PUMPKIN PIE
This Pumpkin Pie Recipe is perfect for fall and Thanksgiving! A smooth and creamy spiced pumpkin custard filling baked in a flaky pie crust.
Provided by Rebecca Hubbell
Categories Dessert
Time 4h55m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F and place a large baking sheet in the oven while it's preheating.4
- Add the prepared pie crust dough to a 9-inch pie dish.5
- Trim and shape the edges of the pie crust as desired making sure to seal tightly along the edge.
- In a small bowl, beat together the egg and milk and use a pastry brush to coat the pie crust with the egg wash. Disgard excess egg wash. Set pie crust aside.
- Add all of the filling ingredients to a blender and pulse for 60 seconds until smooth.6
- Pour the blended filling into a medium saucepan and cook over medium-low heat for about 5 minutes, stirring frequently.7
- Remove the baking sheet from the oven and place the pie pan on the baking sheet. Then pour the filling into the pie crust. Use a pie crust shield around the edge of your crust to prevent it from burning.
- Bake the pie for 15 minutes and then REDUCE HEAT to 350°F and bake for an additional 20 to 25 minutes. Gently, remove the pie crust shield after the first 15 minutes.8
- Once cooked, remove from oven and allow to cool completely for about 3 to 4 hours before slicing.9
- Once cooled serve with whipped cream. Pumpkin pie should be consumed at room temperature the day it is made or stored covered in the refrigerator for up to 4 days.
Nutrition Facts : Calories 231 kcal, Carbohydrate 37 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 98 mg, Sodium 229 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
PUMPKIN CREAM PIE
Steps:
- Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
- In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
- Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
- For Whipped Cream:
- In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .
SOUR CREAM PUMPKIN PIE
Categories Dessert Bake Thanksgiving Pumpkin Fall Winter Cinnamon Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
- While shell chills, put oven rack in middle position and preheat oven to 375°F.
- Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on.
- Make filling:
- Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally.
- Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
- Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.
- Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.
PUMPKIN SOUR CREAM PIE
Sounds like a strange combo, but this is the creamiest pumkin pie you will ever taste! Recipe is from Byerly's. I have made this pie every Thanksgiving for the last 6 years.
Provided by Deb Petrill
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pie crust according to pkg directions.
- Place in 9" pie plate; flute edge.
- In large bowl, whisk eggs blending in the next 7 ingredients.
- Pour into pastry shell.
- Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
- Cover edge of crust with foil after first 20 minutes of baking.
- Cool.
- Whip cream, sourcream, sugar, ginger until stiff.
- Refrigerate, covered.
- Serve with Ginger Whipped Cream
Nutrition Facts : Calories 391.7, Fat 24.2, SaturatedFat 13.1, Cholesterol 107.6, Sodium 226.3, Carbohydrate 41.3, Fiber 0.5, Sugar 28.9, Protein 4.4
SOUR CREAM PUMPKIN PIE
Steps:
- 1. Preheat oven to 425. Par-bake pie crust until set and dry, about 10 minutes. 2. Whip together the eggs, pumpkin, sugar, and spices until well blended. Blend in sour cream. 3. Pour into crust, reduce oven temperature to 350, and bake for 45 minutes or until set and dry on top. Cool at room temperature for 45 minutes minimum, then refrigerate. 4. Just prior to service, whip the heavy cream with the sugar until stiff peaks form. Garnish each slice with a dallop of the whipped cream.
Nutrition Facts : Calories 284 calories, Fat 16.3349827083333 g, Carbohydrate 28.8804172916667 g, Cholesterol 201.048333333333 mg, Fiber 4.24432924103737 g, Protein 6.91089166666667 g, SaturatedFat 7.68240516666667 g, ServingSize 1 1 Serving (142g), Sodium 240.007645833333 mg, Sugar 24.6360880506293 g, TransFat 1.79881097916667 g
OUR FAVORITE CREAMY PUMPKIN PIE
If you have canned pumpkin or fresh, cooked pumpkin, this creamy Sour Cream-Pumpkin Pie is the perfect place to put it-before you add the whipped cream!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h25m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
- Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
- Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 150 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 23 g, Protein 4 g
SOUR CREAM PUMPKIN BREAD
I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!
Provided by Sharon123
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
- Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
- Variation:.
- Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
- You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!
SOUR CREAM PUMPKIN PIE
This is traditional pumpkin pie...with a twist! I like the zesty orange taste of the sour cream topping paired with the pumpkin custard. When I serve this pie, there's never any left, so you might want to make two! -Joan Bingham, Cornwall, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer., In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts :
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