NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We’d stay away from increasing the cloves, a 1/4-teaspoon should suffice).
Provided by Adam and Joanne Gallagher
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield Makes 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
- Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
- Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
- Heat oven to 425 degrees F.
- Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
- Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
- Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.
Nutrition Facts : ServingSize 1 slice (1/8th of pie), Calories 365, ProteinContent 6 g, CarbohydrateContent 38 g, FiberContent 2 g, SugarContent 21 g, FatContent 22 g, SaturatedFatContent 13 g, CholesterolContent 131 mg
GLUTEN FREE CRUSTLESS PUMPKIN PIE RECIPE | ALLRECIPES
Gluten-free crustless pumpkin pie. Delicious and easy to make.
Provided by Anita Schoeb
Categories Desserts Pies Pumpkin Pie Recipes
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 1 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 164.4 calories, CarbohydrateContent 22.7 g, CholesterolContent 57.9 mg, FatContent 6.7 g, FiberContent 2.1 g, ProteinContent 5.2 g, SaturatedFatContent 2.5 g, SodiumContent 337 mg, SugarContent 19.3 g
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Reviews 4.5
Total Time 2 hours 20 minutes
Category Christmas, Thanksgiving, baking, breakfast, comfort food, dessert, main dish, snack
Cuisine American, Comfort Food
- Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
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