Best 3 Maida Heatters Pumpkin Pie Recipes

PUMPKIN PIE WITH PEPPER

Steps:

• Preheat oven to 425 degrees. Roll out the pastry and line a 9-inch pie pan with it, making an extra-high, fluted rim. Lightly prick the bottom, line with foil and weight with pastry weights or dry beans. Bake 13 minutes. Reduce heat to 400 degrees, remove the foil and weights, and bake 7 minutes longer. Remove from the oven. Increase oven temperature to 450 degrees.
• Place the cream in a small saucepan over moderate heat until little bubbles form around the edges. Set aside.
• Beat the eggs lightly in a large bowl. Beat in the vanilla, sugar, salt, pepper, ginger, mace and nutmeg. Add the pumpkin and mix well. Gradually beat in the hot cream. Pour into the baked pie shell, place in the oven and bake 10 minutes. Reduce heat to 350 degrees and bake about 40 minutes longer, until the center no longer seems liquid when the pie is gently shaken.
• Remove from the oven and serve warm or at room temperature with whipped cream.

MAIDA HEATTER'S PUMPKIN LOAF

Steps:

• Butter a 10"x5" loaf pan and spritz with baking spray. Preheat oven to 350.
• Sift together flour, baking soda, salt, cinnamon, and cloves. Set aside.
• In large bowl, beat eggs just to mix. Add sugar and oil and beat lightly just to mix.
• Mix in the pumpkin puree and dates.
• Add sifted dry ingredients, and mix only until they are smoothly incorporated.
• Stir in the walnuts.
• Turn into prepared pan and smooth top. Bake 1-1/2 hours. (If you use two smaller pans, bake 65-70 minutes.).
• Cool in pan for 15 minutes. Invert pan and let cake stand until cool. Cake is best if prepared the day before serving.

MAIDA HEATTER'S PUMPKIN PIE

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat to 450°. Have the crust in the freezer for at least 20-30 minutes before baking (or longer).
• Add cream to a small saucepan, uncovered, over medium heat; let stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edges.
• Meanwhile, in a bowl of an electric mixer, beat the eggs lightly just to mix; beat in the vanilla, sugar, and salt.
• Through a fine strainer, add the spices; then add the pumpkin and mix well.
• Gradually stir in the hot cream.
• Do not remove the pie crust from the freezer until you are ready to bake it.
• Pour the pumpkin mixture into the frozen crust.
• Bake for 10 minutes at 450°, then decrease oven temperature to 350° and bake 30-40 minutes longer until a small sharp knife gently inserted into the middle of the pie comes out clean (every time you test the pie with a knife it will leave a scar that will increase in size as the pie cools; do not cut more than necessary).
• Place the baked pie on a rack; serve while still barely warm or at room temperature.
• In a chilled bowl with chilled beaters, whip together the cream, sugar, and vanilla.
• If the pie is still slightly warm when you serve it, it is best to serve the whipped cream separately (the heat of the pie would melt the cream).
• Whip the cream until it is no too stiff, it should barely hold a shape and should be more like a thick sauce.
• But if the pie has cooled to room temperature, the cream can be whipped until it holds a definite shape and can be spread over the top of the pie.
• Either way, the cream can be whipped a few hours ahead, refrigerated, and then whisked a bit with a small wire whisk just before serving.