Autumn Pumpkin Pie Food
AUTUMN HARVEST PUMPKIN PIE
This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.
Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.
AUTUMN HARVEST PUMPKIN PIE
This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.
Provided by St. Paul Eric
Categories Pie
Time 1h15m
Yield 1 9" pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Blend the sugar, spices and salt together.
- Add eggs, pumpkin and evaporated milk.
- Stir to blend mixture well.
- Pour into unbaked pie shell.
- Bake in hot oven for 15 minutes.
- Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
- Cool pie before serving.
- Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.
Nutrition Facts : Calories 2544.1, Fat 103.4, SaturatedFat 38.3, Cholesterol 545, Sodium 3574.4, Carbohydrate 360.1, Fiber 20.1, Sugar 213.5, Protein 56.8
AUTUMN APPLE BUTTER PUMPKIN PIE
Two autumn standards-pumpkin and apple-are joined together in this delightful pie. Topped with a crown of golden pastry "leaves," this dessert is sure to impress.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell., Bake at 425° for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack. , If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired. , Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 11g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 308mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
AUTUMN CREAMY PUMPKIN PIE DIP
We love this creamy smooth spiced pumpkin dip served with crisp slices of red and green apples and Dutch or Swedish ginger cookies!
Provided by BecR2400
Categories Lunch/Snacks
Time 10m
Yield 2 cups of dip, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, beat the pumpkin and the cream cheese until smooth.
- Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.
- Cover and refrigerate until serving time. We like to serve this with ginger cookies and apple slices as dippers. Enjoy!
Nutrition Facts : Calories 124, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.2, Sodium 92.9, Carbohydrate 7.7, Fiber 0.2, Sugar 5.8, Protein 2
AUTUMN PUMPKIN CREAM CHEESE PIE
Yes, yet another lovely, easy pie recipe. Perfect for Autumn, my favorite season. Wonderful pie 8)
Provided by OceanIvy
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Combine cream cheese and condensed milk until smooth.
- Stir in pureed pumpkin, spice and eggs; mix until well combined.
- Pour into pie shell.
- Bake for 45 minutes or until knife inserted 1 inch from the edge comes out clean.
- Serve warm and enjoy!
Nutrition Facts : Calories 407.8, Fat 23.6, SaturatedFat 11.4, Cholesterol 127.4, Sodium 290.5, Carbohydrate 40.2, Fiber 1, Sugar 27.6, Protein 10.1
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