FRESH PUMPKIN PIE
In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
CONTEST-WINNING EGGNOG PUMPKIN PIE
This family favorite is a combination of our favorite holiday flavors. With its flaky crust, creamy filling and crunchy topping, it's the perfect finale to a special meal. -Lyn Dilworth, Rancho Cordova, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust. , In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling. , Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 408 calories, Fat 21g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 315mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 4g fiber), Protein 6g protein.
PECAN PIE CRUST AND EGGNOG PIE
This recipe was given to me by Friends of Cookbook 2- Kitchen Chatter Recipes: Mary Lou, says this was her brothers and her favorite recipe dessert for Thanksgiving- and they chose it over pumpkin pie every time! I wonder if the rum had anything to do with it?
Provided by Pat Duran @kitchenChatter
Categories Pies
Number Of Ingredients 18
Steps:
- Pecan Crust: Butter a 10-inch pie plate;set aside. In a medium bowl, combine nuts, sugar and butter, Mix well. Press firmly into pie plate and up sides to form a crust.Cover and refrigerate for 30 minutes. Preheat oven to 375^.Bake crust until lightly browned about 15 minutes.
- Filling: In a small bowl sprinkle gelatine over cold water and brandy and allow to soften, set aside. Combine egg yolks and sugar in small mixer bowl and mix at high speed until mixture forms ribbons when beaters are lifted. Pour into large heavy saucepan and slowly stir in hot milk. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat spoon or reaches temperature of 172^. DO NOT BOIL. Remove from heat and stir in softened gelatine until dissolved. Stir in vanilla and rum. Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently. When it begins to set around the edges, remove from ice bath( do not allow to set completely). In chilled bowl, beat cream to soft peaks and fold gradually into custard. If necessary, refrigerate filling a few minutes until it mounds when spooned. Pile filling into crust and refrigerate until set about one hour.
- Cream Topping: In chilled medium bowl, whip cream and powdered sugar to stiff peaks form and pile on top of pie. Garnish with chocolate curls and raspberries,when serving, drizzle with chocolate syrup.
SPECIAL EGGNOG PUMPKIN PIE
Just gave my neigbor a jar of my Apple Butter and in trade she gave me this recipe. She said it was in her family for years. I felt honored that she shared it with me. My sweetheart Woody loves this pie. Going to make it again for Thanksgiving for sure. With it's flaky crust, creamy filling and great taste; this one is a keeper.
Provided by Norma DeRemer
Categories Pies
Number Of Ingredients 20
Steps:
- 1. In a food processor, combine flour and salt; cover and pulse to blend.
- 2. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs.
- 3. While processing gradually add water until dough forms a ball.
- 4. Remove from processor and wrap in plastic wrap.
- 5. Place in refrigerator for 1 to 1 1/2 hours or until easy to handle.
- 6. Remove from refrigerator, unwrap and roll out pastry to fit a 9 inch pie pan. Transfer pastry to pie pan and trim about 1/2 inch beyond edge of pie pan and flute edges. Set aside.
- 7. In a large mixing bowl, wisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, nutmeg and cloves until blended well.
- 8. Pour into pie crust. Set aside.
- 9. In a amall bowl, beat brown sugar and butter until crumbly. Stir in pecans and sprinkle over pie filling.
- 10. Place in a pre-heated oven at 350 and bake for 50 to 60 minutes or until a knife inserted near the center comes out clean.
- 11. Remove from oven and cool on a wire rack. Cover and refrigerate leftovers.
PUMPKIN EGGNOG PIE
Make and share this Pumpkin Eggnog Pie recipe from Food.com.
Provided by Divinemom5
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust,bake 15 minutes.
- Reduce heat to 350 degrees.
- Bake 45-50 minutes longer or until knife inserted in center comes out clean.
- Cool.
Nutrition Facts : Calories 261.7, Fat 10.8, SaturatedFat 3.5, Cholesterol 74.6, Sodium 306.7, Carbohydrate 36.8, Fiber 1.3, Sugar 23.6, Protein 5.7
EGGNOG PUMPKIN PIE
Eggnog gets extra credit for the creamy custard filling in this treasured recipe from field editor Terri Gonzalez, Roswell, New Mexico. She notes, "This pie of my mom's is the absolute best pumpkin pie I have ever tasted."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. 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. In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust., Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving.
Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 280mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.
YUMMY EGGNOG PIE
A yummy delight which has become a holiday tradition in our family as it will in yours! It is surprisingly easy to prepare! Rum may be omitted or substituted with 1 teaspoon rum extract.
Provided by Rodney
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
- In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.
Nutrition Facts : Calories 452.6 calories, Carbohydrate 33.9 g, Cholesterol 109.6 mg, Fat 33.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 17.8 g, Sodium 291 mg, Sugar 16.9 g
PUMPKIN CREAM PIE
This pumpkin cream pie recipe is a a creamy, dreamy, more mild take on pumpkin pie. Here's how to make the graham cracker crust and pumpkin filling.
Categories Christmas Thanksgiving baking breakfast comfort food dessert main dish snack
Time 2h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees.
- Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined.
- Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely.
- In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.
- Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
- When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined.
- Pour into cooled crust.
- Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
EGGNOG PUMPKIN PIE W/ PECAN CRUST
Steps:
- mix together ww pastry flour finely chopped pecan, sugar and butter in a bowl. with a pastry knife/fork mix until mixure forms a crumble. add water to form and shape into a disk on parchment paper. roll out and place it in you pie pan. chill for 30 min. pre heat oven to 375. place a pie wieght in the bottom and cook for 10-15 min cool to room temp. reduce heat to 350 put foil around crust egde to prevent burning Pie filling put pumpkin in your mixer and add all the spices add egg whites and mix add eggnog. and pour into the pie shell cook for approx. 1 hr. let it stand at room temp over night
HOLIDAY EGGNOG CUSTARD PIE
Whip up a simple Holiday Eggnog Custard Pie for a delicious dessert that's sure to steal the show at your next holiday party. Refrigerated Pillsbury™ Pie Crust makes mastering this eggnog pie recipe a breeze. Simply blend up your filling, pour it into your partially baked crust and pop it into the oven. Voilà! The perfect baked eggnog pie.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Do not prick crust. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F.
- In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust. Sprinkle with nutmeg.
- Bake at 350°F. for 45 to 50 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 50 g, Cholesterol 190 mg, Fat 4, Fiber 0 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 25 g
PECAN PUMPKIN PIE I
A combination of the best pies: Pecan and Pumpkin!
Provided by Sheila J Grieshaber
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 14
Steps:
- Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
- Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
- Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
- To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 67.1 g, Cholesterol 70.8 mg, Fat 15.9 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 5.6 g, Sodium 399 mg, Sugar 61.7 g
PUMPKIN EGGNOG CUSTARD PIE
This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please!
Provided by CoreyMB
Categories Pie
Time 2h30m
Yield 1 10 inch deep-dishpie, 8-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- PREPARE THE CRUST:.
- Grind the gingersnap cookies until they resemble coarse cornmeal.
- Mix in the melted butter.
- Press mixture into a 10 inch, deep dish pie pan.
- Bake in preheated oven for 10 minutes.
- PREPARE THE FILLING:.
- Separate three of the eggs.
- Using an electric mixer, beat the three egg whites on high until stiff peaks form.
- In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
- Gently fold the egg whites into the pumpkin mixture.
- Pour into the prepared crust.
- Cover the edges of the pie dish with foil or a pie crust protector.
- Bake in the preheated oven for 90 minutes.
- Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
- Voila! Your pie is ready to serve. Easy as pie!
- The pie can be kept, covered in the fridge overnight.
Nutrition Facts : Calories 317.9, Fat 19.9, SaturatedFat 12, Cholesterol 134.7, Sodium 151.4, Carbohydrate 32.6, Fiber 0.7, Sugar 28.6, Protein 4.5
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