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.
HOT PUMPKIN PIE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Destem and deseed the habanero peppers and mince finely. It is recommended that habaneros be handled with disposable plastic gloves. Do not touch eyes or other sensitive areas until you wash hands and utensils well.
- Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately, then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well.
- Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in oven. A pie skirt may be placed underneath to catch spills.
- Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for 40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving.
- Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon extract may be substituted.
HOMEMADE PUMPKIN PIE RECIPE BY TASTY
Here's what you need: pumpkin puree, ground cinnamon, ground nutmeg, ground cloves, ground pumpkin pie spice, ground allspice, ground cardamom, salt, sugar, maple syrup, vanilla extract, large eggs, heavy whipping cream, store-bought pie shell, whipped cream
Provided by Jordan Case
Yield 8 servings
Number Of Ingredients 15
Steps:
- *Pumpkin Purée*
- This only works if you buy "Pie Pumpkins" either from a local farmers market or a store; this is VERY important.
- Preheat oven to 425°F
- Cut the pumpkin in half lengthwise and scoop out all the fibers and seeds (get as much out as possible).
- Place each side cut-side down on a tin-foiled lined baking sheet and bake for 40-50 minutes or until tender.
- Remove from oven and let cool on counter until room temp.
- Scoop out all soft flesh and purée in blender or food processor (helps to add some of the heavy cream now, save the rest for later)
- Pumpkin Pie filling
- Preheat oven to 425°
- Combine all spices, salt, sugar in a mixing bowl.
- In a separate bowl: combine purée, maple syrup, vanilla. Add contents of first bowl to this bowl.
- Pour the final mixture into the pie shell and bake for 15 minutes (at 425°)
- While the oven is on, turn the oven temperature down to 350° and bake for an additional 90 minutes or to when the filling has set.
- Remove from oven and let cool on wire rack.
- Serve and top with optional whip cream.
Nutrition Facts : Calories 325 calories, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, Sugar 20 grams
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
CHEF JOHN'S PUMPKIN PIE
After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
- Fit pie crust in a 9-inch pie plate and crimp edges.
- Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
- Bake in the preheated oven for 15 minutes.
- Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 41.9 g, Cholesterol 116.7 mg, Fat 14.2 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 5.4 g, Sodium 464.6 mg, Sugar 28.6 g
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