DEEP-DISH PUMPKIN-MERINGUE PIE
This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff, glossy peaks-but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. Keep in mind that the baked pie needs at least 6 hours to chill, so it's best to make it the day before you need it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h10m
Yield Makes one 9-inch deep-dish pie
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes.
- Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
- Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
- Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
- Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
- Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.
DEEP DISH PUMPKIN PIE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
- For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
- Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
- Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
- For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
- Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.
MISS JULIE'S PUMPKIN MERINGUE PIE
Made from scratch with a graham cracker crust, this pumpkin meringue pie is surprisingly easy to make and melts in your mouth.
Provided by Julie
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
- Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
- Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
- Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
- While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
- Spoon meringue onto the pie, using the back of a spoon to form small peaks.
- Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 57.8 g, Cholesterol 111.7 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 13.3 g, Sodium 404.1 mg, Sugar 44.8 g
PUMPKIN MERINGUE PIE
Categories Egg Vegetable Dessert Bake Thanksgiving Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For crust:
- Combine flour, butter, sugar, and salt in bowl of electric mixer. Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form. Drizzle 1/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate at least 8 hours and up to 1 day. Let dough soften slightly at room temperature before using.
- Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Crimp dough edge decoratively. Refrigerate crust 30 minutes.
- Preheat oven to 425°F. Line crust with foil. Fill with pie weights or dried beans. Bake until sides are set, about 20 minutes. Remove foil and weights. Bake until golden brown, placing aluminum foil collar around edge of crust if browning too quickly, about 15 minutes. Cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- For filling:
- Preheat oven to 325°F. Whisk pumpkin, cream, maple sugar, cinnamon, ginger, and salt in large bowl to blend. Whisk in eggs. Pour mixture into crust. Place aluminum foil collar around edge of crust. Bake until filling is set and knife inserted into center comes out clean, about 1 hour. Cool to room temperature.
- For meringue:
- Preheat broiler. Whisk egg whites and sugar in large metal bowl until combined. Place bowl over saucepan of simmering water and continue whisking until mixture is just warm, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg-white mixture on medium-high speed until stiff and glossy, about 5 minutes. Spread meringue atop pie, mounding in center. Place pie in broiler and broil until meringue is brown, about 1 minute. Cool to room temperature. (Can be made 8 hours ahead. Let stand at room temperature.)
DEEP DISH PUMPKIN PIE
This a great variation on regular pumpkin pie. The addition of nuts in the crust is so tasty! You can cut it in large squares, but sometimes I cut it into smaller ones to bring to a potluck, or for a buffet. The first words out of tasters mouths are always "Oh, this is SO good!" (One hour for chilling is added to cook time.)
Provided by ciao4293
Categories Pie
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In a medium bowl, combine flour and sugars.
- Cut in butter till crumbly.
- Stir in nuts.
- Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
- In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
- Pour into pressed crust.
- Top with reserved crumb mixture.
- Bake 55 minutes or until golden.
- Chill and serve.
MILE HIGH PUMPKIN MARINGUE PIE
This is the BEST Pumpkin Pie I have ever had, people who don't like pumpkin pie have said this is great! The making of the pie can be a little persnikety, but the results are well worth it. This pie is a great culinary challenge that is sure to impress guests over the holiday season. From the 2009 Fall edition of Taste Magazine.
Provided by Stephanie G.
Categories Pie
Time 3h10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 20
Steps:
- CRUST:.
- Preheat oven to 350°F.
- Combine ginger snap crumbs and melted butter in a bowl. Stir to Blend. Press into the bottom and up the sides of a deep dish 9-in (23cm) pie plate. Bake in the centre of the oven for 15 minutes, or until crisp and golden around the sides. Move to a rack to cool.
- FILLING:.
- Sprinkle gelatin over brandy in a small bowl. Let stand until softened.
- Scrape brandy mixture into a saucepan along with sugar, spices, pumpkin, milk, egg YOLKS, and orange zest. Cook over medium heat, stirring constantly, until mixture "mounds when dropped from a spoon".
- Transfer filling to a metal bowl and set in a larger bowl of ice and cold water. Cool, stirring Constantly.
- Beat egg whites and sugar until stiff peaks form. Fold into pumpkin mixture with sour cream until no streaks remain.
- Spoon filling into cooled crust and chill until set, preferably overnight. (You can cook from this point and skip the meringue if you don't like it. Bake at 350F for 10 minutes or until the filling looks cooked. Refrigerate until served).
- MERINGUE:.
- Preheat oven to 350°F.
- Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy.
- Continue whipping at medium-high speed, gradually adding sugar until fully incorporated. Continue to whip until whites hold a stiff peak.
- Dollop over chilled pie. Place on a baking sheet and bake for 10 minutes or until meringue is golden.
- Refrigerate until ready to serve.
- Sprinkle with ground ginger snaps if you wish.
Nutrition Facts : Calories 687.1, Fat 20, SaturatedFat 9.3, Cholesterol 99.7, Sodium 794.6, Carbohydrate 98.6, Fiber 3.3, Sugar 53.2, Protein 28.5
More about "deep dish pumpkin meringue pie food"
RECIPE: DEEP-DISH PUMPKIN MERINGUE PIE | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
DEEP-DISH PUMPKIN-MERINGUE PIE - CUPCAKES
From cupcakesandcashmere.com
Estimated Reading Time 30 secs
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PUMPKIN MERINGUE PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
DEEP-DISH PUMPKIN PIE | RACHAEL RAY IN SEASON
From rachaelraymag.com
PUMPKIN MERINGUE PIE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PUMPKIN MERINGUE PIE RECIPE - HOW TO MAKE PUMPKIN …
From womansday.com
DEEP-DISH PUMPKIN MERINGUE PIE | MERINGUE PIE RECIPES, DESSERT …
From pinterest.co.uk
WKIMX: DEEP DISH PUMPKIN PIE
From wkimx.blogspot.com
DEEP-DISH PUMPKIN-MERINGUE PIE RECIPE | RECIPE | PUMPKIN …
From pinterest.co.uk
DEEP-DISH PUMPKIN MERINGUE PIE | RECIPE | MERINGUE PIE RECIPES, …
From pinterest.com
DEEP-DISH PUMPKIN MERINGUE PIE | THANKSGIVING RECIPES |MARTHA …
From youtube.com
DEEP-DISH PUMPKIN-MERINGUE PIE RECIPE | RECIPE | PUMPKIN …
From pinterest.com.au
DEEP-DISH PUMPKIN-MERINGUE PIE - MEALPLANNERPRO.COM
From mealplannerpro.com
RECIPE: DEEP-DISH PUMPKIN MERINGUE PIE | RECIPE | DESSERT PIE …
From pinterest.ca
PUMPKIN PIE WITH MERINGUE — MARY DISOMMA
From marydisomma.com
DEEP-DISH PUMPKIN MERINGUE PIE - RECIPES LIST
From recipes-list.com
RECIPE: DEEP-DISH PUMPKIN MERINGUE PIE | RECIPE | MERINGUE PIE ...
From pinterest.com
PUMPKIN MERINGUE PIE RECIPE - RECIPES.NET
From recipes.net
DEEP DISH PUMPKIN MERINGUE PIE FOOD- WIKIFOODHUB
From wikifoodhub.com
DEEP DISH PUMPKIN CUSTARD PIE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RECIPE: DEEP-DISH PUMPKIN MERINGUE PIE | RECIPE | MERINGUE PIE …
From pinterest.ca
THE BEST PUMPKIN MERINGUE PIE WITH HOMEMADE PIE CRUST
From kitchen335co.com
PUMPKIN-PECAN MERINGUE PIE - CHATELAINE
From chatelaine.com
DEEP-DISH PUMPKIN-MERINGUE PIE RECIPE | RECIPE | PUMPKIN …
From pinterest.de
DEEP-DISH PUMPKIN-MERINGUE PIE | COOKING SALAZAR
From cookingsalazar88.blogspot.com
DEEP DISH PUMPKIN PECAN PIE - THERESCIPES.INFO
From therecipes.info
FOOD NETWORK KITCHEN
From foodnetwork.com
PUMPKIN PIE DEEP DISH RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PUMPKIN MERINGUE PIE - DINNER AT THE ZOO
From dinneratthezoo.com
9 INCH DEEP DISH PIE PLATE - PIEPRONATION.COM
From piepronation.com
BEST DEEP DISH PUMPKIN PIE RECIPES - FOOD NETWORK …
From foodnetwork.ca
DEEP-DISH PUMPKIN-MERINGUE PIE | PUMPKIN RECIPES DESSERT, …
From pinterest.com.au
THE BEST DEEP DISH PUMPKIN PIE - GRIT
From grit.com
DEEP-DISH PUMPKIN MERINGUE PIE, COLLARD GREEN SLAW, SLOW …
From the-kitchn-instant-pot.netlify.app
PUMPKIN MERINGUE PIE - MARIA'S MIXING BOWL PUMPKIN MERINGUE PIE
From mariasmixingbowl.com
DEEP-DISH PUMPKIN-MERINGUE PIE | RENI'S KITCHEN
From indonewzzz.blogspot.com
DEEP-DISH PUMPKIN-MERINGUE PIE « WONDER FOOD RECIPES
From wonderfoodsrecipe.blogspot.com
DEEP-DISH PUMPKIN MERINGUE PIE, COLLARD GREEN SLAW, SLOW …
From thekitchn.com
PUMPKIN PIE WITH MERINGUE TOPPING - ALL INFORMATION ABOUT …
From therecipes.info
PUMPKIN MERINGUE PIE RECIPE | BON APPéTIT
From bonappetit.com
PUMPKIN MERINGUE PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love