Saras Pumpkin Pie Recipes

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.

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.

Steps:

• Crust: Into a food processor, add the flour, sugar, and salt; pulse to combine. Add the sliced butter; pulse until the mixture forms pea-sized clumps. Add the ice water and pulse 10 times. The dough should be loose but hold together when squeezed. If dough is too crumbly, add more water, 1 tablespoon at a time, pulsing several times after each addition, until it reaches the proper consistency.
• Lightly dust a clean work surface with flour. Turn the dough out and use your hands to quickly bring it together; then use a bench scraper to divide it in half. Shape each half into a disk, then wrap each one tightly with plastic wrap. Refrigerate for at least 2 hours or up to 2 days. (Note: You'll be using only one disk for this recipe. The other disk can be stored in the freezer, wrapped in plastic, for up to 1 month. Defrost before using.)
• Remove dough disk from the refrigerator and let stand for 5 minutes. Unwrap the disk, and place on a clean work surface lightly dusted with flour. Use a rolling pin to shape the dough into a flat circle: roll, rotate the disk a quarter-turn clockwise, and roll again. Repeat until the dough is of an even thickness and 12 inches in diameter. (Dust the dough and work surface with flour as needed to prevent sticking.)
• To transfer dough to the pie dish, wrap the dough around the rolling pin, then unroll it directly onto the pie dish. Gently press the dough into the dish, focusing on the walls of the dish and making sure you leave no gaps. Use kitchen scissors to trim the edges, leaving a ½-inch overhang all the way around. Fold the excess dough under so the crust is flush with the rim of the pie dish. Then use your index fingers and thumbs to crimp a decorative edge all the way around. Chill in the refrigerator for 15 minutes. Meanwhile, preheat oven to 350 F.
• Blind bake, part 1: Use a fork to prick the bottom of the crust a few times to allow steam to escape as it bakes. Line the crust with parchment paper; then add pie weights, uncooked rice, or dried beans to cover the bottom and weigh down the parchment. Bake, 20-25 minutes. Meanwhile, make the filling.
• Filling: In a bowl, add the brown sugar, cornstarch, salt, cinnamon, cloves, ginger, and nutmeg; whisk to combine. Add the milk, cream, and pumpkin purée. Crack eggs into a separate bowl (to catch stray shell pieces); add them to the pie mixture and whisk to combine. Set aside.
• Blind bake, part 2: After 20-25 minutes, the crust should be sturdy and light brown. Remove rice and parchment paper, then place crust back in the oven to bake until firm and golden brown, an additional 5-15 minutes. Remove from oven and allow to cool, 20 minutes.
• Assembly: Pour the filling into the pre-baked pie crust and bake until the center is set, a total of 50-60 minutes. Check on the pie after 30-40 minutes: if the edges of the crust are browning too quickly, cover them with aluminum foil. When the center of the pie is set, transfer to a wire rack and let cool completely. Serve with vanilla ice cream (optional).

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:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.