Hot Pumpkin Pie Recipes

FRESH PUMPKIN PIE

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.

PUMPKIN PIE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
• In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
• To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
• Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
• In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

PERFECT PUMPKIN PIE

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.

PUMPKIN HOT POCKETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll one crust into a 15-in. circle. Using a floured 5x4-in. pumpkin cookie cutter, cut out eight pumpkins. Repeat with remaining crust. Spread mustard over eight pumpkins. Layer with ham, onions and cheeses to within 3/4 in. of edges., In a small bowl, beat yolks with enough red food coloring to achieve an orange color. In another small bowl, beat egg white with green food coloring. Brush orange mixture over edges of crust. Top with remaining pumpkins. Press edges to seal; trim edges with a fluted pastry wheel. Brush stems with green mixture and pumpkins with orange., Transfer to greased baking sheets. Bake until browned, about 15 minutes.

HOT PUMPKIN PIE

Steps:

• Destem and deseed the habanero peppers and mince finely. It is recommended that habaneros be handled with disposable plastic gloves. Do not touch eyes or other sensitive areas until you wash hands and utensils well.
• Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately, then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well.
• Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in oven. A pie skirt may be placed underneath to catch spills.
• Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for 40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving.
• Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon extract may be substituted.

HOT PUMPKIN PIE

Steps:

• Destem and deseed the habanero peppers and mince finely. It is recommended that habaneros be handled with disposable plastic gloves. Do not touch eyes or other sensitive areas until you wash hands and utensils well.
• Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately, then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well.
• Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in oven. A pie skirt may be place underneath to catch spills.
• Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for 40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving.
• Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon extract may be substituted.