Best 6 Paula Deens Pumpkin Pie Recipes
Indulge your taste buds with Paula Deen's delectable Pumpkin Pie, a classic dessert that embodies the essence of fall. This iconic pie features a velvety smooth pumpkin filling nestled in a flaky, golden-brown crust. The rich, creamy filling is delicately spiced with cinnamon, nutmeg, and ginger, capturing the warm and comforting flavors of the season. As you take a bite, the creamy texture of the filling melts in your mouth, complemented by the buttery, crumbly crust.
This article presents a collection of pumpkin pie recipes, each offering unique variations to suit your preferences. From Paula Deen's traditional recipe to gluten-free and vegan alternatives, there's a perfect pumpkin pie recipe for every baker and palate. Whether you're a seasoned baker or just starting your culinary journey, these recipes provide clear instructions and helpful tips to guide you in creating this autumnal delight.
PUMPKIN PIE (PAULA DEEN)
This pie is creamy and light--melt in the mouth delicious. The seasonings are subtile and thoroughly enjoyable. From Food Network's 2006 Thanksgiving menu.
Provided by SharleneW
Categories Pie
Time 1h35m
Yield 1 pie, 6-9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
- (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie).
- For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
- Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Nutrition Facts : Calories 572.9, Fat 35.3, SaturatedFat 18.3, Cholesterol 166.6, Sodium 642.6, Carbohydrate 57.7, Fiber 3.2, Sugar 37.4, Protein 8.7
PAULA DEEN PUMPKIN PIE
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the crust. Press the pie dough into the bottom and the sides of a 9-inch pie pan. Crimp the edges to make a pattern. Freeze it for 1 hour.
- Line the pie dough with parchment paper or aluminum foil. Fill up the pan with 2 pounds of pie weights or dried beans. Bake for 10 minutes. Remove the weights and lining and bake for 10 minutes more, or until the crust has turned golden brown.
- Prepare the filling. In a large bowl, beat the softened cream cheese until smooth. Beat in the pumpkin puree until well-combined.
- Beat in the sugar and salt. Add the eggs and extra egg yolk, half-and-half, and melted butter. Beat until well-combined. Mix in the vanilla, cinnamon, and ginger (if using).
- Pour the filling into the prepared pie crust and bake for 50 minutes or until the middle is set. Let the pie cool completely on a wire rack. Slice and serve with whipped cream on top. Enjoy!
Nutrition Facts : Calories 573 cal
PUMPKIN PECAN PIE
Leave it to Paula to combine two holiday favorites in this pumpkin pie with pecans. This easy dessert calls for chopped pecans, vanilla, canned pumpkin, and butter. Don't forget the unbaked pie shell or whipped cream for topping.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 °F.
- With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
- Garnish with whipped cream.
PAULA DEEN'S PUMPKIN PECAN PIE
Hmm, the best of both worlds. Pecan & Pumpkin! Who could ask for more on their Thanksgiving table?
Provided by Tee Angel
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
- Garnish with whipped cream .
Nutrition Facts : Calories 618.5, Fat 33.3, SaturatedFat 9.3, Cholesterol 126.1, Sodium 428.6, Carbohydrate 78.9, Fiber 4, Sugar 33.6, Protein 7.2
PRALINE PUMPKIN PIE (PAULA DEEN)
If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).
Provided by SharleneW
Categories Pie
Time 1h
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Blend pecans with 1/3 cup brown sugar and softened butter.
- Press gently with back of a spoon into bottom of unbaked pie shell.
- Blend all remaining ingredients except egg whites and granulated sugar.
- Pour into pie shell.
- Bake for about 50 minutes.
- Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
- Return to 425°F oven just to brown meringue.
- Chill and serve cold.
Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7
PAULA DEEN'S APPLE BUTTER PUMPKIN PIE
Make and share this Paula Deen's Apple Butter Pumpkin Pie recipe from Food.com.
Provided by Punky Julster
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F
- Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
- Stir in eggs.
- Gradually add milk and mix well.
- Pour into pie shell.
- Bake for about 40 minutes or until set.
- Garnish with whipped cream and maybe some pecans.
Nutrition Facts : Calories 2381, Fat 90.5, SaturatedFat 29.2, Cholesterol 612.8, Sodium 3175.2, Carbohydrate 352.2, Fiber 19.4, Sugar 215.7, Protein 46.9
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a much better flavor and texture than canned pumpkin puree. To make your own pumpkin puree, simply bake a pumpkin until soft, then scoop out the flesh and puree it in a food processor or blender.
- Don't overmix the batter. Overmixing the batter will make the pie tough. Stir just until the ingredients are combined.
- Bake the pie until the center is set. The pie is done baking when a toothpick inserted into the center comes out clean.
- Let the pie cool completely before serving. This will allow the pie to set properly and develop its full flavor.
Conclusion:
Paula Deen's pumpkin pie is a classic fall dessert that is sure to please everyone at your table. With its creamy, flavorful filling and flaky crust, this pie is a perfect way to celebrate the Thanksgiving holiday. Follow these tips to make the best pumpkin pie possible.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
