CLASSIC PUMPKIN PIE
Creamy and delicious classic pumpkin pie recipe that tastes just like Grandma's pie.
Provided by makeyourmeals
Categories Desserts
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F.
- Roll out pie crust and place in a pie pan. Poke the bottom with a fork several times and scallop the edges or crimp with your fingers.
- Bake the pie crust for 10-15 minutes or until the crust just begins to turn light brown in color. Remove from the oven and set aside.
- In a large bowl add the pumpkin puree and sweetened condensed milk and mix until combined. Add the remaining ingredients and whisk until smooth.
- Pour the filling into the prepared pie crust.
- Reduce the oven temperature to 350°F and bake for an additional 40-50 minutes Cover the pie crust edges with foil or pie crust shield if it browns too quickly.
- The pie is done when the center slightly jiggles less than a dime in circumference or a knife inserted near the center comes out fairly clean. Turn off the oven heat, open the oven door and let the pie cool for 20 minutes.
- Remove the pie from the oven and let it cool completely.
Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat
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
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
- Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
- Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 425˚F (220˚C)
- Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
- Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
- Pour the filling into the pie shell.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
- Cool the pie on a wire rack for 2 hours.
- Slice and serve with whipped cream or ice cream.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
OLD-FASHIONED PUMPKIN PIE
This recipe came to me almost 20 years ago from a co-worker, who passed along his wife's recipe. I have never made another pumpkin pie since! Even people who profess to dislike pumpkin pie end up enjoying this one. At the end of a holiday meal, I never have so much as one piece left. To make it a little more fancy, you can serve this with my Recipe #334884.
Provided by JackieOhNo
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Beat eggs slightly; beat in remaining ingredients.
- Pour into pie shell. Bake 15 minutes.
- Reduce oven temperature to 350 degrees. Bake 45 minutes loner or until a knife inserted between the center and edges comes out clean. Cool.
Nutrition Facts : Calories 277.4, Fat 11.9, SaturatedFat 4.2, Cholesterol 58.8, Sodium 326.1, Carbohydrate 37.5, Fiber 1.3, Sugar 19.6, Protein 6.5
OLD FASHIONED PUMPKIN PIE
This old fashioned pumpkin pie is the best pumpkin pie recipe that I have ever had. I might be partial because it is a tried-and-true recipe that has been handed down through the generations. This is one of my favorite desserts.
Provided by wholesomefarmhouserecipes
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- In a large bowl, mix the flour and salt. Cut in the shortening with a pastry blender or a food processor until the particles resemble the size of peas.
- Add the water 1 teaspoon at a time continuing to mix until the flour is moist.
- Gather the dough together and press into a ball. On a lightly floured surface, roll out into a ball approximately 1-inch larger than the pie pan you will be using.
- Fit the pastry loosely into the pan, trying to avoid stretching the dough. Leaving ½-inch of an edge around the pie pan, trim off the excess.
- Fold the extra pastry back and under the edge. Use index finger on one hand and the thumb and index finger on the other side to create a high fluted pastry edge. Since this pastry will be filled with a filling, there is no need to dock the pie.
- The crust is ready to be filled with a filling. Continue with the pie filling recipe.
- Hint: if you prefer, you can use a refrigerated store-bought pastry crust.
- In a large bowl add the Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. You can also use a blender or a food processor to quickly blend the ingredients together.
- Pour the pumpkin mixture into the unbaked pie shell and bake for 45-55 minutes at 425 degrees Fahrenheit. Until the custard is set around the edges and the center jiggles just slightly. Hint: If you want to keep your oven clean, place the pie pan on a baking sheet. It will catch any spillage.
- Cool completely on a wire rack. Serve immediately with whipping cream or refrigerate.
Nutrition Facts : Calories 286 kcal, Carbohydrate 41 g, Protein 6 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 52 mg, Sodium 340 mg, Fiber 3 g, Sugar 25 g, UnsaturatedFat 7 g, ServingSize 1 serving
OLD FASHIONED PUMPKIN BUTTER
If you want to contribute something homemade and amazing to a holiday gathering, this simple pumpkin butter is the answer! Imagine the best pumpkin pie filling you've ever had, and then imagine it being 10 times better with a deeper, more intense pumpkin flavor, just the right amount of sweetness, and just the right amount of spices to make things interesting. Spread on buttered toast.
Provided by Chef John
Categories Fruit Butters
Time 10h30m
Yield 40
Number Of Ingredients 12
Steps:
- Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
- Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
- Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
- Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.
Nutrition Facts : Calories 32.8 calories, Carbohydrate 7.6 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 61.8 mg, Sugar 6.3 g
VANDERBILTS' RICH OLD FASHIONED PUMPKIN PIE
From Amy Vanderbilt's cookbook posted to www.dgustibus.com DO NOT USE PUMPKIN PIE MIX that comes in a can. You want only pumpkin
Provided by drhousespcatcher
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a 9 inch shell unbaked.
- Preheat oven to 350°F.
- Combine eggs, cream, and pumpkin in a glass bowl.
- Blend at low speed until smooth and well mixed.
- Sift dry ingredients except the nutmeg with pumpkin mix.
- Blend again at high speed this time until smooth.
- Pour into the shell. Sprinkle with the nutmeg.
- Bake 30 minutes or until crust is browned and filling set. Let cook at room temp in the pan. Makes 6 to 8 servings.
Nutrition Facts : Calories 255.5, Fat 17.9, SaturatedFat 10.4, Cholesterol 161, Sodium 154.1, Carbohydrate 20.4, Fiber 0.5, Sugar 16.6, Protein 4.5
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