America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)

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PUMPKIN

Brown Sugar Pumpkin Pie

Caramelized Pumpkin Pie

Pumpkin Pecan Surprise Pie

Gingerbread Pumpkin Pie with Double Streusel

Pretty as a Picture Pumpkin Pie

Pumpkin Pecan Crumble Pie

Pumpkin Pie with a Kick

Pumpkin Pie with Walnut Gingersnap Topping

Pumpkin Pie Surprise with Crystallized Ginger Sour Cream Topping

Pumpkin Pie with Pecan Topping

Amazing Pumpkin Pie

Holiday Pumpkin Surprise

Pumpkin Chocolate Surprise Pie

Maple Crunch Pumpkin Pie

Pumpkin Cheesecake Pie

BROWN SUGAR PUMPKIN PIE

Sarah Spaugh, Winston Salem, NC
2004 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Pumpkin

CRUST

3 cups flour

1½ teaspoon salt

1 cup butter-flavored Crisco

9 tablespoons cold milk

1 egg white, slightly beaten

FILLING

4 cups cooked mashed pumpkin

½ cup apple butter

2½ cups brown sugar, loosely packed

¼ cup maple syrup

¼ cup orange juice

¾ teaspoon salt

2 tablespoons cinnamon

4 eggs, beaten well

1½ cups undiluted evaporated milk

GARNISH

1 cup whipping cream

¼ cup confectioners’ sugar

¼ teaspoon vanilla

For the Crust: Sift together flour and salt. Cut in shortening until particles are about the size of peas. Add cold milk, a little at a time, to make a dough that will barely stick together. Refrigerate 20 minutes. Divide dough into 2 equal parts. Roll each out on a floured surface and fit into 9-inch pie pans. Brush bottom crusts with beaten egg white. Crimp edges.

For the Filling: Preheat oven to 425°F. Beat eggs well in a large bowl. Add brown sugar, maple syrup, pumpkin, apple butter, orange juice, salt, and cinnamon. Mix well. Add evaporated milk and mix well. Pour into prepared pie crusts. Bake 10 minutes at 425°F. Turn oven down to 350°F and continue cooking for 30 to 40 minutes until filling in middle does not stick to tester.

Garnish after pie is cooled. Whip 1 cup whipping cream with ¼ cup confectioners’ sugar and ¼ teaspoon vanilla. Sprinkle with toffee bits or chopped pecans.

Brown Sugar Pumpkin

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CARAMELIZED PUMPKIN PIE

Sarah Spaugh, Winston-Salem, NC
2002 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Pumpkin

CRUST

1½ cups unsifted all-purpose flour

2 tablespoons confectioners’ sugar, sifted

½ teaspoon salt

½ cup unsalted butter, chilled

4 tablespoons vegetable shortening, chilled

½ cup chopped pecans

3 to 4 tablespoons ice water

FILLING

3 large eggs

2 cups fresh pumpkin, mashed, or 15-ounce can solid pack pumpkin

½ cup granulated sugar

¼ cup firmly packed dark brown sugar

¼ cup 100 percent amber maple syrup

½ teaspoon salt

¼ cup apple butter

1 teaspoon allspice

½ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

⅛ teaspoon ground cloves

¾ cup milk

¼ cup cream

GARNISH

1 cup heavy cream

3 tablespoons pulverized sugar

¼ cup caramel toffee bits for topping on cream

For the Crust: Whisk together the first three ingredients in a large bowl. Cut or work the fats into the dry ingredients until the mixture resembles coarse meal. Add the pecans and toss with a fork to incorporate. Add the ice water, 1 tablespoon at a time, drizzling it around the edge of the bowl. Stir with the fork until moist clumps form. With lightly floured hands, shape the dough into a 5-inch flat disk. Score the pastry with the side of your hand to relax the gluten, cover the dough with plastic wrap, and refrigerate for 30 minutes. Roll dough to fit a 9-inch pie pan.

For the Filling: Preheat the oven to 350°F. Beat the eggs lightly with a whisk in a large bowl. Stir in pumpkin and apple butter. Combine the sugars, salt, and spices. Stir in maple syrup. Slowly stir in the milk and cream, mixing just until smooth. Do not over-mix. Pour into pie shell. Cover the edges to prevent burning. Bake for about 50 minutes or until the center is set. Remove the cover from the edges. Bake for an additional 5 to 10 minutes if edges need browning. Cool. Whip cream with sugar for topping, and garnish as desired. Sprinkle on toffee-bits.

PUMPKIN PECAN SURPRISE PIE

Alberta Dunbar, San Diego, CA
2011 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Pumpkin

CRUST

1⅓ cups all-purpose flour

½ teaspoon salt

½ stick Crisco all-vegetable shortening

3 to 6 tablespoons ice water

FILLING FIRST LAYER

12 ounces cream cheese, softened

2 tablespoons heavy cream

¼ cup sugar

1 large egg, slightly beaten

¾ cup finely chopped candied pecans

¾ teaspoon vanilla extract

FILLING SECOND LAYER

15-ounce can pumpkin

½ cup granulated sugar

¼ cup packed brown sugar

2 teaspoons pumpkin pie spice

¼ teaspoon salt

2 large eggs, slightly beaten

12-ounce can evaporated milk

TOPPING AND GARNISH

2 cups heavy cream

¼ cup powdered sugar, sifted

1 teaspoon vanilla extract

1 cup candied pecans, ground

For the Crust: Preheat oven to 400°F. Spoon flour into measuring cup and level. Mix flour and salt in a medium bowl. Cut in shortening using pastry blender or 2 knives until flour is blended and forms pea-size chunks. Sprinkle with 1 tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on lightly floured board to fit a 9-inch pie plate with ½ inch overlap. Turn into pie plate and flute edges and prick bottom with fork. Bake for 10 minutes or until golden brown. Cool on rack completely before filling.

For Filling Layer One: Combine cream cheese, heavy cream, and sugar in a medium bowl; beat well on high. Add egg and beat to combine. With spoon, stir in nuts and extract. Spread evenly in shell. Smooth top of pie and set aside.

For Filling Layer Two: Preheat oven to 425°F. Combine pumpkin, granulated and brown sugars, pumpkin pie spice, and salt in a large bowl. Beat to mix well. Beat in egg. Gradually stir in milk with a spoon, mix well. Slowly pour over first layer. To prevent over browning, cover outer edges of pie with foil or pie ring. Bake for 15 minutes. Reduce heat to 350°F and bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool on rack and chill until set for about an hour.

For the Topping and Garnish: Combine all ingredients in a medium bowl. Beat on high until stiff. Fit pastry bag with large rosette tip. Pipe large rosettes. Sprinkle nuts around pie. Pipe smaller rosettes and then sprinkle nuts in a row of small rosettes ending with nuts in center.

Pumpkin Pecan Surprise Pie

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GINGERBREAD PUMPKIN PIE WITH DOUBLE STREUSEL

Karen Hall, Elm Creek, NE
2006 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Pumpkin

CRUST

3 cups unbleached flour

1 tablespoon buttermilk powder

½ teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

½ cup plus 1 tablespoon butter-flavored Crisco, cut into ¼ inch pats

½ cup unsalted butter, cut into ¼ inch pats

1 egg

⅓ cup plus 3 tablespoons cold water

1 tablespoon vinegar

STREUSEL BOTTOM

3 tablespoons butter, melted

¼ cup chopped pecans

¼ cup light brown sugar, packed

1 tablespoon crushed gingerbread cookie crumbs or ginger snaps

½ cup raisins

FILLING

2 eggs

15-ounce can pumpkin

14-ounce can sweetened condensed milk

2 tablespoons maple syrup

1 teaspoon cinnamon

⅛ teaspoon nutmeg

⅛ teaspoon cloves

⅛ teaspoon ginger

TOPPING

2 tablespoons butter, melted

⅓ cup light brown sugar, packed

¼ cup crushed gingerbread or gingersnap crumbs

⅓ cup pecans, chopped

GARNISH (OPTIONAL)

Pecan halves

Pastry cut outs or miniature gingerbread men

8-ounce container whipped topping

For the Crust: In a large mixing bowl, combine flour, buttermilk powder, baking powder, salt, and sugar. With pastry blender, cut in Crisco and butter until mixture resembles coarse crumbs. In a small bowl, beat egg, water, and vinegar. With a pastry fork, add egg mixture slowly to flour mixture while tossing with fork until mixture is moistened. Do not over mix. Divide dough and shape into 3 balls. Flatten each to form a disk. Wrap each disk with plastic wrap and refrigerate at least 30 minutes before using. Use only one disk for this recipe for one 9-inch pie shell. After at least 30 minutes, roll out pastry and place in a 9-inch pie dish. Flute edge.

For Streusel Bottom: In a small bowl, stir together melted butter, pecans, brown sugar, crushed gingerbread crumbs, and raisins. Spread mixture over bottom of unbaked pie shell.

For the Filling: Preheat oven to 425°F. In a large mixing bowl, beat eggs until light in color. Add pumpkin, milk, maple syrup, cinnamon, nutmeg, cloves, and ginger; mix until well combined. Carefully pour filling over streusel in bottom of pie shell. Protect edge of pie with foil to prevent over browning. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F; bake an additional 25 to 30 minutes or until center is set.

For Streusel Topping: In a small bowl, combine melted butter, brown sugar, crushed cookie crumbs, and pecans. Sprinkle over top of pie and bake an additional 5 to 8 minutes. Cool pie on rack.

Dollop or pipe whipped topping on top of pie as desired. Garnish as desired.

PRETTY AS A PICTURE PUMPKIN PIE

Beth Campbell, Belleville, WI
2008 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Pumpkin

CRUST

1 cup flour

½ cup shortening

¼ cup cold water

Pinch of salt

PRALINE LAYER:

3 tablespoons butter

⅓ cup brown sugar

⅓ cup chopped pecans

FILLING

1 cup evaporated milk and ½ cup water, scalded

3 eggs

1½ cups pumpkin

½ cup sugar

½ cup brown sugar

1¼ teaspoons cinnamon

½ teaspoon ginger

½ teaspoon nutmeg (freshly ground recommended)

½ teaspoon ground cloves

½ teaspoon salt

GARNISH

Whipped Cream

Caramel Sauce

Toasted Pecan Halves

For the Crust: Cut the shortening into the flour and salt until the particles are the size of small peas. Sprinkle in the water until the flour mixture is moistened. Gather the pastry into a ball and refrigerate overnight. Roll pastry out on floured board. Fold the pastry into quarters, unfold and ease into the pie pan.

For the Praline Layer: Preheat oven to 450°F. Mix the butter and brown sugar. Add the pecans and spread on unbaked pie shell. Bake 10 minutes.

For the Filling: Preheat oven to 350°F. Beat the eggs; add pumpkin, sugars, and spices. Mix well. Beat in slightly cooled milk/water mixture. Pour on top of praline layer. Bake for 50 minutes or until the custard is set.

Garnish with whipped cream, hot caramel sauce, and pecan halves (toasted) as desired.

PUMPKIN PECAN CRUMBLE PIE

Marles Riessland, Riverdale, NE
2003 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Pumpkin

CRUST

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup plus 1 tablespoon butter-flavored shortening, chilled

⅓ cup ice water

1 tablespoon vinegar

1 egg, beaten

FILLING

2 eggs, beaten

16-ounce can pumpkin

¾ cup sugar

½ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon cloves

2 tablespoons pure maple syrup

12-ounce can evaporated milk

TOPPING

½ cup flour

½ cup chopped pecans

¼ cup packed brown sugar

3 tablespoons butter, softened

For the Crust: Chill all ingredients, including the flour and vinegar. Combine the flour, salt, and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Shape into three disks. Wrap in plastic wrap and chill in refrigerator at least three hours (overnight works best), before attempting to roll out. Hold no more than three days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disk for a single crust pie. Use two disks for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth (store pastry cloth in freezer). Flip the dough at least once, adding a little more flour to the pastry cloth. Roll out to fit pie pan.

For the Filling: Preheat oven to 375°F. Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake for 25 minutes.

For the Topping: Combine ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.

PUMPKIN PIE WITH A KICK

Phyllis Bartholomew, Columbus, NE
2004 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Pumpkin

CRUST

2 cups flour

1 cup cake flour

2 tablespoons Super Rich butter powder

1 cup Crisco shortening

1 whole egg

1 tablespoon cider vinegar

½ teaspoon salt

⅓ cup ice water

FILLING

¾ cup pureed pumpkin

½ cup sugar

⅛ teaspoon ground ginger

2 eggs

2 tablespoons blackstrap molasses

¼ teaspoon cinnamon

Dash of nutmeg

¾ cup half-and-half

¼ teaspoon salt

TOPPING

¾ cup sour cream

1½ tablespoons lemon juice

3 tablespoons brown sugar

Chopped pecans or pecan halves for garnish

For the Crust: Mix the flours and butter powder together. Cut in the shortening until it resembles coarse crumbs. Beat together the other ingredients and stir into the flour. Mix just until incorporated. Form dough into a disk and wrap in plastic wrap. Refrigerate to chill. Roll out about a third of the dough between 2 sheets of plastic wrap. Place crust in a 9-inch pie dish.

For the Filling: Preheat oven to 450°F. Blend all of the ingredients together and pour into a pastry-lined dish. Bake at 450°F for 10 minutes on bottom shelf. Then lower the temperature to 325°F and move the pie to the middle rack. Bake for an additional 40 to 45 minutes. Remove from oven (leave oven on) and add topping (recipe below).

For the Topping: Blend together sour cream, lemon juice, and brown sugar and pour on top of hot pie. Bake an additional 10 minutes. Garnish with a ring of chopped pecans or pecan halves. Let cool.

Pumpkin Pie with a Kick

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PUMPKIN PIE WITH WALNUT GINGERSNAP TOPPING

Beth Campbell, Belleville, WI
2004 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Pumpkin

CRUST

1 cup flour

½ cup Crisco shortening

Pinch of salt

¼ cup water

FILLING

1½ cups or small can of solid pack pumpkin

¾ teaspoon salt

¼ teaspoon mace

¾ teaspoon cinnamon

1 tablespoon flour

1 cup sugar

2 eggs, beaten

¾ cup scalded milk (don’t boil; stop when you get a thin skin on the milk)

¾ cup scalded half-and-half (don’t boil; stop when you get a thin skin on the cream)

TOPPING

1 cup chopped walnuts

¾ cups packed brown sugar

½ cup crushed gingersnaps

4 tablespoons butter, melted

½ teaspoon cinnamon

For the Crust: Cut shortening into flour and salt until pea-sized pieces form. Mix in cold water. Refrigerate until chilled. Roll out crust on floured board. Place into pie pan and prick the crust with a fork so it doesn’t bubble.

For the Filling: Preheat oven to 350°F. Combine salt, mace, cinnamon, flour, and sugar. Add pumpkin. Add beaten eggs. Put milk and half-and-half in a pan and scald at the same time. Gradually pour milk mixture into the pumpkin mixture, stirring. Mix until well combined. Pour into the pie shells. Bake for 1 hour and 20 minutes or until knife in center comes out clean.

For the Topping: Prepare the walnut topping by mixing all of the ingredients together. Spoon the topping evenly over the prepared pie. About 5 to 7 inches away from the source of heat, broil the pie for 3 minutes or until the topping is golden brown. Watch carefully to avoid burning. Cool the pie on a wire rack.

Can be garnished with sweetened whipping cream that has a touch of cinnamon in it, if desired.

PUMPKIN PIE SURPRISE WITH CRYSTALLIZED GINGER SOUR CREAM TOPPING

Alberta Dunbar, San Diego, CA
2009 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Pumpkin

CRUST

1½ cups flour

½ teaspoon salt

½ cup Crisco vegetable oil

¼ cup whole milk

FILLING LAYER ONE

¾ cup sugar

16 ounces can pumpkin

½ teaspoon salt

2½ teaspoons pumpkin pie spice

2 large eggs, slightly beaten

12 ounces can evaporated milk

FILLING LAYER TWO

16-ounce can pumpkin

14-ounce can condensed milk

3.4-ounce package French vanilla instant pudding

2½ teaspoons pumpkin pie spice

1 cup heavy whipping cream

GINGER CREAM TOPPING

1 cup heavy whipping cream

8-ounce carton sour cream

2 tablespoons sugar

1 teaspoon rum extract

½ teaspoon pure vanilla extract

⅓ cup crystallized ginger, minced

GARNISH

1 cup heavy whipping cream

¼ cup sifted powdered sugar

1 teaspoon rum extract

2 teaspoons crystallized ginger, minced

For the Crust: Preheat oven to 425°F. Combine all ingredients in a medium bowl. Mix well with a fork to form a ball. Flatten and place between two sheets of waxed paper. Roll out to fit a 10-inch pie dish. Place in dish and crimp edges. Bake 10 to 15 minutes and cool.

For Filling Layer One: Place sugar, pumpkin, salt, and pumpkin pie spice in a large bowl. Mix well with a wooden spoon. Stir in eggs and mix well. Stir in milk until smooth. Pour into prepared shell. Bake for 15 minutes at 425°F. Reduce heat to 350°F and bake from 40 to 50 minutes or until knife inserted comes out clean. Cool on rack or place in freezer to speed cool.

For Filling Layer Two: Place pumpkin, condensed milk, instant pudding, and pie spice in a medium bowl, beat well with an electric mixer on high for 2 minutes. Whip cream until stiff peaks form. With wooden spoon, carefully fold into pumpkin mixture. Carefully spread over cooled first layer. Refrigerate until set (2 to 3 hours) or place in freezer (30 minutes) until set.

For the Topping: Combine cream, sour cream, and sugar in a small bowl. Beat on high for 2 minutes. Fold in extracts and ginger with a wooden spoon. Carefully spread over pie and chill 30 minutes or until set.

For the Garnish: Place all ingredients except ginger in small bowl and beat on high until stiff. Place in a pastry bag fitted with a large rosette tip. Pipe large rosettes around outer edge of pie. Sprinkle with the crystallized ginger in center of pie. Chill until ready to serve.

PUMPKIN PIE WITH PECAN TOPPING

Phyllis Bartholomew, Columbus, NE
2006 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Pumpkin

CRUST

2 cups flour

1 cup cake flour

1 cup Crisco shortening

1 whole egg

1 tablespoon apple cider vinegar

½ teaspoon salt

⅓ cup ice water

FILLING

¾ cup brown sugar

½ teaspoon salt

2 teaspoons pumpkin pie spice

2 eggs

2 cups pumpkin pulp or canned pumpkin

1½ cups heavy cream

TOPPING

⅔ cup brown sugar

3 tablespoons milk

2 tablespoons syrup

⅓ cup chopped pecans

For the Crust: Cut the shortening into the flours. Beat together the rest of the ingredients and add to the flour mixture. Mix just until incorporated. Form into a disk and wrap in plastic and chill. Roll out and line pie dish.

For the Filling: Preheat oven to 400°F. Blend all ingredients together and pour into 9-inch pastry lined pie dish. Bake for about an hour. Cool and then add the pecan topping.

For the Topping: In a small saucepan, heat the sugar, milk, and syrup just until sugar is melted. Add the pecans and cool. Pour on top of the cooled pie. Serve with whipped topping or ice cream.

AMAZING PUMPKIN PIE

Jennifer Morris, Debary, FL
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Pumpkin

CRUST

2 cups finely crushed ginger snaps

⅓ cup butter

GANACHE

80 pumpkin spice Hershey kisses

¼ cup heavy whipping cream

1 tablespoons butter

1 tablespoons Karo Syrup

FILLING ONE

1¼ cup Ready-To-Eat Cheesecake Filling

FILLING TWO

⅛ teaspoon nutmeg

¾ cup milk

1 cup heavy whipping cream

1 box Jell-O pumpkin spice instant pudding

1 teaspoon pumpkin pie spice

TOPPING

Whipping cream

2 tablespoons confectioners’ sugar

½ teaspoon vanilla extract

Piping gel (to stabilize whipped cream)

Remaining ganache

For the Crust: Preheat oven to 325°F. Melt butter. Process gingersnaps in a food processor until fine crumbs form. Mix gingersnap crumbs and butter together, pack firmly in pie pan. Cook for 8 to 10 minutes.

For the Ganache: Melt Hershey Kisses, butter and heavy cream in microwave for about 45 seconds, then mix. Then add Karo syrup. Push mixture through strainer. Take ¾ of mixture and put on bottom of cooled pie crust. Put in refrigerator.

For Filling One: Take cheesecake filling and spread evenly over ganache.

For Filling Two: Mix together nutmeg, milk, heavy cream, pumpkin pudding, and pumpkin pie spice. Mix till thick and creamy. Spoon over cheesecake layer evenly.

For the Topping: Mix together whipping cream and confectioners’ sugar about 10 minutes until soft peaks form. Continue mixing and add piping gel and vanilla extract. Keep mixing until stiff peaks form. Pour leftover ganache from center spreading out over top of pie. Pipe with whipped cream.

Amazing Pumpkin Pie

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HOLIDAY PUMPKIN SURPRISE

David Harper, Richland Center, WI
2013 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Pumpkin

CRUST

½ cup butter-flavored Crisco

1 cup flour

1 teaspoon salt

5 tablespoons ice-cold water

FILLING ONE

1 cup dark corn syrup

1 cup white sugar

4 eggs

2 teaspoons vanilla

6 tablespoons melted butter

2 cups chopped pecans

FILLING TWO

½ cup sugar

1 teaspoon salt

1 (15-ounce) can pumpkin

8 ounces cream cheese, softened to room temperature

1 can sweet condensed milk

⅓ cup instant vanilla pudding

1¼ teaspoon unflavored gelatin

2 tablespoons water

1 teaspoon cinnamon

¼ teaspoon nutmeg

WHIPPED CREAM TOPPING

1½ cups heavy whipping cream

¼ cup powdered sugar

¼ teaspoon nutmeg

1 teaspoon vanilla

GARNISH

½ cup pecans, chopped

Sprinkling of nutmeg

For the Crust: Preheat oven to 350°F. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator until ready to use.

For Filling One: Combine first five ingredients in a large bowl and whisk until smooth. Remove crust from refrigerator and place 2 cups of chopped pecans on the bottom of shell. Pour the filling over the pecans. Place in oven and bake for 50 to 60 minutes or until filling is just set when jiggled. Remove from oven and cool on wire rack until room temperature. Chill in the refrigerator for at least 6 hours. Wait to make the pumpkin filling until pecan pie is sufficiently chilled.

For Filling Two: Place sugar and cream cheese in mixer bowl and mix until smooth. Add the can of sweetened condensed milk, pudding mix, salt, and pumpkin and mix until smooth. Place the water in a small bowl and sprinkle the gelatin over the water. Microwave for 15 seconds. With mixer running, add the gelatin mixture to the pumpkin mixture. Mix in cinnamon and nutmeg. Pour pumpkin mixture on top of the chilled pecan pie. You may have more filling than will fit on the pie. Just slowly add the filling and mound the top as much as you can. Chill the pie until set, about 3 hours.

For the Whipped Cream Topping: Combine all ingredients and whip until stiff peaks form. Top chilled pie with whipped cream and sprinkle with chopped pecans and nutmeg.

Holiday Pumpkin Surprise

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PUMPKIN CHOCOLATE SURPRISE PIE

Alberta Dunbar, San Diego, CA
2012 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Pumpkin

CRUST

1⅓ cups all-purpose flour

½ teaspoon salt

½ stick Crisco all vegetable shortening

3 to 6 tablespoons ice water

FILLING

12 ounces cream cheese, softened

¼ cup granulated sugar

1 egg, lightly beaten

6 ounces semisweet chocolate, chopped

15-ounce can pumpkin

⅔ cup brown sugar, packed

2 teaspoons pumpkin pie spice

4 eggs, lightly beaten

¾ cup light cream

GARNISH

2½ cups heavy cream

¼ cup powdered sugar, sifted

1 teaspoon vanilla extract

Chocolate curls

For the Crust: Preheat oven to 400°F. Spoon the flour into measuring cup and level. Mix flour and salt in a medium bowl. Cut in shortening using pastry blender or two knives until flour is blended and forms pea-size chunks. Sprinkle with 1 tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll out on lightly floured board to fit a 9-inch deep dish pie plate with ½-inch overlap. Fold under and flute edges. Prick bottom and sides with a fork. Line pastry with a double layer of foil. Bake 8 minutes. Remove foil; bake 5 to 6 minutes more or until golden brown. Cool on rack completely before filling. Lower oven temperature to 375°F.

For the Filling: In a medium mixing bowl, beat cream cheese, sugar, and egg on low speed until smooth. Spread cream cheese mixture on bottom of cooled pastry shell. Sprinkle with chopped chocolate. In a bowl, combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in light cream. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hours.

For the Garnish: In a medium bowl, combine cream, sugar, and extract; with an electric beater, beat on high speed until stiff. Fill a pastry bag with small tip and decorate top of pie as desired. Add chocolate curls to top of pie.

Pumpkin Chocolate Surprise Pie

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MAPLE CRUNCH PUMPKIN PIE

Jill Jones, Palm Bay, FL
2012 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Pumpkin

CRUST

1 cup flour

½ teaspoon salt

½ cup shortening

¼ tablespoon sugar

¼ tablespoon vinegar

1 egg

1½ tablespoons ice cold water

FILLING

6- or 7-inch cooking pumpkin (to make 2 cups pumpkin)

¾ cup sugar

½ teaspoon salt

1 teaspoon cinnamon

1½ teaspoons pumpkin pie spice

Smidgen nutmeg

¼ teaspoon vanilla

2 tablespoons maple syrup

2 eggs

14-ounce can sweetened condensed milk

TOPPING

½ cup walnuts, chopped fine

2 tablespoons brown sugar

½ teaspoon cinnamon

1 teaspoon pumpkin pie spice

¼ cup oatmeal

2 tablespoon maple syrup

GARNISH

1 cup heavy whipping cream

2 tablespoons sugar

For the Crust: Mix flour, salt, and sugar together. Cut in shortening with a fork or pastry cutter until mixture is crumbly. Add egg, vinegar, and water to mixture until it comes together and is a little sticky. Scrape out bowl onto a floured surface. Roll into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Roll out on a floured surface and place in a pie dish.

For the Filling: Cut the pumpkin in half, scrape out seeds, string membranes, and the stem and cut into quarters. Steam pumpkin pieces in a double boiler until pumpkin is soft and skin peels off, about 45 to 60 minutes. Peel and mash pumpkin with a potato masher. Squeeze water out by using a cheese cloth. Mix pumpkin with salt, sugar, cinnamon, pumpkin pie spice, nutmeg, vanilla, and syrup. Mix well, and then add eggs and milk. Mix until blended. Pour into an unbaked pie shell.

For the Topping: Mix ingredients together and sprinkle over pie. Bake pie at 425°F for 15 minutes. Then reduce temperature to 350°F. Place pie guard on pie and bake for 40 to 50 minutes. Let cool.

For the Garnish: Mix ingredients until stiff peaks form. Top pie to your liking before serving.

Maple Crunch Pumpkin Pie

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PUMPKIN CHEESECAKE PIE

Bev Johnson, MN
2012 Amateur American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Pumpkin

CRUST

1½ cups flour

1 tablespoon sugar

½ teaspoon salt

½ cup cold shortening, cut into pieces

¼ cup cold water

CHEESE LAYER

4 ounces white chocolate

4 ounces cream cheese, softened

1 tablespoon honey

1 egg, room temperature

½ cup heavy cream

PUMPKIN LAYER

1 envelope unflavored gelatin

¼ cup cold water

1½ cups pumpkin

1 cup light brown sugar

3 eggs, separated

½ teaspoon salt

½ teaspoon ginger

½ teaspoon plus ¼ teaspoon cinnamon

2 tablespoons sugar

½ cup heavy whipping cream

TOPPING

2 cups heavy whipping cream

½ cup Coffee-mate Italian Sweet Crème

2 tablespoons powdered sugar

6 teaspoons piping gel

For the Crust: Combine flour, sugar, and salt; mix well. Cut shortening into dry ingredients. Mix in cold water. Flatten the dough into a disk about ¾ inch thick. Wrap in plastic and refrigerate for at least an hour or overnight. Roll out and place pastry in a 9-inch deep dish pie plate; flute edges. Place it in the freezer for 15 minutes. Line un-pricked shell with double thickness of aluminum foil. Preheat oven to 450°F and bake pie crust for 8 minutes. Remove foil; bake for 5 minutes. Cool.

For the Cheese Layer: Melt white chocolate in double boiler over simmering water. Beat cream cheese and honey until fluffy. Beat in white chocolate. Add egg, beat well. Beat in cream and continue beating until smooth. Pour into crust, cover edges with foil. Bake at 325°F for 30 minutes until set. Cool for one hour; cover with plastic wrap, and refrigerate overnight.

For the Pumpkin Layer: Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in the top of a double boiler; cook over hot (not boiling) water until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. Remove from hot water, chill until mixture begins to thicken. Beat egg whites until stiff; beat in granulated sugar. Fold into cooled pumpkin mixture. Whip cream and fold into pumpkin mixture, Pour onto cheese layer; chill.

For the Topping: Whip cream, then add Coffee-mate and powdered sugar; mix in piping gel. Spread topping on top of pie and pipe around the edge.

Pumpkin Cheesecake Pie