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.
LUSCIOUS LEMON-PUMPKIN DESSERT
A dessert bar mix makes this a clever way to get to pumpkin pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes.
- Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust.
- Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until serving.
Nutrition Facts : Calories 370, Carbohydrate 49 g, Cholesterol 55 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 140 mg
PUMPKIN LEMON PIE
:) This is a Grand Champion Winner at the Illinois State Fair in 1987. We really didn't care for the lemon topping, but will be making again because the pumpkin part was really good and creamy! I might make the topping again minus the lemon and about 1 Tbsp more brown sugar. :)
Provided by sweetcakes
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pie filling:.
- Mix all ingredients of pie filling. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 for 45 minutes. Cool 20 minutes.
- Blend sour cream, brown sugar, lemon juice and lemon peel. Spread mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans. This can be served warm or cold.
Nutrition Facts : Calories 363.8, Fat 21.9, SaturatedFat 9.1, Cholesterol 80.4, Sodium 313.6, Carbohydrate 38.1, Fiber 1.7, Sugar 21.2, Protein 6
LEMON PIE
Provided by Food Network
Categories dessert
Time 3h55m
Yield 2 pies or 1 deep-dish pie
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.
- Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.
PUMPKIN PIE SHAKE
This was posted in response to a recipe request for someone on a soft food diet. I love pumpkin and I love milkshakes, so this is a great combination. Feel free to use regular vanilla ice cream & milk if you aren't watching calories, but the low fat version is great.
Provided by karen
Categories Shakes
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except Cool Whip in a blender.
- Blend until smooth.
- Top with 2 tsp Cool Whip each.
- Sprinkle with additional pumpkin pie spice if desired.
Nutrition Facts : Calories 102, Fat 1.1, SaturatedFat 0.8, Cholesterol 1.2, Sodium 139.5, Carbohydrate 21.1, Fiber 1.2, Sugar 15.4, Protein 3
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