SUGAR PIE PUMPKIN RECIPES

THE BAKESHOP'S SUGAR PUMPKIN PIE RECIPE | MYRECIPES

The Bakeshop's Sugar Pumpkin Pie Recipe | MyRecipes image

Notes: Carolyn Weil of the Bakeshop in Berkeley makes her pumpkin pies from scratch, using Sugar Pie pumpkin. It has a dense, sweet consistency when cooked. Sugar Pie pumpkins are sold in farmers' markets, specialty produce stores, and some supermarkets, especially near Halloween. The squash keeps well for weeks if stored in a cool, dry place. Or you can freeze the cooked purée. The crust must be at least 1 1/2 inches deep. Most purchased pie crusts in pans are too shallow.

Provided by Carolyn Weil

Yield Makes 2 pies, 8 or 9 servings each

Number Of Ingredients 10

Ingredients

1 Sugar Pie pumpkin (about 3 lb.)
4 large eggs
? cup firmly packed brown sugar
1?¼ teaspoons ground cinnamon
¾ teaspoon salt
¾ teaspoon ground ginger
¼ teaspoon ground cloves
1?¼ cups dark corn syrup
1?¾ cups half-and-half (light cream) or whipping cream
2 baked 9-inch pie crusts

Steps:

Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan. Bake in a 350° oven until very soft when pressed, about 1 hour.
When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly purée flesh in a blender; you need 2 cups. Seal any extra purée in plastic freezer bags and freeze up to 6 months.
In a bowl, beat to blend the 2 cups pumpkin purée, eggs, sugar, cinnamon, salt, ginger, and cloves. Stir in corn syrup and cream.
Set pie crusts in pans on a foil-lined baking sheet. Set baking sheet on the bottom rack of a 350° oven. Pour half the pumpkin mixture into each crust.
Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. If crust rims start to get too dark, drape affected areas with foil.
Cool pies on racks. Serve warm or cool. If making ahead, cover and chill up to 1 day.

Nutrition Facts : Calories 262 calories, CarbohydrateContent 40 g, CholesterolContent 56 mg, FatContent 11 g, FiberContent 0.3 g, ProteinContent 3.9 g, SaturatedFatContent 3.7 g, SodiumContent 263 mg

SUGAR PIE PUMPKIN PIE | JUST A PINCH RECIPES

Sugar pie Pumpkin pie | Just A Pinch Recipes image

Once you have made a pie with fresh pumpkin, you will never go back! I also mix this up the day before I want to bake it to allow the flavors to fully develop. Just store in fridge and pour in crust when you are to bake.

Provided by Joan Penney @thyme4dinner

Categories Pies

Prep Time 55 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 medium sugar pie pumpkin
1 1/2 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground ginger
1/2 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground mace
1/8 teaspoon(s) ground cloves
1/2 teaspoon(s) pumpkin pie spice
1 teaspoon(s) vanilla extract
1 teaspoon(s) orange zest
1/2 teaspoon(s) salt
2 large eggs
14 ounce(s) sweetened condensed milk
1/4 cup(s) brown sugar, firmly packed
1 - deep dish pie shell

Steps:

Preheat oven to 425. Line a baking sheet with foil. Slice pumpkin in half. Remove seeds. Place cut side down on foil lined baking sheet. Bake at 425 for 30-45 min or until soft to touch. Turn off oven allow the pumpkin to sit in closed oven another 10-15 min. Move to counter and allow to cool for easier handling. Measure 2 cups pumpkin and set aside.
Preheat oven to 425. In large bowl, combine spices, sugar, salt, zest and vanilla. Whisk eggs in to spice mixture. Add 2 c pumpkin and mix well. Add sweetened condensed milk and mix well. Pour into crust.
Bake 15 min. Reduce temp to 350, bake an additional 35-40 min or until knife inserted 1 inch from crust comes out clean. Cool.

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