Pumpkin Pie Recipe Preppy Kitchen
In a small bowl, whisk together 1 egg with 1 tablespoon water. Use a pastry brush to gently brush this egg wash over the top of the puff pastry pumpkins. In a small bowl, combine the granulated sugar with the remaining 1 teaspoon of pumpkin pie spice. Sprinkle the mixture over the pumpkins.
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Filling. Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, salt and pepper in a food processor for 1 minute. Transfer pumpkin mixture to a saucepan over medium-high heat and bring to a sputtering simmer, cook, stirring constantly, until thick and shiny, about 5 minutes.
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Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan.
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Scrape out the insides (reserving the pumpkins seeds to roast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about 1 to 1 1/2 hours. Remove from oven, let cool, scoop out the pulp.
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Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined. Step. 5 Pour the filling into the pie crust and place on a baking sheet. Bake until it is set around the edges and the center jiggles just slightly, 55 to 60 minutes. Cool completely on a wire rack.
Carrie S. Forbes Gluten Free "Crustless" Pumpkin
In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
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Make the 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 (at 325°F ), until the filling is just set.
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Combine 1 large egg and 1 Tablespoon of water in a small bowl and beat it until combined. Then, add 1 teaspoon of pumpkin pie spice to a small bowl, along with 1 and ½ teaspoons of granulated sugar. Give a gentle stir to combine. Brush the assembled pastries with the egg wash, and then sprinkle with the pumpkin pie spice and sugar mixture.
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Bake in a 375 degree oven on a silicone mat {or parchment} lined baking sheet for 15-18 minutes or until the pie crust is slightly golden and cooked through. Combine the glaze ingredients and whisk together. Use a pastry brush and add the glaze to the top of each pie. Allow the glaze to set up and serve.
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Make the pie filling. Preheat oven to 350°F. Add all ingredients for the pumpkin pie filling to a small mixing bowl and beat with a hand whisk until smooth. Brush a loaf pan with some melted butter and pour the pie filling into the pan, use a spatula to even out the top.
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In a small bowl, lightly whisk the egg with the water to create an egg wash. Use a pastry brush to brush the border of the crusts with the pumpkin filling. Carefully place a top crust on each and lightly press the edges together. Use the tines of a fork to crimp the edges and seal. 1 teaspoon water, 1 egg.
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Preheat oven to 425 degrees F. In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
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This recipe was written on a lined sheet of paper and found in a large collection, date unknown. I've typed it out below along with a scanned copy. Pumpkin Pie (Trick or Treat) oven 450° 1 (15-ounce) can pumpkin (1 1/2 cups) 2/3 cup lightly-packed brown sugar 3/4 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. nutmeg 1/2 tsp. salt. Stir in: 2 well.
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Measure it out and toss it into a large mixing bowl. Add the milk and eggs to the pumpkin. Toss in the salt, white sugar, brown sugar, cinnamon, ginger, nutmeg, and cloves. Whisk it well to combine thoroughly. Your goal is a uniform mixture that's free of lumps of sugar and spice.
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Note that the directions are listed first, the ingredients listed last. Pumpkin Pie 425° - 10 min. 30 min - 350°. Heat milk. Beat eggs slightly. Sift dry ingredients together. Mix in pumpkin. Add eggs, beat until smooth. Stir in warm milk. Pour filling into unbaked shell.
Pumpkin Pie
Line your pie dish with dough, prick the bottom with a fork, and line with parchment or foil. Fill the foil with pie weights (or use uncooked rice or beans), then bake in a 425° F oven for 8 minutes. Remove the parchment or foil (and weights), then bake until the crust is just starting to brown, another 5 to 6 minutes.