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
PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 1 pie or about 8 servings
Number Of Ingredients 15
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
- Lower the oven temperature to 350 degrees F.
- While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
- Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
RAW PUMPKIN PIE
We have been trying to eat more raw foods and I found this recipe in Dr. Gabriel Cousen's book Rainbow Green Live-Food Cuisine. This pie is dense and very tasty. I had my pie with a cup of grain beverage coffee. It will satisfy any raw foodies craving for a fall treat. I made my crust using oat groats because I like oats, but this one is good too. I also used 1-15 oz. can of uncooked pumpkin to make this because I didn't have a pumpkin. This would be good with a dolup of Cashew Cream on top.
Provided by Chef Joey Z.
Categories Pie
Time 5h40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE PIE:.
- Blend the pumpkin in a food processor with the S blade until relatively smooth.
- Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F.
- Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it.
- Drain the apricots. Save the water or drink it, its full of goodies.
- After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients.
- Set aside.
- FOR THE CRUST:.
- Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix.
- Press into a glass 10" pie plate.
- Pour filling into crust and serve warm or chilled.
Nutrition Facts : Calories 329.2, Fat 28.3, SaturatedFat 2.4, Sodium 244.1, Carbohydrate 15.5, Fiber 10.7, Sugar 2.9, Protein 9.1
FRESH PUMPKIN PIE
In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
More about "raw pumpkin pie recipes"
THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
RAW PUMPKIN PIE RECIPE BY THE RAW CHEF - RAW, VEGAN & EASY!
From therawchef.com
Ratings 16Calories 404 per servingCategory Dessert
PUMPKIN PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RAW PUMPKIN PIE RECIPE | THE RAWTARIAN
From therawtarian.com
HOW TO MAKE A PUMPKIN PIE RECIPE FROM REAL PUMPKIN …
From bhg.com
THE BEST GLUTEN-FREE VEGAN NO-BAKE VEGAN PUMPKIN …
From thehealthyfamilyandhome.com
RAW PUMPKIN PIE | BEAUTIFUL ON RAW
From beautifulonraw.com
15 DELICIOUS RAW PUMPKIN RECIPES - ADDICTED TO VEGGIES
From addictedtoveggies.com
- Raw pumpkin puree recipe. This raw pumpkin puree is so versatile to create some delicious treats, from pumpkin crumble to pumpkin fudge. It’s low in fat, calories, sodium and carbohydrates but boasts a lot of Vitamin A.
- Raw pumpkin soup recipe. This delicious vegan raw pumpkin soup is super quick to make, with all the ingredients for a great festive starter. Simply blend chopped pumpkin, carrots and avocado together, add ginger and turmeric for more spice, and enjoy hot.
- Gluten-free raw pumpkin pie cake recipe. Suitable for gluten-free and paleo diets, this raw vegan dessert is quick and easy to whip up as it doesn’t require baking.
- Hot pumpkin hazelnut spice nog recipe. This is a really tasty drink perfect to keep you warm and toasty for when temperatures drop on cold evenings. Just blend fresh hazelnut milk, fresh pumpkin and a handful of spices.
- Spicy pumpkin cookies recipe. Pumpkins are full of nutrients and vitamins that support your immune system. They are also said to help with anxiety and depression.
FRESHLY GROUND PUMPKIN PIE SPICE RECIPE - TASTING TABLE
From tastingtable.com
RAW VEGAN PUMPKIN PIE RECIPE | POPSUGAR FITNESS
From popsugar.com
PERFECT PUMPKIN PIE - ONCE UPON A CHEF
From onceuponachef.com
RAW VEGAN PUMPKIN PIE - PLANT CRAFT
From rachelcarr.com
RAW PUMPKIN PIE - DHERBS RECIPES
From dherbs.com
VEGAN NO-BAKE PUMPKIN PIE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
RAW PUMPKIN PIE RECIPE - ORGANIC LIFESTYLE MAGAZINE
From organiclifestylemagazine.com
RECIPE: TRADITIONAL PUMPKIN PIE | WHOLE FOODS MARKET
From wholefoodsmarket.com
ALL RECIPES AND COOKBOOK GUIDE - THE LEGEND OF ZELDA: TEARS OF …
From ign.com
You'll also love