PEGGI'S HOMEMADE DEEP DISH PUMPKIN PIE
Pumpkin pies are pumpkin pies, right? NOT!! I chose two or three of the most popular ones from friends of mine, & one I had & was looking for it to taste like "Grandmother or Mom used to make". I added some ingredients & added more of existing ingredients & came up with a deep dish one, not a skinny one, that tastes great!
Provided by Peggi Anne Tebben
Categories Pies
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. *Prepare the pie crust: Place single crust in deep dish pie plate. If you have a darker one, preferably. They brown the crust better. I use a purple one. *https://www.justapinch.com/recipe/flaky-pie-crust-by-peggi-anne-tebben-cookiequeen
- 2. Preheat oven to 375°.
- 3. Combine all ingredients & mix with large whisk until smooth. I can my own pumpkin. When I do, I make it in quart jars, but only fill the jar about 3/4 of the way full & that way I don't have to even measure, just dump it in. I don't worry if it is a little more or less, as it still comes out perfect every time.
- 4. Pour as much as you can into deep dish pie crust without hiding the edge of crust. Freeze the remainder or split this between 2 pies & make 2 skinnier ones.
- 5. Place foil or pie crust shields around crust.
- 6. Cook in center of oven for 25 minutes.
- 7. Remove shields & continue cooking for another 25 minutes or until set & no more jiggling in center of pie.
- 8. Cool on wire rack. Keep stored in fridge once cooled, as pumpkin pies tend to mold easily if left out.
PUMPKIN ICEBOX PIE
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Make crust: Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up sides of a 9-inch square baking dish. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack.
- Meanwhile, make filling: Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.
- Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.
Nutrition Facts : Calories 386 g, Fat 22 g, Fiber 3 g, Protein 6 g
PUMPKIN ICEBOX PIE WITH SNICKERDOODLE CRUST
A cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy, creamy pumpkin icebox pie.
Provided by Anna Stockwell
Categories Dessert Bake Thanksgiving Kid-Friendly Pumpkin Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 22
Steps:
- Make the crust:
- Preheat oven to 375°F. Butter pie pan.
- Whisk cinnamon and 1 Tbsp. sugar in a large bowl. Whisk flour, baking soda, and salt in a medium bowl.
- Beat 4 Tbsp. butter and remaining 1/2 cup sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
- Transfer dough to a work surface, flatten into a disc, then press into cinnamon sugar to coat both sides. Transfer to prepared pan and press evenly into bottom and up sides with a flat measuring cup. Poke holes all over the bottom with a fork, then freeze 15 minutes.
- Bake crust until lightly golden brown, 10-12 minutes. Let cool completely.
- Make the filling:
- Beat cream cheese and pumpkin purée in the bowl of stand mixer fitted with the paddle attachment on high speed until smooth, about 3 minutes. Add maple syrup, ginger, nutmeg, salt, and 1/2 tsp. cinnamon and continue to beat until streak-free.
- Meanwhile, cook brandy, gelatin, and 1/4 cup water in a small saucepan over low heat, stirring constantly, until dissolved. Stir into pumpkin mixture.
- Using an electric mixer on high speed, beat 1/2 cup cream in a large bowl until stiff peaks form, then fold into pumpkin mixture. Pour filling into crust and smooth surface. Chill at least 6 hours or up to overnight.
- Before serving, beat remaining 1 cup cream in a large bowl with electric mixer on high speed until soft peaks form. Top pie with whipped cream and sprinkle with cinnamon.
- Do Ahead
- Crust can be made up to six hours before filling. Filled pie can be stored in the refrigerator for one day before serving.
DEEP DISH PUMPKIN PIE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
- For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
- Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
- Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
- For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
- Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.
LIBBY'S® FAMOUS PUMPKIN PIE
Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g
DEEP DISH PUMPKIN PIE
This a great variation on regular pumpkin pie. The addition of nuts in the crust is so tasty! You can cut it in large squares, but sometimes I cut it into smaller ones to bring to a potluck, or for a buffet. The first words out of tasters mouths are always "Oh, this is SO good!" (One hour for chilling is added to cook time.)
Provided by ciao4293
Categories Pie
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In a medium bowl, combine flour and sugars.
- Cut in butter till crumbly.
- Stir in nuts.
- Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
- In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
- Pour into pressed crust.
- Top with reserved crumb mixture.
- Bake 55 minutes or until golden.
- Chill and serve.
More about "deep dish pumpkin icebox pie recipes"
PUMPKIN PIE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
PUMPKIN CHIFFON PIE RECIPE | BON APPéTIT
From bonappetit.com
DEEP DISH PUMPKIN PIE – RECIPES BY JENN - YOUR SITE …
From recipesbyjenn.com
PUMPKIN ICEBOX PIE RECIPE | EPICURIOUS
From epicurious.com
Servings 1Author Condé Nast
CREAMY PUMPKIN ICEBOX PIE - A SOUTHERN SOUL
From asouthernsoul.com
Reviews 2Category DessertCuisine AmericanTotal Time 6 hrs 15 mins
VINTAGE DEEP DISH PUMPKIN PLATE WITH PRINTED PUMPKIN PIE …
From ebay.com
DEEP DISH LEMON ICE BOX PIE - BUY THIS COOK THAT
From buythiscookthat.com
EASIEST-EVER PUMPKIN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
PERFECT PUMPKIN PIE - ONCE UPON A CHEF
From onceuponachef.com
PUMPKIN PIE ICEBOX CAKE | THE RECIPE CRITIC
From therecipecritic.com
THE BEST DEEP DISH PUMPKIN PIE - GRIT
From grit.com
DEEP-DISH PUMPKIN ICEBOX PIE | PUNCHFORK
From punchfork.com
MCCORMICK PUMPKIN PIE (CLASSIC RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
10 OF THE MOST VIRAL RECIPES WE’VE EVER SHARED ON TIKTOK
From foodnetwork.ca
PUMPKIN ICEBOX PIE: SECRET RECIPE CLUB - HOOSIER HOMEMADE
From hoosierhomemade.com
VINTAGE CHEESECAKE PIE PLATE 10.5-10 3/4” DEEP DISH WITH RECIPE
From ebay.com
You'll also love