PUMPKIN ALMOND PIE
A pumpkin pie topped with slivered almonds. I like this pumpkin pie because it is a little bit different than your typical pumpkin pie and it looks a little nicer than a plain old pumpkin pie.
Provided by Pumpkie
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
- Spread over bottom of pie shell or pie pan if making from scratch.
- For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
- Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
- Cool on wire rack.
- I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.
HARVEST PUMPKIN PIE WITH ALMOND CRUST
I use fresh pumpkin when I make my pumpkin pie, but it's good with the canned variety, too. The buttery almond crust lends an extra-special touch to holiday dinners.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust., Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 417mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 8g protein.
HARVEST PIE
There's a cornucopia of fall flavor baked into this eye-pleasing pie. Even my husband, who isn't a cranberry fan, loves it. By using frozen berries, I can make it year-round.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped. , Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. , Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 40-45 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
HARVEST PUMPKIN PIE
Make and share this Harvest Pumpkin Pie recipe from Food.com.
Provided by Shannon 24
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs.
- Add pumpkin, spices and salt.
- Blend in milk.
- Pour into pie crust.
- Bake 425°F for 15 minutes.
- Reduce heat to 350°F and bake for 45 minutes.
- Test center of pie with toothpick, must come out clean.
- Enjoy!
HARVEST WALNUT PUMPKIN PIE
A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator.
Provided by Allrecipes
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
- Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
- Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 64.9 g, Cholesterol 74.6 mg, Fat 22.3 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 7.9 g, Sodium 557.6 mg, Sugar 49.2 g
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