Aunt Myrtles Pumpkin Pie Food

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE

Steps:

• Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
• Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
• In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
• Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
• Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

PUMPKIN PIE

Steps:

• Heat the oven to 350 degrees F.
• For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
• Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
• For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
• Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
• For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
• Heat the oven to 400 degrees F.
• Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
• Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
• Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

AUNT NELL'S PUMPKIN PIE

Steps:

• Blend all ingredients.
• Pour into uncooked pie shell.
• Bake at 350 for 45 minutes.

ULTIMATE PUMPKIN PIE

Steps:

• Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
• On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.
• Place a baking sheet on the bottom oven rack and preheat to 375. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar.
• Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325 and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely.
• Meanwhile, make the topping: Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.

ULTIMATE PUMPKIN PIE

Steps:

• Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
• Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
• Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
• When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
• In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
• Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

AUNT ANNIE'S PUMPKIN PIES

Steps:

• Heat oven to 400°F.
• Brush crusts lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients until well blended.
• Pour into crusts.
• Bake 15 min. Reduce oven temperature to 350°F. Bake 40 to 45 min. or until knife inserted in centers comes out clean. Cool completely. Serve topped with COOL WHIP.

AUNTIE'S PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees In a large bowl mix together eggs, whipping cream, pumpkin and salt.
• Blend well.
• Mix together sugar and spices.
• Add sugar and spice mixture to pumpkin mixture.
• Pour into an unbaked 9" pie crust.
• Bake at 450 for 10 minutes then lower heat to 350 degrees and bake for 45- 50 minutes.
• (filling should be firm) Excellant served hot or cold, with your favourite topping or plain.

AUNT ROXIE'S PERFECT PUMPKIN PIE

Steps:

• Mix all ingredients.
• Pour into pie shell.
• Bake at 425 for 15 minute Then reduce heat to 350 and bake for 40 to 50 minutes longer, until done.

AUNT VIOLA'S PUMPKIN CREAM PIE

Steps:

• Mix softened cream cheese, 1 Tablespoon half & half, and 1 Tablespoon sugar together.
• Add whipped cream to mixture.
• Spread mixture on bottom of graham cracker crust.
• Mix 1 Cup half & half with both packages of pudding with a whisk and let it stand for 3 minutes.
• Stir in pumpkin and spices.
• Put mixture on top of pie and spread evenly.
• Refrigerate 2-4 hours until set.
• Enjoy! It's very rich, so take a small piece!

RUFFLED PUMPKIN MILK PIE

Steps:

• Preheat oven to 350°F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment.
• Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops of phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack and let cool while making filling (leave oven on).
• In a large bowl, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. Dust with confectioners' sugar and serve.