Best Rich Pumpkin Pie Recipes

Vanderbilts' Rich Old Fashioned Pumpkin Pie image

Provided by drhousespcatcher

Categories Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 eggs
1 1/4 cups cream
1 cup sieved cooked pumpkin or 1 cup canned pumpkin
1/2 tablespoon cornstarch
1/3 cup brown sugar, packed
2 tablespoons granulated sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ginger
1/4 teaspoon salt
ground nutmeg

Steps:

Prepare a 9 inch shell unbaked.
Preheat oven to 350°F.
Combine eggs, cream, and pumpkin in a glass bowl.
Blend at low speed until smooth and well mixed.
Sift dry ingredients except the nutmeg with pumpkin mix.
Blend again at high speed this time until smooth.
Pour into the shell. Sprinkle with the nutmeg.
Bake 30 minutes or until crust is browned and filling set. Let cook at room temp in the pan. Makes 6 to 8 servings.

Nutrition Facts : Calories 255.5, Fat 17.9, SaturatedFat 10.4, Cholesterol 161, Sodium 154.1, Carbohydrate 20.4, Fiber 0.5, Sugar 16.6, Protein 4.5

Rich Pumpkin Pie image

Provided by James Beard

Yield Serves 8

Number Of Ingredients 11

Pastry for 9" pie
2 cups cooked puréed pumpkin
1 cup brown sugar
6 eggs, lightly beaten
2 cups cream
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon mace
1/3 cup cognac
4 tablespoons finely chopped candied ginger

Steps:

Line a 9" pie tin with pastry and place foil on top. Fill with dry beans and bake in a 400°F. oven for 10 minutes. Remove the beans and foil.
Combine the pumpkin with the sugar, eggs, cream, seasonings and cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375°F. oven for 30-35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.

Rich Pumpkin Pie image

Provided by Sky Valley Cook

Categories Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Steps:

Preheat oven to 450 degree.
Mix pumpkin, sugar and spices together.
Add cream, mixing well.
Beat egg yolks, add to pumpkin mixture, and mix well.
Beat egg whites until they form stiff peaks.
Gently fold eggs whites into pumpkin mixture until just blended. Do not over mix.
Pour or spoon mixture into unbaked pie shell.
Bake for 10 minutes at 450 degrees then reduce heat to 325 degrees and bake for 30 minutes, or until set and golden brown.

Nutrition Facts : Calories 341.1, Fat 25, SaturatedFat 14.6, Cholesterol 160.8, Sodium 354.9, Carbohydrate 27, Fiber 2.1, Sugar 21, Protein 4.4

RICH, FLAVORFUL

Yield 1 9-inch pie

Number Of Ingredients 11

Steps:

Slice the butternut squash in half, lengthwise. Scoop out the seeds and fiber, then place face down on a cookie sheet and cook at 350 for about 45 minutes, or until a fork inserts easily. After cooling slightly, scoop out all the cooked squash. The pie requres about 2 cups. Beat the cooked squash until smooth. Add brown sugar and blend well. Add salt and spices, blending well. Add slightly beaten eggs and blend until smooth. Add milk and evaporated milk and blend well. Pour into a deep, 9-inch pie dish (a shallow dish will overflow). Cook at 375 for about 50-60 minutes, or until a knife inserted in the center comes out clean. Cool and enjoy. Goes great with whipped cream