PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 1 pie or about 8 servings
Number Of Ingredients 15
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
- Lower the oven temperature to 350 degrees F.
- While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
- Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
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
Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Provided by Good Food team
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.65 milligram of sodium
TOO-GOOD-TO-DENY PUMPKIN PIE
This good-for-you pumpkin pie features a can of pumpkin and some Fiber One cereal for the crust. It is a nice way to celebrate Thanksgiving, guilt-free. It only has 2 Weight Watchers points per serving. Prep time does not include time for chilling. Recipe from Hungry Girl.
Provided by CookingONTheSide
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
- Combine crumbs with all other crust ingredients.
- Stir until mixed well.
- In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
- Press it into the edges and up along the sides of the dish.
- Set aside.
- In a large bowl, combine all ingredients for the filling; mix well.
- Pour mixture into pie crust (filling may be taller than the crust - trust me, this is okay!).
- Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
- Chill in the refrigerator for several hours (for best results, chill overnight).
- Cut into 8 slices, and if you like, top with Reddi-wip before serving!
Nutrition Facts : Calories 127.4, Fat 5, SaturatedFat 2.7, Cholesterol 12.2, Sodium 217.8, Carbohydrate 21.4, Fiber 7.8, Sugar 5.8, Protein 7
More about "too good to deny pumpkin pie recipes"
TOO-GOOD-TO-DENY PUMPKIN PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PUMPKIN PIE - INSANELY GOOD
From insanelygoodrecipes.com
RECIPES: TOO-GOOD-TO-DENY HEALTHY PUMPKIN PIE
From missionfitnessrecipes.blogspot.com
13 PUMPKIN PIE RECIPE UPGRADES FOR WHEN PLAIN JUST WON'T DO - REAL SIMPLE
From realsimple.com
TOO-GOOD-TO-DENY PUMPKIN PIE RECIPE - FOOD.COM - PINTEREST
From pinterest.com
TOO-GOOD-TO-DENY PUMPKIN PIE RECIPE - FOOD.COM
From pinterest.com.au
11 TIPS TO A PERFECT PUMPKIN PIE - THECOOKFUL
From thecookful.com
CLASSIC PUMPKIN PIE (THE BEST) | RICARDO - RICARDO CUISINE
From ricardocuisine.com
PERFECT PUMPKIN PIE - ONCE UPON A CHEF
From onceuponachef.com
PUMPKIN PIE - HUNGRY GIRL "TOO GOOD TO DENY PUMPKIN PIE"
From bigoven.com
I TRIED OUR 5 MOST POPULAR PUMPKIN PIE RECIPES AND THE WINNER …
From allrecipes.com
OUR 10 BEST PUMPKIN PIE RECIPES
From allrecipes.com
TOO-GOOD-TO-DENY PUMPKIN PIE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
30+ BEST PUMPKIN PIE RECIPES - EASY HOMEMADE PUMPKIN PIES …
From delish.com
TOO-GOOD-TO-DENY PUMPKIN PIE RECIPE - FOOD.COM
From pinterest.com
HEALTHY PUMPKIN PIE RECIPES - EATINGWELL
From eatingwell.com
PUMPKIN PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE A PUMPKIN PIE RECIPE FROM FRESH PUMPKIN (NO …
From bhg.com
HOW TO BAKE THE BEST PUMPKIN PIE EVER, ACCORDING TO A PRO BAKER
From simplyrecipes.com
TOO-GOOD-TO-DENY PUMPKIN PIE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #desserts #fruit #oven #refrigerator #holiday-event #pies #seasonal #equipment #number-of-servings
You'll also love