BEST EVER PUMPKIN CHIFFON PIE
My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!
Provided by pattyricia
Categories Pie
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the gelatin to soak in 1/4 cup cold water.
- Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
- Cook and stir this over simmering water till it thickens.
- Add the soaked gelatin until it dissolves.
- Remove from the stove and chill till filling starts to set.
- (I put the pot in ice water).
- Whip the 3 egg whites till stiff but not dry.
- Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
- Fill pie shell and chill several hours.
- Serve with Cool Whip.
- Preparation time is approximate.
Nutrition Facts : Calories 289.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 95.9, Sodium 457.4, Carbohydrate 47.9, Fiber 1.8, Sugar 36.2, Protein 6.1
WORLD'S BEST PUMPKIN PIE
This recipe not only makes the best pumpkin pie, but it's oh so easy too! Serve with whipped topping.
Provided by MRSLIZBIZ
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon. When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk. Transfer mixture to the pie crust.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the pie comes out clean. Cool before serving.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 55.4 g, Cholesterol 49.5 mg, Fat 9.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.8 g, Sodium 354.9 mg, Sugar 42 g
BEST EVER PUMPKIN PIE WITH STEM GINGER CREAM
Turn the volume up on this classic American dessert and make it fit for a dinner party feast, with stem ginger cream and pumpkin seed brittle
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Number Of Ingredients 18
Steps:
- Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
- Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose- bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling can't escape. Put in the fridge and chill for 30 mins. Clean the food processor.
- Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins - the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
- For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but don't stir at any stage or it may crystallise - instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
- Just before you're ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top - if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 499 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
AMERICA'S TEST KITCHEN - BEST PUMPKIN PIE
Steps:
- Filling 1 cup heavy cream 1 cup whole milk 3 large eggs plus 2 large yolks 1 teaspoon vanilla extract 1 (15-ounce) can pumpkin puree 1 cup drained candied yams from 15-ounce can (see note) 3/4 cup sugar 1/4 cup maple syrup 2 teaspoons grated fresh ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon table salt For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes. 7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
THE BEST PUMPKIN PIE COBBLER
With fall coming, I thought I would share this with everyone. Once it starts getting cold outside, I make this every week until Christmas. Its so warm and comforting on a cold night. This is also great for a potluck or large crowd. Its so delicious served warm with a scoop of french vanilla ice cream. Enjoy!
Provided by Christanasmom
Categories Dessert
Time 1h10m
Yield 1 10, 10 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine all ingredients except butter, nuts, and cake mix.
- Mix well.
- Pour into greased 9x13 pan.
- Sprinkle dry cake mix evenly over the pumpkin mixture.
- Melt butter and drizzle it over the cake mix.
- If using, sprinkle with nuts.
- Bake 1 hour or until done.
- Best when eaten warm and served with french vanilla ice cream.
- Hope you enjoy as much as we do!
THE BEST NO BAKE PUMPKIN PIE
My mom found this recipe years ago. Since she didn't like to cook she loved this because it's so easy. It's lighter than traditional pumpkin pie and has such a wonderful flavor. It's become my family's favorite.
Provided by KMS2669
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Mix the first seven items in a saucepan.
- Let stand for 1 minute.
- Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
- Stir in pumpkin and pour into pie crust.
- Chill and serve with your choice of whipped topping.
Nutrition Facts : Calories 2758.7, Fat 105, SaturatedFat 37.9, Cholesterol 558, Sodium 3192.6, Carbohydrate 405.1, Fiber 7.5, Sugar 314.9, Protein 64.8
BEST PUMPKIN PIE
Why resist? You know you can't make it through Thanksgiving without a slice of moist, delicious pumpkin pie smothered with whipped topping! Make sure the edges of your crust are high, as this recipe creates a generous amount of filling.
Provided by PEDELARK
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix together the pumpkin, sugar, salt, cinnamon, ginger, cloves and nutmeg. Blend in the eggs, milk and evaporated milk. Pour the mixture into the pie crust.
- Bake in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean. Cool on a metal rack before serving.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 37 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 3.9 g, Sodium 328.6 mg, Sugar 24.4 g
BEST EVER PUMPKIN PIE
Make and share this Best Ever Pumpkin Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
- Pour into prepared piecrust.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 598.6, Fat 19.6, SaturatedFat 8.1, Cholesterol 92.3, Sodium 666.1, Carbohydrate 97, Fiber 3.5, Sugar 79, Protein 11.9
THE WORLD'S BEST PUMPKIN PIE
This is the best pumpkin pie ever. I was not a fan of pumpkin pies until I made this for Thanksgiving dinner. Below is a few helpful hints: Serve immediately or refrigerate. You can substitute 1 3/4 tsp for pumpkin spice (The flavor is slightly different as well). Do not overcook - overcooking will make the pie crack in the middle. Try to bake the day you will serve. If you have to bake a day before serving, pop the pie in the oven for 5-10 minutes and it should bring the crust back to life.
Provided by srooc1
Categories Dessert
Time 1h15m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
- Beat eggs in large bowl.
- Stir in pumpkin, orange juice and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake for 15 minutes.
- Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Serve immediately or refrigerate.
- Top with whipped cream before serving for best results!
Nutrition Facts : Calories 2537.3, Fat 122.8, SaturatedFat 50.5, Cholesterol 612.9, Sodium 2761.3, Carbohydrate 315.7, Fiber 10.3, Sugar 168.9, Protein 55.4
PUMPKIN PIE...SIMPLY THE BEST!!
This is a very easy recipe for pumpkin pie that was voted the BEST by our Thanksgiving Pumpkin Pie connoisseurs! It is tried and true, and a favourite in our family.
Provided by Leslie
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Beat egg lightly.
- Add and mix next 8 ingredients in order given.
- Pour into unbaked pie shell.
- Sprinkle top with more cinnamon if desired.
- Bake on bottom shelf in 450° oven for 10 minutes.
- Reduce heat to 350° and bake about 30 min or until inserted knife comes out clean.
- Serve with whipped cream.
PUMPKIN PIE BARS, SIMPLY THE BEST :)
I got this out of the paper over 20 years ago and to this date one of my favorite pumpkin bar recipe's. You can use margarine instead of butter if you prefer.
Provided by faith58
Categories Bar Cookie
Time 1h39m
Yield 20 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease and flour a 13x9 baking pan.
- Remove 1 cup of the cake mix; reserve. In small bowl, lightly beat 1 egg. In large bowl, stir together remaining cake mix, melted butter and the beaten egg.
- Press into prepared pan.
- In large bowl, lightly beat remaining 3 eggs, Stir in the pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pain. To the 1 cup reserved cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture.
- Bake 50-60 minutes, Serve warm or cold.
THE BEST PUMPKIN PIE! EVER
My Mom made this pie every year growing up, it's a favorite. There is nothing to complain about when you have pumpkin, spices, condensed milk, and brandy. Enjoy, I know I do.
Provided by Jazmina
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Whisk pumpkin, condensed milk, eggs, brandy, spices and salt in medium bowl until smooth.
- Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350°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 323, Fat 13.2, SaturatedFat 5, Cholesterol 69.7, Sodium 343.8, Carbohydrate 41.3, Fiber 1.3, Sugar 27.9, Protein 7.5
THE BEST LAYERED PUMPKIN CHEESECAKE PIE YET !
First of all, this pie might be easier to make than a regular pumpkin pie. Its taste is very light and delicious. The cream cheese really balances out the spices in the pumpkin pie and most people I have served it to actually skip on the whipped topping as it's good without it. Every time I make this I always have at least one request for the recipe. This recipe was found at: http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx Submitted by: Stephanie Phillips
Provided by joshuainboden
Categories Cheesecake
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F (165°C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 484.9, Fat 36.5, SaturatedFat 20.7, Cholesterol 153.7, Sodium 384.8, Carbohydrate 31.5, Fiber 0.4, Sugar 19.4, Protein 8.9
THE BEST LIGHT PUMPKIN PIE
This pumpkin pie saves 151 calories and 12 grams of fat per slice from the traditional version and it tastes identical!
Provided by Vseward Chef-V
Categories Pie
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Grind the cookies in a good processor.
- Lightly spray a 9" glass pie pan with vegetable cooking spray.
- Pat the cookie crumbs into the pan evenly.
- Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.
Nutrition Facts : Calories 105.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.7, Sodium 74.9, Carbohydrate 21.4, Fiber 0.3, Sugar 18.2, Protein 5.5
THE BEST PUMPKIN PIE EVER!
I call it this because that what everyone else calls it! I get requests for this every Thanksgiving and even diehard pumpkin pie haters have been converted after tasting it. Serve with softly whipped cream or some good vanilla ice cream. Please note: If planning to make just one pie, I recommond using a deep dish pie shell as the recipe makes enough filling for two regular pies.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger and nutmeg.
- Mix well and turn into the crust.
- Bake 15 minutes; reduce the oven temperature to 350° and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean.
- Cool before cutting.
- Garnish with whipped cream.
- Refrigerate leftovers.
THE BEST PUMPKIN PIE
Instead of store-bought pumpkin pie spice, we like using ground cinnamon and nutmeg so we can control of the ratio between the two, opting for a healthy amount of nutmeg as it brings out the flavors in the pumpkin. Our butter-and-shortening crust gives you the best of both worlds - light, flaky layers and rich, buttery flavor. Sprinkling coarse sugar on the rim before baking adds a touch of sweetness and makes it a little more festive.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
- Preheat the oven to 350 degrees F.
- Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
- Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.
THE BEST PUMPKIN PIE(ATK)
If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.
Provided by Coppercloud
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 20
Steps:
- For the Crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
- Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
- Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
- For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
- Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm pre-baked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
Nutrition Facts : Calories 494.7, Fat 30.2, SaturatedFat 15.8, Cholesterol 182.6, Sodium 492.9, Carbohydrate 48.2, Fiber 0.9, Sugar 28.8, Protein 7.3
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 »
#time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #desserts #eggs-dairy #fall #holiday-event #pies #eggs #dietary #thanksgiving #seasonal #comfort-food #taste-mood #4-hours-or-less
You'll also love