Easy Pumpkin Pie With Brown Sugar Topping Recipes

EASY PUMPKIN PIE WITH BROWN SUGAR TOPPING

Steps:

• 1. Preheat oven to 425.
• 2. In a mixing bowl, combine pumpkin, condensed milk, egg, pumpkin pie spice, salt.
• 3. Mix well.
• 4. Pour into pie crust.
• 5. Bake 15 minutes. Remove from oven. Reduce temperature to 350.
• 6. In a small bowl, combine brown sugar, flour. Cut in margarine until crumbly.
• 7. Stir in pecans (if using).
• 8. Sprinkle mixture evenly over pie.
• 9. Bake 40 minutes or until knife inserted 1 inch from the edge comes out clean.

BROWN FAMILY'S FAVORITE PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
• Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

PECAN PUMPKIN PIE I

Steps:

• Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
• Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
• Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
• To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

BROWN-SUGAR PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
• In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.

PUMPKIN PIE WITH A BROWN SUGAR-WALNUT TOPPING

Steps:

• To make the topping, pulverize the ingredients in a food process by switching the processor on and off. To make sure that once ground, the topping has a fine crumb texture, you should take care that the walnuts in the topping do not excrete any oil, as this will turn the topping into a mass.
• Place the oven rack in the bottom third of the oven and set the oven to preheat to 350 °F. Place the pie crust into a 9-inch pie pan, fold the edges and crimp decoratively along the edges. First, freeze the pie shell for 20 minutes, then line it with foil and fill it with dried beans or dried rice to weigh the crust down.
• Now, bake the crust in a preheated oven for 20 minutes, then remove the foil and the weights, and bake for another 15 minutes. While baking, if any bubbles form, press them down with the back of a spoon or poke them with a fork to release the air. When baked, the crust should have golden brown edges, but should not be completely cooked. Take it out of the oven to cool.
• In a medium bowl whisk the brown sugar, eggs, and spices, then add the pumpkin and cream. The filling should be thoroughly blended and lump-free. Tip the prepared filling into the pie shell, then bake for 30 minutes until the filling has set. In case the crust starts browning too quickly, cover it with aluminum foil collar.
• Take out of the oven and dredge the pie with the topping. Lower the oven temperature to 325°F and bake for 15 more minutes until the custard is fully set and slightly puffed up. Once baked, leave it to cool completely before serving.