GINGERY PUMPKIN PIE
My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings (1-1/2 cups whipped cream).
Number Of Ingredients 23
Steps:
- In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. 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 large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.
Nutrition Facts : Calories 504 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN PIE MADE WITH ROASTED FRESH PUMPKIN
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 10-inch pies
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
- Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
- Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
- Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.
- Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
- If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
- Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
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
PUMPKIN PIE WITH FRESH GINGER AND NUTMEG
Steps:
- Preheat oven to 375 degrees.
- In a food processor combine brown and granulated sugar, cinnamon, ginger, nutmeg and salt. Process for two minutes.
- Add pumpkin, milk, egg, egg whites and vanilla. Pulse until mixed; then, process continuously for 30 seconds longer. Spoon into baked crust. Cover edge of crust with strips of aluminum foil to prevent burning. Bake on middle oven rack for 50 to 60 minutes, until filling is set in center when pie plate is jiggled. Transfer to wire rack, and let cool completely. Serve at room temperature or lightly chilled.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 31 grams, TransFat 0 grams
SARA'S PUMPKIN PIE
My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to ThanksgivingRecipe.com.
Provided by Marlene Binda
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 43.3 g, Cholesterol 61.7 mg, Fat 12.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 336.3 mg, Sugar 30.9 g
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