Pumpkin Pie with Pecan Streusel Stephanie Lipkin

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1/8 tsp ground cloves. 1/8 tsp ground black pepper. 2 eggs, beaten. 1 (15 oz.) can pumpkin (pure pumpkin, not pie fillin
Pumpkin Pie with Pecan Streusel Stephanie Lipkin 1st Place, Summit Farmers Market 2017Pumpkin/Sweet Potato Pie Contest 1/2 c granulated sugar 1/2 c brown sugar 1 Tbs flour 1/2 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/8 tsp ground cloves 1/8 tsp ground black pepper 2 eggs, beaten 1 (15 oz.) can pumpkin (pure pumpkin, not pie filling) 1 1/4 c evaporated milk Streusel 1/3 c unsalted butter 1/4 c brown sugar 1/2 c flour 1/4 tsp salt 1 unbaked pie crust (homemade or store bought) For the pie: Mix sugars, flour & spices. In separate bowl, mix eggs, pumpkin & milk. Whisk in dry ingredients. Cover & refrigerate overnight. Lightly grease pie pan. Place pie dough into pan. Crimp edges. Refrigerate crust while preheating oven to 400°F. Pour filling into unbaked pie shell. Bake 40-45 min. In meantime, mix streusel: In small saucepan over medium heat, brown the butter. Transfer to a bowl & let cool. Add brown sugar & stir until there are no lumps. Add salt & flour, stirring until combined. Stir in pecans. When pie has baked 40-45 minutes, crumble the streusel on top (make sure the pie has cooked enough to hold the crumble on top. If it sinks, the pie needs to cook a bit longer before streusel goes on). Return back into oven for another 10 minutes. Remove & cool on a rack. Enjoy!

Sweet Potato Crusted Pumpkin Pie with Chocolate Drizzle Lisa Vecchione Ingredients Pie Crust 2 uncooked sweet potatoes 2 large eggs 2 c Quaker Oats Purple Yam & Oats 1 tbs pure cane sugar, dark Baking spray Filling 1 can of pumpkin (29 oz plain) 6 large eggs 1 c granulated sugar 1 c pure cane sugar, dark 1 tsp salt 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp clove 1/2 tsp ginger 1/2 can pumpkin spice condensed milk (7 oz) 1 can evaporated milk (12 oz) Chocolate Drizzle Dove Dark Chocolate Direction Crust 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Preheat oven to 350⁰F Cube 2 sweet potatoes Blend sweet potatoes, with water, until smooth and lump-free, put to side. Separately, in blender, blend 2 cups of Purple Yam Oats into a flour consistency. To oats, add eggs and blend. It should become like a dough. In a bowl, combine sweet potato puree, eggs, and Purple Yam Oats mixture. Add pure cane sugar dark. Mix very well. Spray pie dish with baking spray Pour mixture into two pie dishes equally. Press into dishes and push up to cover the sides Bake at 350⁰F for 15 minutes Remove crusts from oven and poke holes in bottom with fork Bake 7 more minutes Remove from oven and cool before filling

Filling 1. 2. 3. 4. 5. 6. 7. 8.

Mix 6 eggs slightly with a fork (don’t over beat) Mix in 1 can of pumpkin (plain, 29 oz) Add dark cane sugar and granulated sugar Mix very well Add 7 oz. pumpkin spice condensed milk and 12 oz can of evaporated milk Mix well; add nutmeg, cloves, cinnamon, ginger, and salt. Pour into pre-baked sweet potato pie crust. Don’t overfill. Fill to just under lip of crust. Bake at 450⁰F for 10 minutes, then decrease temperature to 350⁰F and bake 40-45 minutes more. Test with toothpick. If toothpick comes out clean, pie is done.

Chocolate Drizzle 1. Melt Dove Dark Chocolate in a double boiler 2. Use a spoon to drizzle melted chocolate over cooled pumpkin pie right before serving.

Sweet Potato Pie Jamie Paraski Filling 2 large sweet potatoes 1/2 stick butter 1/2 c brown sugar 1/2 c sugar 1/2 c milk 2 eggs 1/2 tsp nutmeg 1/2 tsp cinnamon 2 tsp vanilla 2 tsp lemon juice 1 tsp flour 1/2 tsp baking powder Crust 1 1/2 c flour 1 tsp sugar 1/4 tsp salt 1 stick butter 4 tbs water Topping 1/2 c brown sugar 2 tbs flour 2 tbs butter 1/4 tsp cinnamon 1/4 c walnuts 1/4 c pecans

YAM-BAM THANK YOU MA’AM! Pie Matt Weisser Boil and skin 4 sweet potatoes. Mash ‘em up and add 1 stick of butter Add: 1/2 c sugar 1/2 c brown sugar 1/2 c evaporated milk 2 eggs 1/2 tsp nutmeg 1/2 tsp cinnamon 1 tsp vanilla 1/4 tsp clove 1/4 tsp ginger 2 tbs lemon juice 1 tbs flour Crust: 1 1/4 c flour 1/4 tsp salt 1/2 c butter cold water Pour filling into crust and bake at 350 for 1 hour (or more) and enjoy!

Sweet Potato Pie Samantha Lopuszynski Ingredients Filling 3-5 sweet potatoes, approx. 2 lbs 2 lg eggs 3/4 cup heavy cream 1/3 cup dark brown sugar ¼ cup maple syrup 1 tsp vanilla 1.5 tsp allspice 1/2 tsp nutmeg 1.5 tsp cayenne pepper ¼ tsp salt

Crust 1/4 cup pecans, ground 3 cups flour Pinch of salt 1 tbs sugar 2 sticks of butter 1 tbs vinegar Water Topping 1 tbs light brown sugar 3 tbs butter 1/4 cup sugar 1/4 cup maple syrup 1 cup toasted pecans, chopped Pinch of salt Pinch of cayenne

Directions Cook Sweet Potatoes 1. Cook sweet potatoes in 350⁰F oven until very soft, about 1 hour Crust 2. 3. 4. 5.

Combine flour, ground pecans, sugar, and salt with hands or food processor until crumbly. Add in cubed cold butter to dry mixture. Mix 1 tbs vinegar or ice water until dough combines. Roll dough into a ball and refrigerate for at least 45 min.

Filling 1. Puree sweet potatoes until smooth in Cuisinart. 2. Add remaining filling ingredients to Cuisinart and blend. Assembly 1. Remove dough from fridge, roll to fit pie pan, and trim edges 2. Crimp edges with fork 3. Fill any holes with extra dough. 4. Pour filling into crust 5. Bake at 350⁰F for 40 minutes, until middle of pie is set Topping 1. Toast pecans 2. While pecans cool, melt 3 tbs butter in a pan, then add white sugar, brown sugar, maple syrup, a pinch of salt, and a pinch of cayenne. 3. Lightly chop toasted pecans and add to butter/sugar mixture. Cook until blended 4. Pour over top of pie and serve.