DEEP DISH PUMPKIN PIE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
- For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
- Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
- Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
- For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
- Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.
PERFECT PUMPKIN PIE
For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won't crack as it cools.
Provided by Jennifer Segal
Categories Desserts
Time 2h15m
Yield 8 to 10 (Makes one 9-inch deep-dish pie)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position.
- If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
- If using a frozen crust: Follow the instructions for blind-baking on the package.
- After blind-baking the crust, reduce the oven temperature to 325°F.
- Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
- Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
- Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
- Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : Calories 335, Fat 15g, Carbohydrate 45g, Protein 6g, SaturatedFat 8g, Sugar 27g, Fiber 2g, Sodium 287mg, Cholesterol 103mg
LIBBY'S® FAMOUS PUMPKIN PIE
Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g
DEEP DISH PUMPKIN PIE
This a great variation on regular pumpkin pie. The addition of nuts in the crust is so tasty! You can cut it in large squares, but sometimes I cut it into smaller ones to bring to a potluck, or for a buffet. The first words out of tasters mouths are always "Oh, this is SO good!" (One hour for chilling is added to cook time.)
Provided by ciao4293
Categories Pie
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In a medium bowl, combine flour and sugars.
- Cut in butter till crumbly.
- Stir in nuts.
- Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
- In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
- Pour into pressed crust.
- Top with reserved crumb mixture.
- Bake 55 minutes or until golden.
- Chill and serve.
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