Pumpkin Pie with Pecan Streusel Stephanie Lipkin 1 st Place, Summit Farmers Market 2017Pumpkin/Sweet Potato Pie Contest 1/2 c granulated sugar 1 Tbs flour 1/2 tsp salt 1 tsp ground ginger 1 tsp cinnamon 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 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!
Ingredients Sweet Potato ed Pumpkin Pie with Chocolate Drizzle Lisa Vecchione Pie 2 uncooked sweet potatoes 2 large eggs 2 c Quaker Oats Purple Yam & Oats 1 tbs pure cane sugar, dark Baking spray 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 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 1. Preheat oven to 350⁰F 2. Cube 2 sweet potatoes 3. Blend sweet potatoes, with water, until smooth and lump-free, put to side. 4. Separately, in blender, blend 2 cups of Purple Yam Oats into a flour consistency. 5. To oats, add eggs and blend. It should become like a dough. 6. In a bowl, combine sweet potato puree, eggs, and Purple Yam Oats mixture. 7. Add pure cane sugar dark. 8. Mix very well. 9. Spray pie dish with baking spray 10. Pour mixture into two pie dishes equally. 11. Press into dishes and push up to cover the sides 12. Bake at 350⁰F for 15 minutes 13. Remove crusts from oven and poke holes in bottom with fork 14. Bake 7 more minutes 15. Remove from oven and cool before filling
1. Mix 6 eggs slightly with a fork (don t over beat) 2. Mix in 1 can of pumpkin (plain, 29 oz) 3. Add dark cane sugar and granulated sugar 4. Mix very well 5. Add 7 oz. pumpkin spice condensed milk and 12 oz can of evaporated milk 6. Mix well; add nutmeg, cloves, cinnamon, ginger, and salt. 7. Pour into pre-baked sweet potato pie crust. Don t overfill. Fill to just under lip of crust. 8. 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. 2 large sweet potatoes 1/2 stick butter 1/2 c sugar 1/2 c milk 2 eggs 1/2 tsp cinnamon 2 tsp vanilla 2 tsp lemon juice 1 tsp flour 1/2 tsp baking powder Sweet Potato Pie Jamie Paraski 1 1/2 c flour 1 tsp sugar 1 stick butter 4 tbs water 2 tbs flour 2 tbs butter 1/4 tsp cinnamon 1/4 c walnuts 1/4 c pecans
Boil and skin 4 sweet potatoes. Mash em up and add 1 stick of butter Add: 1/2 c sugar 1/2 c evaporated milk 2 eggs 1/2 tsp cinnamon 1 tsp vanilla 1/4 tsp clove 1/4 tsp ginger 2 tbs lemon juice 1 tbs flour : 1 1/4 c flour 1/2 c butter cold water YAM-BAM THANK YOU MA AM! Pie Matt Weisser Pour filling into crust and bake at 350 for 1 hour (or more) and enjoy! Ingredients Sweet Potato Pie Samantha Lopuszynski 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 1.5 tsp cayenne pepper ¼ tsp salt
1/4 cup pecans, ground 3 cups flour Pinch of salt 1 tbs sugar 2 sticks of butter 1 tbs vinegar Water 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 2. Combine flour, ground pecans, sugar, and salt with hands or food processor until crumbly. 3. Add in cubed cold butter to dry mixture. 4. Mix 1 tbs vinegar or ice water until dough combines. 5. Roll dough into a ball and refrigerate for at least 45 min. 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 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.