Pumpkin Pie Roasted Can Recipe By Tasty

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
• Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
• After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
• Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
• Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
• Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
• Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
• Increase the oven temperature to 425˚F (220˚C).
• Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
• Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
• Let cool at room temp for at least 2 hours, or in the fridge overnight
• Slice and serve.
• Enjoy!

Steps:

• Preheat the oven to 350˚F (180˚C).
• Gently lay the rolled-out pie crust in a 10-inch (25-cm) pie dish. Trim the excess dough around the sides.
• Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
• Make the filling: Add the pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg, and salt to a medium bowl and mix until combined.
• Spread the pumpkin puree mixture onto a baking sheet in an even layer. Bake for 12-15 minutes, until it looks slightly dried out.
• Increase the oven temperature to 400˚F (200˚C).
• Scrape the puree into a large bowl and add the granulated sugar, dark brown sugar, vanilla, eggs, egg yolk, and half-and-half. Whisk until smooth and well combined.
• After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
• Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
• Increase the oven temperature to 425˚F (220˚C).
• Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
• Let cool at room temp for at least 2 hours, or in the fridge overnight.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 425˚F (215˚C).
• In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
• Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
• Place the pie crust in a 9-inch (23 cm) pie pan and shape.
• Carefully pour pie filling into pan.
• Bake for 15 minutes at 425˚F (215˚C).
• Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
• For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
• Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
• Once cooled, crush the caramelized pecans in a plastic bag.
• Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
• Enjoy!

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.

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:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
• Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
• Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Steps:

• Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
• Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
• Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
• Preheat the oven to 425˚F (220˚C)
• Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
• In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
• Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
• Pour the filling into the pie shell.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
• Cool the pie on a wire rack for 2 hours.
• Slice and serve with whipped cream or ice cream.
• Enjoy!

Steps:

• *Pumpkin Purée*
• This only works if you buy "Pie Pumpkins" either from a local farmers market or a store; this is VERY important.
• Preheat oven to 425°F
• Cut the pumpkin in half lengthwise and scoop out all the fibers and seeds (get as much out as possible).
• Place each side cut-side down on a tin-foiled lined baking sheet and bake for 40-50 minutes or until tender.
• Remove from oven and let cool on counter until room temp.
• Scoop out all soft flesh and purée in blender or food processor (helps to add some of the heavy cream now, save the rest for later)
• Pumpkin Pie filling
• Preheat oven to 425°
• Combine all spices, salt, sugar in a mixing bowl.
• In a separate bowl: combine purée, maple syrup, vanilla. Add contents of first bowl to this bowl.
• Pour the final mixture into the pie shell and bake for 15 minutes (at 425°)
• While the oven is on, turn the oven temperature down to 350° and bake for an additional 90 minutes or to when the filling has set.
• Remove from oven and let cool on wire rack.
• Serve and top with optional whip cream.

Steps:

• Preheat oven to 350ºF.
• Prepare an 9x9-inch square baking pan. Spray with cooking spray and then line with parchment, so the excess parchment hangs over the two sides.
• Press the crust down into the bottom of the pan evenly.
• Bake crust for 8 minutes, until edges begin to turn golden brown. Remove from oven and set aside.
• Filling: Whisk together all ingredients until smooth. Pour onto crust. Bake for 25 minutes.
• Remove the pan from the oven, evenly sprinkle on the chopped pecans, and return the pan to the oven. Bake for another 10-15 minutes or until filling is set.
• Remove from the oven and let cool completely. Refrigerate for 2 hours. Slice and serve!