Best 4 Prize Winning Pumpkin Pie Recipes
From humble beginnings to grand celebrations, pumpkin pie has etched its place in culinary history as a symbol of comfort, warmth, and the harvest season. Whether it's the centerpiece of a Thanksgiving feast or a delightful treat enjoyed all year round, the perfect pumpkin pie is a symphony of flavors and textures that leaves a lasting impression. With numerous recipes vying for attention, finding the one that truly deserves the title of "prize-winning" can be a daunting task. This article aims to guide you through the maze of pumpkin pie recipes, providing insights and tips to help you craft a pie that will impress even the most discerning palates.
Let's cook with our recipes!
PERFECT PUMPKIN PIE
For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won't crack as it cools.
Provided by Jennifer Segal
Categories Desserts
Time 2h15m
Yield 8 to 10 (Makes one 9-inch deep-dish pie)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 335, Fat 15g, Carbohydrate 45g, Protein 6g, SaturatedFat 8g, Sugar 27g, Fiber 2g, Sodium 287mg, Cholesterol 103mg
CHEF JOHN'S PUMPKIN PIE
After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
- Fit pie crust in a 9-inch pie plate and crimp edges.
- Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
- Bake in the preheated oven for 15 minutes.
- Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 41.9 g, Cholesterol 116.7 mg, Fat 14.2 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 5.4 g, Sodium 464.6 mg, Sugar 28.6 g
PRIZE WINNING PUMPKIN PIE
I misread a recipe, and this was the result. It was voted best pie in town and receives much praise when served.
Provided by Chef Dee
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 355 degrees.
- In a large mixing bowl, whisk the eggs.
- Add the remaining ingredients and pour into shell.
- Bake 50-60 min's until set.
- Cool on counter for 1 hr, then refrigerate.
- Top with Cool Whip.
- Sprinkle lightly with cinnamon.
HOUSER'S BLUE RIBBON PUMPKIN PIE GRANGE FAIR WINNER
From CDT Wens 30th 2000 M Houser age 9, Blue Ribbon Pie winning recipe on his first try at entering the fair's pie category. " We never expected this." said his Mother, who taught M to bake when he was old enough to stand on a chair. He doesn't have to look at a recipe and "he cracks his eggs one handed." Pretty good for a 4th grader. Why no other spices? Well M doesn't like nutmeg or allspice.
Provided by drhousespcatcher
Categories Pie
Time 55m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Dough:.
- Mix flour, salt and shortening until crumbly and add water by tablespoon until dough is easy to handle. Recipe provides a generous amount of dough to make rolling out easier.
- Divide dough in half and roll out each portion to line an 8 inch pie pan. Lay the crust in the pie pans, trim the edges and fold them under.
- Filling:.
- Combine the sugar, salt and cinnamon and add the eggs, mixing well. Stir in the pumpkin and milk and mix well.
- Pour half the filling into each pie shell and bake 15 minutes at 425°F Then reduce the heat to 350F and bake 40 to 45 minutes longer.
Nutrition Facts : Calories 509.3, Fat 26.6, SaturatedFat 8.3, Cholesterol 86.9, Sodium 278.8, Carbohydrate 59.5, Fiber 1.4, Sugar 26.1, Protein 9.9
Tips:
- For a flaky pie crust, use a food processor to pulse the butter and flour together until the mixture resembles coarse crumbs. Then, add ice water one tablespoon at a time until the dough just comes together.
- To prevent the pie crust from shrinking, chill it for at least 30 minutes before baking.
- Bake the pie crust for 15-20 minutes, or until it is golden brown.
- For a smooth pumpkin pie filling, strain the pumpkin puree before using it.
- Add spices such as cinnamon, nutmeg, and ginger to the pumpkin pie filling for extra flavor.
- For a creamy pumpkin pie filling, use heavy cream or evaporated milk instead of milk.
- Bake the pumpkin pie for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pumpkin pie cool completely before serving.
Conclusion:
With its flaky crust, creamy filling, and warm spices, pumpkin pie is a classic fall dessert that is sure to please everyone at your table. By following these tips, you can make a prize-winning pumpkin pie that will be the star of your Thanksgiving feast.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #healthy #pies-and-tarts #desserts #fall #holiday-event #pies #dietary #thanksgiving #seasonal
You'll also love