Pumpkin Pie Chatsworth Style Recipes

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PUMPKIN PIE CHATSWORTH STYLE



Pumpkin Pie Chatsworth Style image

This is homemade right from the pumpkin and truly delicious.

Provided by Summerpls

Categories     Pumpkin Pie

Time 50m

Yield 8

Number Of Ingredients 11

¾ cup brown sugar
¾ teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash ground allspice
1 dash ground cloves
1 ¾ cups mashed cooked pumpkin
2 eggs, beaten
1 ½ cups warm 2% evaporated milk
1 (9 inch) prepared pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.
  • Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.

Nutrition Facts : Calories 253 calories, Carbohydrate 29.9 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 4.5 g, Sodium 334.3 mg, Sugar 18.3 g

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

All-purpose flour, for surface
1/2 recipe Pate Brisee for Perfect Pumpkin Pie
3 large eggs, plus 1 large egg white, lightly beaten
1 can (15 ounces) pure pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
Whipped cream, for serving (optional)

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.

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