PIE PUMPKIN SIZE RECIPES
THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK
We take recipe titles pretty seriously around here, so when we say that this is The Best Pumpkin Pie, we mean it. The homemade pumpkin pie spice, flaky pie crust (butter and shortening!) and custardy filling make each bite the perfect taste of Thanksgiving. This tried-and-true recipe is everything you want from a classic pumpkin pie.
Provided by Food Network Kitchen
Categories dessert
Total Time 2 hours 45 minutes
Prep Time 1 hours 5 minutes
Cook Time 1 hours 40 minutes
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
- Preheat the oven to 350 degrees F.
- Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
- Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.
EASY PUMPKIN PIE SQUARES RECIPE | ALLRECIPES
A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat.
Provided by JRR
Categories Pumpkin Pie
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 1 - 9x13 inch dish
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
- Bake in preheated oven 15 minutes, until set.
- In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
- Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
Nutrition Facts : Calories 134.3 calories, CarbohydrateContent 18.9 g, CholesterolContent 30.2 mg, FatContent 5.7 g, FiberContent 1.1 g, ProteinContent 2.7 g, SaturatedFatContent 3.3 g, SodiumContent 100.5 mg, SugarContent 12.9 g
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