CRUSTLESS PUMPKIN PIE
This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
- Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
- Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
- If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.
CITRUS PUMPKIN PIE IN A NUTTY CRUST
Make and share this Citrus Pumpkin Pie in a Nutty Crust recipe from Food.com.
Provided by Mirj2338
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F.
- To Make Crust-------.
- Combine crust ingredients and press into a 9-inch pie pan.
- Set Aside.
- To Make Filling-------.
- Beat together pumpkin, yogurt, orange juice, sugars and eggs.
- Add salt, spices and orange zest and stir until thoroughly blended.
- Pour into pastry lined pie pan.
- Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.
CINNAMON TOAST-CRUSTED PUMPKIN PIE
We take the classic flavors of cinnamon toast and turn it into a crust in this simple pumpkin pie recipe. Serve with plenty of whipped cream and a sprinkle of cinnamon.
Provided by Ashley Baron Rodriguez
Categories Fruits and Vegetables Vegetables Squash
Time 5h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, 1/2 cup sugar, cinnamon, and salt in the bowl of a food processor; process for 15 seconds. Pour in melted butter; process until moist crumbs form, about 1 minute. Press into the bottom and up the sides of a 9-inch pie plate (not deep dish).
- Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cool completely, about 30 minutes.
- Beat pumpkin and cream cheese together in the bowl of a stand mixer until no lumps remain, about 2 minutes. Add pumpkin pie spice, vanilla extract, cinnamon, and salt; stir to combine. Transfer mixture to a bowl.
- Pour cream and 1/2 cup sugar into the bowl of a stand mixer; beat on high until stiff peaks form, 3 to 5 minutes. Fold into pumpkin mixture with a rubber spatula, being careful not to deflate the cream. Pour mixture into the crust; refrigerate until set, 4 hours to overnight.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 43.4 g, Cholesterol 90.6 mg, Fat 28.7 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.8 g, Sodium 471.3 mg, Sugar 26.9 g
PERFECT PUMPKIN PIE
Categories Milk/Cream Food Processor Egg Ginger Dessert Bake Thanksgiving Pumpkin Fall Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position rack in bottom third of oven; preheat to 375°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center.
- Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended. Process 5 seconds longer.
- Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.
CITRUS PUMPKIN PIE WITH GRAND MARNIER CREAM
Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.
Categories Milk/Cream Food Processor Citrus Dessert Bake Thanksgiving Lemon Orange Triple Sec Pumpkin Fall Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Mix lemon peel and orange peel into Perfect Pumpkin Pie filling. Bake and cool as directed.
- Beat chilled whipping cream, sugar, and Grand Marnier until peaks form. Spread over pie. Garnish with candied orange peel.
- Do Ahead
- Can be made 1 day ahead. Cover and chill.
WALNUT PUMPKIN PIE
A slight twist on the traditional pumpkin pie.
Provided by Jackie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 59.4 g, Cholesterol 47.5 mg, Fat 22.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 7 g, Sodium 410.3 mg, Sugar 45.8 g
SHAKER CITRUS PIE
This Shaker-style pie uses the whole fruit, rind and all. To get the best flavor, choose lemons and oranges with very thin skins.
Provided by Chef mariajane
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut oranges and lemon into paper-thin slices, and remove seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.
- On a lightly floured surface, roll out dough to 1/8'-inch thick; drape over a 10-inch pie pan. Create decorative edge as desired. Refrigerate 30 minutes, or until chilled.
- Heat oven to 400°F Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.
- Combine whole eggs and citrus syrup in the bowl of an eletric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. Remove from mixer; stir in orange and lemon eighths. Pour into shell; top with reserved fruit slices.
- In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on baking sheet; bake 15 minutes, then reduce heat to 350F; continue to bake 35-40 minutes more, until pie is set. Let cool completely on a wire rack, 2-3 hours. Serve with compote.
- CRANBERRY COMPOTE: Combine all ingredients in a medium saucepan. Place over medium-high heat and cook 7-10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.
Nutrition Facts : Calories 371.8, Fat 3.9, SaturatedFat 1.4, Cholesterol 134.5, Sodium 37.7, Carbohydrate 83.9, Fiber 2.5, Sugar 79.5, Protein 4.1
ORANGE-SPICE PUMPKIN PIE
Categories Milk/Cream Ginger Dessert Bake Thanksgiving Orange Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350°F.
- Whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into crust. Bake pie until filling is set in center, about 1 hour. Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST
Make and share this Pumpkin Pie With Streusel Topping & Shortbread Crust recipe from Food.com.
Provided by Erica Vasta
Categories Pie
Time 1h20m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350°F.
- CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
- Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
- Add egg and cream, mixing on low speed til dough is just combined.
- Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
- Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
- FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
- Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
- Whisk in heavy cream and bourbon.
- STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
- Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
- Stir in the walnuts and crystallized ginger.
- ASSEMBLE THE TART.
- Unwrap dough and let it warm up until it is pliable (5-15 minutes).
- Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
- Pour the pumpkin mixture into the unbaked tart crust
- Scatter the struesel topping evenly over the pumpkin mixture.
- Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
- Let the tart cool for at least 2 hours before serving.
- Serve with lightly sweetend whip cream or with vanilla ice cream.
Nutrition Facts : Calories 5776.7, Fat 308.8, SaturatedFat 186.6, Cholesterol 1670.4, Sodium 3347.2, Carbohydrate 657.9, Fiber 13.1, Sugar 362.6, Protein 70.8
FROZEN CITRUS PIE
Nice frozen pie that is easy to put together and takes but minutes. No cooktime, so the 4 hours is freezer time.
Provided by Nat Da Brat
Categories Pie
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place concentrate in large mixing bowl and beat about 30 seconds.
- Gradually,spoon in ice cream and blend.
- Fold in whipped topping, whipping until smooth.
- Spoon into pie crust.
- Freeze until firm, at least 4 hours.
- Store any leftover pie in freezer.
- I usually add lemon zest on top before serving.
Nutrition Facts : Calories 307.4, Fat 16.3, SaturatedFat 7.4, Cholesterol 35.7, Sodium 213.4, Carbohydrate 38.8, Fiber 0.7, Sugar 29.3, Protein 3.3
More about "citrus pumpkin pie in a nutty crust food"
FROZEN CITRUS PIE RECIPE - FOOD.COM
From food.com
BEST PUMPKIN PIE RECIPE - LOVE AND LEMONS
From loveandlemons.com
PUMPKIN PIE WITH SPICE NUT CRUST - LIZ BUSHONG
From lizbushong.com
WWW.SHEKNOWS.COM
HOW TO BAKE A BETTER PUMPKIN PIE - KING ARTHUR BAKING
From kingarthurbaking.com
NUTTY VEGAN PUMPKIN PIE - JESSTHETICS
From jessthetics.com
31 BEST PUMPKIN PIE RECIPES FOR TRADITIONALISTS AND RULE ...
From epicurious.com
45+ BEST PIES FOR THANKSGIVING 2021 (APPLE, PUMPKIN & MORE ...
From thekitchn.com
CITRUS PUMPKIN PIE IN A NUTTY CRUST RECIPE - TEXTCOOK
From textcook.com
PUMPKIN SLAB PIE - EASY PIE TO FEED A CROWD - KITCHEN FRAU
From kitchenfrau.com
BEST ANNA OLSON'S PUMPKIN PIE RECIPES | BAKE WITH ANNA ...
From foodnetwork.ca
VEGAN PUMPKIN PIE – NUTTY BEHAVIOR
From nuttybehavior.com
CITRUS PUMPKIN PIE IN A NUTTY CRUST RECIPE - WEBETUTORIAL
From webetutorial.com
PUMPKIN PIE WITH PECAN CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
THANKSGIVING PIES: BAKING OUTSIDE THE BOX - SEATTLE TIMES
From seattletimes.com
VEGAN MAPLE PUMPKIN PIE - ORCHIDS - SWEET TEA
From orchidsandsweettea.com
HOW TO MAKE KEY LIME PIE WITH NUT CRUST - FAB FOOD FLAVORS
From fabfoodflavors.com
SIMPLE PUMPKIN PIE WITH HOMEMADE CRUST - SIMPLE AND SWEET FOOD
From simpleandsweetfood.com
PUMPKIN PIE WITH CINNAMON NUT CRUST [VEGAN, GLUTEN-FREE ...
From onegreenplanet.org
PALEO PUMPKIN PIE WITH PALEO CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
CITRUS PIE CRUST ARCHIVES - COOL FOOD DUDE
From coolfooddude.com
CITRUS PUMPKIN PIE IN A NUTTY CRUST RECIPE | CHAMPSDIET.COM
From champsdiet.com
THE LIGHTEST, CREAMIEST PUMPKIN CHIFFON PIE | BON APPéTIT
From bonappetit.com
RECIPE(TRIED): CITRUS PUMPKIN PIE IN NUTTY CRUST ...
From recipelink.com
FOODCOMBO
CITRUS PUMPKIN PIE IN A NUTTY CRUST RECIPE - FOOD.COM ...
MAPLE PUMPKIN PIE WITH NUT CRUST - MAPLE VALLEY COOPERATIVE
From maplevalleysyrup.coop
20+ PUMPKIN PIE RECIPES THAT YOU'LL FALL FOR | MYRECIPES
From myrecipes.com
WALNUT CRUST PUMPKIN PIE - A FAMILY FEAST®
From afamilyfeast.com
BEST CRUSTLESS PUMPKIN PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
NUTTY PIE CRUST | LOVE & LIGHT WITH DENA
From loveandlightrecipes.wordpress.com
GINGER CITRUS PUMPKIN PIE - MOSTLY BAKES | RECIPE IN 2021 ...
From pinterest.com
NOURISHING PUMPKIN PIE - AND HERE WE ARE
From andhereweare.net
SPICED PUMPKIN PIE WITH PEPITA CRUST | MCCORMICK GOURMET
From mccormick.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search