Pumpkinchesspie Recipes

HOMEMADE FRESH PUMPKIN PIE

Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

PUMPKIN CHESS PIE

Pumpkin Chess Pie image

This is a recipe I copied out of the local newspaper here in Louisville (The Courier-Journal). It is from the Derby City Antique Mall and is a GREAT pumpkin pie! It is my DH's favorite!! I hope you all enjoy it also!

Provided by SkinnyMinnie

Categories Pie

Time 16m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (9 -10 inch) unbaked pie shells
1 (15 ounce) can pumpkin
2 cups sugar
1/2 cup butter, softened
3 eggs
1/2 cup half-and-half
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

Heat oven to 350 degrees.
Defrost pie crust or make your own and put into a 10" pan preferably. If using a 9" pan you will have some leftover filling.
Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes
Add eggs one at a time, beating after each addition.
Add remaining ingredients and beat until everything is well blended. Pour into pie shell.
Bake for 1 hour 10 min., or until center is almost set.
Cool completely before chilling or eating! Enjoy!

Nutrition Facts : Calories 630.8, Fat 30.2, SaturatedFat 14.5, Cholesterol 153.9, Sodium 599.9, Carbohydrate 86.4, Fiber 1.6, Sugar 68, Protein 6.5

CHESS PIE

Chess Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 1h35m

Yield 8 to 10 servings (one 9-inch pie)

Number Of Ingredients 13

Ingredients

One 9-inch deep-dish pie shell, blind baked according to package directions and cooled
1 1/2 cups granulated sugar
4 large eggs
1 stick (8 tablespoons) unsalted butter, melted
1/3 cup whole milk
1 tablespoon all-purpose flour
1 tablespoon finely ground yellow cornmeal
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla paste

Steps:

For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
Slice the pie and serve with a dollop of whipped cream.

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