Pa Dutch Pumpkin Pie Recipes

CHEF JOHN'S PUMPKIN PIE

Chef John's Pumpkin Pie image

After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.

Provided by Chef John

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin puree
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon fine salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon Chinese 5-spice powder
1 9-inch unbaked pie crust (see footnote for recipe link)

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
Fit pie crust in a 9-inch pie plate and crimp edges.
Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
Bake in the preheated oven for 15 minutes.
Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 41.9 g, Cholesterol 116.7 mg, Fat 14.2 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 5.4 g, Sodium 464.6 mg, Sugar 28.6 g

PUMPKIN PIE II

Pumpkin Pie II image

A holiday favorite.

Provided by HOCHSTETLER

Categories Fruits and Vegetables Vegetables Squash

Yield 16

Number Of Ingredients 10

Ingredients

2 cups milk
2 cups canned pumpkin
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 eggs
½ teaspoon salt
2 ½ cups white sugar
1 recipe pastry for a 9 inch single crust pie

Steps:

In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 41.4 g, Cholesterol 37.3 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 230.7 mg, Sugar 33.8 g

PUMPKIN DUTCH APPLE PIE

Pumpkin Dutch Apple Pie image

A layer of apples topped with creamy pumpkin sprinkled with a crumble topping. Everyone seems to love this the young to the well experienced, the hims and the hers.

Provided by Annacia

Categories Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 unbaked 9-inch deep dish pie pastry (4-cup volume)
2 cups peeled peeled cored thinly sliced apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 1/2 cups pure pumpkin puree
1 cup evaporated milk
1/2 cup granulated sugar
2 large eggs, lightly beaten
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/3 cup chopped walnuts
5 tablespoons granulated sugar
3 tablespoons butter

Steps:

FOR APPLE LAYER:.
Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
FOR PUMPKIN LAYER:.
Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
FOR CRUMB TOPPING:.
Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.

Nutrition Facts : Calories 426.5, Fat 21.6, SaturatedFat 8.6, Cholesterol 81.1, Sodium 292.4, Carbohydrate 53.3, Fiber 2.4, Sugar 30.5, Protein 7.1

PA DUTCH PUMPKIN PIE RECIPE

PA Dutch Pumpkin Pie Recipe image

Provided by RuthLouise

Number Of Ingredients 10

Ingredients

1 1/2 cups mashed cooked pumpkin
1 1/2 cups rich milk
3/4 cup brown sugar
2 eggs
pastry for 9″ shell
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves, powdered
3/4 tsp. salt
2 Tbsp. butter, melted

Steps:

Place all ingredients in a bowl. Beat well with a rotary egg beater. Chill and pour into an unbaked pie shell. Bake for 10 min at 450 degrees. Reduce heat to 325 degrees. When the surface of pie filling turns light brown, test by inserting a knife. If it comes out clean the pie is finished baking.

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