DELICIOUSLY DARK PUMPKIN PIE
Smooth silky dessert ideal to eat hot or cold!\r\nI have used the same Pumpkin pie recipe for as long as I can remember. It is great and can be varied in ways to create differant tastes, colours and textures!
Provided by GreenLeaf
Categories Sweet Pies & Tarts
Time 1h30m
Number Of Ingredients 10
Steps:
- Peel and deseed pumpkin, remove any stringy bits and cut into small pieces or slices. Steam until soft and tender, approx 20 mins.
- Roll out your pastry and line your pie dish, making sure you grease the dish first with a little margarine.
- Put sugar and eggs in a mixing bowl and whisk with a fork until combined.
- Add the spices and milk to the bowl.
- Put the steamed pumpkin into a blender and blend until smooth.
- Add pumpkin to the mixing bowl, mix thoroughly or blend to mix.
- Pour mixture into your pastry lined pie dish(s). Bake in a hot oven Gas7 for 15 mins, then reduce the heat to Gas 4 for approx 30 mins or until the middle is set, does not wobble when you move the pie.
- Serve hot or eat cold, your preferance as both ways are delicious. Enjoy :)
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
DARK PUMPKIN PIE
This recipe is from my maternal grandmother, and is the only pumpkin pie we eat in our family. It is a dark brown because it isn't made with evaporated milk or cream. I have never seen another pumpkin pie like this, but don't know its history. My grandmother grew up in a small town of German immigrants in Texas.
Provided by mianbao
Categories Pie
Time 1h10m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
- Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
- Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
- Pour into a pie pan lined with the unbaked pie shell.
- Bake for 40 to 50 minutes at 350°F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
- Please begin checking slightly before the 40 minute point.
- Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.
PERFECT PUMPKIN PIE
For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won't crack as it cools.
Provided by Jennifer Segal
Categories Desserts
Time 2h15m
Yield 8 to 10 (Makes one 9-inch deep-dish pie)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position.
- If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
- If using a frozen crust: Follow the instructions for blind-baking on the package.
- After blind-baking the crust, reduce the oven temperature to 325°F.
- Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
- Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
- Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
- Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : Calories 335, Fat 15g, Carbohydrate 45g, Protein 6g, SaturatedFat 8g, Sugar 27g, Fiber 2g, Sodium 287mg, Cholesterol 103mg
More about "deliciously dark pumpkin pie recipes"
PUMPKIN PIE RECIPE (GRAIN-FREE, PALEO, GAPS)
From deliciouslyorganic.net
6 UNIQUE PUMPKIN PIE RECIPES TO PUT A TWIST ON YOUR …
From lifeasmama.com
15 DELICIOUS PUMPKIN RECIPES - JO COOKS
From jocooks.com
PUMPKIN IMPOSSIBLE PIE | SHOCKINGLY DELICIOUS
From shockinglydelicious.com
UNCOVERING DELICIOUS HISTORY OF 400-YEAR-OLD PUMPKIN PIE RECIPE
From slurrp.com
RECIPE: PUMPKIN SKIN CHIPS - SLURRP.COM
From slurrp.com
85 FALL PIES YOU’LL WANT TO MAKE ALL SEASON LONG - TASTE OF HOME
From tasteofhome.com
DARK CHOCOLATE PUMPKIN TART - THE BAKERMAMA
From thebakermama.com
DELICIOUSLY DARK PUMPKIN PIE | RECIPE | NO BAKE PUMPKIN PIE, NO …
From pinterest.com
HEALTHY PUMPKIN PIE - THIS HEALTHY TABLE
From thishealthytable.com
PUMPKIN PIE WITH MOLASSES: 5 OLD-FASHIONED & DELICIOUS …
From clickamericana.com
SENSIBLY DELICIOUS PUMPKIN PIE | VERY BEST BAKING
From verybestbaking.com
33 MODERN PUMPKIN PIE RECIPES THAT AREN'T BLAND OR …
From buzzfeed.com
OUR 10 BEST PUMPKIN PIE RECIPES OF ALL TIME ARE THE PICK …
From allrecipes.com
PUMPKIN PIE - CAFE DELITES
From cafedelites.com
PUMPKIN PIE WITH CONDENSED MILK DELICIOUS HOMEMADE PUMPKIN …
From whiskitrealgud.com
PUMPKIN PIE TART - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
MASCARPONE PUMPKIN PIE: CREAMY & DELICIOUS RECIPE - CHELSWEETS
From chelsweets.com
30+ DELICIOUS PIE RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
HOMEMADE PUMPKIN PIE | DELICIOUS EVERYDAY
From deliciouseveryday.com
SENSIBLY DELICIOUS PUMPKIN ROLL | VERY BEST BAKING
From verybestbaking.com
DARK, SPICY PUMPKIN PIE - RECIPE - COOKS.COM
From cooks.com
PUMPKIN PIE RECIPE - BBC FOOD
From bbc.co.uk
DELICIOUSLY DARK PUMPKIN PIE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love