PERFECT PUMPKIN PIE
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
- In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
- Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.
PUMPKIN PIE KIT
When my husband, Randy, was deployed in Afghanistan, I sent him the ingredients to make this easy pumpkin pie recipe. He and his team were so happy to have the smell of homemade pie wafting through the base kitchen while they were away from home over the holidays. -Rowenna Hamper, Mishawaka, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 pies (8 pieces each)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of 2 greased 9-in. metal pie plates. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., In a large bowl, beat filling ingredients until blended. Divide evenly between crusts. Bake on a middle oven rack 15 minutes. Reduce oven setting to 350°. Bake until center is set, 25-30 minutes longer. Cool completely on a wire rack. Store in the refrigerator.Toaster oven option: Preheat toaster oven to 425°. Prepare crusts as directed. Bake until lightly browned, 5-7 minutes. Cool on a wire rack. Combine filling ingredients; pour into crusts. Bake until center is set, 25-30 minutes. If desired, use prepared store-brought crusts but do not prebake them.
Nutrition Facts : Calories 245 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 239mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN PIE BITES RECIPE BY TASTY
Here's what you need: pumpkin puree, evaporated milk, sugar, cinnamon, ground cloves, ground ginger, salt, eggs, pie crusts, whipped cream, ice cream
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the dry ingredients thoroughly.
- Add the eggs and pumpkin, and mix.
- Gradually add the evaporated milk, mixing constantly.
- Preheat oven to 350°F (180˚C).
- With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
- Pierce the bottoms of the crust gently with a fork.
- Fill each pie crust to the top with filling.
- Bake for 20-30 minutes, until top of crust becomes golden brown.
- Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 14 grams
PUMPKIN PIE
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
- Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
- Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
- Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
CLASSIC PUMPKIN PIE
Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since the tender crust is made with a mere hint of canola oil and butter. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 295mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
- Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
- Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 425˚F (220˚C)
- Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
- Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
- Pour the filling into the pie shell.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
- Cool the pie on a wire rack for 2 hours.
- Slice and serve with whipped cream or ice cream.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
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4.7/5 (260)Calories 327 per servingTotal Time 1 hr 15 mins
- In a large mixing bowl, whisk together the sugars, flour, salt, and spices., In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk.
- Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking., Lightly grease a 9" pie pan that's at least 1 1/2" deep.
- Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven.
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