TEMPTING PUMPKIN PIE
You, too, can make homemade pumpkin pie! Continue the holiday tradition with this easy recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h35m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
- In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.
- To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.
- Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 19 g, TransFat 2 g
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.
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
PUMPKIN PIE FOR DIETERS
If you want to stay on your diet this is a terrific crustless pumpkin pie recipe you will love.
Provided by OCEANBREEZE32
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
- Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 23 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 394.4 mg, Sugar 7.6 g
BEST EVER PUMPKIN PIE
Make and share this Best Ever Pumpkin Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
- Pour into prepared piecrust.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 598.6, Fat 19.6, SaturatedFat 8.1, Cholesterol 92.3, Sodium 666.1, Carbohydrate 97, Fiber 3.5, Sugar 79, Protein 11.9
AMERICAN TRADITIONAL PUMPKIN PIE
Make and share this American Traditional Pumpkin Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a large non-metal bowl combine sugars and eggs.
- Add in the pumpkin mush, the spices, salt, and evaporated milk.
- Pour the filling into the pie shell.
- Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
- --------Pumpkinmush-----------.
- cut pumpkin in half.
- Prick the skin several times with a fork, and place on a cookie sheet, cut-side up.
- Bake for 50 minutes or until very soft when poked with a fork.
- Let the pumpkin cool, then scoop out the seeds with a spoon.
- Scoop out the pumpkin meat, and throw away the skin.
- Mash the pumpkin meat with a potato masher or puree in a blender/food processor.
- Makes about 4 cups.
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
- Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
- Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 425˚F (220˚C)
- Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
- Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
- Pour the filling into the pie shell.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
- Cool the pie on a wire rack for 2 hours.
- Slice and serve with whipped cream or ice cream.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
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