Aunt Rozannes Famous 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.

CHEF JOHN'S PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
• Fit pie crust in a 9-inch pie plate and crimp edges.
• Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
• Bake in the preheated oven for 15 minutes.
• Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

PUMPKIN PIE

Steps:

• Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
• Meanwhile, whisk together the yolks and milk in small bowl.
• Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
• On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
• Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve

AUNT NELL'S PUMPKIN PIE

Steps:

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

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 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.

AUNT ROZANNE’S FAMOUS PUMPKIN PIE

Steps:

• Pre-heat oven to 375º. Combine graham cracker crumbs, ¼ c. sugar, and 1/3 c. butter. Press into bottom of 9-inch pie plate and bake for 5 minutes. Meanwhile, cream 4½ T. butter with brown sugar and chopped pecans. Drop mixture onto baked crust. Return to oven and bake 6 minutes, or until mixture melts. Remove from oven and smooth mixture evenly over crust and allow to cool. In a bowl, beat egg yolks with ½ c. sugar until thick. Add pumpkin, milk, and all spices. Mix until blended. Add mixture to saucepan over medium heat until mixture thickens (be careful not to get plopped), about 10 minutes. Leave in pan. In a small bowl, dissolve gel into cold water. Stir into hot pumpkin in sauce pan. Remove from heat. In a large bowl, beat egg whites until foamy. Gradually add ½ c. sugar and beat until stiff but not dry. Gently fold pumpkin mixture into the egg whites. Pour into prepared pie crust. Refrigerate until ready to serve. Serve with whipped cream.