CLASSIC PUMPKIN PIE RECIPE | MARTHA STEWART
To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes two 10-inch pies
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
- Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
- Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
- Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
- Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
- If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
- Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.
ULTIMATE PUMPKIN PIE RECIPE - NYT COOKING
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
Total Time 3 hours 30 minutes
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.
More about "pumpkin pie drink recipe recipes"
ULTIMATE PUMPKIN PIE RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
- 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.
See details
ULTIMATE PUMPKIN PIE RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
- 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.
See details
PERFECT PUMPKIN PIE RECIPE | ALLRECIPES
This is basically the recipe from the McCormick pumpkin pie spice label, except that they call for 1 tablespoon of pumpkin pie spice instead of all the individual spices. I've made it this way for a few years, and it always comes out great! Keep an eye on your crust (edges) so it doesn't get too brown, and always place your pie …
From allrecipes.com
From allrecipes.com
See details
LIBBY'S® FAMOUS PUMPKIN PIE | ALLRECIPES
This recipe is the only pumpkin pie recipe I'll use. I omit the cloves and ginger. I do increase the cinnamon a bit and add about a 1/4 tsp of nutmeg. If I have extra pumpkin filling left after filling my pie plate, I just pour it into a little baking dish and cook it along side the pie. But watch it closely because it will cook faster then the pie.
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WHAT TO DO WITH LEFTOVER PUMPKIN PIE FILLING: 20 EASY RE…
22/11/2017 · Pumpkin Pie Pudding Recipe. This recipe uses up half a can of pumpkin pie filling—perfect for using up leftover puree. Leftover pumpkin pie filling pudding is the ideal dessert when you’re looking to serve a crowd and want to mix up the norm of a traditional pumpkin pie.
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PUMPKIN PIE RECIPE - MARTHA STEWART
The Thanksgiving holiday isn't complete without pumpkin pie so you'll definitely want to keep this recipe at the ready.
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Pumpkin is the darling of festive fall foods. It's the shining star of Halloween decor, the key component to making pumpkin pie and pumpkin bread, and the flavor that created the cult-following of the pumpkin spice latte.But let's not limit ourselves: pumpkin …
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10/09/2020 · 1/4 tsp. pumpkin pie spice 5 ice cubes. How to make it. Place everything into a blender and let 'er rip. And if you're vegan or paleo, don't miss our Paleo, Vegan Pumpkin Smoothie Recipe. Or try our Coconut-Pumpkin Smoothie Bowl for a spoonable breakfast. RELATED: We found the best smoothie recipes for weight loss. 2. Make a pot of chili. Shutterstock. After making some delicious pumpkin …
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PERFECT PUMPKIN PIE RECIPE | ALLRECIPES
This is basically the recipe from the McCormick pumpkin pie spice label, except that they call for 1 tablespoon of pumpkin pie spice instead of all the individual spices. I've made it this way for a few years, and it always comes out great! Keep an eye on your crust (edges) so it doesn't get too brown, and always place your pie …
From allrecipes.com
From allrecipes.com
See details
LIBBY'S® FAMOUS PUMPKIN PIE | ALLRECIPES
This recipe is the only pumpkin pie recipe I'll use. I omit the cloves and ginger. I do increase the cinnamon a bit and add about a 1/4 tsp of nutmeg. If I have extra pumpkin filling left after filling my pie plate, I just pour it into a little baking dish and cook it along side the pie. But watch it closely because it will cook faster then the pie.
From allrecipes.com
From allrecipes.com
See details
CLASSIC PUMPKIN PIE RECIPE | MARTHA STEWART
To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, …
From marthastewart.com
From marthastewart.com
See details
WHAT TO DO WITH LEFTOVER PUMPKIN PIE FILLING: 20 EASY RE…
22/11/2017 · Pumpkin Pie Pudding Recipe. This recipe uses up half a can of pumpkin pie filling—perfect for using up leftover puree. Leftover pumpkin pie filling pudding is the ideal dessert when you’re looking to serve a crowd and want to mix up the norm of a traditional pumpkin pie.
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Pumpkin is the darling of festive fall foods. It's the shining star of Halloween decor, the key component to making pumpkin pie and pumpkin bread, and the flavor that created the cult-following of the pumpkin spice latte.But let's not limit ourselves: pumpkin …
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10/09/2020 · 1/4 tsp. pumpkin pie spice 5 ice cubes. How to make it. Place everything into a blender and let 'er rip. And if you're vegan or paleo, don't miss our Paleo, Vegan Pumpkin Smoothie Recipe. Or try our Coconut-Pumpkin Smoothie Bowl for a spoonable breakfast. RELATED: We found the best smoothie recipes for weight loss. 2. Make a pot of chili. Shutterstock. After making some delicious pumpkin …
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PERFECT PUMPKIN PIE RECIPE | ALLRECIPES
This is basically the recipe from the McCormick pumpkin pie spice label, except that they call for 1 tablespoon of pumpkin pie spice instead of all the individual spices. I've made it this way for a few years, and it always comes out great! Keep an eye on your crust (edges) so it doesn't get too brown, and always place your pie …
From allrecipes.com
From allrecipes.com
See details
LIBBY'S® FAMOUS PUMPKIN PIE | ALLRECIPES
This recipe is the only pumpkin pie recipe I'll use. I omit the cloves and ginger. I do increase the cinnamon a bit and add about a 1/4 tsp of nutmeg. If I have extra pumpkin filling left after filling my pie plate, I just pour it into a little baking dish and cook it along side the pie. But watch it closely because it will cook faster then the pie.
From allrecipes.com
From allrecipes.com
See details
CLASSIC PUMPKIN PIE RECIPE | MARTHA STEWART
To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, …
From marthastewart.com
From marthastewart.com
See details
WHAT TO DO WITH LEFTOVER PUMPKIN PIE FILLING: 20 EASY RE…
22/11/2017 · Pumpkin Pie Pudding Recipe. This recipe uses up half a can of pumpkin pie filling—perfect for using up leftover puree. Leftover pumpkin pie filling pudding is the ideal dessert when you’re looking to serve a crowd and want to mix up the norm of a traditional pumpkin pie.
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PUMPKIN PIE RECIPE - MARTHA STEWART
The Thanksgiving holiday isn't complete without pumpkin pie so you'll definitely want to keep this recipe at the ready.
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From marthastewart.com
See details
25 EASY PUMPKIN RECIPES - REAL SIMPLE
Pumpkin is the darling of festive fall foods. It's the shining star of Halloween decor, the key component to making pumpkin pie and pumpkin bread, and the flavor that created the cult-following of the pumpkin spice latte.But let's not limit ourselves: pumpkin …
From realsimple.com
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20 CANNED PUMPKIN RECIPE IDEAS — EAT THIS NOT THAT
10/09/2020 · 1/4 tsp. pumpkin pie spice 5 ice cubes. How to make it. Place everything into a blender and let 'er rip. And if you're vegan or paleo, don't miss our Paleo, Vegan Pumpkin Smoothie Recipe. Or try our Coconut-Pumpkin Smoothie Bowl for a spoonable breakfast. RELATED: We found the best smoothie recipes for weight loss. 2. Make a pot of chili. Shutterstock. After making some delicious pumpkin …
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