Kennys Birthday Pumpkin Pie Food

CLASSIC PUMPKIN PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and 3 tablespoons butter and pulse into pebble-size pieces. Add the remaining butter and pulse until pea-size pieces form. Add the ice water; pulse a few times to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1/2 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Tuck the overhanging dough under itself; crimp the edges with a fork. Chill until very firm, 20 minutes in the freezer or 1 hour in the refrigerator.
• Preheat the oven to 350˚. Line the pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the crust is light brown around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is light brown all over, 10 to 15 more minutes. Transfer to a rack to cool completely.
• Meanwhile, make the filling: Break the cinnamon sticks in half and put in a medium saucepan over medium heat. Toast, stirring, about 5 minutes. Add the evaporated milk, ginger, nutmeg and cloves and cook, whisking, until the milk comes to a simmer, 4 to 5 minutes. Remove from the heat and let steep, 15 minutes. Discard the cinnamon sticks and add the pumpkin, sugar and salt; whisk until smooth. Whisk in the eggs until just combined.
• Pour the filling into the cooled pie crust and bake until set and no longer wet and jiggly in the center, 50 to 60 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

PERFECT PUMPKIN PIE

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.

CHEF JOHN'S PUMPKIN PIE

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.

BIRTHDAY ICE CREAM PIE

Steps:

• Equipment:.
• 9-inch Pie plate.
• Pie server.
• Bday candles.
• Directions:.
• Spray a 9-inch pie plate with nonstick cooking spray. Place Rice Krispies and 1/3 cup sprinkles in a large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in marshmallows until smooth and completely melted. Pour over rice krispie and stir to coat completely. Use your hands or the bottom of a measuring cup to press mixture into prepared pie plate making a pie crust for the cake. Set aside to cool and harden.
• Remove ice cream from freezer and let soften enough that it's spreadable. Place in a large bowl and fold in 1/3 cup sprinkles. Place in pie crust and smooth to make even. Freeze pie until ice cream hardens completely, 30 minutes to 1 hour.
• Place candy melts in a microwave proof bowl and melt, stirring until smooth. Drizzle over the cake in a cross pattern and top with remaining sprinkles.

PUMPKIN PIE DESSERT

Steps:

• Preheat oven to 350°F; grease or spray a 9x13 cake pan.
• Stir together cake ingredients, reserve 1 cup for the topping, press the rest of the mixture into the bottom of your pan.
• Mix together filling ingredients pour over the cake layer.
• Combine topping ingredients sprinkle over the filling layer.
• Bake 45-50 minutes, cool.
• Serve with whipped cream.
• Notes:.
• I seldom use cake mix, when I do it's always Duncan Hines, use the classic yellow.
• For extra crunch add 1/2-3/4 cup of chopped walnuts to the topping.