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    Deep Dish Pumpkin Pie


    Source of Recipe


    11/17/2019 - Deep Dish Pumpkin Pie Recipe | Food Network

    Recipe Introduction


    Recipe courtesy of Back Street Bistro
    Show: Diners, Drive-Ins and Dives Episode: All Kinds of Gobble Gobble

    Recipe Link: http://www.foodnetwork.com/recipes/deep-dish-pumpkin-pie-2248703 2/2

    List of Ingredients




    David Jacoby's Pie Crust:
    3 cups all-purpose flour
    8 ounces butter
    Pinch salt

    Pie Filling:
    1 3/4 cups (about one 15-ounce
    can) pumpkin puree
    1/2 cup plus 3 tablespoons lightly
    packed dark brown sugar
    1 1/2 teaspoons ground
    cinnamon
    1 1/2 teaspoons ground ginger
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/4 teaspoon salt
    1 1/4 cups evaporated milk
    3 tablespoons molasses
    3 large eggs

    Whipped Cream:
    1 1/2 cups whipping cream
    1/2 cup powdered sugar

    *Special equipment: 9 1/2-inch pie
    pan

    Recipe



    1.Preheat the oven to 375
    degrees F.

    2.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.

    3.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.

    4.Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.

    5.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.

    6.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.

    7.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.

    This recipe was provided by a chef, restaurant or culinary
    professional. It has not been tested for home use.

 

 

 


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