Luscious Pumpkin Pie Recipes

LIGHT AND LUSCIOUS PUMPKIN PIE

Steps:

• To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
• Preheat oven to 450 degrees F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degrees F.
• To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk.
• Pour the filling into the baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly).
• Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.

LUSCIOUS PUMPKIN ICE CREAM PIE

Steps:

• In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
• In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
• Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
• In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
• Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie

LIGHT AND LUSCIOUS PUMPKIN PIE

Steps:

• Preheat oven to 450 degree F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick. Line pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degree F. For filling:
• In a medium bowl, combine pumpkin, sugar, honey, cinnamon, ginger, and nutmeg. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour filling into baked pastry shell.
• To prevent overbrowning, cover edge of the pie with foil. Bake for 40 to 45 minutes or until filling appears set (edges of filling may crack slightly).
• Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping. Makes 10 servings. Oil Pastry for Single-Crust Pie
• In a medium bowl, stir together flour and salt. Add cooking oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball.

LUSCIOUS PUMPKIN PIE

Steps:

• 1. In small bowl beat together egg white and water. Brush bottom and sides of crust with egg white mixture. Place on baking sheet. Bake at 375°F for 5 minutes.2. In large bowl stir together eggs, pumpkin pie mix and yogurt. Pour into crust.3. Bake on baking sheet at 375°F for 50 to 55 minutes or unitl knife inserted in center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 2 hours or until thoroughly chilled.4. Garnish as desired. Store in refrigerator.