Indulge in the delectable flavors of pumpkin pie, a classic dessert enjoyed during festive gatherings. This versatile treat offers endless possibilities, with variations ranging from traditional to unique flavor combinations and dietary preferences. Our collection of pumpkin pie recipes caters to every palate, including those seeking a pareve option that excludes dairy and meat ingredients. Discover the perfect pumpkin pie recipe to delight your taste buds and create a memorable dessert experience.
**Traditional Pumpkin Pie**: Embark on a culinary journey with our classic pumpkin pie recipe, featuring a rich and creamy custard filling enveloped in a flaky, golden brown crust. Savor the harmonious blend of pumpkin, spices, and a hint of sweetness in every bite.
**Vegan Pumpkin Pie**: Delight in a guilt-free indulgence with our vegan pumpkin pie recipe. This dairy-free and egg-free version offers a luscious filling made from coconut milk and tofu, providing a creamy texture and a symphony of pumpkin and spice flavors. Treat yourself to a wholesome and satisfying dessert option.
**Gluten-Free Pumpkin Pie**: Experience the goodness of pumpkin pie without compromising on dietary restrictions. Our gluten-free pumpkin pie recipe utilizes a combination of almond flour and oat flour to create a delectable crust that complements the creamy pumpkin filling. Enjoy a taste of tradition while catering to gluten sensitivities.
**Pareve Pumpkin Pie**: Embrace the tradition of pumpkin pie during Jewish holidays with our pareve recipe. This dairy-free and meat-free interpretation features a luscious filling made from coconut milk and cornstarch, delivering a rich and flavorful dessert that adheres to kosher dietary laws. Celebrate special occasions with this delectable treat.
THE ULTIMATE PUMPKIN PIE
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your pie perfect with our streaming video demonstration.
Categories Food Processor Dessert Bake Freeze/Chill Thanksgiving Kid-Friendly Apricot Pumpkin Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
- Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
- Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
- For filling:
- Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
- Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
PERFECT PUMPKIN PIE
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
- In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
- Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.
PAREVE PUMPKIN PIE
A great pumpkin pie recipe that is easy to make. This recipe makes 3 pies so you can share with friends.
Provided by SJG3483
Categories Pie
Time 50m
Yield 3 pies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Break eggs into a large bowl and beat slightly.
- Add pumpkin and mix at low speed.
- Add dry ingredients and continue mixing at a low speed.
- Add Coffee Rich and mix well.
- Pour into pie shells.
- Bake in glass pie plate at 375 for 35-45 minutes.
Nutrition Facts : Calories 240, Fat 10.8, SaturatedFat 2.7, Cholesterol 52.9, Sodium 279.7, Carbohydrate 33.3, Fiber 1.9, Sugar 21.1, Protein 3.5
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
SIMPLE PUMPKIN PIE
"Easy as pie" is just the case with this pie recipe.
Provided by BobAltman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
- Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
- Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g
PUMPKIN PIE
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Categories Dessert Bake Thanksgiving Halloween Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
- Preheat oven to 375°°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
- Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
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:
- Choosing the Right Pumpkin: Opt for sugar pumpkins or pie pumpkins for a sweeter and smoother filling.
- Roasting vs. Boiling: If roasting the pumpkin, cut it into smaller pieces for even cooking.
- Draining the Pumpkin: Ensure proper draining to avoid a watery filling.
- Spices and Seasonings: Experiment with different spice combinations to enhance the flavor of the pie.
- Chill the Dough: Refrigerate the dough for at least 30 minutes before rolling to prevent shrinking.
- Crimping the Edges: Use a fork or your fingers to create a decorative and secure seal.
- Baking the Pie: Bake the pie on a baking sheet to catch any spills and prevent the bottom from burning.
- Cooling and Serving: Allow the pie to cool completely before serving for a firmer texture.
Conclusion:
Pumpkin pie is a delightful dessert that embodies the essence of fall. With careful selection of ingredients, meticulous preparation, and attention to detail, you can create a culinary masterpiece that will impress your family and friends. Embrace the joy of baking and indulge in the irresistible flavors of this classic treat. Experiment with different variations and make it your own. From the sweet and savory filling to the flaky and golden crust, pumpkin pie is a timeless dessert that will continue to be a cherished tradition for generations to come.
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