Gourmet Pumpkin Pie Recipes
PUMPKIN PIE
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Categories Dessert Bake Thanksgiving Halloween Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
- Preheat oven to 375°°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
- Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
THE ULTIMATE PUMPKIN PIE
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your pie perfect with our streaming video demonstration.
Categories Food Processor Dessert Bake Freeze/Chill Thanksgiving Kid-Friendly Apricot Pumpkin Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
- Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
- Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
- For filling:
- Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
- Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
PUMPKIN PIE
Making a single-crust pie is a natural next step after a free-form galette (page 22). Here, the filling-a custard of pumpkin purée, eggs, and evaporated milk-is quickly mixed by hand in one bowl. The pie's simple construction offers an excellent opportunity to experiment with embellished edges, such as a wreath of autumn leaves (pictured), made with a one-inch leaf cutter, or a wheatlike braid (pictured on page 325; you will need one whole recipe pâte brisée for the shell plus the braid). The key to a great pumpkin pie is to partially bake the crust-called blind baking-before adding the filling. The twice-baked crust stays firm and crisp beneath the creamy custard.
Yield makes one 9-inch pie
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim excess dough flush with rim (reserve scraps). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- Meanwhile, on a lightly floured piece of parchment, roll out scraps. Using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough. Transfer cutouts to a parchment-lined rimmed baking sheet. Using a paring knife, etch veins in each leaf. Refrigerate until ready to use.
- In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash. Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly. Lightly brush bottom of each leaf with egg wash as you work. Refrigerate shell 30 minutes.
- Preheat oven to 375°F. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. (Keep oven on.)
- In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.
- Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35 to 40 minutes. Transfer plate to a wire rack to cool completely. Serve with whipped cream, if desired.
PUMPKIN PIE
Categories Mixer Egg Dessert Bake Thanksgiving Pumpkin Cinnamon Clove Nutmeg Parade Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 8 servings
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 425°F.
- 2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.
- **3.**Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°F.
- **4.**Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.
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- Bourbon Pumpkin Pie. This pumpkin pie filling gets its warmth from a trio of spices and a generous splash of bourbon. To streamline your holiday game plan, pre-bake your pie crust and make your filling a day or two ahead, then bake your pie on Thanksgiving morning.
- Marbled Pumpkin-Maple Cheesecake Bars. Sometimes the best pumpkin pie recipe isn’t a pie at all—it’s a cheesecake bar! The crust for these pumpkin-swirled bites couldn't be easier: blitz graham crackers, melted butter, salt, and sugar in a food processor, then simply press it into a sheet pan.
- White Chocolate Pumpkin Mousse. Serve this mousse on its own for a gluten-free Thanksgiving dessert option, or pour it into a baked pie shell. With just seven ingredients and a total time of 30 minutes, this is a fun, easy, and quick dessert to whip up for Thanksgiving.
- Pecan-Rye Pumpkin Pie. Can't choose between pecan and pumpkin pie? This Thanksgiving dessert is the best of both worlds. It has a flavorful rye-flour crust, a whiskey-spiked and spiced pumpkin filling, and a topping of crunchy candied pecans.
- Pumpkin Cheesecake with Bourbon–Sour Cream Topping. The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake.
- Brûléed Bourbon-Maple Pumpkin Pie. With the help of a food processor, this chocolate pie crust comes together in no time at all. The pumpkin filling is subtly spiked with bourbon and gets its luscious texture from three large eggs, sour cream, and heavy cream.
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- Spiced Pavlova with Pumpkin Mousse. For an elegant spin on pumpkin pie, skip the pie crust and make a pavlova instead. Here, the meringue is spiced with cinnamon, ginger, allspice, cloves, and nutmeg, and is layered with a pumpkin mousse made from pure pumpkin purée and egg whites.
- Pumpkin Icebox Pie With Snickerdoodle Crust. Instead of a traditional pie crust recipe, this dessert calls for pressing cinnamon-sugar coated snickerdoodle cookie dough into a pie pan.
- Spiced Kabocha Squash Pie With Pumpkin-Seed Crumble. This aromatic alternative to pumpkin pie calls for fresh kabocha squash and is topped with a crunchy pepita crumble.
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