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
PERFECT PUMPKIN PIE
Make and share this Perfect Pumpkin Pie recipe from Food.com.
Provided by BecR2400
Categories Pie
Time 1h5m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Whisk pumpkin, Eagle Brand, eggs, spices and salt 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. Refrigerate leftovers.
- NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.
Nutrition Facts : Calories 306.6, Fat 13.1, SaturatedFat 5, Cholesterol 63.4, Sodium 343.6, Carbohydrate 41.2, Fiber 1.3, Sugar 27.9, Protein 7.4
PERFECT PUMPKIN PIE
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
- In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
- Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.
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
PERFECT PUMPKIN PIE
For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won't crack as it cools.
Provided by Jennifer Segal
Categories Desserts
Time 2h15m
Yield 8 to 10 (Makes one 9-inch deep-dish pie)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position.
- If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
- If using a frozen crust: Follow the instructions for blind-baking on the package.
- After blind-baking the crust, reduce the oven temperature to 325°F.
- Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
- Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
- Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
- Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : Calories 335, Fat 15g, Carbohydrate 45g, Protein 6g, SaturatedFat 8g, Sugar 27g, Fiber 2g, Sodium 287mg, Cholesterol 103mg
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
FROM-SCRATCH PUMPKIN PIE FILLING
If you're usually someone who buys a Pumpkin Pie, this recipe will help convert you to a pro homemade pumpkin pie baker!
Provided by Candice
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- In the meantime, preheat to 350F with the rack in the lower half of the oven.
- Cut the pumpkin in half lengthwise. Scoop out the seeds. Place cut side down on a baking sheet. Bake 1 hour. Let cool. Remove skin.
- Prepare your pie dish with the store bought crust. Refrigerate 30 minutes.
- Add the pumpkin, granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt to a food processor and process for 1 minute.
- Add the puree to a saucepan. Whisk over medium heat until heated through, ~5 minutes.
- Add the half-and-half and maple syrup. Whisk until incorporated. Remove from heat.
- Add the eggs and vanilla extract. Whisk until incorporated.
- Add the pumpkin mixture to your prepared pie dish.
- Bake ~1 hour, until a toothpick inserted into the center comes out clean. Let cool 1 hour...be patient, this is the hardest part!
Nutrition Facts : Calories 320 kcal, Carbohydrate 52 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 55 mg, Sodium 407 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving
PERFECT PUMPKIN PIE
The pumpkin pie filling is essentially a custard. High heat will let it set, and the reduced heat will cook it.
Provided by Anna Olson
Categories bake,christmas,dessert,eggs and dairy,pastry,thanksgiving
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- For pastry, freeze butter and shortening for 30 minutes. Combine flour, sugar and salt in a large bowl. Using a box grater, grate the butter and shortening into flour. Toss this mixture with your fingers to coat the fats, breaking up lumps with your fingers as you go. The dough should be a rough, crumbly texture and take on a slight yellow tone. Add 3 Tbsp of the water and mix with a spatula or wooden spoon to bring dough together, adding a little more water if needed. Shape dough into a disc and chill for an hour before rolling.
- Preheat oven to 400 degrees F.
- On a lightly floured surface, roll out dough to just under ¼-inch thick. Dust the bottom of a 9-inch pie shell with flour and line with dough. Trim edges, keeping scraps to roll and cut for garnish, if desired. Chill while preparing filling.
- For filling, whisk pumpkin with brown sugar, molasses spices and salt. Whisk in eggs, then whipping cream and brandy or orange liqueur. Pour into chilled pie shell.
- Bake for 10 minutes, then lower temperature to 350 degrees F. and bake for 20 to 30 minutes, until filling puffs just a little around edges but still has a bit of jiggle in center when moved. Allow to cool to room temperature, then chill completely.
- To serve pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300 degrees F. oven for 15 minutes before slicing. Serve with spiced whipped cream.
- Whip cream with sugar and spices until medium peaks form. Dollop over the pieces of pie.
PERFECT PUMPKIN PIE
Make and share this Perfect Pumpkin Pie recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- For the crust:.
- Combine the flour, sugar, salt, and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine.
- Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea size clumps of butter and shortening within.
- Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10 to 15 minutes so it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top. Sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc. Don't overwork or warm it up too much, just smooth the edges as best you can so it's easier to roll.
- Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13 inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9 inch deep dish pie pan (it should be least 1 1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2 inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas) and then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.
- Preheat the oven to 375. Remove the pie crust from the freezer and place on a baking sheet to make it easier to move in and out of the oven. Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise. This will protect the edges from getting too dark. Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up and just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away. You may need it again.
- Reduce the oven temperature to 325.
- Make the filling by whisking together all of the ingredients in a large bowl. Pour the filling into the pre-baked crust. Bake for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes. If the crust looks like it's browning too quickly, tent the edges again with the foil strips. Cool the pie on a rack and leave it on the baking sheet in room temperature for a few hours. Slice or refrigerate until ready to serve.
Nutrition Facts : Calories 415.5, Fat 19, SaturatedFat 9.8, Cholesterol 128.6, Sodium 356.8, Carbohydrate 55.1, Fiber 1.2, Sugar 28.3, Protein 7.8
PERFECT PUMPKIN PIE
Steps:
- HEAT 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; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
- FAVORITE TOPPINGS:
- SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
- STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
- CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.
PERFECT PUMPKIN PIE
Categories Milk/Cream Food Processor Egg Ginger Dessert Bake Thanksgiving Pumpkin Fall Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position rack in bottom third of oven; preheat to 375°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center.
- Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended. Process 5 seconds longer.
- Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.
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5/5 (102)Author Food Network KitchenServings 8-10Category Dessert
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
- Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
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