SIMPLE PUMPKIN PIE
"Easy as pie" is just the case with this pie recipe.
Provided by BobAltman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
- Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
- Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g
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
CLASSIC PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
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.
PUMPKIN PIE IN A SHEET PAN
Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 16 servings
Number Of Ingredients 15
Steps:
- Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
- For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
- Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
- Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
- For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
- Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
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
PATE BRISEE FOR TRADITIONAL PUMPKIN PIE
Use this dough to make Traditional Pumpkin Pie with a Fluted Crust.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch deep-dish piecrust
Number Of Ingredients 5
Steps:
- Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
PIE IN A PUMPKIN
Make and share this Pie in a Pumpkin recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 1h45m
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cut a lid off the pumpkin.
- Scoop out the seeds and save for roasting later!
- Place the pumpkin in a sturdy baking pan.
- Beat together the remaining ingredients EXCEPT FOR THE BUTTER!
- Pour into the pumpkin and dot with the butter.
- Cover with the pumpkin lid and bake for 1 to 1-1/2 hours, or until the filling has set like custard.
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.
PUMPKIN PIE
Steps:
- Mix all ingredients well and add to pie crust. Bake in preheated oven for one hour at 350 degrees. Cool, slice and serve. Top with whipped cream, if desired.
- TIP:
- Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set
OPAL'S PUMPKIN PIE
This recipe makes 2- 9" pies. If you make one large pie instead you will have to add time to the baking to get it done. This recipe was given to me by Opal Beebee, several years ago. This is a handed down family recipe. It was once prepared in the White House for one of the former Presidents. Opal's daughter had served in the National Guard and had met a Pastry Chef who later worked at the White House and called Opal to ask for the recipe for Thanksgiving Dinner at the White House. Do not eliminate the heavy cream IN the pie...the cream and the amount of spices listed is what makes this pie so special. It is good hot or cold. I never tasted hot pumpkin pie until I tasted this one. I found out this past Christmas (2009) that this bakes well without a crust as well. I had to make 3 pumpkin pies to take to my son's home. I had enough mixture left over make another pie but not enough pie dough for a 4th pie. So I spray oiled a round casserole dish, filled with mixture and baked.
Provided by CarrolJ
Categories Pie
Time 1h15m
Yield 2 pies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients in a large bowl, mixing well.
- Combine the evaporated milk and the heavy cream in a small saucepan.
- Heat the milks to the scalding point.
- Add scalded milks to the other ingredients, mixing well.
- Pour equally into the two UNBAKED pie shells.
- Bake 350 degrees for about 1 hour.
- Pie is done when a knife inserted into the middle comes out clean.
- Top with desired topping.
Nutrition Facts : Calories 512.1, Fat 24.7, SaturatedFat 10.3, Cholesterol 114.3, Sodium 491.2, Carbohydrate 67.6, Fiber 2.2, Sugar 42.6, Protein 7.8
PUMPKIN PIE
This is a great recipe from "It's Just Food" There are few foods in the world more closely associated with holiday celebrations than pumpkin pie. During the winter you can find them in every grocery store and supermarket, but if you�re having people over, wouldn�t you prefer to have your house smelling heavenly? And if you�re going somewhere, wouldn�t you rather bring a pie you baked yourself? Luckily, pumpkin pie is one of the fastest and easiest kinds to make from scratch. So If you�re really ambitious, you could cut your trimmed scraps of pastry into tiny leaves, with �veins� made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie. Some people are under the misconception that fresh pumpkin is better than canned for making pie � it isn�t. Using canned pumpkin purée is infinitely easier, and it contains 20 times the beta carotene of fresh pumpkin! For a maple-pumpkin pie, replace the sugar with ¾ cup pure maple syrup, which is sweeter than sugar so you don�t need to use quite as much.
Provided by Gardening Girl
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the pumpkin, cream, sugar, eggs, molasses, vanilla extract and spices. Pour into the prepared pie crust and bake for 1 hour at 350 degrees.
FLUFFY PUMPKIN PIE
I found this recipe ages ago in our local newspaper. There is enough filling for 2, 9-inch pies or one 11-inch pie. Line the pie plate with your best pie dough. Make a strong, fluted rim that extends about 1/2-inch above the rim of the dish. Do not prick the bottom of the pastry.
Provided by dojemi
Categories Pie
Time 1h5m
Yield 1-2 pies, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat over to 450 degrees.
- Blend together the first 13 ingredients.
- Beat the egg whites until slightly foaming.
- Beat in a pinch of salt and continue beating to form soft peaks.
- Beat in the sugar and continue beating to make stiff, shining peaks.
- Beat 1/4 of the whites into the pumpkin mixture and delicately fold in the remainder.
- At once, ladle the mixture into the pie shell(s) filling only to the rim of the pan.
- Immediately, bake the pie(s) in the middle level of the preheated oven for 15 minutes.
- When rim of crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more - lower heat if pastry browns to much.
- Lower heat again to 350 degrees and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done (when you insert a skewer it will come out clean).
- Turn off the oven, leave door ajar and let pie sit for 20-30 minutes more.
- Serve warm or cold with whipped cream or ice cream.
Nutrition Facts : Calories 207.3, Fat 7, SaturatedFat 4.1, Cholesterol 63.5, Sodium 191.4, Carbohydrate 34.8, Fiber 0.9, Sugar 30.2, Protein 2.9
PUMPKIN PIE FOR DIETERS
If you want to stay on your diet this is a terrific crustless pumpkin pie recipe you will love.
Provided by OCEANBREEZE32
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
- Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 23 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 394.4 mg, Sugar 7.6 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
FRESH PUMPKIN PIE
Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.
Provided by Cali
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 10
Steps:
- Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
- Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 59.6 g, Cholesterol 114.6 mg, Fat 17.7 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 6.5 g, Sodium 458.2 mg, Sugar 38.5 g
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5/5 (103)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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