FROM SCRATCH PUMPKIN PIE
Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.
Provided by Nancy Fuller
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the pumpkin: Preheat the oven to 375 degrees F.
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
- For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
- Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
- For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
FRESH PUMPKIN PIE
Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.
Provided by Cali
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 10
Steps:
- Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
- Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 59.6 g, Cholesterol 114.6 mg, Fat 17.7 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 6.5 g, Sodium 458.2 mg, Sugar 38.5 g
PUMPKIN PIE
Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Provided by Good Food team
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.65 milligram of sodium
PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 1 pie or about 8 servings
Number Of Ingredients 15
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
- Lower the oven temperature to 350 degrees F.
- While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
- Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
MRS. SIGG'S FRESH PUMPKIN PIE
Pass the whipped cream and enjoy the looks of sheer ecstasy on everyone's face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!!
Provided by Beth Sigworth
Categories Fruits and Vegetables Vegetables Squash
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
- In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
- Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
- Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 72.7 g, Cholesterol 60.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 10.9 g, SaturatedFat 4.7 g, Sodium 342.3 mg, Sugar 37.8 g
FRESH PUMPKIN PIE RECIPE BY TASTY
Here's what you need: premade pie crust, sugar pumpkin, cinnamon, allspice, cloves, ginger, nutmeg, kosher salt, vanilla, granulated sugar, brown sugar, large eggs, large egg yolk, half & half, egg wash
Provided by Pierce Abernathy
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
- Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
- After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
- Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
- Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
- Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
- Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
- Increase the oven temperature to 425˚F (220˚C).
- Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
- Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
- Let cool at room temp for at least 2 hours, or in the fridge overnight
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, Sugar 21 grams
PUMPKIN PIE MADE WITH ROASTED FRESH PUMPKIN
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 10-inch pies
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
- Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
- Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
- Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.
- Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
- If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
- Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.
THANKSGIVING PUMPKIN PIE (USES FRESH PUMPKIN)
This is the one pumpkin pie recipe I keep coming back to year after year. I was at a military ladies' coffee when I first tasted this pie, and it was the most moist & eggy pumkpin pie I had ever eaten. I asked the hostess, Barb, for the recipe, and she shared the recipe with me - which I believe came from her mother. I made my own changes to the recipe over the years and now I have written down my changes so that I can share my version with you. I only use fresh pumpkin in this recipe and it is well worth the little bit of extra effort. PLEASE NOTE: This recipe calls for a DEEP DISH pie plate and intended to be a egg custard textured pie. Even using a deep dish pie plate, you may still find you have a small amount of extra batter, as some deep dish pans are larger and deeper than others (mine fits all of the batter in one pie). You can use whole milks in this if you prefer, however I like the lighter taste of the skim in this. If you only have small pie plates, then you might want to prepare an extra pastry round and divide the batter between two smaller pies.
Provided by HeatherFeather
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- (To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).
- Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
- Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
- Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
- Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
- Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
- NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
- If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
- Pie should be served chilled and should be stored in the refrigerator.
FRESH PUMPKIN PIE
Make and share this Fresh Pumpkin Pie recipe from Food.com.
Provided by LikeItLoveIt
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut pumpkin in half, and remove seeds.
- Lightly oil the cut surface.
- Place cut side down on a jelly roll pan lined with foil and lightly oiled.
- Bake at 325°F (165°C) until the flesh is tender when poked with a fork.
- Cool until just warm.
- Scrape the pumpkin flesh from the peel.
- Either mash, or puree in small batches in a blender.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
- Beat in eggs, honey, milk, and cream.
- Pour filling into pie shell.
- Bake at 400°F (205°C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 356.2, Fat 17.7, SaturatedFat 6.6, Cholesterol 128.3, Sodium 457.5, Carbohydrate 46.7, Fiber 1, Sugar 35, Protein 5.5
FRESH FROM THE GARDEN PUMPKIN PIE
Fresh from the garden pumpkin pie. What else can I say.....YUM (Cooking and prep time does not include cooking of fresh pumpkin)
Provided by L DJ3309
Categories Pie
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To prepare pumkin:.
- Cut the pumpkin in half, discarding the stringy insides.
- Then peel and cut the pumpkin into chunks.
- Place in a saucepan and cover with water.
- Bring to a boil and cook until the pumpkin chunks are tender.
- Remove from water.
- Let the chunks cool, and then puree the flesh in a food processor or mash.
- For the pie: Preheat oven to 425 degrees F.
- blend all ingredients well in large bowl, pour into prepared unbaked pie shell, bake at 425F for 15 minutes, then reduce temperature to 350F and bake 45 minutes longer or until set, let cool at least 30 minutes.
- Chill before serving.
FRESH PUMPKIN PIE
Prep time does not include time to cook the pumpkins. That step can be done right before making the pie, or any time up to 6 months in advance, if the puree is frozen. This is a combination and modification of recipes from my step-mother and 'Healthy Meals in Minutes'. The recipe calls for fresh-cooked (or frozen) pumpkin puree, which really is best, but you can substitute canned pumpkin if you are pressed for time. I like the squashed-looking 'Cinderella' pumpkins best for cooking with - the kind used for carving really aren't very good to cook with, unfortunately. I bake one or two every Fall and freeze the puree to use in recipes for the rest of the year. I find pumpkin pies made with fresh, rather than canned, pumpkin have a more delicate flavor and smoother texture. Try it! I have used the same amount of all kinds of milk - 1%, 2% whole, whipping cream, evaporated, sweetened condensed - and have also substituted up to 1/2 the amount of pumpkin puree with squash or sweet potato puree and can't tell the difference in the final product.
Provided by Camdens Mom
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- 1. Pumpkin puree: Preheat oven to 350 degrees. Place the whole pumpkin, if it will fit, or 1/2 pumpkin with seeds scooped out cut side down, in the oven and bake until a sharp knife easily pierces through to the seed cavity, about 1 1/2 hours.
- 2. When cool enough to handle, peel away the skin with a knife. If not already done, cut pumpkin in half and scoop out the seeds. Puree in a food processor or mash by hand with a potato masher. (I freeze any leftovers in 2 1/4 cup portions in quart zip-lock bags. Most recipes using pumpkin puree use 2 cups and somehow there is always a little less after it is frozen.).
- 3. Crust: Mix flour and salt in a medium mixing bowl. Cut in butter and shortening with a pastry blender until well blended and the texture of course meal. Add just enough very cold water for the dough to hold together, about 1/3 cup, and mix with a fork, just until combined. Do not over mix or use too much water or the crust will be tough.
- 4. Roll dough into a circle 1 - 2 inches larger than your pie plate. Transfer dough to pie plate and prick the bottom of the crust several times with a fork. Line the crust with a sheet of aluminum foil folded and crimped so it covers the bottom and sides of the crust up to about 1/2 inch from the top of the pie plate. Roll or crimp the edges of the dough. The finished edges should be held up by the aluminum foil.
- 5. Place ceramic pie weights or dried beans on top of the aluminum foil to keep the crust flat while baking. Bake at 350 degrees on the center oven rack for 15 - 20 minutes. The crust should stay up on its own when the aluminum foil and weights are removed, but shouldn't be browned. Set aside to cool.
- 6. Filling: Preheat oven to 400 degrees. In a large bowl, stir together pumpkin puree, brown and granulated sugars, and all-purpose flour. Add spices; stir to blend. Whisk in milk, egg whites, egg, and vanilla. Pour the pumpkin mixture into prepared crust.
- 7. Bake until filling is set but still slightly loose in the center, about 40 - 45 minutes. If the crust is getting done before the filling, cover crust with a pie shield or aluminum foil. Place pie on wire rack and cool completely, then cover and refrigerate until serving.
FRESH PUMPKIN PIE
Steps:
- Crust: Cut Crisco into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added, if necessary.) Gather pastry into ball; shape into flattened round on lightly floured cloth covered board. Roll pastry two-inches larger than inverted 9-inch pie plate. Fold pastry into quarters; place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry one-inch from rim of plate. Fold and flute edges. Pie: Preheat oven to 375a. 1. Cut pumpkin in pieces and remove seeds. Boil until tender (like you would potatoes). Drain and cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Firmly pack pumpkin when measuring, being sure to drain off excess liquid. 2. In a large bowl, slightly beat eggs and add evaporated milk. Add brown sugar, salt, ginger, nutmeg, cinnamon and pumpkin puree. Stir well after each addition. 3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. 4. Bake 375 degrees for 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. 5. Cool pie, and refrigerate overnight for best flavor.
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.
PUMPKIN PIE
My mother found this recipe a few years ago at pumpkinnook.com. I have been using this recipe for three years already (this will be my fourth year using it), and it hasn't failed me yet. You can always use canned pumpkin if you don't have fresh pumpkin.
Provided by Studentchef
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Mix pumpkin, sugars, orange peel, and spices in large bowl.
- Add evaporated milk and eggs. Mix all ingredients well.
- Bake at 425°F for fifteen minutes. Reduce heat to 350°F degrees and bake for 45 minutes more.
- Variation: substitute allspice for nutmeg.
- Add 2 tablespoons of bourbon for bourbon pumpkin pie.
More about "fresh pumpkin pie food"
FRESH PUMPKIN PIE FOR THANKSGIVING - ALICA'S PEPPERPOT
From alicaspepperpot.com
Servings 9Estimated Reading Time 5 mins
- You will probably need two sugar pumpkins weighing in total, about 5-6lbs to get at least two cups of pumpkin puree. Chop stem off of pumpkin then cut the pumpkin in half vertically. Clean out the seeds and stringy flesh. Give halves a good rinse, dry and place flesh down on a baking sheet. Bake for 1 hour at 375 degrees until the flesh is soft. Scoop out the flesh into a mixing bowl and then transfer to a food processor to puree. If you do not have a food processor, you can use a blender, just puree a little at a time. Measure 1 cup each into zip loc bags if you are not going to use the puree right away. This way you already know the amount that is in the bag.
GRANDMA'S FAMOUS PUMPKIN PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (3)Calories 122 per servingCategory Dessert
- Preheat oven to 425 degrees. Prepare pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined.
- Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until toothpick inserted comes out clean.
- Cool on wire rack for 2 hours to completely cool. Serve immediately or refrigerate. Top with pecans and whipped cream if desired.
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PUMPKIN PIE RECIPE FROM FRESH ... - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
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PUMPKIN PIE, MADE FROM SCRATCH. - TASTE OF SOUTHERN
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Category DessertsTotal Time 1 hr 35 mins
- REDUCE HEAT to 350ºF and bake 30-35 minutes, or until a toothpick inserted in center comes out dry.
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PUMPKIN PIE FROM FRESH PUMPKIN - EASY FAMILY RECIPES
From blessthismessplease.com
5/5 (1)Total Time 456647 hrs 26 minsCategory DessertCalories 413 per serving
- To prep your pumpkins cooking them in the slow cooker is the easiest and best way to cook them. You can find full pumpkin cooking instructions here. You can do this a few days in advance if you need to.
- While the crust is cooking make your filling. Add your pumpkin puree (about 4 cups) to the bowl of your food processor. Process until smooth. Add the rest of the ingredient and process to combine well, about 1 minute, scraping down the sides as needed.
- When the pie crust has cooked for 12 minutes, remove it from the oven. Carefully pour in the filling, return the pie to the oven, and bake for an additional hour. Remove the pie from the oven and allow to cool on a rack for 30 minutes.
BEST PUMPKIN PIE RECIPE FROM SCRATCH - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 90Calories 294 per servingCategory Dessert
- Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
FRESH PUMPKIN PIE RECIPE - REAL SIMPLE
From realsimple.com
5/5 (11)Total Time 1 hr
- Preheat oven to 400°F. Drizzle cut side of pumpkin with olive oil, then place cut side down on a rimmed baking sheet. Bake until tender when pierced with a sharp knife, 30 to 35 minutes. Let cool. Reduce oven to 350°F.
- When cool enough to handle, scoop pumpkin flesh into a food processor and process until smooth. Add eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, ginger, salt, and nutmeg, and process until smooth, scraping down sides of bowl to make sure ingredients are evenly incorporated.
- Pour pumpkin mixture into par-baked pie shell or graham cracker crust and smooth top. Bake on bottom rack of the oven until center is firm to the touch, 45 to 50 minutes. Let cool completely.
FRESH PUMPKIN PIE RECIPE | PIE RECIPES IN ENGLISH
From kfoods.com
- 2. Heat milk in saucepan over medium heat until it just starts to bubble around the edges. Remove from heat.
- 4. Stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. Whisk until thoroughly blended.
FRESH PUMPKIN PIE - MIDDLEBURY FOOD CO-OP
From middlebury.coop
Servings 8-10Estimated Reading Time 1 min
FRESH PUMPKIN RECIPES YOU'VE NEVER TRIED BEFORE | READER'S ...
From rd.com
Author Reader's Digest EditorsEstimated Reading Time 7 mins
FRESH PUMPKIN PIE - MIDDLEBURY FOOD CO-OP
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FRESH PUMPKIN PIE - TINY RED KITCHEN
From tinyredkitchen.com
Servings 8Calories 433 per serving
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From preprod.tasteofhome.com
Servings 8Total Time 1 hr 25 minsCategory DessertsCalories 303 per serving
RECIPE: FRESH PUMPKIN PIE - RECIPES IN GOOD TASTE
From recipesingoodtaste.com
Servings 8Cook Time 55 minutesAllergy Egg allergy, Milk Allergy (Dairy)Category Dessert
FRESH PUMPKIN PIE - FOODS LOWER CHOLESTEROL
From foodslowercholesterol.com
3.5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 297 per serving
FRESH PUMPKIN PIE - RECIPE | COOKS.COM
From cooks.com
4.8/5 (13)
CLASSIC VEGAN FRESH PUMPKIN PIE - SHARON PALMER, THE PLANT ...
From sharonpalmer.com
5/5 (3)Total Time 1 hr 20 minsCategory DessertCalories 287 per serving
FRESH PUMPKIN PIE – JULIENNE.RED
From julienne.red
Servings 8Estimated Reading Time 5 mins
THE BEST PUMPKIN PIE - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
Ratings 1Calories 359 per servingCategory Dessert
PUMPKIN PIE RECIPES FRESH PUMPKIN - ALL INFORMATION ABOUT ...
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From foodnetwork.com
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OUR 10 BEST PUMPKIN PIE RECIPES OF ALL TIME ARE THE ...
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