PUMPKIN PIES FOR SALE RECIPES

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BOBBY FLAY'S PUMPKIN PIE: FOOD NETWORK RECIPE | BOBBY FLAY ...



Bobby Flay's Pumpkin Pie: Food Network Recipe | Bobby Flay ... image

Try Bobby Flay's recipe for pumpkin pie, complete with graham cracker crust, from Food Network.

Provided by Bobby Flay

Categories     dessert

Total Time 2 hours 30 minutes

Prep Time 25 minutes

Cook Time 1 hours 45 minutes

Yield 1 (9-inch) pie, plus leftover filling

Number Of Ingredients 21

1 1/2 cups finely ground graham cracker crumbs
6 tablespoons butter, melted and slightly warm
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 whole eggs
2 egg yolks
1/4 dark brown sugar
1/4 cup granulated sugar
3 tablespoons melted unsalted butter
1 1/2 cups pumpkin puree
1 1/2 cups heavy cream
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/2 vanilla bean, split, seeds scraped and reserved
Bourbon-Maple Whipped Cream
1 1/4 cups very cold heavy cream
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon (to your taste)

Steps:

  • For the crust:
  • Preheat the oven to 350 degrees F.
  • Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
  • Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
  • Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
  • For the filling:
  • Preheat the oven to 275 degrees F.
  • Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
  • Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
  • Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
  • For the whipped cream:
  • Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
  • Garnish each piece of pie with a dollop of the whipped cream before serving.

PUMPKIN PUREE RECIPE | ALTON BROWN | FOOD NETWORK



Pumpkin Puree Recipe | Alton Brown | Food Network image

Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.

Provided by Alton Brown

Total Time 1 hours 57 minutes

Prep Time 20 minutes

Cook Time 37 minutes

Yield 2 to 2 1/2 pounds puree

Number Of Ingredients 2

1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

Steps:

  • Heat the oven to 400 degrees F.
  • Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
  • Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
  • Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

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