Traditional Pumpkin Pies Food

TRADITIONAL PUMPKIN PIE

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

PERFECT PUMPKIN PIE

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.

AMERICAN TRADITIONAL PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees.
• In a large non-metal bowl combine sugars and eggs.
• Add in the pumpkin mush, the spices, salt, and evaporated milk.
• Pour the filling into the pie shell.
• Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
• --------Pumpkinmush-----------.
• cut pumpkin in half.
• Prick the skin several times with a fork, and place on a cookie sheet, cut-side up.
• Bake for 50 minutes or until very soft when poked with a fork.
• Let the pumpkin cool, then scoop out the seeds with a spoon.
• Scoop out the pumpkin meat, and throw away the skin.
• Mash the pumpkin meat with a potato masher or puree in a blender/food processor.
• Makes about 4 cups.

TRADITIONAL PUMPKIN PIE

Steps:

• Beat eggs lightly in medium bowl.
• Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined.
• Blend in evap. milk.
• Pour filling in pie shell. Bake at 425 degrees F (220 degrees C) for 15 minutes.
• Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking 30 to 35 mins longer or until knife inserted in center comes out clean.
• Cool.

TRADITIONAL PUMPKIN PIE

Steps:

• In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours.
• In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm.

TRADITIONAL PUMPKIN PIES

Steps:

• In the bowl of a food processor or by hand in a large bowl, combine flour, sugar and salt.
• Add cubed, cold butter and pulse several times or cut in with a fork or pastry mixer until it resembles coarse crumbs.
• Add in ice water a bit at a time and mix until a ball can be formed or dough begins to hold together.
• Turn out to a lightly floured surface and gather together into a ball. Cut into 2 even pieces, press into discs, wrap in plastic and chill for at least 30 minutes.
• Remove both discs from the fridge and let them sit for 20 minutes. Remove plastic and roll both discs out onto the surface. Transfer both to their own 9" pie dish and flute edges.
• Place eggs in a medium bowl and beat lightly. Add brown sugar, whole can of Pure Pumpkin (796ml), pumpkin pie spice and salt. Stir ingredients together until well combined. Blend in heavy cream or evaporated milk. Pour filling evenly into each prepared pie shell.
• Bake both pies together at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 35-45 minutes longer or until knife inserted 1-inch from the crust edge comes out clean and filling is almost set in the centre. Cool on hour and serve.

TRADITIONAL PUMPKIN PIE WITH A WALNUT-CRUNCH TOPPING

Steps:

• Preheat oven to 425 degrees F.
• Toss the walnuts, brown sugar and maple syrup in a small mixing bowl.
• Combine the pumpkin, milk, sugar, eggs, spices and salt in a medium mixing bowl. Mix well.
• Transfer 3/4 cup of the walnut-sugar mixture to the bottom of the pie shell. Pour pumpkin batter over the walnut mixture.
• Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F; bake for an additional 40 to 50 minutes (or until a toothpick inserted in the pie's center comes out clean).
• Cool pie on a baker's wire rack. Meanwhile, add butter to the remaining walnut-sugar mixture; stir until moistened. Sprinkle over the cooled pie. Broil about 5-inches form heat for 2 to 3 minutes, or until bubbly. Cool before serving.
• Provide your guests with their choice of sweetened whipped cream or French vanilla ice cream with a sprinkling of orange zest, and get ready for the applause!

TRADITIONAL PUMPKIN PIE

Steps:

• Preheat oven to 425°.
• With mixer beat pumpkin,Eagle Brand, eggs, spices and salt.
• Pour into crust.
• Bake 15 minutes.
• Reduce oven temperature to 350°; bake 35 to 40 minutes longer.
• Cool.
• Garnish as desired.
• Refrigerate leftovers.
• Sour Cream Topping: In medium bowl, combine sour cream,sugar and vanilla extract.
• After pie has bake 30 minutes at 350º, spread sour cream topping evenly over top bake 10 minutes.