Gourmet Magazine Pumpkin Pie Food

GOURMET PUMPKIN PIE

Steps:

• preheat oven to 375*.
• when making pie shell, measure chopped pecans in with flour and salt in bowl.
• blend egg, pumpkin and condensed milk and pour mixture into pie shell.
• to prepare streusel topping:.
• mix all ingredients with a fork till crumbly.
• sprinkle streusel on pie and bake for 50-55 minutes.or until knife inserted in center comes out clean.
• cool.chill.
• this is really good, especially for people who do not like pumpkin pie.

GOURMET PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.
• Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell.
• Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
• Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.

PARADISE PUMPKIN PIE

Steps:

• In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

BOURBON PUMPKIN PIE

Steps:

• Roll out 3/4 of the dough 1/8 of an inch thick on a lightly floured surface; fit it into a 10-inch (6 cup) pie plate, and trim the edge, leaving a 1/2-inch overhang.
• Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife, make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell.
• Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
• Roll out the remaining dough 1/8-inch thick on a lightly floured surface and with a 3-inch leaf-shaped cutter, cut out 3 leaves.
• Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm.
• Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F oven for 12 to 15 minutes, or until they are golden.
• Transfer the leaves to a rack and let them cool completely.
• In a bowl, whisk together the pumpkin, the brown sugar, the spices, the salt, the heavy cream, the milk, the eggs, and the bourbon until the filling is smooth and pour the filling into the shell.
• Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F oven for 1 hour, or until the filling is set but the center still shakes slightly.
• The filling will continue to set as the pie cools.
• Transfer the pie to a rack and let it cool completely.
• Garnish with the pastry leaves just before serving, and serve with whipped cream.

GOURMET PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.
• Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell.
• Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
• Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.