Silky Pumpkin Pie Recipes

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SARA'S SILKY PUMPKIN PIE



Sara's Silky Pumpkin Pie image

Sweetened condensed milk is what gives this pumpkin pie its silken texture. When mixing ingredients for the filling, mix just enough to combine thoroughly. If bubbles form, it is time to stop mixing.

Provided by BHG Test Kitchen

Time 2h25m

Number Of Ingredients 12

3 large eggs
0.333 cup sugar
1 14 ounce can sweetened condensed milk
1.5 cup cooked pumpkin puree or one 15-ounce can pumpkin
3 tablespoon unsalted butter, melted and cooled
1 tablespoon all-purpose flour
0.5 teaspoon nutmeg
0.5 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground cloves
Salt
1 prebaked 9-inch pie shell

Steps:

  • Preheat oven to 325°F. In a large bowl, whisk together eggs, sugar, condensed milk, pumpkin, and better to thoroughly combine.
  • In a small bowl, mix together flour, nutmeg, cinnamon, ginger, cloves, and a pinch of salt; stir into pumpkin mixture.
  • Pour pumpkin filling into pie shell. lace filled pie tin on rimmed baking sheet. Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in center. Cool on wire rack for 1 hour. Cover and refrigerated with 2 hours.

Nutrition Facts : Calories 364 kcal, Carbohydrate 48 g, Cholesterol 109 mg, Protein 8 g, SaturatedFat 9 g, Sodium 190 mg, Sugar 31 g, Fat 16 g, UnsaturatedFat 6 g

THE GREAT PUMPKIN PIE RECIPE



The Great Pumpkin Pie Recipe image

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.

Provided by Sally

Categories     Pie

Time 5h

Number Of Ingredients 17

1 cup (120g) fresh cranberries*
2 cups (400g) granulated sugar, divided
1 cup (240ml) water
Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
one 15oz can (about 2 cups; 450g) pumpkin puree*
3 large eggs
1 and 1/4 cups (250g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground or freshly grated nutmeg*
1/8 teaspoon ground cloves*
1/8 teaspoon fresh ground black pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk (I use 1% - any is fine)
egg wash: 1 large egg beaten with 1 Tablespoon milk

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.

SILKY PUMPKIN PIE



Silky Pumpkin Pie image

I use my own pie crust for this recipe, but feel free to use a refrigerated pie crust or prepared frozen pie crust. Recipe is from Woman's World.

Provided by CookingONTheSide

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 1/2 cups milk
2 eggs
1 (3 ounce) package vanilla pudding mix (cook-and-serve pudding recommended rather than instant)
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 (9 inch) deep dish pie shells
2 cups whipped cream (optional)

Steps:

  • Place jellyroll pan on center oven rack; preheat oven to 350 degrees F.
  • Whisk together pumpkin, milk, eggs, pudding mix, sugar and spice until blended.
  • Pour into shell.
  • Bake on pan 45 minutes or until knife inserted near center comes out clean.
  • Cool on rack.
  • Serve with whipped cream.
  • To make whipped cream, beat 1 cup heavy cream with 2 T sugar and 1/2 t vanilla extract. This will make 2 cups of whipped cream.

Nutrition Facts : Calories 208.8, Fat 8.2, SaturatedFat 3.2, Cholesterol 59.3, Sodium 223.4, Carbohydrate 30.1, Fiber 0.6, Sugar 16.3, Protein 4.4

3-CAN SILKY PUMPKIN PIE



3-Can Silky Pumpkin Pie image

I prefer my own pie crust, of course, but use any crust you like, even frozen. Just be sure it's baked by the time you have the filling prepared.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 10

1 (15 ounce) can 100% pure pumpkin
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon allspice
2 large eggs large eggs
2 large egg yolks egg yolks
1 cup canned evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (9 inch) pie shell, baked

Steps:

  • Adjust oven rack to lower-middle position. Heat oven to 300 degrees.
  • In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add milks; cook until heated through.
  • Puree eggs and yolks in a blender. With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture. Pour warm filling into prebaked pie shell.
  • Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes. Remove from oven and let cool on a wire rack.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 42.5 g, Cholesterol 123.5 mg, Fat 14.3 g, Fiber 1.8 g, Protein 9.6 g, SaturatedFat 6.7 g, Sodium 490.8 mg, Sugar 32.4 g

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