PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE-SPICE PUMPKIN PIE
Even traditionalists will love this version of pumpkin pie, which is accented with grated orange peel. Originally from a November 2001 issue of Bon Appetit.This recipe is written using recipe #334484 ,Flaky Pie Crust Dough but you probably could substitute your own favorite pie dough recipe..
Provided by Leslie in Texas
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Roll out dough on lightly floured surface to a 10-inch round.
- Transfer to a 9-inch diameter pie dish.
- Fold overhang under and crimp edge decoratively.
- Pierce dough all over with fork.
- Freeze pie shell for 15 minutes.
- Line crust with foil and dried beans or pie weights.
- Bake until sides are set, about 12 minutes.
- Remove foil and beans or weights.
- 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 degrees.
- Whisk pumpkin and brown sugar in medium bowl to blend.
- Add remaining ingredients and whisk until blended.
- Pour filling into crust.
- Bake pie until filling is set in center, about 1 hour, covering rim of pie with foil to prevent overbrowning, if necessary.
- Transfer pie to rack and cool 30 minutes.
- Chill uncovered until cold, at least 3 hours.
- Can be made 1 day ahead. Cover and keep chilled after the pie is cold.
Nutrition Facts : Calories 282.8, Fat 15.7, SaturatedFat 9.2, Cholesterol 130.3, Sodium 124.4, Carbohydrate 31.8, Fiber 0.5, Sugar 27.4, Protein 3.7
ORANGE SPICE PUMPKIN PIE
Make and share this Orange Spice Pumpkin Pie recipe from Food.com.
Provided by iris5555
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Line 9-inch pie pan with dough.
- Whisk sugar, cinnamon, ginger, cloves and nutmeg in small bowl.
- Whisk pumpkin and eggs in large bowl until well-blended.
- Whisk in spice mixture.
- Slowly whisk in 3/4 cup cream until combined.
- Whisk in rum and orange peel.
- Pour into pie crust.
- Bake 10 minutes.
- Reduce oven temperature to 350°F.; bake an additional 40 to 45 minutes or until slightly puffed around edge and toothpick inserted in center comes out clean. (Mine seemed to take forever to cook and did take longer than 50 minutes.).
- Cool on wire rack 2 to 3 hours.
- Store in refrigerator.
Nutrition Facts : Calories 304.6, Fat 17.8, SaturatedFat 7.7, Cholesterol 109.9, Sodium 152.8, Carbohydrate 32, Fiber 1.6, Sugar 17.7, Protein 4.8
ORANGE AND SPICE PUMPKIN PIE
Categories Fruit Juice Egg Ginger Dessert Bake Thanksgiving Orange Pumpkin Fall Cinnamon Sour Cream Bon Appétit
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make crust:
- Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
- Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
- Make filling:
- Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
- Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.
ORANGE-SPICE PUMPKIN BREAD
This pumpkin loaf has wonderful flavour and great texture, and is easy to make. I love the combination of spices. From Williams-Sonoma, the recipe came with a pumpkin loaf pan and I'm posting it for someone who lost the recipe.
Provided by Cookin-jo
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Bring all ingredients to room temperature.
- Preheat oven to 350°F.
- Grease loaf pan.
- Sift first 8 ingredients together.
- In mixer bowl beat together butter, brown sugar, white sugar, and orange zest (the 2 tsp) on medium speed until well combined, about 2 minutes.
- Add eggs, pumpkin puree and beat another 2 minutes.
- Remove bowl from mixer and fold in, by hand and in two additions, the sifted dry ingredients until just barely mixed.
- Pour into the pan and bake until a toothpick comes out clean, about 55-60 minutes.
- Cool for 15 minutes on a rack and then turn upside and tap gently to remove loaf from pan.
- For the glaze:.
- Whisk all glaze ingredients together in a small saucepan set over medium heat.
- Bring to a simmer and cook about 5 minutes, until slightly thickened.
- Pour through a sieve into a heatproof bowl.
- Brush onto warm loaf.
SOUR CREAM ORANGE PUMPKIN PIE
I've never had pumpkin and sour cream together but this pie sounds great. I can't wait to try it. Don't forget to try and make your own sweetened condensed milk, there are some recipes for that here at Zaar. From the Nestle Company.
Provided by Charlotte J
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425° F.
- Combine eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, 2 teaspoons orange peel and salt in medium bowl; mix well.
- Pour into prepared pie shell.
- Bake for 15 minutes.
- Reduce temperature to 350° F.
- ;bake for 30 to 35 minutes or until knife inserted near center comes out clean.
- Cool for 10 minutes on wire rack.
- Combine sour cream, sugar, orange juice concentrate and remaining orange peel in small bowl.
- Spread sour cream topping over pie.
- Bake for an additional 8 minutes.
- Cool completely on wire rack.
Nutrition Facts : Calories 366.8, Fat 18.4, SaturatedFat 9.5, Cholesterol 85.6, Sodium 347.8, Carbohydrate 44.2, Fiber 0.6, Sugar 32.3, Protein 7.9
ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING
Tempting flavors of pumpkin pie and warm, buttery frosting--what could be better on an autumn afternoon?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 48
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
- In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
- Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 12 g, TransFat 0 g
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- 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.
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