Best 9 Deep Dish Pumpkin Pie Recipes

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Embark on a delightful culinary journey with our comprehensive guide to deep-dish pumpkin pie, a classic dessert that embodies the essence of fall flavors. This article presents a diverse selection of recipes, each offering unique variations on this beloved treat. From the traditional to the innovative, our recipes cater to every palate and skill level.

Indulge in the classic deep-dish pumpkin pie, a timeless recipe that captures the true spirit of this quintessential dessert. Experience the symphony of flavors as a creamy pumpkin filling, perfectly balanced with spices, rests atop a flaky, buttery crust. For a touch of sophistication, try our maple-bourbon pumpkin pie, where the richness of maple syrup and the warmth of bourbon elevate the traditional flavors to new heights.

If you're seeking a gluten-free option, our almond flour pumpkin pie is a delightful alternative. This recipe showcases a flavorful almond flour crust that pairs seamlessly with a creamy pumpkin filling, resulting in a guilt-free indulgence. For those with dietary restrictions, our vegan pumpkin pie offers a plant-based rendition of this classic dessert, ensuring that everyone can savor the joys of pumpkin pie.

For those who desire a more decadent experience, our chocolate pumpkin pie is a match made in dessert heaven. This recipe artfully combines the richness of chocolate with the classic pumpkin filling, creating a symphony of flavors that will tantalize your taste buds. And for a unique twist, our pumpkin cheesecake pie seamlessly blends the velvety texture of cheesecake with the comforting flavors of pumpkin, resulting in a dessert that is both elegant and irresistible.

Each recipe is meticulously detailed, providing clear instructions and helpful tips to guide you effortlessly through the baking process. Whether you're a seasoned baker or just starting your culinary adventures, our recipes ensure that you'll create a deep-dish pumpkin pie that will impress and delight your loved ones. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking journey with our collection of deep-dish pumpkin pie recipes.

Here are our top 9 tried and tested recipes!

DEEP-DISH PUMPKIN CUSTARD PIE



Deep-Dish Pumpkin Custard Pie image

As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h40m

Yield Makes one 9-inch deep-dish pie

Number Of Ingredients 12

Unbleached all-purpose flour, for dusting
1 disk Test Kitchen's Favorite Deep-Dish Pate Brisee
1 cup pure pumpkin puree (from a 15-ounce can)
1 cup sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg, plus more for serving
1 teaspoon pure vanilla extract
3 large eggs, separated, plus 1 large egg white
3/4 cup whole milk
3/4 cup heavy cream
Lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees with a rack in lower third. On a lightly floured work surface, roll out dough to a 13-inch round. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of dish. Crimp with fingertips. Refrigerate until firm, 30 minutes.
  • Blind-bake crust: Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 30 minutes. Carefully remove parchment and beans. Bake until light golden, about 5 minutes more. Transfer to a wire rack; let cool completely.
  • In a large bowl, whisk together pumpkin, 1/2 cup sugar, salt, spices, and vanilla until smooth. In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar until thick and pale. Stir into pumpkin mixture just to combine; stir in milk and cream. With a handheld mixer or a stand mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Increase speed to medium-high and beat until stiff but not dry peaks form. Stir one-third of whites into pumpkin mixture. Gently fold in remaining egg whites until no streaks remain (do not overmix). Transfer to cooled crust and smooth top with a spatula.
  • Bake until puffed and golden brown on top and set at edges, but still slightly wobbly in center, 45 to 55 minutes (if pie is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 1 hour or, loosely covered, up to 1 day. Serve, with whipped cream and a light dusting of nutmeg.

DEEP DISH PUMPKIN PIE



Deep Dish Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 8 to 12 servings

Number Of Ingredients 15

3 cups all-purpose flour
8 ounces butter
Pinch salt
1 3/4 cups (about one 15-ounce can) pumpkin puree
1/2 cup plus 3 tablespoons lightly packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/4 cups evaporated milk
3 tablespoons molasses
3 large eggs
1 1/2 cups whipping cream
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
  • For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
  • Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
  • Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
  • For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
  • Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

NO BAKE DEEP DISH PUMPKIN CHIFFON PIE



No Bake Deep Dish Pumpkin Chiffon Pie image

Another on line recipe. ave oven space for turkey and all the fixin's by preparing our no-bake pie. Light and airy, the spiced pumpkin filling bursts with fall flavors and the nutty graham cracker crust is a delicious twist on traditional pumpkin pie.

Provided by Bonnie G 2

Categories     Pie

Time 4h10m

Yield 1 Deep dish pie, 12 serving(s)

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
6 tablespoons softened butter
1 tablespoon granulated sugar
3/4 cup packed dark brown sugar
2 (1 ounce) packets unflavored gelatin
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups milk
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
  • To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
  • To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
  • Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
  • With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.

DEEP DISH PUMPKIN PIE



Deep Dish Pumpkin Pie image

This a great variation on regular pumpkin pie. The addition of nuts in the crust is so tasty! You can cut it in large squares, but sometimes I cut it into smaller ones to bring to a potluck, or for a buffet. The first words out of tasters mouths are always "Oh, this is SO good!" (One hour for chilling is added to cook time.)

Provided by ciao4293

Categories     Pie

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 cup cold butter or 1 cup margarine, cut in small pieces
1 cup chopped nuts
1 (16 ounce) can solid pack pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt

Steps:

  • Heat oven to 350 degrees.
  • In a medium bowl, combine flour and sugars.
  • Cut in butter till crumbly.
  • Stir in nuts.
  • Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
  • In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
  • Pour into pressed crust.
  • Top with reserved crumb mixture.
  • Bake 55 minutes or until golden.
  • Chill and serve.

DEEP-DISH PUMPKIN ICEBOX PIE



Deep-Dish Pumpkin Icebox Pie image

This pie can be made up to two days ahead and stored, covered, in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 55m

Number Of Ingredients 12

4 tablespoons unsalted butter, melted, plus more for pan
45 gingersnaps (12 ounces)
Kosher salt
2/3 cup sweet Marsala or other sweet fortified wine
1 tablespoon gelatin (from two 1/4-ounce packets)
1 can (29 ounces) pure pumpkin puree
8 ounces cream cheese, room temperature
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 1/4 cups heavy cream
1 1/4 cups plus 1 tablespoon sugar

Steps:

  • Preheat oven to 325 degrees. Brush a 9-inch springform pan with butter.
  • In a food processor, pulse cookies with 1/4 teaspoon salt until finely ground. With motor running, slowly add butter. Transfer mixture to springform pan, pressing it evenly into bottom and three-quarters of the way up sides. Bake until darkened slightly and set, 10 to 12 minutes (crust will become hard and crisp as it cools). Let cool completely on a wire rack.
  • Whisk together 1/3 cup wine and gelatin in a small heatproof bowl. Let stand until softened, about 3 minutes. Bring remaining 1/3 cup wine to a simmer in a small saucepan. Pour over gelatin, stirring until dissolved. In a food processor, combine gelatin mixture, pumpkin, cream cheese, 3/4 teaspoon salt, cinnamon, ginger, and cloves. Puree until smooth. Transfer to a large bowl.
  • In another large bowl, combine 1 3/4 cups cream and 1 1/4 cups sugar; whisk until soft peaks form. Stir half of whipped cream into pumpkin mixture, then gently fold in remaining whipped cream with a rubber spatula (do not overmix). Pour filling into cooled crust, smoothing top with a spatula. Refrigerate until set and cold, at least 8 hours.
  • Run a thin-bladed knife between crust and sides of pan to loosen, then unlock and remove sides of pan. Transfer pie to a cake plate. In a large, cold bowl, whisk remaining 1 1/2 cups cream with remaining 1 tablespoon sugar until soft peaks form. Serve pie, with whipped cream.

DEEP DISH PUMPKIN PIE



Deep Dish Pumpkin Pie image

This recipe does not use sugar but calls for molasses instead.

Provided by Lulu

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 12

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 tablespoons butter, softened
3 eggs, beaten
1 tablespoon vanilla extract
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch salt
1 ¼ cups molasses
½ cup buttermilk baking mix
1 (9 inch) deep dish pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a mixing bowl, blend together the pumpkin, evaporated milk, butter, eggs and vanilla.
  • In a separate bowl, whisk together the cinnamon, nutmeg, allspice, salt, molasses and baking mix. Add to the pumpkin mixture and mix thoroughly.
  • Pour filling into unbaked pie crust and bake for 50 minutes or until knife inserted comes out clean.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 66 g, Cholesterol 91.1 mg, Fat 16.2 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 7.2 g, Sodium 536 mg, Sugar 36.7 g

DEEP DISH PUMPKIN MERINGUE PIE



DEEP DISH PUMPKIN MERINGUE PIE image

This is a new version of Pumpkin Pie! It is a Martha Stewart creation. It is timeconsuming but a great make-ahead and especially nice for the Thanksgiving holiday. Try it - you may not want to go back to the traditional pumpkin pie again!

Provided by Pamela Thompson

Categories     Pies

Time 30m

Number Of Ingredients 17

FOR THE CRUST
1 small disk pate brisee (french version of pie pastry/crust)
all-purpose flour, for surface
FOR THE FILLING
3 large eggs
15 oz can of pure pumpkin puree
12 oz can of evaporated milk
3/4 c packed light-brown sugar
1 Tbsp cornstarch
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
3/4 tsp ground ginger
coarse salt
1/4 tsp freshly grated nutmeg
FOR THE MERINGUE
2 c granulated sugar
8 large egg whites, room temperature

Steps:

  • 1. 1.Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.
  • 2. 2.Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
  • 3. 3.Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
  • 4. 4.Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
  • 5. 5.Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
  • 6. 6.Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

DEEP-DISH PUMPKIN-MERINGUE PIE



DEEP-DISH PUMPKIN-MERINGUE PIE image

Yield 1 pie

Number Of Ingredients 17

For the Crust
1 small disk Pate Brisee
All-purpose flour, for surface
For the Filling
3 large eggs
1 can (15 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
For the Meringue
2 cups granulated sugar
8 large egg whites, room temperature

Steps:

  • 1.Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes. 2.Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack. 3.Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl. 4.Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). 5.Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion. 6.Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

DEEP DISH POTATO AND PUMPKIN PIE



Deep Dish Potato and Pumpkin Pie image

A uniquely different vegetarian pie. Can also be made with a 2 pound butternut squash. Fresh thyme can be replaced with 1 teaspoon of dried thyme.

Provided by Candice

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Yield 10

Number Of Ingredients 15

1 small sugar pumpkin
2 large russet potatoes
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup butter
4 tablespoons ice water
1 tablespoon olive oil
2 cups chopped onion
2 cloves garlic
1 ⅓ cups fresh corn kernels
6 ounces shredded Monterey Jack cheese
2 teaspoons chopped fresh thyme
⅛ teaspoon ground allspice
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes.
  • To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place.
  • Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.
  • Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat.
  • Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.
  • Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 37.4 g, Cholesterol 39.5 mg, Fat 16.3 g, Fiber 3.5 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 399.1 mg, Sugar 3.4 g

Tips:

  • To make sure your pie crust is flaky and delicious, use a combination of butter and shortening. Butter provides flavor and richness, while shortening helps to create a tender, flaky crust.
  • Don't overwork the pie dough. Overworking the dough will make it tough and difficult to roll out.
  • Chill the pie dough before baking. This will help to prevent the dough from shrinking and becoming too puffy.
  • Bake the pie in a preheated oven. This will help to ensure that the crust is cooked evenly.
  • Use a pie shield or aluminum foil to prevent the edges of the crust from overbrowning.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

With its creamy pumpkin filling, flaky crust, and sweet crumb topping, this deep-dish pumpkin pie is the perfect dessert for any occasion. Whether you're hosting a holiday dinner or just looking for a sweet treat, this pie is sure to satisfy. So next time you're in the mood for something delicious and festive, give this deep-dish pumpkin pie a try.

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