Indulge in the Southern charm and delectable flavors of Tennessee pumpkin pie, a classic dessert with a rich history and unique taste. Originating in the heart of Tennessee, this pie has become a beloved treat, passed down through generations. With its creamy filling, flaky crust, and the perfect balance of spices, Tennessee pumpkin pie is a true culinary masterpiece. If you're searching for the ultimate recipe to recreate this Southern delight, join us on a journey to discover the secrets of making the most exquisite Tennessee pumpkin pie that will captivate your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
TENNESSEE PUMPKIN PIE
Make and share this Tennessee Pumpkin Pie recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pie
Time 45m
Yield 1 pie, 7 serving(s)
Number Of Ingredients 9
Steps:
- Mix pumpkin,beaten eggs,sugar and molasses well.
- Add salt and spices and mix thoroughly.
- Stir in evaporated milk and stir to mix.
- Let stand 15 minutes.
- Pour into unbaked pie shell and bake at 400 degrees for 30 minutes or until center is firm.
VALERIE'S PUMPKIN PIE
Provided by Valerie Bertinelli
Categories dessert
Time 5h35m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For mom's flaky pie dough: Combine the flour, granulated sugar and salt in a food processor and pulse until combined. Gradually add the butter chunks and pulse until the largest chunks are pea-size. Add the ice water 1 tablespoon at a time and pulse just until the dough begins to clump together against the walls of the processor. Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap each in plastic wrap and refrigerate 1 portion of the dough for 1 hour before using. (You'll be using only 1 portion of dough for the pie, so wrap the extra piece in a second layer of plastic wrap, put in a resealable plastic bag and freeze for another time.)
- On a well-floured surface with a well-floured rolling pin, roll the dough into a 9- to 10-inch round and transfer to an 8-inch pie plate. (If the rolling pin and work surface quickly become sticky, refrigerate the dough until firm, or, using a large spatula or bench scraper, transfer the dough to an 8-inch pie plate and press it into shape.) Crimp the edges and prick the bottom all over with a fork. Refrigerate the pie shell for 20 minutes.
- Meanwhile, preheat the oven to 325 degrees F.
- Place a sheet of parchment paper or foil in the pie shell and fill with pie weights, raw rice or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the weights and paper and bake until golden and cooked on the bottom and sides, about 15 minutes more. Reduce the oven temperature to 300 degrees F.
- For the pumpkin pie filling: Combine the pumpkin, cream, brown sugar, cinnamon, nutmeg, ginger, cloves and salt in a large bowl and whisk until thoroughly blended. Stir in the bourbon, vanilla and eggs. Whisk again until thoroughly blended.
- Pour the pumpkin mixture into the pie shell and smooth the top with an offset spatula. Bake until the center wobbles slightly when shaken, 1 hour to 1 hour 10 minutes. Cool completely on a rack for about 2 hours. Serve with Cinnamon-Buttermilk Whipped Cream.
- Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.
PUMPKIN PIE CHATSWORTH STYLE
This is homemade right from the pumpkin and truly delicious.
Provided by Summerpls
Categories Pumpkin Pie
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.
- Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.
Nutrition Facts : Calories 253 calories, Carbohydrate 29.9 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 4.5 g, Sodium 334.3 mg, Sugar 18.3 g
AMERICAN TRADITIONAL PUMPKIN PIE
Make and share this American Traditional Pumpkin Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a large non-metal bowl combine sugars and eggs.
- Add in the pumpkin mush, the spices, salt, and evaporated milk.
- Pour the filling into the pie shell.
- Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
- --------Pumpkinmush-----------.
- cut pumpkin in half.
- Prick the skin several times with a fork, and place on a cookie sheet, cut-side up.
- Bake for 50 minutes or until very soft when poked with a fork.
- Let the pumpkin cool, then scoop out the seeds with a spoon.
- Scoop out the pumpkin meat, and throw away the skin.
- Mash the pumpkin meat with a potato masher or puree in a blender/food processor.
- Makes about 4 cups.
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
- Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
- Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 425˚F (220˚C)
- Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
- Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
- Pour the filling into the pie shell.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
- Cool the pie on a wire rack for 2 hours.
- Slice and serve with whipped cream or ice cream.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
TEXAS HILL COUNTRY SPICED PUMPKIN PIE
Chipotle-chile powder adds a subtle heat to this otherwise traditional pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch springform pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.
- Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. Line with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to turn golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
- Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust, and smooth top.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. Unmold pie. Serve with bourbon cream.
ULTIMATE PUMPKIN PIE
Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that's both ultracreamy and richly flavored. Just don't be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn't conduct heat as well as metal, the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
- Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
- Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
- When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
- In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
- Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
IMPOSSIBLE PUMPKIN PIE
Because you don't need to fuss with a crust, this twist on the classic Thanksgiving standby may be the easiest pie you've ever prepared. "I'm a working mother a rely on this moist dessert every year for the holidays," says Linda Cummings of Atoka, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-in. pie plate (dish will be full)., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.
Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 182mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.
Tips:
- Choose the right pumpkin: Look for a sugar pumpkin or pie pumpkin, which are smaller and sweeter than other varieties.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor.
- Use a food processor or blender: This will help to create a smooth and creamy pumpkin puree.
- Don't overmix the batter: Overmixing the batter can result in a tough pie crust.
- Bake the pie until the center is set: The pie is done baking when a toothpick inserted into the center comes out clean.
- Let the pie cool completely before serving: This will allow the pie to set and the flavors to develop.
Conclusion:
Tennessee pumpkin pie is a delicious and classic dessert that is perfect for any occasion. With its creamy, flavorful filling and flaky crust, this pie is sure to be a hit with everyone. By following the tips in this article, you can make a perfect Tennessee pumpkin pie that will impress your friends and family.
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