Deep Dish Pumpkin Pie Food

DEEP DISH PUMPKIN PIE

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.

DEEP DISH PUMPKIN PIE

Steps:

• Preheat the oven to 375ºF.
• 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.
• 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.
• 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.

SELF-CRUSTING PUMPKIN PIE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
• For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
• For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
• Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
• Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.

DEEP-DISH PUMPKIN-MERINGUE PIE

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.

LIBBY'S® FAMOUS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F.
• Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

DEEP-DISH PUMPKIN PIE WITH NUT CRUST

Steps:

• In a medium bowl, stir together the flour, brown sugar, and granulated sugar. Using a pastry blender, cut in the cold butter pieces until the mixture resembles fine crumbs. Stir in the nuts.
• Set aside 1 cup of the crumb mixture. Firmly press the remaining crumb mix over the bottom and halfway up the sides of a 2-quart rectangular baking dish; set aside.
• In a large bowl, stir together the pumpkin, condensed milk, beaten eggs, cinnamon, allspice and salt until well mixed. Pour the mixture into the prepared baking dish. Sprinkle with the reserved crumb mixture.
• Bake in a 350 degree oven about 55 minutes or until the topping is golden brown and the filling is set; cool.

HOMEMADE FRESH PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

DEEP-DISH PUMPKIN CUSTARD PIE

Steps:

• Preheat oven to 375 degrees with a rack in lower third. On a lightly floured work surface, roll out dough to a 13-inch round. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of dish. Crimp with fingertips. Refrigerate until firm, 30 minutes.
• Blind-bake crust: Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 30 minutes. Carefully remove parchment and beans. Bake until light golden, about 5 minutes more. Transfer to a wire rack; let cool completely.
• In a large bowl, whisk together pumpkin, 1/2 cup sugar, salt, spices, and vanilla until smooth. In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar until thick and pale. Stir into pumpkin mixture just to combine; stir in milk and cream. With a handheld mixer or a stand mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Increase speed to medium-high and beat until stiff but not dry peaks form. Stir one-third of whites into pumpkin mixture. Gently fold in remaining egg whites until no streaks remain (do not overmix). Transfer to cooled crust and smooth top with a spatula.
• Bake until puffed and golden brown on top and set at edges, but still slightly wobbly in center, 45 to 55 minutes (if pie is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 1 hour or, loosely covered, up to 1 day. Serve, with whipped cream and a light dusting of nutmeg.

DEEP-DISH PUMPKIN ICEBOX PIE

Steps:

• Preheat oven to 325 degrees. Brush a 9-inch springform pan with butter.
• In a food processor, pulse cookies with 1/4 teaspoon salt until finely ground. With motor running, slowly add butter. Transfer mixture to springform pan, pressing it evenly into bottom and three-quarters of the way up sides. Bake until darkened slightly and set, 10 to 12 minutes (crust will become hard and crisp as it cools). Let cool completely on a wire rack.
• Whisk together 1/3 cup wine and gelatin in a small heatproof bowl. Let stand until softened, about 3 minutes. Bring remaining 1/3 cup wine to a simmer in a small saucepan. Pour over gelatin, stirring until dissolved. In a food processor, combine gelatin mixture, pumpkin, cream cheese, 3/4 teaspoon salt, cinnamon, ginger, and cloves. Puree until smooth. Transfer to a large bowl.
• In another large bowl, combine 1 3/4 cups cream and 1 1/4 cups sugar; whisk until soft peaks form. Stir half of whipped cream into pumpkin mixture, then gently fold in remaining whipped cream with a rubber spatula (do not overmix). Pour filling into cooled crust, smoothing top with a spatula. Refrigerate until set and cold, at least 8 hours.
• Run a thin-bladed knife between crust and sides of pan to loosen, then unlock and remove sides of pan. Transfer pie to a cake plate. In a large, cold bowl, whisk remaining 1 1/2 cups cream with remaining 1 tablespoon sugar until soft peaks form. Serve pie, with whipped cream.

SARA'S PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.

DEEP-DISH PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F. In medium bowl, combine flour and sugars; cut in butter until crumbly. Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12x7-inch baking dish.
• In large bowl, combine pumpkin, EAGLE BRAND®, eggs, cinnamon, allspice and salt; mix well. Pour into prepared dish. Top with reserved crumb mixture. Bake 55 minutes or until golden. Cool. Serve with ice cream if desired. Store leftover covered in refrigerator.

NO BAKE DEEP DISH PUMPKIN CHIFFON PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
• To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
• To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
• Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
• With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.

PUMPKIN PIE FROM SCRATCH

Steps:

• Preheat oven to 425.
• Combine sugar, spices (can substitute 3-4 teaspoons Pumpkin Pie spice if you prefer or don't have all the above on hand but I like using my own that way I can adjust if I want as I like a bit of extra clove in my personal pies), and salt in a large mixing bowl and whisk to break up any spice clumps.
• Add in Pumpkin puree and eggs and mix well.
• Add in evaporated milk and whisk to combine.
• Pour into prepared pie shell(s).
• It perfectly makes 2 standard depth 8" pies or 1 10" deep dish plus a little extra. I keep some mini pie tins on hand or buy those pre-made mini graham cracker crusts in the baking aisle. You can also make some mini pumpkin tarts by lining some mini muffin pans with a crust and then topping with a streusel or a whole pecan.
• Bake at 425 for 15 minutes then turn the oven down to 350 and bake another 45-60 minutes depending on the size pie you are making. The 8" pies take around the 45 minute mark but the larger, deep dish takes the full hour.
• If crust starts to brown too much, especially for the deeper pie, top with a crust saver or a couple of thin strips of foil around the edges.
• When a knife inserted into the center of the pie comes out clean it is done.
• Allow to cool completely on a wire rack.
• If not eating immediately, place in refrigerator uncovered for 1-2 hours and then cover with plastic wrap (this will keep condensation from forming and making the top of the pie wet).
• I like this cold with a sweetened vanilla whipped cream.

DEEP-DISH PUMPKIN PIE WITH CRANBERRY MARMALADE

Steps:

• Up to 2 days ahead, prepare the Sugar Dough and Cranberry Marmalade
• Marmalada: (Makes about 1 cup).
• Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use.
• SUGAR DOUGH: (Makes enough for 2 pies) (Freeze one).
• Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine.
• Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough.
• Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use.
• Assembly:.
• On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
• Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
• For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
• Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.