Best 4 Chunky Pumpkin Pie Recipes

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Indulge in the quintessential fall dessert with our delectable Chunky Pumpkin Pie. This classic recipe features a flaky, buttery crust filled with a luscious pumpkin filling bursting with warm spices and chunks of tender pumpkin. Experience the perfect balance of creamy and chunky textures in every bite. This article offers a collection of pumpkin pie recipes to satisfy every taste. From the traditional Chunky Pumpkin Pie to the unique Pumpkin Cream Cheese Pie, Pumpkin Chiffon Pie, and Vegan Pumpkin Pie, there's a recipe for every occasion and dietary preference. Each recipe is meticulously crafted with step-by-step instructions, ensuring a hassle-free baking experience. Discover the secrets to creating the perfect pie crust, achieving the ideal pumpkin filling consistency, and adding those special touches that make your pumpkin pie truly extraordinary. Whether you're a seasoned baker or a novice in the kitchen, our curated collection of pumpkin pie recipes will guide you towards a delightful and memorable baking journey.

Let's cook with our recipes!

PUMPKIN PIE



Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 1 pie or about 8 servings

Number Of Ingredients 15

1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg

Steps:

  • Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
  • Lower the oven temperature to 350 degrees F.
  • While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
  • Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

CHUNKY APPLE PUMPKIN BREAD



Chunky Apple Pumpkin Bread image

This moist quick bread combines both apples and pumpkin, making it a must in autumn. Every slice is chock full of nuts and spices.

Provided by Taste of Home

Time 1h45m

Yield 1 loaf (12 slices).

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup water
2 large eggs, room temperature
1/3 cup canola oil
1 cup chopped peeled tart apples
3/4 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 286 calories, Fat 12g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 273mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  • With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  • In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

CHUNKY PUMPKIN PIE



Chunky Pumpkin Pie image

I came across this recipe while responding to a request in the forums. It came via the the Ask Jan Norris blog, and originally from a post on ChowHound. This pie uses pumpkin sliced as apples, and not as a puree. I hope to make it sometime, as I think I might like it better than the traditional type of pie. I edited the original recipe a bit for clarity. Update:: I've made this a few times and have revised the recipe extensively.

Provided by duonyte

Categories     Pie

Time 1h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

4 cups sliced sugar pumpkin, sliced as you would apples for a pie
2 -4 tablespoons water
1/4 teaspoon vanilla extract (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons butter
double-crust pie dough

Steps:

  • Line a pie pan with bottom crust and dust with flour. (I used a 9 in but I think an 8in would be ok with 4 cups pumpkin).
  • Put the pumpkin slices in a medium bowl.
  • Combine the water and vanilla extract and sprinkle over the pumpkin slices, mixing to distribute. I used 2 tbl and that was enough.
  • Combine the cinnamon, nutmeg, sugar, salt and flour in a small bowl, mixing thoroughly to distribute the ingredients evenly.
  • Pour over the pumpkin slices and mix thoroughly. Turn into the pie pan.
  • Dot with butter and cover with top crust.
  • Bake in a 350 deg oven for 1 hour. Mine baked for an 1 1/4 hours.
  • Note: I tagged this for the Cooking Mania tag game, where you can tag one of your own, and really liked it. However, I am going to make this again, increasing the amount of pumpkin. I've already revised the instructions, which really made no sense in spots. Made this last night, all gone already. After making again: I sliced the pumpkin thicker, which I liked better - about 1/2 in thick. I think I like it better without the vanilla, so have made that optional.

Tips:

  • Choose the right pumpkin. Use a sugar pumpkin or pie pumpkin, which are smaller and sweeter than other varieties.
  • Roast the pumpkin. Roasting the pumpkin intensifies its flavor and makes it easier to puree.
  • Use a food processor or blender to puree the pumpkin. Make sure the pumpkin is completely smooth.
  • Don't overmix the batter. Overmixing can make the pie tough.
  • Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust.
  • Reduce the oven temperature and continue baking until the pie is set. The pie is done when a toothpick inserted into the center comes out clean.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.

Conclusion:

This Chunky Pumpkin Pie recipe is a delicious and easy-to-make fall dessert. With its creamy pumpkin filling and flaky crust, this pie is sure to be a hit with your family and friends. Plus, it's a great way to use up leftover pumpkin puree. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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