PUMPKIN PIE
Try Alton Brown's classic Pumpkin Pie recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 3h50m
Yield 1 9-inch pie or 5 5-inch mini-pies
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees F.
- For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
- Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
- For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
- Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
- For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
- 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.
CARAMELIZED HONEY PUMPKIN PIE
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Provided by Claire Saffitz
Categories Thanksgiving Fall Dessert Pie Bake Pumpkin Honey Milk/Cream Spice Cinnamon Nutmeg Clove Egg Vegetarian Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven:
- Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
- Brown the butter:
- In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
- Caramelize the honey:
- Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful-the mixture may sputter) until it's smooth. Set the warm honey mixture aside.
- Make the pumpkin filling:
- In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
- Fill the crust and bake:
- Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
- Cool the pie gently:
- Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
- Serve:
- Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
- Do Ahead: The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).
- Cooks' Notes
- Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
- Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!
More about "brown familys favorite pumpkin pie recipes"
THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK KITCHEN
Web Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over …
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
PUMPKIN PIE RECIPE (WITH VIDEO) - FAVORITE FAMILY RECIPES
Web Oct 1, 2022 Then add the sugar and spices and stir again. Blend in the pumpkin and gradually stir in the evaporated milk. Pour the pumpkin …
From favfamilyrecipes.com
5/5 (16)Calories 512 per servingCategory Dessert
From favfamilyrecipes.com
5/5 (16)Calories 512 per servingCategory Dessert
EASY PUMPKIN PIE RECIPE (BROWN SUGAR PUMPKIN PIE)
Web Oct 15, 2018 Whisk until ingredients are well incorporated. Pour the pumpkin pie filling into the cooled pie crust. Place the pumpkin pie in the 425°f oven, on the baking stone, and cook for 15 minutes. Reduce the …
From thecookierookie.com
From thecookierookie.com
OUR 10 BEST PUMPKIN PIE RECIPES OF ALL TIME ARE THE PICK OF THE …
Web Oct 15, 2021 Brown Family's Favorite Pumpkin Pie View Recipe Noel The Brown family's pumpkin pie has a tasty walnut streusel topping that sets it apart from most traditional pumpkin pies. "There aren't enough …
From allrecipes.com
From allrecipes.com
BROWN SUGAR PUMPKIN PIE - THE BAKER CHICK
Web Set it aside while you prepare the filling. In a saucepan, stir the pumpkin over medium-high heat for 15 minutes or until it begins to darken and caramelize. Add the sugar, salt, cinnamon and pumpkin pie spice. Mix …
From thebakerchick.com
From thebakerchick.com
GRANDMA'S FAMOUS PUMPKIN PIE RECIPE | THE RECIPE …
Web Nov 11, 2021 Prepare this pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined. Combine and …
From therecipecritic.com
From therecipecritic.com
5 INGREDIENT BROWN SUGAR PIE RECIPE - SWEETPHI
Web Nov 16, 2021 This brown sugar pie is great with a dollop of fresh whipped cream on top. It has a wonderful almost caramel-like flavor and is quickly becoming one of my new favorite Thanksgiving pies. I’d love to hear …
From sweetphi.com
From sweetphi.com
THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
Web Oct 26, 2014 Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
CLASSIC PUMPKIN PIE RECIPE
Web Oct 18, 2022 Whisk together pumpkin, evaporated milk, sugar, pumpkin pie spice, vanilla, salt, ginger, and orange zest in a large bowl until smooth. Whisk in eggs until just combined. Pour filling into crust, and smooth top …
From southernliving.com
From southernliving.com
THE BEST PUMPKIN PIE (+VIDEO) - THE COUNTRY COOK
Web Oct 3, 2020 If using a refrigerated pie crust, carefully unroll the pie crust and place into pie pan and crimp the edges. Preheat oven to 425 degrees F. Using an electric mixer, mix the melted butter, brown sugar, pumpkin …
From thecountrycook.net
From thecountrycook.net
BROWN FAMILY'S FAVORITE PUMPKIN PIE | PUNCHFORK
Web 1 (15 ounce) can pumpkin puree; 1/2 teaspoon ground ginger; 1 cup chopped walnuts; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 tablespoons all-purpose …
From punchfork.com
From punchfork.com
BROWN FAMILY'S FAVORITE PUMPKIN PIE - RECIPESRUN
Web In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip …
From recipesrun.com
From recipesrun.com
HOMEMADE PUMPKIN PIE - SIMPLY RECIPES
Web Oct 26, 2019 Scrape out the insides (reserving the pumpkins seeds to roast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the …
From simplyrecipes.com
From simplyrecipes.com
THE BEST PUMPKIN PIE RECIPE - TASTES BETTER FROM SCRATCH
Web Nov 14, 2022 Instructions. Preheat oven to 425 degrees F. In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
BROWN BUTTER PUMPKIN PIE RECIPE - EMILY ELSEN, MELISSA ELSEN
Web Nov 17, 2016 1 9-inch pie Ingredients 6 tablespoons unsalted butter 1 cup brown sugar 2 tablespoons water ½ cup heavy cream ½ teaspoon vanilla extract 2 eggs (large) 2 egg …
From foodandwine.com
From foodandwine.com
HOW TO MAKE BROWN FAMILY'S FAVORITE PUMPKIN PIE - RECIPE
Web 2. In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt. 3. In a separate bowl, whisk together eggs and …
From sentientplatter.com
From sentientplatter.com
BROWN FAMILY'S FAVORITE PUMPKIN PIE - NONONSENSE.RECIPES
Web Apr 10, 2020 In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell. Step 3 Bake for 15 minutes in the …
From nononsense.recipes
From nononsense.recipes
DESSERTS – PUMPKIN PIE – BROWN FAMILY’S FAVORITE PUMPKIN PIE
Web May 2, 2023 You can't go wrong with this recipe because it has a ton of fantastic spices, a rich, creamy filling, and an amazing cinnamon-brown sugar streusel topping. ... 2023 …
From davissharp.wordpress.com
From davissharp.wordpress.com
BROWN FAMILY'S FAVORITE PUMPKIN PIE RECIPE - KEEPRECIPES
Web Brown Family's Favorite Pumpkin Pie Recipe See original recipe at: allrecipes.com kept bystacyskitchn recipe byAllRecipes Notes: We use this one, but with extra spice and no …
From keeprecipes.com
From keeprecipes.com
BEST PUMPKIN PIE RECIPE - JOYFOODSUNSHINE
Web Sep 5, 2019 Place your pumpkin pie into the oven to bake. I recommend using a pie crust shield or aluminum foil to cover the crust, otherwise it will brown before the filling is …
From joyfoodsunshine.com
From joyfoodsunshine.com
BROWN FAMILY'S FAVORITE PUMPKIN PIE RECIPE | COOKTHISMEAL.COM
Web The best Brown Family's Favorite Pumpkin Pie! (463.4 kcal, 52.3 carbs) Ingredients: 1 (15 ounce) can pumpkin puree · 1 (14 ounce) can sweetened condensed milk · 2 egg …
From cookthismeal.com
From cookthismeal.com
You'll also love