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How to Make Alton Brown's Pumpkin Pie. Heat the oven to 350 degrees F. For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.

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For the filling, you'll bring the pumpkin purée to a simmer in a medium pot to slightly thicken it. Then you'll stir in half-and-half, nutmeg, and salt. In a separate bowl, you'll whisk together brown sugar, a couple of eggs, and an egg yolk, then whisk in the pumpkin mixture. Once the filling is poured into the pie dish, the pie is.

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How to Do It. Move the purée to a small saucepan and bring it to a simmer over medium heat, stirring regularly to prevent scorching. Cook canned purée for just two minutes to draw off a little more moisture without burning it. Cook homemade purée for five to seven minutes of simmer time. Of course, you'll want to cool the cooked purée.

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Pumpkin Bread A sweet, cinnamon-tinged batter gets an added crunch from pumpkin seeds. Bake it into a loaf or muffins, or swap out the pumpkin for butternut squash for a twist on this fall favorite. Pumpkin Pie I don't always make pumpkin pie, but with its creamy pumpkin filling and crisp, spicy-sweet gingerbread crust, this is the pumpkin.

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Brush the exterior of the pumpkin and lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside. Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours. Remove the lid.

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1. Make the crust. Place the gingersnaps, dark brown sugar, and ground ginger in a food processor. Pulse a few times until the cookies are pulverized. Drizzle in the melted butter over the crumbs and process until combined. Press the gingersnap mixture into the bottom and up the sides of a 9-inch / 23 cm pie pan. 2.

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Leek potato soup, or vichyssoise, can be served hot or traditionally cold. Subscribe to Food Network: https://foodtv.com/2WXIIWZGet the recipe: https://www..

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American Classic IX: Pumpkin Pie. Host Alton Brown delves into the Fall Classic taking it back to Plymouth and forward to the future. See Tune-In Times.

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Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours. Remove the lid. Add the goat.

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Heat oven to 400ºF. Line a half-sheet pan with parchment paper. Slice a small piece of skin off one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Using a large cleaver and a mallet, remove the stem and split the pumpkin in half from top to bottom. Scoop out the seeds and fiber with a large metal spoon.

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Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes. Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined.

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Brush the exterior of the pumpkin and lid with oil. Oil a round casserole dish large enough to hold the pumpkin and put the pumpkin inside. Combine the butter, onion, salt, garlic, apple, broth, and cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.

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For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg.