Silky Pumpkin Pie Food
SARA'S SILKY PUMPKIN PIE
Sweetened condensed milk is what gives this pumpkin pie its silken texture. When mixing ingredients for the filling, mix just enough to combine thoroughly. If bubbles form, it is time to stop mixing.
Provided by BHG Test Kitchen
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. In a large bowl, whisk together eggs, sugar, condensed milk, pumpkin, and better to thoroughly combine.
- In a small bowl, mix together flour, nutmeg, cinnamon, ginger, cloves, and a pinch of salt; stir into pumpkin mixture.
- Pour pumpkin filling into pie shell. lace filled pie tin on rimmed baking sheet. Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in center. Cool on wire rack for 1 hour. Cover and refrigerated with 2 hours.
Nutrition Facts : Calories 364 kcal, Carbohydrate 48 g, Cholesterol 109 mg, Protein 8 g, SaturatedFat 9 g, Sodium 190 mg, Sugar 31 g, Fat 16 g, UnsaturatedFat 6 g
SILKY PUMPKIN PIE
I use my own pie crust for this recipe, but feel free to use a refrigerated pie crust or prepared frozen pie crust. Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place jellyroll pan on center oven rack; preheat oven to 350 degrees F.
- Whisk together pumpkin, milk, eggs, pudding mix, sugar and spice until blended.
- Pour into shell.
- Bake on pan 45 minutes or until knife inserted near center comes out clean.
- Cool on rack.
- Serve with whipped cream.
- To make whipped cream, beat 1 cup heavy cream with 2 T sugar and 1/2 t vanilla extract. This will make 2 cups of whipped cream.
Nutrition Facts : Calories 208.8, Fat 8.2, SaturatedFat 3.2, Cholesterol 59.3, Sodium 223.4, Carbohydrate 30.1, Fiber 0.6, Sugar 16.3, Protein 4.4
SOYMILK PUMPKIN PIE
I haven't tried this one yet but I'm submitting it for all my lactose intolerant friends. I found this in a Sunset cookbook.
Provided by Hey Jude
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
- Pour mixture into unbaked pastry.
- Set pie on bottom rack of a 425°F oven; bake for 15 minutes, then reduce temperature to 350°F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
- Set pie on a rack until cool to touch, at least 2 hours.
- After serving, chill any remaining pie in an airtight container.
Nutrition Facts : Calories 239.8, Fat 9.5, SaturatedFat 2.4, Cholesterol 52.9, Sodium 301.5, Carbohydrate 34.8, Fiber 1.8, Sugar 19.8, Protein 5.2
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