Classic Pumpkin Pie
After you have finished your Thanksgiving meal, clean the kitchen and take a nice, leisurely walk. By the time you return home you will feel refreshed and ready for a piece of pie and a glass of champagne. Pumpkin pie is the obvious choice for a decadent dessert. Jazz yours up with an amaretto whipped cream. Serve a second dessert option in the form of a chocolate pecan pie. Slice up any leftover pie and give to guests as they leave. For the recipes to these divinely delicious desserts, please read more
From Cooking Light magazine
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar
- Position oven rack to lowest position. Preheat oven to 425°.
- To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
- To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
- Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack.
- Bake at 425° for 10 minutes.
- Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
- To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.
Nutritional Information: CALORIES 222(30% from fat); FAT 7.4g (sat 3.7g,mono 0.7g,poly 0.1g); PROTEIN 4.1g; CHOLESTEROL 32mg; CALCIUM 104mg; SODIUM 241mg; FIBER 3g; IRON 0.8mg; CARBOHYDRATE 35.3gChocolate Pecan Pie
From Emeril Lagasse
1 sweet pie crust, recipe follows
1 cup milk chocolate chips
2/3 cup corn syrup
1/3 cup sugar
3 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecan pieces
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
1 cup heavy cream
1 tablespoon confectioners' sugar
Edible gold leaf, torn or cut into flakes, garnish (optional)
- Preheat the oven to 400 degrees F.
- On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 9-inch pie pan, trim and flute the edges. Let rest refrigerated for 20 minutes.
- Cover with parchment paper and pie weights. Bake until set, 12 to 15 minutes.
- Remove the paper and weights and cook until just golden, 8 to 10 minutes. Remove from the oven and cool.
- In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from the heat.
- In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes.
- Reduce the oven temperature to 350 degrees F and bake for an additional 25 minutes.
- Remove from the oven and cool on a rack.
- Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining bittersweet chocolate and the oil in the top of a double boiler, or in a small metal bowl set over a pot of simmering water. Heat the chocolate, whisking, until melted.
- Pour the melted chocolate over the chocolate in the bowl, whisking to melt. Pour over the warm pie, spreading to the edges to coat the top.
- Refrigerate until well chilled, at least 2 hours.
- In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to stiff peaks.
- Remove the pie from the refrigerator, slice and arrange on plates. Garnish each slice with edible gold flakes and serve with whipped cream on the side.
Basic Sweet Pie Crust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
4 to 6 tablespoons ice water
- Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
- Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
- Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Makes 1 (9 or 10-inch) pie crust.