Aunt Willies Pumpkin Pie Food

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE

Julia Child's Aunt Helen's Fluffy Pumpkin Pie image

This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.

Provided by Julia Moskin

Categories pies and tarts, dessert

Time 2h

Yield Two 9-inch pies, 16 to 20 servings

Number Of Ingredients 14

Ingredients

4 eggs
2 15-ounce cans (3 1/2 cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup heavy cream
3/4 cup milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)

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.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams

AUNT WILLIE'S PUMPKIN PIE

Aunt Willie's Pumpkin Pie image

This is a very old pumpkin pie recipe that my Aunt Willie would make. She always used fresh pumpkin and cooked on top of the stove. I use canned pumpkin and it is still the best pumpkin pie I've ever had. She made the best pies and cakes...I just wish that I had payed more attention when I was younger.

Provided by Barbara Remerow

Categories Pies

Time 55m

Number Of Ingredients 9

Ingredients

2 c pumpkin (fresh or canned)
1 1/4 c sugar
1 Tbsp cornstarch (mix with sugar)
1 c evaporated milk
3 eggs, beaten
1 tsp pumpkin pie spices
1 Tbsp butter
chopped nuts (optional)
1 deep dish pie shell

Steps:

1. Bake pie crust until slightly brown (5-10 minutes at 350 degrees).
2. Combine all ingredients except the nuts. Cook on stove top approximately 15-20 minutes, stirring constantly until thick.
3. Pour pumpkin filling into pie shell and put back in the oven for about 15 minutes.
4. You can add chopped nuts on top of pie while still soft.

AUNTIE'S PUMPKIN PIE

Auntie's Pumpkin Pie image

My nephew's ask for this pie on every holiday and special occasions. We vary the crusts often...favourites are ginger cookie crust and shortbread crust. My secret ingredient is to put the whipping cream into the filling to mellow all the lovely spices I use...

Provided by Baby Kato

Categories Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 pie crust, unbaked (your favourite)
2 large eggs, beaten
1 cup whipping cream
1 1/2 cups pumpkin puree (14 oz can)
1/2 teaspoon salt
1 1/3 cups brown sugar, lightly packed
2 teaspoons cinnamon
3/4 teaspoon allspice
3/4 teaspoon ginger
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon cardamom
1/4 teaspoon ground aniseed
1/4 teaspoon ground celery seed
1/8 teaspoon ground black pepper

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.

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