PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
PERFECT PUMPKIN PIE
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
- In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
- Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.
HEAVENLY PUMPKIN PIE SPICE
This mix comes closest to my favourite store-bought pumpkin pie spice. Because I like to use it so often, I buy the individual spices in the bulk food section, then mix up a jar of it. Its less expensive than purchasing the little tins of name-brand spice mix, and you can stir up as little as or as much as you like at one time.
Provided by Esmerelda
Categories High Fiber
Time 2m
Yield 2/3 cup approx.
Number Of Ingredients 5
Steps:
- Simply stir these spices together well and store in a small airtight jar or old spice container that will hold about 6 oz.
- Sprinkle some onto your coffee grounds before you start the coffeemaker every morning -- it lends a wonderful aroma.
- You can also mix this with some white sugar, as you would cinnamon-sugar, to sprinkle on your buttered toast etc.
- Use it in any sweet baking -- its heavenly!
PERFECTLY SPICED PUMPKIN PIE
Make sure your spices smell fresh before using them; they should be replaced every year. They'll be delicious in this perfectly spiced pumpkin pie recipe.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Roll out dough to a thickness of 1/8 inch and use to line a 9-inch pie tin, leaving a 1 1/2 -inch overhang all around. Carefully fold under, making sure double edge is even. Gently press to seal layers. Using a sharp paring knife or scissors, cut V's all around. Fold alternating V's forward. Chill until firm, at least 30 minutes.
- If using fresh pumpkin, cut into large chunks, removing seeds and strings. Steam over boiling water in a heavy saucepan for 25 to 30 minutes, until fork-tender. Drain and let pumpkin cool slightly. Using a sharp spoon, scrape cooked pumpkin from skin and put in bowl of a food processor. Puree until smooth. Measure out 1 3/4 cups puree (extra puree can be refrigerated for use at a later date).
- Heat oven to 375 degrees. Combine puree and remaining filling ingredients in a medium bowl and whisk until smooth. Brush edges of crust with egg glaze. Pour filling into chilled piecrust and bake for about 1 hour, or until edges are golden brown and filling is set. Serve at room temperature.
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