Best 3 Ed Smiths Pumpkin Pie Recipes
Indulge in the timeless classic of fall baking with Ed Smith's legendary pumpkin pie. This quintessential dessert captures the essence of the season with its velvety smooth pumpkin filling nestled in a flaky, golden-brown crust. As you embark on this culinary journey, you'll discover not just one, but three extraordinary recipes that elevate the classic pumpkin pie to new heights. From the traditional to the unique and unexpected, each recipe promises an explosion of flavors and textures that will delight your taste buds.
1. **Classic Pumpkin Pie:** Embark on a nostalgic journey with this timeless recipe, featuring a creamy pumpkin filling bursting with warm spices and a hint of sweetness. Baked in a flaky, buttery crust, this pie is the epitome of comfort and tradition.
2. **Spiced Gingersnap Pumpkin Pie:** Experience a symphony of flavors in this innovative take on the classic. A graham cracker crust infused with the warmth of gingersnaps provides the perfect base for a pumpkin filling spiked with a blend of aromatic spices. Prepare to be captivated by this harmonious fusion of flavors.
3. **No-Bake Pumpkin Pie:** Discover convenience and indulgence in this no-bake version of the beloved pumpkin pie. A creamy pumpkin filling, infused with the quintessential fall spices, rests atop a decadent Oreo cookie crust. This pie is a testament to the fact that simplicity and satisfaction can go hand in hand.
With three exceptional recipes to choose from, Ed Smith's pumpkin pie is more than just a dessert; it's an experience that celebrates the essence of the fall season. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you towards creating unforgettable pumpkin pies that will become cherished family traditions for years to come.
E.D. SMITH'S PUMPKIN PIE RECIPE - (3.7/5)
Provided by á-646
Number Of Ingredients 4
Steps:
- Beat one egg lightly in medium bowl. Add the pumpkin pie filling and the evaporated milk. Blend everything together. Pour filling into pie shell. Bake at 425ºF (220ºC) for 15 minutes. Reduce oven temperature to 375ºF (190ºC) and continue baking 35 to 45 minutes longer or until knife inserted in center comes out clean.
TRADITIONAL PUMPKIN PIES
Delicious, creamy and smooth pumpkin pies (yes, this recipe is for 2 pies!) made with one whole can of 796ml E.D.SMITH® Pure Pumpkin make this traditional recipe a family favourite. Feel free to modify the pumpkin pie spice amount to your liking. That's the benefit of making pies with E.D.SMITH® Pure Pumpkin, you can modify your own pumpkin spice level.Enjoy this delicious dessert twice or share with family and friends!
Provided by Chelsea Moore
Time 2h15m
Number Of Ingredients 11
Steps:
- In the bowl of a food processor or by hand in a large bowl, combine flour, sugar and salt.
- Add cubed, cold butter and pulse several times or cut in with a fork or pastry mixer until it resembles coarse crumbs.
- Add in ice water a bit at a time and mix until a ball can be formed or dough begins to hold together.
- Turn out to a lightly floured surface and gather together into a ball. Cut into 2 even pieces, press into discs, wrap in plastic and chill for at least 30 minutes.
- Remove both discs from the fridge and let them sit for 20 minutes. Remove plastic and roll both discs out onto the surface. Transfer both to their own 9" pie dish and flute edges.
- Place eggs in a medium bowl and beat lightly. Add brown sugar, whole can of Pure Pumpkin (796ml), pumpkin pie spice and salt. Stir ingredients together until well combined. Blend in heavy cream or evaporated milk. Pour filling evenly into each prepared pie shell.
- Bake both pies together at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 35-45 minutes longer or until knife inserted 1-inch from the crust edge comes out clean and filling is almost set in the centre. Cool on hour and serve.
E.D. SMITH'S PUMPKIN PIE RECIPE
Provided by á-1888
Number Of Ingredients 4
Steps:
- Beat one egg lightly in medium bowl. Add the pumpkin pie filling and the evaporated milk. Blend everything together.Pour filling into pie shell. Bake at 425 degrees F (220 deg.C) for 15 mins. Reduce oven temputure to 375 degrees and continue baking 35 to 45 min. longer or until knife inserted in centre comes out clean. Cool. Preparation time:35 min.
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree gives your pie a richer flavor and texture than canned puree. To make your own puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor or blender.
- Don't overmix the filling: Overmixing the filling will make your pie tough. Mix the ingredients together just until they are combined.
- Blind-bake the pie crust: Blind-baking the pie crust helps to prevent it from becoming soggy. To blind-bake the crust, preheat your oven to 375 degrees Fahrenheit. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15-20 minutes, or until the edges are golden brown.
- Let the pie cool completely before serving: This will help the pie to set properly and will make it easier to slice.
Conclusion:
Ed Smith's pumpkin pie is a classic fall dessert that is sure to please everyone at your table. With its rich and creamy filling and flaky crust, this pie is the perfect way to celebrate the season. Follow the tips above to make sure your pie turns out perfectly every time.
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