Best 2 Pumpkin Figs Pie Recipes
In the realm of culinary delights, where flavors dance and textures intertwine, there lies a hidden gem waiting to be discovered: the Pumpkin Figs Pie. This extraordinary pie is a symphony of autumnal flavors, a harmonious blend of sweet and savory that will tantalize your taste buds and leave you craving more. Its golden crust, adorned with plump figs and the vibrant hue of pumpkin, encases a velvety filling that is both rich and creamy, yet light and airy. As you take your first bite, the flavors explode in your mouth, creating a delectable dance of spices and sweetness. This article presents a collection of carefully curated recipes that explore the diverse possibilities of the Pumpkin Figs Pie, offering a culinary journey that will satisfy even the most discerning palate. From the classic rendition to unique variations that incorporate seasonal ingredients and unexpected flavor combinations, these recipes are guaranteed to elevate your baking skills and impress your loved ones. Get ready to embark on a delightful adventure as we delve into the world of Pumpkin Figs Pie, where tradition meets innovation and every slice promises a moment of pure indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
ULTIMATE PUMPKIN PIE
Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that's both ultracreamy and richly flavored. Just don't be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn't conduct heat as well as metal, the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
- Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
- Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
- When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
- In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
- Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
Tips:
- To ensure a flaky crust, use cold butter and ice water. Avoid overworking the dough, as this can make it tough.
- Chill the pie crust before baking. This will help to prevent the crust from shrinking.
- Blind bake the pie crust before filling it. This will help to prevent the bottom of the pie from becoming soggy.
- Use fresh, ripe figs for the best flavor. If fresh figs are unavailable, you can use dried figs that have been soaked in warm water until softened.
- Add a pinch of salt to the pumpkin filling to enhance the sweetness of the pumpkin and figs.
- Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
This pumpkin figs pie is a delicious and unique fall dessert that is sure to impress your family and friends. With its flaky crust, creamy pumpkin filling, and sweet figs, this pie is a perfect way to celebrate the season. Whether you serve it warm or at room temperature, this pie is sure to be a hit.
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