Pumpkin Pie Recipes, Hints & Videos
So in reality, pumpkin pie is almost as American as apple pie and much easier to make. In fact this simple recipe can be found on almost every can of prepared pumpkin. Pumpkin pie is made with the finely pureed flesh of pumpkins combined with milk and spices to form a custard-like pie. Depending on the spices it bakes up either orange or brown. Although pumpkin pie is traditionally served at Thanksgiving and Christmas, with a few tweaks you can serve this delicious pie year-round.
Traditional Pumpkin Pie Recipes
This holiday favorite features fresh pumpkin puree that you scoop straight out of the pumpkin. No cheating with cans!
1 1/2 C. flour
1/4 C. salt
1/2 C. vegetable shortening, chilled
1 1 1/2-2 lb. fresh pumpkin
2/3 C. sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch ground cloves
1 1/2 C. evaporated milk
2 eggs, lightly beaten
1/2 tsp. salt
For pastry, sift flour and salt together in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse meal. Add up to 5 Tbs. ice water as needed, 1 Tbs. at a time, mixing until dough holds together. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
For filling, cut pumpkin into large pieces, discarding seeds and pith. Fit a large pot with a steaming rack, add enough water to come just up to (but not over) the rack, and bring to a boil over high heat. Place pumpkin on rack, cover, and steam until pulp is soft, about 30 minutes. Cool, then scrape pulp from skin into a food processor and puree. Add sugar, cinnamon, ginger, cloves, milk, eggs, and salt and pulse until mixture is very smooth.
Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a floured surface, then ease into a 9-inch pie pan. Trim edges, allowing a 1/2-inch overhang, then fold edge under and crimp or flute. Fill with pumpkin filling and bake for 15 minutes, then reduce heat to 350 degrees and continue baking until filling is set, 30-40 minutes. Allow to cool before serving.
Yield: 4-6 servings
More Traditional Pumpkin Pie Recipes
Chocolate Pumpkin Pie Recipes
Here's a pumpkin pie that will get rave reviews for both taste and appearance. With layers of plain and chocolate-flavored pumpkin filling plus a sweet sour-cream topping, it takes a bit longer to make but it's well worth it.
1 pie shell
2 Tbs. unsalted butter
4 oz. semi-sweet chocolate, coarsely chopped
12 oz. cream cheese, softened
1 1/2 C. sugar
2 lg. eggs, at room temperature
1 C. canned pumpkin
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1 C. sour cream
Prebake or buy a prebaked pie shell. Preheat oven to 350 degrees. Melt the butter in the top of a double boiler set over, not in, barely simmering water. Add the chocolate and leave it over the heat until melted (5 to 7 minutes), and then whisk it until smooth. Set aside the top of the double boiler to partially cool the chocolate.
Using an electric mixer on medium speed, beat the cream cheese in a large bowl, gradually adding 1 1/4 cups of the sugar. Beat in the eggs, one at a time. Next, blend in the pumpkin, vanilla extract, spices, and salt until the filling is evenly combined. Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until evenly blended.
Pour the chocolate filling into the pie shell and gently shake the pan to settle the filling. Bake the pie on the center oven rack for 20 minutes. Then let it cool on a wire rack for 15 minutes. Carefully ladle the remaining plain pumpkin filling over the chocolate layer and shake the pan to settle the filling. Return the pie to the oven and bake for about 35-40 minutes. When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks. Place the pie on the cooling rack until the filling levels, about 30-45 minutes. Combine the sour cream and remaining 1/4 cup of sugar in a small saucepan. Stir the mixture over very low heat for about 2 minutes, until it is fairly thin and slightly warm. Carefully pour it over the last layer and tilt the pan to evenly distribute the topping. Cool the pie thoroughly, then cover it with loosely tented tinfoil and chill for at least 4 hours before serving.
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Pumpkin Pie Recipes With A Twist
Impress your guests in the autumn season or at the Thanksgiving feast with this pumpkin pie.
4 oz. cream cheese, softened
1 Tbs. milk or half and half
1 Tbs. sugar
1 ½ C. thawed whipped topping
1 ready crust graham cracker pie crust (6 oz.)
1 C. cold milk or half and half
2 packages (4 serving size vanilla flavored instant pudding and pie filling
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
Mix cream cheese, 1 Tbs. milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 C. milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator.
Makes 8 servings.
More Pumpkin Pie with A Twist Recipes:
Pumpkin Pie Recipes Hints & Videos
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