Best Perfect Pumpkin Pie Recipes

PERFECT PUMPKIN PIE

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.

PERFECT PUMPKIN PIE

Steps:

• HEAT 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; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
• FAVORITE TOPPINGS:
• SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
• STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
• CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

SUPER EASY CROCK POT PUMPKIN PIE PUDDING CAKE! THIS DESSERT RECIPE IS PERFECT FOR FALL, THANKSGIVING, CHRISTMAS OR ANY DAY YOU NEED A SWEET TREAT. THE SLOW COOKER DOES ALL THE WORK AND YOU GET A DELIC

Steps:

• Spray crock pot with non stick spray
• Combine all ingredients in the crock pot, stir until lumps are gone
• Cover and cook on low for 3 hours

PATE BRISEE FOR PERFECT PUMPKIN PIE

Steps:

• Pulse flour, sugar, and 1 teaspoon salt in a food processor to combine. Add butter, and pulse until pea-size clumps form. Drizzle 1/4 cup ice water over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.)
• Divide dough in half and transfer each to a piece of plastic wrap; cover, and press each into a disk. Refrigerate until firm, at least 1 hour.

PERFECT PUMPKIN PIE

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.

PERFECT PUMPKIN PIE

Steps:

• Position rack in bottom third of oven; preheat to 375°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center.
• Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended. Process 5 seconds longer.
• Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.

PERFECT PUMPKIN PIE (KING ARTHUR FLOUR) RECIPE - (4.6/5)

Steps:

• 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 thats at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits. Baker's Tips: This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook. Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center. Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.

PERFECT PUMPKIN PIE COPYCAT EAGLE BRAND

Steps:

• 1. Preheat oven to 425*F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• 2. 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.
• My Note: This is an easy tip and makes a big difference in taste - in a medium pan over low heat, heat up the canned pumpkin puree, spices, and salt. Heating the pumpkin puree up takes out the "canned" taste of the pumpkin and melds the spices together nicely. Then, pour the mixture out into another bowl, and let it cool a bit before adding the condensed milk and eggs. This little change makes the pumpkin taste much fresher! My family loves this recipe, and I use a ready-made graham cracker crust.
• A suggestion is to let the pie cool on the oven rack, because it cools more slowly that way. If you take it out onto the kitchen counter, the filling sometimes cracks because of the cold air.
• My wife Tips: I did not use the ginger nor the nutmeg; instead I added 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice), along with the 1 teaspoon of cinnamon. My wife loved it but she thought it needed more cinnamon. So I made the next one with 2 teaspoons of cinnamon and she loved it. If you like a lot of cinnamon, that's the way to go. For me, I preferred 1 teaspoon, but I'd eat it either way. Thanks EAGLE BRAND, I do make two pies.

ABSOLUTELY PERFECT PUMPKIN PIE!

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Beat eggs in large bowl.
• Stir in cinnamon, cloves, ginger, nutmeg, and salt.
• Add pumpkin puree and mix until smooth.
• Gradually stir in condensed milk. Mix until smooth.
• Pour mixture into pie shell.
• Bake at 425°F for 15 minutes.
• Reduce temperature to 350°F and bake for an additional 40-50 minutes, until a knife inserted in the center comes out clean.
• Cool on wire rack.
• Serve or cover and refrigerate.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F.
• Whisk pumpkin, Eagle Brand, eggs, spices and salt 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. Refrigerate leftovers.
• NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.

SUSAN'S PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• Prepare crust. I do not prebake my crust, and it turns out fine every time. Just line the deep dish pie plate with the crust, trim and flute edges, making them kind of high to hold all the filling.
• Beat the canned pumpkin, condensed milk, eggs, and spice at medium speed for 2 minutes. Pour into prepared crust.
• Bake at 425° for 20 minutes, then reduce heat to 350° and continue baking for 40 to 45 more minutes, until set. Cool to serving temperature. Cut into serving pieces before topping with whipped cream.
• WHIPPED CREAM: Chill your bowl and beaters. I like using a stainless steel mixing bowl because it stays cold. Pour cream into bowl and whip on high speed until almost doubled in volume, but not stiff. Sprinkle on the sugar, and continue to whip until sugar is incorporated and it reaches the soft peaks stage. Serve large dollops on top of pie slices.