25 Pumpkin Pie Recipes

Steps:

• Adjust an oven rack to lowest position and heat oven to 400°F.
• Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
• (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
• Remove crust from oven and brush lightly with egg white while still hot.
• Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
• Transfer mixture to a 3-quart heavy saucepan.
• Bring it to a sputtering simmer over medium-high heat.
• Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
• As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
• Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
• Gradually pour hot pumpkin mixture through feed tube while still running.
• Process 30 seconds.
• Pour warm filling into hot pie shell.
• Put a crust shield on completed pie and bake about 25 minutes.
• Filling will be dry-looking and lightly cracked around the edge.
• The center will wiggle when pie is gently shaken.
• Cool on a wire rack to a warm room temperature.
• Serve with slightly sweetened whipped cream.

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
• Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.
• In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topping with whipped cream.