it's THAT good!
Provided by MapleLeafLili Hill
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375.
- Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
- Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
- Remove from oven and cool completely.
- While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
- (I use a whisk and stir constantly) Remove the glaze from heat.
- Add the butter and stir into the glaze until melted.
- Cool the glaze.
- While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
- When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.
Nutrition Facts : Calories 2696.8, Fat 117.7, SaturatedFat 73.2, Cholesterol 305.1, Sodium 1230.6, Carbohydrate 400.9, Fiber 12.7, Sugar 269.9, Protein 23.9
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