PERFECT PUMPKIN PIE
Steps:
- HEAT 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; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
- FAVORITE TOPPINGS:
- SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
- STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
- CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.
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
PERFECT PUMPKIN PIE
For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won't crack as it cools.
Provided by Jennifer Segal
Categories Desserts
Time 2h15m
Yield 8 to 10 (Makes one 9-inch deep-dish pie)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position.
- If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
- If using a frozen crust: Follow the instructions for blind-baking on the package.
- After blind-baking the crust, reduce the oven temperature to 325°F.
- Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
- Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
- Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
- Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : Calories 335, Fat 15g, Carbohydrate 45g, Protein 6g, SaturatedFat 8g, Sugar 27g, Fiber 2g, Sodium 287mg, Cholesterol 103mg
PERFECT PUMPKIN PIE
Make and share this Perfect Pumpkin Pie recipe from Food.com.
Provided by BecR2400
Categories Pie
Time 1h5m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Whisk pumpkin, Eagle Brand, eggs, spices and salt 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. Refrigerate leftovers.
- NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.
Nutrition Facts : Calories 306.6, Fat 13.1, SaturatedFat 5, Cholesterol 63.4, Sodium 343.6, Carbohydrate 41.2, Fiber 1.3, Sugar 27.9, Protein 7.4
ABSOLUTELY PERFECT PUMPKIN PIE!
Make and share this Absolutely Perfect Pumpkin Pie! recipe from Food.com.
Provided by Sweet Tortellini
Categories Pie
Time 1h5m
Yield 1 9, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Beat eggs in large bowl.
- Stir in cinnamon, cloves, ginger, nutmeg, and salt.
- Add pumpkin puree and mix until smooth.
- Gradually stir in condensed milk. Mix until smooth.
- Pour mixture into pie shell.
- Bake at 425°F for 15 minutes.
- Reduce temperature to 350°F and bake for an additional 40-50 minutes, until a knife inserted in the center comes out clean.
- Cool on wire rack.
- Serve or cover and refrigerate.
Nutrition Facts : Calories 306.9, Fat 13.1, SaturatedFat 5, Cholesterol 63.4, Sodium 343.8, Carbohydrate 41.3, Fiber 1.3, Sugar 27.9, Protein 7.5
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4.4/5 (126)Category DessertAuthor Food Network KitchenDifficulty Easy
- 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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- In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture forms coarse crumbs. Add the yogurt and pulse until the dough begins to form. Remove from the food processor and shape it into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- In a bowl, combine the cornstarch and spices. Whisk in the eggs. Whisk in the pumpkin purée and sweetened condensed milk. Stir until smooth, then pour into the pie crust.
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