PUMPKIN PIE
I got this yummy Pumpkin Pie recipe from Better Homes and Gardens Baking Book. It is so yummy I had to share it!
Provided by MrsStacy Casas
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- If using a ready made pie crust that is fine but if not you need to make the pie crust first.
- For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
- Add eggs.
- Beat lightly with a rotary beater or fork just until combined.
- Gradually stir in evaporated milk and milk; mix well.
- Place the pastry-lined pie plate on the oven rack.
- Carefully pour filling into pastry shell.
- To prevent overbrowning, cover edge of the pie with foil.
- Bake in a 375 degree oven for 50 minutes.
Nutrition Facts : Calories 223.3, Fat 9.1, SaturatedFat 2.6, Cholesterol 86.6, Sodium 155.4, Carbohydrate 31.2, Fiber 0.6, Sugar 17.6, Protein 5.3
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
PUMPKIN PIE
A traditional pumpkin pie recipe with kicked up flavor. It is similar to the recipe on the Libby's Pumpkin can, with the addition of extra spices, some brown sugar, and vanilla extract to make it extra flavorful.
Provided by jbellesma
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugars, salt and spices in a large bowl.
- Beat eggs in small bowl and pour into sugar/spice mixture. Empty can of pumpkin into sugar/spice mixture.
- Mix everything with a wooden spoon or a wire whip, and use a rubber spatula to incorporate all ingredients thoroughly.
- Add evaporated milk gradually and continue stirring.
- Pour into pie shell.
- Bake in preheated oven at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. and bake for an additional 40-45 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 295.3, Fat 12.5, SaturatedFat 4.5, Cholesterol 59.9, Sodium 605.2, Carbohydrate 39.7, Fiber 2.9, Sugar 21.3, Protein 6.8
PUMPKIN PIE
For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin - this easy pat-in crust makes prep a breeze!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
- In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
- To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
- Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
- In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
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
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CLASSIC PUMPKIN PIE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. On a lightly floured surface, roll out the pie dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
- Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly.
- In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack.
PUMPKIN PIE RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
- In a large bowl, whisk the flour with the salt. Rub in the butter until the mixture resembles coarse meal. In a cup, beat the egg yolk with 3 tablespoons of the water; drizzle over the flour mixture and stir with a fork. Press the crumbs together to form a rough dough, adding the remaining 1 tablespoon of water if needed. Scrape the dough onto a lightly floured work surface, gather up any crumbs and knead gently just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
- In a large bowl, whisk the pumpkin puree with 2/3 cup of the sugar and the half-and-half, whole eggs, egg yolks, molasses, pie spice and salt. Pour the filling into the hot pie shell and bake for 1 to 1 1/4 hours, or until the center is just set and the edges are slightly puffed. Transfer the pie to a rack and let cool to room temperature.
CLASSIC PUMPKIN PIE (THE BEST) - RICARDO
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- In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture forms coarse crumbs. Add the yogurt and pulse until the dough begins to form. Remove from the food processor and shape it into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- In a bowl, combine the cornstarch and spices. Whisk in the eggs. Whisk in the pumpkin purée and sweetened condensed milk. Stir until smooth, then pour into the pie crust.
HOMEMADE PUMPKIN PIE - VJ COOKS
From vjcooks.com
- Place a circle of baking paper in a tart case and then line with sweet shortcrust pastry. Prick all over with a fork and then pop in the freezer to set up for 20 minutes before blind baking.
- Peel and chop your pumpkin, boil until it is soft, about 10-15 minutes. Drain well to remove as much water as possible and mash until nice and smooth.
- Remove the tart case from the freezer and bake at 190°C for about 15 minutes or until the pastry is golden brown. Remove from the oven to cool.
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