Peggis Homemade Deep Dish Pumpkin Pie Food

PEGGI'S HOMEMADE DEEP DISH PUMPKIN PIE

Steps:

• 1. *Prepare the pie crust: Place single crust in deep dish pie plate. If you have a darker one, preferably. They brown the crust better. I use a purple one. *https://www.justapinch.com/recipe/flaky-pie-crust-by-peggi-anne-tebben-cookiequeen
• 2. Preheat oven to 375°.
• 3. Combine all ingredients & mix with large whisk until smooth. I can my own pumpkin. When I do, I make it in quart jars, but only fill the jar about 3/4 of the way full & that way I don't have to even measure, just dump it in. I don't worry if it is a little more or less, as it still comes out perfect every time.
• 4. Pour as much as you can into deep dish pie crust without hiding the edge of crust. Freeze the remainder or split this between 2 pies & make 2 skinnier ones.
• 5. Place foil or pie crust shields around crust.
• 6. Cook in center of oven for 25 minutes.
• 7. Remove shields & continue cooking for another 25 minutes or until set & no more jiggling in center of pie.
• 8. Cool on wire rack. Keep stored in fridge once cooled, as pumpkin pies tend to mold easily if left out.

DEEP DISH PUMPKIN PIE

Steps:

• Heat oven to 350 degrees.
• In a medium bowl, combine flour and sugars.
• Cut in butter till crumbly.
• Stir in nuts.
• Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
• In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
• Pour into pressed crust.
• Top with reserved crumb mixture.
• Bake 55 minutes or until golden.
• Chill and serve.

DEEP DISH PUMPKIN PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
• For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
• Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
• Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
• For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
• Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

DEEP DISH PUMPKIN PIE

Steps:

• Preheat the oven to 375ºF.
• Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
• Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
• Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
• Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
• Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
• Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

DEEP DISH APPLE BUTTER PUMPKIN PIE

Steps:

• Using pie shell ingredients, blend together flour, sugar, & salt.
• Cut in shortening.
• Add egg white, vinegar, and water. Mix well.
• On floured work surface, roll out ¼ inch (or less) thick. Place in deep pie dish and trim overhanging edges. You will have extra dough left--set it aside for now.
• Preheat oven to 425°F.
• Using filling ingredients, combine apple butter, pumpkin, sugar, salt, & spices in bowl. Stir in slightly beaten egg whites. Gradually add milk & mix well.
• Pour into pie shell. Lightly brush exposed pie crust with egg white. Cover edges of shell with foil.
• Bake for 25 minutes.
• While baking, use cookie cutters to cut shapes out of remaining pie dough. Brush tops of dough shapes with egg white & place in your own pattern on top of filling (I usually do hearts or stars). Remove foil from pie shell edges & return to oven for 15 more minutes until set.

HOMEMADE DEEP DISH PIE CRUST

Steps:

• In food processor, pulse flour, salt butter and vegetable shortening until in large crumbs.
• Add cold water; pulse until mixture starts to form a ball. (Do not overmix).
• Shape dough into round disc.
• Cover with plastic wrap.
• Freeze for 10 minutes until easy to handle.
• Roll dough into 11 inch circle on floured surface.
• Fit dough into 9 1/2 inch deep dish pie plate.
• Turn edge under and flute.
• Pour in filling and bake at 350F for 40-50 minutes.

DEEP-DISH PUMPKIN PIE WITH NUT CRUST

Steps:

• In a medium bowl, stir together the flour, brown sugar, and granulated sugar. Using a pastry blender, cut in the cold butter pieces until the mixture resembles fine crumbs. Stir in the nuts.
• Set aside 1 cup of the crumb mixture. Firmly press the remaining crumb mix over the bottom and halfway up the sides of a 2-quart rectangular baking dish; set aside.
• In a large bowl, stir together the pumpkin, condensed milk, beaten eggs, cinnamon, allspice and salt until well mixed. Pour the mixture into the prepared baking dish. Sprinkle with the reserved crumb mixture.
• Bake in a 350 degree oven about 55 minutes or until the topping is golden brown and the filling is set; cool.

NO BAKE DEEP DISH PUMPKIN CHIFFON PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
• To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
• To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
• Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
• With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.