Best 3 Pumpkin Piesimply The Best Recipes
**Pumpkin Pie: A Classic Fall Treat**
Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. It is a delicious and versatile dish that can be served at Thanksgiving, Christmas, or any other special occasion. This article provides three different recipes for pumpkin pie, so you can find the one that best suits your taste and skill level. Whether you are a beginner baker or a seasoned pro, you are sure to find a recipe that you will love. The first recipe is a classic pumpkin pie recipe that uses canned pumpkin puree. The second recipe is a more upscale version that uses fresh pumpkin. And the third recipe is a gluten-free pumpkin pie recipe that is perfect for people with celiac disease or gluten sensitivity. No matter which recipe you choose, you are sure to enjoy this delicious and festive fall treat.
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
- Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
- Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 425˚F (220˚C)
- Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
- Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
- Pour the filling into the pie shell.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
- Cool the pie on a wire rack for 2 hours.
- Slice and serve with whipped cream or ice cream.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
PUMPKIN PIE...SIMPLY THE BEST!!
This is a very easy recipe for pumpkin pie that was voted the BEST by our Thanksgiving Pumpkin Pie connoisseurs! It is tried and true, and a favourite in our family.
Provided by Leslie
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Beat egg lightly.
- Add and mix next 8 ingredients in order given.
- Pour into unbaked pie shell.
- Sprinkle top with more cinnamon if desired.
- Bake on bottom shelf in 450° oven for 10 minutes.
- Reduce heat to 350° and bake about 30 min or until inserted knife comes out clean.
- Serve with whipped cream.
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
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree has a richer flavor than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and puree it in a food processor.
- Don't overmix the batter: Overmixing the batter will make the pie tough. Mix the batter just until the ingredients are combined.
- Blind bake the pie crust: Blind baking the pie crust will help to prevent it from becoming soggy. To blind bake the pie crust, preheat the oven to 350°F (175°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake the pie crust for 15-20 minutes, or until the edges are golden brown.
- Let the pie cool completely before serving: Letting the pie cool completely will help the flavors to develop and the pie to set. Serve the pie at room temperature or slightly chilled.
Conclusion:
This pumpkin pie recipe is the perfect way to celebrate the fall season. With its rich, creamy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So gather your ingredients and give this recipe a try today!
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