DIFFERENT PUMPKIN PIE
This recipe is from the www.chefscatalog.com website. "The unorthodox system of cooking the filling on top of the stove and then pouring it into a fully baked, crisp pie shell alleviates the tendency for the crust to be damp under the pumpkin filling. It is inspired by a winning recipe from a contest sponsored by the Borden Company in 1931. Apparently cooks are always looking to improve on a classic. The broiled topping, crisp and crunchy over the smooth pumpkin filling is optional, but it elevates this pie to new heights."
Provided by senseicheryl
Time 4h20m
Yield 1 9 inch pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F Roll out the dough and fit in into a 9-inch pie pan. Trim and flute the edges, then bake the pie shell fully. Cool completely before filling.
- To make the filling, whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves and salt then whisk until blended. Add the eggs and sugar and whisk again until blended and smooth.
- Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil.
- Remove from the heat and add the pumpkin, then whisk until completely smooth. Pour the filling into the prepared pie shell and refrigerate for at least 4 hours or overnight if you prefer. The filling will become firm as it cools.
- To make the topping, preheat the broiler and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie.
- Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie closely during this time, and rotate it once or twice as necessary so the topping browns evenly.
- Let cool before serving. The topping may be broiled several hours ahead; although it will lose a little of its crunch, it will still be very good.
Nutrition Facts : Calories 3027.8, Fat 154.9, SaturatedFat 51.3, Cholesterol 835.7, Sodium 1430.9, Carbohydrate 366.2, Fiber 10.7, Sugar 298.5, Protein 71.3
A DIFFERENT PUMPKIN PIE
I chose the name of this recipe because I havent been able to find it anywhere else. A favorite of my mother's on Thanksgiving. I hope you enjoy it too. Makes 2 pies.
Provided by carolinafan
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend sweetened condensed milk and lemon juice and stir until thickened.
- Add pumpkin, brown sugar, cinnamon, cloves, ginger, nutmeg, coconut & nuts.
- Stir until blended.
- Add Cool Whip.
- Pour into graham cracker pie crust.
- Refrigerate 4 hours.
Nutrition Facts : Calories 777.4, Fat 38.3, SaturatedFat 16.1, Cholesterol 16.9, Sodium 562.5, Carbohydrate 103.7, Fiber 3.9, Sugar 79.8, Protein 10.5
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