Pastry dough
15-oz can canned solid-pack pumpkin (about 2 cups)
1 cup heavy cream
1/2 cup whole milk
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
1/4 teaspoon salt
Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
Preheat oven to 375°°F.
Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
Notes To prevent overbaking custard, you should start checking the pie's doneness at 45 minutes, as ovens vary. Pie may be made 1 day ahead and chilled, covered, but crust will not be as crisp as if made day of serving. I found that chilling the pie worked best as the filling is very rich and creamy.
Makes 8 Servings
Gourmet
November 1999
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Sour Cream Pumpkin Bread
½ cup butter (or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
½ cup sour cream or ½ cup plain yogurt
1 teaspoon cinnamon
½ teaspoon nutmeg
Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes.
I used a spring form pan for about 40 minutes.
Variation:.
Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!
Makes 8 Servings
Food.com
1 cup sugar
2 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
½ cup sour cream or ½ cup plain yogurt
1 teaspoon cinnamon
½ teaspoon nutmeg
Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes.
I used a spring form pan for about 40 minutes.
Variation:.
Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!
Makes 8 Servings
Food.com
Pumpkin Banana Bread
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
3/4 cup canned pumpkin
1 teaspoon pure vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts.
Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Makes 5 mini loaves(6 slices each)
Tasteofhome.com
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
3/4 cup canned pumpkin
1 teaspoon pure vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts.
Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Makes 5 mini loaves(6 slices each)
Tasteofhome.com
Molasses-and-Spice Pumpkin Pie
1 cup sugar
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
2 large eggs
1/2 cup heavy whipping cream
1/2 cup whole milk
1 1/2 tablespoons mild-flavored (light) molasses
1 9-inch unbaked homemade or purchased pie crust
Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
2 large eggs
1/2 cup heavy whipping cream
1/2 cup whole milk
1 1/2 tablespoons mild-flavored (light) molasses
1 9-inch unbaked homemade or purchased pie crust
Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.
Pumpkin Cheesecake Pie
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed (16 oz can)
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Update 12/6/14: To make four (4), nine inch (9") pre-made pie crusts (I used Mrs. Smith's for example), double the recipe. Do not use pie filling, use mashed pumpkin.
Serves 6-8
Foodnetwork.com
Recipe courtesy of Paula Deen
2 cups canned pumpkin, mashed (16 oz can)
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Update 12/6/14: To make four (4), nine inch (9") pre-made pie crusts (I used Mrs. Smith's for example), double the recipe. Do not use pie filling, use mashed pumpkin.
Serves 6-8
Foodnetwork.com
Recipe courtesy of Paula Deen
Pumpkin-Maple Pie
1 Buttermilk Pie Crust Dough disk
1 16-ounce can solid pack pumpkin
1 cup whipping cream
3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flavor
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt
For Maple Whipped Cream:
1 cup chilled whipping cream
3 tablespoons pure maple syrup
Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes.
Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over
crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F.
Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.)
Cut pie into wedges and serve with Maple Whipped Cream.
To make Maple Whipped Cream:
Whip cream with syrup in large bowl until soft peaks form. Makes about 2 cups.
Sserves 8
Bon Appétit November 1991
1 16-ounce can solid pack pumpkin
1 cup whipping cream
3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flavor
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt
For Maple Whipped Cream:
1 cup chilled whipping cream
3 tablespoons pure maple syrup
Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes.
Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over
crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F.
Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.)
Cut pie into wedges and serve with Maple Whipped Cream.
To make Maple Whipped Cream:
Whip cream with syrup in large bowl until soft peaks form. Makes about 2 cups.
Sserves 8
Bon Appétit November 1991
Pumpkin Pie with Ginger Streusel
Crust
2 tablespoons chopped peeled fresh ginger
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup chilled solid vegetable shortening, cut into small pieces
1 large egg yolk
2 tablespoons (or more) ice water
Filling
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped walnuts (about 2 1/2 ounces)
1/4 cup finely chipped crystallized ginger
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
For crust:
Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
For filling:
Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:
Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.
Serves 8
Bon Appétit November 1994
2 tablespoons chopped peeled fresh ginger
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup chilled solid vegetable shortening, cut into small pieces
1 large egg yolk
2 tablespoons (or more) ice water
Filling
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped walnuts (about 2 1/2 ounces)
1/4 cup finely chipped crystallized ginger
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
For crust:
Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
For filling:
Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:
Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.
Serves 8
Bon Appétit November 1994
Pumpkin Butterscotch Pie
Crust:
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
Filling:
3/4 cup (packed) golden brown sugar, divided
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon salt
1/4 cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Whipped cream:
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Scotch
For crust:
Mix flour, sugar, and salt in processor. Add butter; using on/off turns, process until very coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour.
Roll out dough to 12-to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Chill dough until firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Preheat oven to 350°F. Line crust with sheet of foil. Fill with dried beans or pie weights. Bake 20 minutes. Remove foil with beans. Bake until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer. Cool completely.
For filling:
Combine 1/2 cup brown sugar, butter, and salt in medium saucepan; bring to boil over medium heat, stirring to dissolve sugar. Boil until deep brown, about 5 minutes. Remove from heat. Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth. Return to medium heat and stir until most caramel bits dissolve. Strain butterscotch mixture into small bowl. Cool to room temperature, stirring occasionally.
Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl. Whisk in eggs, then spices. Add reserved butterscotch mixture; whisk to blend. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
Preheat oven to 350°F. Pour filling into crust. Bake until just set, about 50 minutes. Cool to room temperature, about 3 hours. DO AHEAD: Can be made 8 hours ahead. Store at room temperature.
For whipped cream:
Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Rewhisk if necessary before serving.
Cut pie into wedges. Serve with dollop of whipped cream.
Makes 8 Servings
Bon Appétit November 2008
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
Filling:
3/4 cup (packed) golden brown sugar, divided
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon salt
1/4 cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Whipped cream:
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Scotch
For crust:
Mix flour, sugar, and salt in processor. Add butter; using on/off turns, process until very coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour.
Roll out dough to 12-to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Chill dough until firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Preheat oven to 350°F. Line crust with sheet of foil. Fill with dried beans or pie weights. Bake 20 minutes. Remove foil with beans. Bake until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer. Cool completely.
For filling:
Combine 1/2 cup brown sugar, butter, and salt in medium saucepan; bring to boil over medium heat, stirring to dissolve sugar. Boil until deep brown, about 5 minutes. Remove from heat. Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth. Return to medium heat and stir until most caramel bits dissolve. Strain butterscotch mixture into small bowl. Cool to room temperature, stirring occasionally.
Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl. Whisk in eggs, then spices. Add reserved butterscotch mixture; whisk to blend. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
Preheat oven to 350°F. Pour filling into crust. Bake until just set, about 50 minutes. Cool to room temperature, about 3 hours. DO AHEAD: Can be made 8 hours ahead. Store at room temperature.
For whipped cream:
Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Rewhisk if necessary before serving.
Cut pie into wedges. Serve with dollop of whipped cream.
Makes 8 Servings
Bon Appétit November 2008
Pumpkin Chili
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
Makes 8 (bowls) or 16 (cups)
allrecipes.com
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
Makes 8 (bowls) or 16 (cups)
allrecipes.com
Pumpkin Pie with Toffee-Walnut Topping
Crust
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (about) ice water
1 large egg yolk, beaten to blend
Filling
1 15-ounce can pure pumpkin
2/3 cup (packed) golden brown sugar
2/3 cup whipping cream
1/3 cup whole milk
2 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/2 cup walnuts, toasted, chopped
1/3 cup English toffee bits (such as Skor)
For crust:
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.
Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.
For filling:
Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)
Bon Appétit November 2000
Serves 10
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (about) ice water
1 large egg yolk, beaten to blend
Filling
1 15-ounce can pure pumpkin
2/3 cup (packed) golden brown sugar
2/3 cup whipping cream
1/3 cup whole milk
2 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/2 cup walnuts, toasted, chopped
1/3 cup English toffee bits (such as Skor)
For crust:
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.
Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.
For filling:
Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)
Bon Appétit November 2000
Serves 10
Pumpkin-Sour Cream Custard Pie
1/2 Basic Pie Crust
1 tablespoon milk
1 tablespoon plus 1/2 cup sugar
1 16-ounce can solid pack pumpkin
1 cup sour cream
1/2 cup whipping cream
1/2 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup chilled whipping cream
1/3 cup powdered sugar
Position rack in bottom third of oven and preheat to 350° F. Roll out pie crust disk on lightly floured surface to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of crust under. Crimp edge decoratively, forming high-standing rim. Place crust in freezer for 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack; cool. Maintain oven temperature.
If desired, reroll reserved dough scraps to 1/8-inch thickness. Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins. Gater scraps into ball and reroll. Cut out additional pumpkins. Using small sharp knife, score each pumpkin decoratively. Arrange on small baking sheet. Brush pumpkins with milk; sprinkle with 1 tablespoon sugar. Bake until light golden brown, about 15 minutes. Transfer sheet to rack and cool.
Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend. Pour into prepared crust. Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover cutouts and pie separately with plastic. Store cutouts at room temperature. Refrigerate pie.)
Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form. Spoon whipped cream around edge of pie. Arrange pumpkin cutouts decoratively in cream.
Bon Appétit November 1995
Serves 8
1 tablespoon milk
1 tablespoon plus 1/2 cup sugar
1 16-ounce can solid pack pumpkin
1 cup sour cream
1/2 cup whipping cream
1/2 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup chilled whipping cream
1/3 cup powdered sugar
Position rack in bottom third of oven and preheat to 350° F. Roll out pie crust disk on lightly floured surface to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of crust under. Crimp edge decoratively, forming high-standing rim. Place crust in freezer for 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack; cool. Maintain oven temperature.
If desired, reroll reserved dough scraps to 1/8-inch thickness. Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins. Gater scraps into ball and reroll. Cut out additional pumpkins. Using small sharp knife, score each pumpkin decoratively. Arrange on small baking sheet. Brush pumpkins with milk; sprinkle with 1 tablespoon sugar. Bake until light golden brown, about 15 minutes. Transfer sheet to rack and cool.
Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend. Pour into prepared crust. Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover cutouts and pie separately with plastic. Store cutouts at room temperature. Refrigerate pie.)
Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form. Spoon whipped cream around edge of pie. Arrange pumpkin cutouts decoratively in cream.
Bon Appétit November 1995
Serves 8
The Ultimate Pumpkin Pie
Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream
Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves
For crust:
Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
Bon Appétit November 1993
Serves 8
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream
Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves
For crust:
Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
Bon Appétit November 1993
Serves 8
Spirited Pumpkin Pie
Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 to 4 tablespoons ice water
Filling
1 16-ounce can solid pack pumpkin
1/2 cup (packed) dark brown sugar
1/4 cup sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 large eggs
1 cup whipping cream
1/4 cup whole milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract
For crust:
Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
Meanwhile, prepare filling:
Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
Bon Appétit November 1996
Serves 10
1 1/2 cups all purpose flour
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 to 4 tablespoons ice water
Filling
1 16-ounce can solid pack pumpkin
1/2 cup (packed) dark brown sugar
1/4 cup sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 large eggs
1 cup whipping cream
1/4 cup whole milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract
For crust:
Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
Meanwhile, prepare filling:
Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
Bon Appétit November 1996
Serves 10
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