SMALL PUMPKIN PIE
This Small Pumpkin Pie recipe is the perfect small batch size for two people. The crust is buttery and flaky, but still crisp and the filling tastes flavorful, light and creamy with the addition of cream cheese. Add some whipped cream on top for a perfect fall or intimate Thanksgiving dessert.
Provided by Zona
Categories Dessert
Time 1h20m
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 350 degrees F (180 C).
- Fill a cup with 3 tablespoons of ice water and set aside.
- Mix together the flour and salt.
- Pour the 4 tbsp melted butter into the flour mixture, and blend together with a fork until the mixture is crumbly.
- Add the ice water one tablespoon at a time.
- Use a fork and then your hands to form the mixture into a ball. When the mixture forms together but is still a bit crumbly, it's ready to roll out.
- Sprinkle some flour on a clean surface and roll out the dough, constantly flouring your rolling pin.
- Roll the dough out until it's at least 2-3 inches more in diameter than your pie plate.
- Carefully place the dough into a 6 inch pie plate smoothing it out inside the pie plate and letting the edges overhang. Click here for a 6 inch pie pan.
- Cut the overhanging edges with scissors, but leave at least an inch or so overhanging the rim of your pie plate.
- Pinch the edges to make a pretty pattern around the top edge.
- In a large mixing bowl, beat the cream cheese with a hand mixer.
- Add the pumpkin and beat until combined.
- Add the sugar and salt, and beat until combined.
- Add the egg mixed with the milk (half-and-half or cream), and 1 tbsp melted butter, and beat until combined.
- Finally, add the vanilla, cinnamon, and pie spice and beat until incorporated.
- Pour the filling into the prepared pie crust.
- Bake for 60 minutes or until the center is almost set. It will be puffed up but will settle as it cools.
- Place the pie on a wire rack and cool to room temperature.
- Cut in half and top each piece with whipped cream.
Nutrition Facts : Calories 818 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 221 milligrams cholesterol, Fat 49 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 1387 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
PUMPKIN PIE FOR TWO
Attention pie crust lovers! These mini pumpkin pies are the best way to get maximum flaky crust to match every creamy bite of the filling. Bonus: Since they're so easy to make, there's no need to wait for Thanksgiving to whip them up.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between two 5-inch aluminum pie pans or pie tins. Press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
- Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
- For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the pumpkin puree and then the melted butter.
- Put the filling in the pie shells. Bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
- For the lightly sweetened whipped cream: Put the cream, sugar and vanilla in a well-chilled bowl or in a bowl over ice. Beat with a whisk by hand or an electric hand mixer on medium-high speed until soft peaks form, about 1 minute.
- Dollop each pie with some whipped cream and serve.
TRADITIONAL PUMPKIN PIE
Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie-otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 pies (8 servings each).
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 326mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
WEIGHT WATCHERS PUMPKIN PIE (3 POINTS FOR WHOLE PIE)
This delicious crustless pie is just 1 point per serving or 3 points for the whole pie! See more Weight Watchers - WW Freestyle recipes at www.theholymess.com.
Provided by saraborgs
Categories Dessert
Time 1h5m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine all ingredients.
- Pour into a pie plate.
- Bake at 400 for 15 minutes.
- Reduce heat to 375 and bake for 35-40 minutes more, until pie is set.
Nutrition Facts : Calories 114, Fat 5, SaturatedFat 1.7, Cholesterol 186.6, Sodium 381.1, Carbohydrate 9.5, Fiber 0.8, Sugar 1.7, Protein 8.6
ONE POINT PUMPKIN PIE (CRUSTLESS)
I got this recipe from my weight watchers group. I admit I do prefer traditional pumpkin pie but this is pretty good. All the ingredients are core, too, even though baked goods don't qualify as core due to abuse potential.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Combine all ingredients.
- Spray 9" pie plate with Pam.
- Pour mixture into pie plate.
- Bake at 400 F for 15 minutes.
- Reduce heat to 325 F and continue baking for about 45 minutes or until a knife comes out clean.
- Slice into 8 pieces.
Nutrition Facts : Calories 62.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.7, Sodium 87.6, Carbohydrate 9, Fiber 0.4, Sugar 5.8, Protein 6.3
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