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-SICLES (POPSICLES)
This is from Family Fun's Nov. 2008 issue. I had some butternut already cooked (see Rita's Recipe #194908 for an easier way to cook the squash!) so I halved the recipe and it made 6 popsicle molds. It really tastes like pumpkin pie! My 5 yo was begging for another one right after the first one. I used half and half instead of the cream and pancake syrup, since I didn't have maple (it's up to $20 quart here!) I bet it would work with canned or cooked pumpkin too, although I'm not sure how much to use. What a great, healthy alternative to all that sugary, artificial colored popsicle junk the kids usually get. I also used 1/2 tsp pumpkin pie spice for the halved recipe, so I would recommend using the higher amount of spice, or even 1 tsp. Prep and cook time do not include cooking the butternut.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 11m
Yield 10-12 popsicles
Number Of Ingredients 4
Steps:
- Cook butternut. Using a potato masher, mash butternut until creamy.
- Add in the remaining ingredients and mix well.
- Spoon into popsicle molds and freeze for a minimum of 6 hours.
PUMPKIN SPICE ICE POPS
Pumpkin spice season keeps showing up earlier every year: Google searches for the flavor start climbing in late July, and last summer Starbucks brought back its pumpkin spice latte (PSL) on August 25 - almost a month before the start of fall! We created these ice pops so you can get your pumpkin spice fix and stay cool while you're at it! -Francesca Cocchi for Food Network Magazine
Provided by Food Network Kitchen
Categories dessert
Time 4h5m
Yield 8 ice pops
Number Of Ingredients 0
Steps:
- Whisk 1 cup canned pumpkin puree, 1/2 cup each sweetened condensed milk and half-and-half and 1 teaspoon pumpkin pie spice. Freeze in ice pop molds.
PUMPKIN PIE-SICLES
My grandchildren go crazy over these popsicles, they say they taste just like eating a piece of pumpkin pie! These are very healthy and nutritious.
Provided by Tara Caputo
Categories Ice Cream & Ices
Time 15m
Number Of Ingredients 5
Steps:
- 1. 1. To make a batch, cut a butternut squash into quarters and scoop out the seeds.
- 2. 2. Boil, bake, or microwave the squash until soft. Let the squash cool a bit before scooping it's flesh into a medium-sized bowl.
- 3. 3. Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. (I use a potato masher to mush the squash and blend the ingredients.
- 4. 4. Spoon the mixture into ice molds (I was able to fill 10) add sticks, and freeze for at least 6 hours before serving.
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