Joy Of Cooking Pumpkin Pie Recipes

Steps:

• If planning on using fresh pumpkin puree, prepare the night before. Slice pie pumpkins in half, leaving seeds in. Place cut side down on foil lined baking sheet and bake at 350 degrees until pierces easily with a fork, approximately 60-90 minutes.
• Once tender, remove and let cool. Remove the seeds and strings, then scoop out the pumpkin pulp and place into a large colander resting in a large bowl to catch the liquid. Cover and place in refrigerator overnight.
• The next day, remove the pumpkin from the fridge and allow to warm to room temperature for a couple of hours. Place the pumpkin pulp into a food processor (in two, 2 cup batches if making a double recipe) and process until smooth.
• Preheat oven to 425 degrees.
• Combine the sugar, salt, and spices in a large bowl and blend together using a fork. Measure and add pumpkin pulp, evaporated milk, and eggs; mix until well blended.
• Line large pie pan with two crusts that have been rolled out to 11 inches to fit the pie pan, crimp the edges. Pour pumpkin pie mixture into the pie crust.
• Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees, rotate pies in the oven, and cover the pie edges with a pie crust shield. Continue baking for another 45 minutes or longer until the edge of the pie reaches 205 degrees, and the center reaches 195 degrees.
• Remove the pie from the oven and allow to cool on a rack; store in the refrigerator when cool.
• Serve with sweetened whipped cream, if desired.
• NOTES: Makes one, 9-inch Single-Crust Pie. I always double this recipe and make two large pumpkin pies. I like to make my own pumpkin puree and I also grate my own nutmeg and make sure to get the best cinnamon and ginger I can get my hands on.

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

Steps:

• Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
• Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
• Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
• When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
• In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
• Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

Steps:

• Pre heat oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
• Place the baked pie on a wire rack to cool. Serve at room temperature. Store any leftovers in the refrigerator. Makes one 9 inch pie.

Steps:

• Mix the gelatin and water in a small bowl, and set aside.
• In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
• In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
• In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.