FRESH SUGAR PUMPKIN PIE
Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!
Provided by Lori B Howe
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
- Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
- Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
- Increase oven heat to 425 degrees F (220 degrees C).
- Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 364 calories, Carbohydrate 50.3 g, Cholesterol 67.6 mg, Fat 17.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 8.2 g, Sodium 333.1 mg, Sugar 27.2 g
EASY PUMPKIN PIE WITH BROWN SUGAR TOPPING
We love everything about this pie! It's easy, delicious and beautiful. Using a simple graham cracker crust is not only tasty but is a time-saver. The pumpkin filling is sweet and creamy with just the right amount of spices. What really makes this pie special is the brown sugar and pecan topping. It's sugary, crunchy and perfect....
Provided by Lori Moore
Categories Pies
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425.
- 2. In a mixing bowl, combine pumpkin, condensed milk, egg, pumpkin pie spice, salt.
- 3. Mix well.
- 4. Pour into pie crust.
- 5. Bake 15 minutes. Remove from oven. Reduce temperature to 350.
- 6. In a small bowl, combine brown sugar, flour. Cut in margarine until crumbly.
- 7. Stir in pecans (if using).
- 8. Sprinkle mixture evenly over pie.
- 9. Bake 40 minutes or until knife inserted 1 inch from the edge comes out clean.
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.
BROWN-SUGAR PUMPKIN PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
- In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.
PUMPKIN PIE
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
- Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
- Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
- Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
More about "brown sugar pumpkin pie recipes"
BROWN SUGAR PUMPKIN PIE - THE BAKER CHICK
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4.4/5 (29)Servings 1
- Preheat oven to 400 degrees F. Roll out your pie crust and trim/crimp it to the pie dish, pricking with a fork a few times.
- If you want to par bake your crust, line the crust with foil and fill with pie weights or beans. Bake for about 10 minutes and then remove the foil and bake for another 5-10 minutes or until just slightly golden. (You only want it to be partially baked.) 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.
BROWN SUGAR PUMPKIN PIE + VIDEO - NO PLATE LIKE HOME
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Ratings 7Calories 312 per servingCategory Dessert
- Then, add the brown sugar and heavy cream and mix until well combined. Be sure to scrape bottom and sides of bowls with a spatula.
THE BEST PUMPKIN PIE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Ratings 20Calories 374 per servingCategory Dessert
- If you are using a frozen pie crust, you may need to partially bake it first. Check the back of the package for instructions. Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it. Put pie crust on a baking sheet. This will make it easier to lift it in & out of the oven.
- If using a refrigerated pie crust, carefully unroll the pie crust and place into pie pan and crimp the edges.
- Using an electric mixer, mix the melted butter, brown sugar, pumpkin puree together until combined.
EASY PUMPKIN PIE RECIPE (BROWN SUGAR PUMPKIN PIE)
From thecookierookie.com
Ratings 17Calories 455 per servingCategory Dessert
- In a large mixing bowl, place brown sugar, eggs, salt, cinnamon, ginger, cloves and nutmeg. Whisk together and add the pumpkin purée and heavy cream. Whisk until ingredients are well incorporated. Pour the pumpkin pie filling into the cooled piecrust. Place the pumpkin pie in the 425°f oven, on the baking stone, and cook for 15 minutes. Reduce the temperature to 350°F, and bake another 40-50 minutes or until a knife inserted in the center comes out clean. (*Note: If the crust is browning too quickly, cover the outer crust with foil or with a piecrust shield.)
- Pour the whipping cream into a cold mixing bowl. With the mixer set on LOW, beat the cream until it thickens slightly. With the speed still on LOW, add the powdered sugar, vanilla extract and rum (or bourbon). Turn the speed to MED-HIGH and beat the cream until medium peaks form.
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