When the fall season arrives, it's time to dig into a slice of delectable pumpkin pie. And what better way to indulge in this classic dessert than with a Pennsylvania Dutch twist? Known for their intricate designs, creamy fillings, and perfect balance of spices, Pa Dutch pumpkin pies are a true taste of tradition. In this article, we will explore the history of this iconic pie, uncover its unique characteristics, and present a collection of the best Pa Dutch pumpkin pie recipes that will satisfy your sweet cravings.
Here are our top 6 tried and tested recipes!
SHOOFLY PIE
My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. -Mark Morgan, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 540 calories, Fat 22g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 630mg sodium, Carbohydrate 82g carbohydrate (49g sugars, Fiber 1g fiber), Protein 6g protein.
PENNSYLVANIA DUTCH CORN PIE
This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.
Provided by IMLIZARD
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
- Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
- Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g
PUMPKIN PIE, AMISH RECIPE, DELICIOUS!
CORRECTED RECIPE 10-1-03 This pie is AMAZING! My mother-in-law's signature recipe. You can also find my post of "Amish" pie crust recipe - which is what she (naturally) uses for this recipe. Enjoy! This one's hard to beat, and sure to be enjoyed by all!
Provided by WJKing
Categories Pie
Time 55m
Yield 2 pies
Number Of Ingredients 9
Steps:
- Mix sugars& flour.
- In a separate bowl, mix pumpkin, yolks & molasses together.
- Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
- Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
- Mix well& pour into pie shells.
- Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
PENNSYLVANIA DUTCH SHOOFLY PIE
Number Of Ingredients 11
Steps:
- 1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375°F for 5 minutes.2. In medium bowl stir together flour, brown sugar, salt, cinnamon and ginger. Cut in margarine or butter until mixture resembles coarse crumbs.3. In medium bowl stir together molasses, water and baking soda. Immediatley sprinkle half of crumb mixture in crust. Pour molasses mixture over crumbs in crust. Sprinkle with remaining crumbs. 4. Bake on baking sheet at 375°F for 30 to 35 minutes or until set. Cool slightly on wire rack. Serve warm.
Nutrition Facts : Nutritional Facts Serves
PUMPKIN CUSTARD PIE I
An authentic Amish recipe!
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.
- Bake in preheated oven for 50 minutes, or until set in center.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.5 g, Cholesterol 74.6 mg, Fat 8.4 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 374.6 mg, Sugar 23.9 g
PA DUTCH PUMPKIN PIE RECIPE
Provided by RuthLouise
Number Of Ingredients 10
Steps:
- Place all ingredients in a bowl. Beat well with a rotary egg beater. Chill and pour into an unbaked pie shell. Bake for 10 min at 450 degrees. Reduce heat to 325 degrees. When the surface of pie filling turns light brown, test by inserting a knife. If it comes out clean the pie is finished baking.
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a richer flavor than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor or blender.
- Don't overmix the batter. Overmixing the batter will make the pie tough. Mix the batter just until the ingredients are combined.
- Bake the pie in a preheated oven. This will help to ensure that the pie bakes evenly.
- Let the pie cool completely before serving. This will allow the pie to set properly.
Conclusion:
Pennsylvania Dutch pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. With its rich, creamy filling and flaky crust, this pie is sure to be a hit at your next gathering. So next time you're looking for a delicious and festive dessert, give this Pennsylvania Dutch pumpkin pie a try!
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