PUMPKIN PATCH PIE
If you'd like to make pumpkin pie from a fresh pumpkin, here's and easy recipe that eliminates the guesswork. Use a pie pumpkin for maximum flavor.-Jane Van Deusen, Oneonta, New York
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin. , Replace the top. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool. , Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk. , Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges; pour filling into crust. , Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. If desired, top with whipped cream and cinnamon before serving.
Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 243mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein.
PUMPKIN PATCH BROWNIES
You don't have to take up gardening or have a green thumb to take on this delicious brownie pumpkin patch. It's a chocolatey patch of deliciousness that looks just as great as it tastes...and a perfect one to serve up for a spooky Halloween! Enjoy a classic batch of delicious brownies decorated with candy pumpkins and finished with crushed Oreos for extra crunch! The best part: these pumpkin patch brownies are the best when made with others. Get the family involved to help you decorate a fun treat for fall.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
- Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
- Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
- Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.
Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 32 g, TransFat 0 g
PUMPKIN PATCH PIE
A recipe my SIL & I got at a WW meeting many years ago. We cut it into 6 servings. Crustless, yet makes perfect slices! A wonderful low-cal way to eat a traditional holiday favorite. Our family enjoys this every Thanksgiving & Christmas. My SIL makes it with sugar, but I use Splenda (Granular, not packets) and no one notices the difference. You could use Splenda Blend too. ;)
Provided by rstu2760
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine first 8 ingredients. Mix together 2 minutes with a whisk.
- Spray 9" pie dish with cooking spray.
- Pour in pie filling. Sprinkle with nutmeg. Bake 50 minutes at 350 degrees F.
- 6-8 Servings.
Nutrition Facts : Calories 245.2, Fat 8.1, SaturatedFat 4, Cholesterol 83.7, Sodium 385.5, Carbohydrate 39.7, Fiber 2.7, Sugar 29.2, Protein 4.5
HALLOWEEN PIE
Make and share this Halloween Pie recipe from Food.com.
Provided by Lennie
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Either purchase a prepared chocolate wafer pie crust, or make one: Crush one package chocolate wafer cookies into fine crumbs, mix with 1/3 cup melted margarine, and press all but three tablespoons of the crumb mixture into a ten-inch pie plate.
- To make the filling: Combine the orange jello, boiling water, sugar, orange juice and orange rind (freshly grated, not dried), stirring until the sugar crystals are dissolved.
- Chill in a bowl until this reaches a soft jelly-like consistency.
- Whip the chilled evaporated milk (a small tin, 160 mL in size, not the big one) until it becomes light and frothy.
- Fold this into the jello mixture along with the liqueur.
- Pour into the pie shell, and sprinkle with reserved crumbs, if available.
- Chill for one to two hours before serving.
- This lets the pie set and you'll be able to cut it into slices.
Nutrition Facts : Calories 238.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 0.3, Sodium 245.7, Carbohydrate 39.4, Fiber 0.5, Sugar 29.6, Protein 2.4
HALLOWEEN PUMPKIN PATCH OREO PIE
I came across this recipe in an older magazine tonight and it looked so cute that I had to post it! Cooking time is actually freezing time.
Provided by Mom2Rose
Categories Pie
Time 9m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place sherbet in a bowl; stir until smooth.
- Stir in 1/2 of the whipped topping until well blended.
- Spoon into premade Oreo cookie crust. Sprinkle with chopped Oreos, pressing firmly into sherbet.
- Cover with remaining whipped topping. Freeze 4 hours or until firm.
- Let stand at room temperature 10 minutes before serving.
- Garnish with finely chopped Oreo cookies and candy pumpkins, if desired.
- NOTE: For a more intense orange color, stir in a few drops each of red and yellow food coloring to the sherbet mixture.
Nutrition Facts : Calories 395.4, Fat 22.7, SaturatedFat 9.1, Cholesterol 30.4, Sodium 303, Carbohydrate 44.4, Fiber 3.2, Sugar 21.3, Protein 4.5
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