Pumpkin Pie With Pepper Recipes

PUMPKIN PIE

Steps:

• Preheat oven to 425°F and place a large baking sheet in the oven while it's preheating.4
• Add the prepared pie crust dough to a 9-inch pie dish.5
• Trim and shape the edges of the pie crust as desired making sure to seal tightly along the edge.
• In a small bowl, beat together the egg and milk and use a pastry brush to coat the pie crust with the egg wash. Disgard excess egg wash. Set pie crust aside.
• Add all of the filling ingredients to a blender and pulse for 60 seconds until smooth.6
• Pour the blended filling into a medium saucepan and cook over medium-low heat for about 5 minutes, stirring frequently.7
• Remove the baking sheet from the oven and place the pie pan on the baking sheet. Then pour the filling into the pie crust. Use a pie crust shield around the edge of your crust to prevent it from burning.
• Bake the pie for 15 minutes and then REDUCE HEAT to 350°F and bake for an additional 20 to 25 minutes. Gently, remove the pie crust shield after the first 15 minutes.8
• Once cooked, remove from oven and allow to cool completely for about 3 to 4 hours before slicing.9
• Once cooled serve with whipped cream. Pumpkin pie should be consumed at room temperature the day it is made or stored covered in the refrigerator for up to 4 days.

THE GREAT PUMPKIN PIE RECIPE

Steps:

• Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You'll have extra, but they're great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
• Make the pie crust through step 5 according to my directions, tips, and pictures in my pie crust recipe. Or use store-bought.
• Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
• Preheat oven to 375°F (190°C).
• Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
• Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
• Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

PUMPKIN PIE

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
• On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
• Lower the oven temperature to 350 degrees F.
• While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
• Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

PERFECT PUMPKIN PIE

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.

BEST PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• In a medium-size mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg, black pepper, cloves, and vanilla.
• Next, add the eggs, egg yolks, cream, and milk. Whisk until smooth.
• Pour batter into your prepared crust and bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 45-55 minutes or until the pie is set.
• Just in case of an overflow, you can place your pie on a baking sheet while baking. Also, if the edges of your crust start getting brown early on in the cooking process, you can cover them with a foil shield or a pie shield if you have one. Do not cover the whole pie with foil. You can cut out a circle that will go around the edges or make one out of foil strips.

PUMPKIN PIE WITH PEPPER

Steps:

• Preheat oven to 425 degrees. Roll out the pastry and line a 9-inch pie pan with it, making an extra-high, fluted rim. Lightly prick the bottom, line with foil and weight with pastry weights or dry beans. Bake 13 minutes. Reduce heat to 400 degrees, remove the foil and weights, and bake 7 minutes longer. Remove from the oven. Increase oven temperature to 450 degrees.
• Place the cream in a small saucepan over moderate heat until little bubbles form around the edges. Set aside.
• Beat the eggs lightly in a large bowl. Beat in the vanilla, sugar, salt, pepper, ginger, mace and nutmeg. Add the pumpkin and mix well. Gradually beat in the hot cream. Pour into the baked pie shell, place in the oven and bake 10 minutes. Reduce heat to 350 degrees and bake about 40 minutes longer, until the center no longer seems liquid when the pie is gently shaken.
• Remove from the oven and serve warm or at room temperature with whipped cream.

CAYENNE SPICED PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a large mixing bowl, add all ingredients (except pie crust) and mix until thoroughly combined.
• Pour the mix into the pie shell and bake for 10 minutes at 450 degrees. Then lower heat to 350 degrees and continue baking for approximately 50 more minutes.
• Remove pie from heat, and allow it to cool for 5 mnutes prior to serving.

PUMPKIN PIE

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.

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.