Peggis Homemade Deep Dish Pumpkin Pie Recipes

Steps:

• Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes.
• Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
• Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
• Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
• Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
• Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

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.)

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.

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.