STOVETOP PUMPKIN PIE RECIPES

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EASY PUMPKIN PIE RECIPE (JUST 5 INGREDIENTS) | KITCHN



Easy Pumpkin Pie Recipe (Just 5 Ingredients) | Kitchn image

Provided by Grace Elkus

Categories     Dessert    Dinner    Pie    Baked good

Total Time 4200S

Prep Time 300S

Cook Time 3900S

Number Of Ingredients 5

1 (15-ounce) can pumpkin purée
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 tablespoon pumpkin pie spice
2 blind baked 9-inch pie shells, or 1 unbaked 9-inch deep dish pie shell

Steps:

  • Arrange an oven rack in lowest position and heat the oven to 425°F. Place the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice in a large bowl and whisk until combined.
  • If making 2 (9-inch) pies: Divide the filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
  • If making 1 (9-inch) deep dish pie: Pour the filling into an unbaked 9-inch deep dish pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 35 to 40 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : SaturatedFatContent 5.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 37.9 g, SugarContent 18.1 g, ServingSize Serves 12, ProteinContent 4.8 g, FatContent 13.4 g, Calories 289 cal, SodiumContent 210.2 mg, FiberContent 0.8 g, CholesterolContent 0 mg

VEGAN PUMPKIN PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Vegan Pumpkin Pie Recipe | Food Network Kitchen | Food Network image

We use a few vegan-friendly stand-ins for this can't-believe-it's-vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.

Provided by Food Network Kitchen

Categories     dessert

Total Time 5 hours 45 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon vegan granulated sugar
1 tablespoon white vinegar
Fine salt
1/2 cup unrefined virgin or extra-virgin coconut oil (packed)
4 to 6 tablespoons ice water
Filling:
One 15-ounce can pure pumpkin puree
8 ounces silken tofu
2/3 cup vegan granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon pure vanilla extract
Fine salt  

Steps:

  • For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
  • To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
  • For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
  • Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.

Nutrition Facts : Calories 320 calorie, FatContent 14 grams, SaturatedFatContent 13 grams, SodiumContent 300 milligrams, CarbohydrateContent 43 grams, FiberContent 3 grams, ProteinContent 5 grams, SugarContent 20 grams

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