Decadent Pumpkin Pie Food

PUMPKIN DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
• Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
• In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
• In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
• Bake 45 to 50 minutes, until top is golden.

DECADENT PUMPKIN PIE

Steps:

• 1. Pre-heat oven to 450º 2. Prepare your favorite 2-crust pie crust recipe. Use 1.5 of the dough for the bottom crust. Use the remaining dough for a lattice or decorative crust topping. Be sure the fluted pie crust rim is high and substantial. 3. Thoroughly whisk all filling ingredients together in a very large bowl. 4. Fill a thick, 10-inch crust with the pumpkin filling. Add a lattice top or pastry decorations to the top if desired. 5. On the middle rack of the oven, bake at 450º for 20, then reduce heat to 350º for 30-40 minutes (or longer if needed.. (See instructions for checking 'doneness') If the fluting begins to turn to dark, protect it with a narrow strip of foil wrap, gently bent over the fluting. Doneness: The pie is done when a sharp knife comes out dry from the filling centre, or a small crack appears at the centre of the filling. If using a glass pie plate, double-check that the bottom of the crust is a light golden colour. 6. Allow to cool. Refrigerate until served 7. Serve with English cream, whipped cream or ice cream if desired.

DECADENT PUMPKIN PIE BELGIAN WAFFLES

Steps:

• Preheat a waffle iron.
• If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
• Melt the butter, set aside.
• In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
• Using a rubber spatula, or handheld electric mixer, mix together well.
• Stir in the flour, baking powder and baking soda.
• The mixture will be thick and a little lumpy.
• Don't try to smooth it out; just mix until the ingredients are incorporated.
• In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
• Add the liquid ingredients to the pumpkin mixture and stir until combined.
• Fold in the melted butter.
• Whether or not your waffle iron's grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
• Brush or spray the grids again only if subsequent waffles stick.
• Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer's instructions) onto the hot iron.
• Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
• If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
• Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They're great with a cup of hot or cold cider.