Best 2 Autumn Harvest Pumpkin Pie Recipes

In the heart of autumn's golden embrace, when nature paints the world in hues of orange and crimson, there's a dessert that captures the essence of the season: pumpkin pie. This iconic dish, deeply rooted in American culinary tradition, is a symphony of flavors and textures that warms the soul and evokes feelings of nostalgia and comfort.

With its flaky, golden crust encasing a velvety smooth, pumpkin-infused filling, pumpkin pie is a delectable treat that has stood the test of time. Its rich, subtly sweet filling is a perfect balance of pumpkin puree, spices, and cream, while the crispy crust provides a delightful textural contrast. Whether you prefer a classic pumpkin pie with a dollop of whipped cream or a more decadent version adorned with a pecan streusel topping, there's a recipe here to satisfy every palate.

So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the bounty of autumn. With our carefully curated collection of pumpkin pie recipes, you'll be able to create a dessert that's not only delicious but also a feast for the eyes, perfect for sharing with loved ones as the leaves change color and the air turns crisp.

Here are our top 2 tried and tested recipes!

AUTUMN HARVEST PUMPKIN PIE

Autumn Harvest Pumpkin Pie image

This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
FILLING:
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Steps:

In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.

AUTUMN HARVEST PUMPKIN PIE

Autumn Harvest Pumpkin Pie image

This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.

Provided by St. Paul Eric

Categories Pie

Time 1h15m

Yield 1 9" pie

Number Of Ingredients 11

Ingredients

1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 1/2 cups canned pumpkin
1 2/3 cups undiluted evaporated milk (usually 1 large can)
1 9 inch single unbaked pastry shell

Steps:

Preheat oven to 425 degrees F.
Blend the sugar, spices and salt together.
Add eggs, pumpkin and evaporated milk.
Stir to blend mixture well.
Pour into unbaked pie shell.
Bake in hot oven for 15 minutes.
Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
Cool pie before serving.
Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.

Nutrition Facts : Calories 2544.1, Fat 103.4, SaturatedFat 38.3, Cholesterol 545, Sodium 3574.4, Carbohydrate 360.1, Fiber 20.1, Sugar 213.5, Protein 56.8

Tips:

Use fresh pumpkin. Fresh pumpkin has a more intense flavor than canned pumpkin, and it's also more nutritious. If you don't have fresh pumpkin, you can use canned pumpkin, but be sure to drain it well before using it.
Make sure your oven is preheated before you start baking. This will help ensure that the pie crust cooks evenly.
Don't overmix the pie filling. Overmixing can make the filling tough.
Bake the pie until the crust is golden brown and the filling is set. The pie is done when a knife inserted into the center comes out clean.
Let the pie cool completely before serving. This will allow the filling to set properly.

Conclusion:

Pumpkin pie is a classic fall dessert that is perfect for any occasion. With its creamy, flavorful filling and flaky crust, it's sure to be a hit with everyone at your table. So next time you're looking for a delicious and festive dessert, give this autumn harvest pumpkin pie a try.