DEEP DISH PUMPKIN PIE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
- For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
- Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
- Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
- For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
- Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.
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AbuMohammed Nurudeen
[email protected]This pie was a disaster. The crust was soggy and the filling was bland. I would not recommend this recipe.
Jivankala Bayak
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few adjustments to the ingredients and baking time.
Awais Javed
[email protected]The filling was a bit runny for my taste. I think I would add a little more cornstarch next time.
Robert Smith
[email protected]I had some trouble getting the crust to brown evenly. I think I might have needed to bake it for a few minutes longer.
Riyad Mahmud
[email protected]This pie was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Warenga Stacy Stacy
[email protected]I'm a big fan of pumpkin pie, and this recipe is one of my favorites. The crust is flaky and buttery, and the filling is creamy and flavorful. I highly recommend this recipe.
Adnan Jg
[email protected]This deep-dish pumpkin pie is the perfect way to use up leftover pumpkin puree. It's a delicious and easy-to-make dessert that everyone will love.
Ashmam Ali
[email protected]My family loved this deep-dish pumpkin pie. They said it was the best pumpkin pie they had ever had. I'm so glad I found this recipe.
Cedric Chika
[email protected]I added a dollop of whipped cream to each slice of pie and it was heavenly. The whipped cream perfectly complemented the creamy pumpkin filling.
Rajesh Ram
[email protected]The pumpkin pie spice blend really made this pie special. It gave the filling a warm and inviting flavor. I will definitely be using this recipe again.
Rawlinson Jermain
[email protected]This was my first time making a deep-dish pumpkin pie and it turned out great! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
Sipho Mbatha
[email protected]I've made this deep-dish pumpkin pie several times and it's always a success. The instructions are clear and easy to follow, and the results are always delicious.
Ana Mendes
[email protected]This deep-dish pumpkin pie is the perfect fall dessert. It's easy to make and always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
Michelle Fuentes
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The crust was so buttery and the filling was perfectly spiced. I'll definitely be making this again.
Babalola Oluwatoyosi
[email protected]This deep-dish pumpkin pie was a hit at our Thanksgiving gathering. The creamy pumpkin filling and the flaky crust were perfect. I will definitely be making this again next year.