PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
CINNAMON PUMPKIN PIE
This cinnamon pie recipe is a breeze to make. My daughter, Jessica, claims this is the best pumpkin pie she's ever eaten! -Jacqueline Deibert, Klingerstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a small bowl, combine sugar, cornstarch, salt and cinnamon. In a large bowl, combine eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into crust. , Bake for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 337mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
FIREBALL® PUMPKIN PIE
Traditional pumpkin pie with a spicy Fireball® cinnamon kick.
Provided by Shawn Englert
Categories Fruits and Vegetables Vegetables Squash
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
- Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
- Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie shell.
- Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
- Remove from the oven and let cool to room temperature before serving, about 2 hours.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 47.5 g, Cholesterol 55.6 mg, Fat 11.2 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 454.4 mg, Sugar 23 g
PUMPKIN PIE WITH WHIPPED CREAM AND CINNAMON
Steps:
- For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
- Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
- Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
- For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.
CINNAMON PUMPKIN PIE
I haven't made this pie yet, but I think I will try it for Thanksgiving. Recipe is from Simple and Delicious.
Provided by CookingONTheSide
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine the sugar, cornstarch, salt and cinnamon.
- In a large mixing bowl, beat eggs.
- Stir in pumpkin and sugar mixture.
- Gradually stir in milk.
- Pour into pastry shell.
- Bake at 400 degrees F for 10 minutes.
- Reduce heat to 350 degrees; bake 45-50 minutes longer or until knife inserted near the center comes out clean. You may want to cover crust with aluminum foil to prevent excessive browning.
- Cool on wire rack.
- Top with whipped cream, if desired.
- Refrigerate leftovers.
- I like my pumpkin pie chilled before serving.
Nutrition Facts : Calories 355.9, Fat 13, SaturatedFat 3.8, Cholesterol 74.6, Sodium 390.2, Carbohydrate 55.5, Fiber 1.7, Sugar 36.6, Protein 6
CINNAMON TOAST-CRUSTED PUMPKIN PIE
We take the classic flavors of cinnamon toast and turn it into a crust in this simple pumpkin pie recipe. Serve with plenty of whipped cream and a sprinkle of cinnamon.
Provided by Ashley Baron Rodriguez
Categories Fruits and Vegetables Vegetables Squash
Time 5h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, 1/2 cup sugar, cinnamon, and salt in the bowl of a food processor; process for 15 seconds. Pour in melted butter; process until moist crumbs form, about 1 minute. Press into the bottom and up the sides of a 9-inch pie plate (not deep dish).
- Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cool completely, about 30 minutes.
- Beat pumpkin and cream cheese together in the bowl of a stand mixer until no lumps remain, about 2 minutes. Add pumpkin pie spice, vanilla extract, cinnamon, and salt; stir to combine. Transfer mixture to a bowl.
- Pour cream and 1/2 cup sugar into the bowl of a stand mixer; beat on high until stiff peaks form, 3 to 5 minutes. Fold into pumpkin mixture with a rubber spatula, being careful not to deflate the cream. Pour mixture into the crust; refrigerate until set, 4 hours to overnight.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 43.4 g, Cholesterol 90.6 mg, Fat 28.7 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.8 g, Sodium 471.3 mg, Sugar 26.9 g
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