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
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
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.
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.
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
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
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkins, not canned. This recipe is from Randy Scott. I found it on All Recipes.com. This recipe was my first time making a from scratch pumpkin pie. I read somewhere if you made a from scratch pumpkin pie you'd never use canned pumpkin again so I tried it. While this was a yummy pumpkin pie I didn't think it was any better then using canned pumpkin. I actually thought it was more work. Instead of boiling my pumpkin I baked it in the oven.
Provided by internetnut
Categories For Large Groups
Time 1h25m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Halve poumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1-inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
- Return pumpkin to the saucepan and mash with a potato masher. Drain well.
- Prepare crusts by mixing together bthe flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. 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 1/8-inch thickness. With a sharp knife, cut dough 1 1/2-inch larger than the upside down 8-9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan.
- In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. 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 270, Fat 15.3, SaturatedFat 4.4, Cholesterol 32.6, Sodium 254.1, Carbohydrate 29.2, Fiber 0.7, Sugar 10.2, Protein 4.5
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 HOMEMADE PUMPKIN PIE
This is a family hit, super simple and way healthier then canned pumpkin. Makes 2 pies or 1 deep dish and 3 mini pies
Provided by Maya Turnor
Categories Pies
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degrees F (200 degrees C).
- 2. To Prepare the Mashed Pumpkin: Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher.
- 3. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
- 4. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 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 on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
- 5. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. 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.
PUMPKIN PIE
This is a great recipe from "It's Just Food" There are few foods in the world more closely associated with holiday celebrations than pumpkin pie. During the winter you can find them in every grocery store and supermarket, but if you�re having people over, wouldn�t you prefer to have your house smelling heavenly? And if you�re going somewhere, wouldn�t you rather bring a pie you baked yourself? Luckily, pumpkin pie is one of the fastest and easiest kinds to make from scratch. So If you�re really ambitious, you could cut your trimmed scraps of pastry into tiny leaves, with �veins� made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie. Some people are under the misconception that fresh pumpkin is better than canned for making pie � it isn�t. Using canned pumpkin purée is infinitely easier, and it contains 20 times the beta carotene of fresh pumpkin! For a maple-pumpkin pie, replace the sugar with ¾ cup pure maple syrup, which is sweeter than sugar so you don�t need to use quite as much.
Provided by Gardening Girl
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the pumpkin, cream, sugar, eggs, molasses, vanilla extract and spices. Pour into the prepared pie crust and bake for 1 hour at 350 degrees.
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