GINGERSNAP PUMPKIN PIE
A spicy version of the all time favorite pumpkin pie.
Provided by Deanna
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
- Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
- Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g
GINGERBREAD-SPICED PUMPKIN PIE
The first time I made this was for Christmas a couple of years ago. The following year, I received a gift with all the ingredients for the pie in it and a note asking me to make it again as soon as possible. Make extra pastry if you want to decorate the top.-Rod Dombek, Mazeppa, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes., Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers., If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.
Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 356mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
PUMPKIN GINGERBREAD PIE
Make and share this Pumpkin Gingerbread Pie recipe from Food.com.
Provided by CookingONTheSide
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.
- In small mixing bowl, combine pumpkin, sugar and pumpkin pie spice.
- Add egg.
- Beat lightly with a rotary beater or fork just until combined.
- Gradually stir in half-and-half, mix well.
- Prepare gingerbread mix according to package directions.
- Pour batter into prepared pie plate or dish.
- Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.
- Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean.
- Cool slightly.
- Serve warm or at room temperature with whipped cream, if desired.
Nutrition Facts : Calories 298.5, Fat 9.6, SaturatedFat 3.1, Cholesterol 32, Sodium 429.1, Carbohydrate 50.3, Fiber 1.8, Sugar 33.6, Protein 3.9
PUMPKIN PIE
Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Provided by Good Food team
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.65 milligram of sodium
MAPLE GINGERBREAD PUMPKIN PIE
This is the perfect autumn or winter recipe for those craving some warm, spiced pumpkin-y goodness. This pumpkin pie is sweetened with maple and molasses to give it a more complex flavour, with a slight bit more ginger and cloves than the classic recipe for some extra zest.
Provided by Zoeviews
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees (F)
- Beat the eggs in a large bowl.
- Mix in the liquids first, then the rest of the ingredients, making sure they are all combined thoroughly.
- Pour into the pie shell.
- Bake for 15 minutes.
- Reduce temperature to 350 degrees.
- Bake for 40 more minutes or until a knife inserted comes out clean (the colour of the filling will be darker because of the molasses, but if the crust edge starts getting too dark put a ring of tinfoil over it while baking).
- Let cool for at least an hour.
Nutrition Facts : Calories 274.6, Fat 11.1, SaturatedFat 3.7, Cholesterol 55.6, Sodium 319.5, Carbohydrate 39.4, Fiber 1.2, Sugar 21.1, Protein 5.4
PUMPKIN GINGERBREAD TRIFLE
Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.
Provided by Cynna
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Bake the gingerbread according to the package directions; cool completely.
- Meanwhile, prepare the pudding and set aside to cool.
- Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
- Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
- Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
- Repeat with the remaining gingerbread, pudding, and whipped topping.
- Sprinkle of the top with crushed gingersnaps, if desired.
- Refrigerate overnight.
- Trifle can be layered in a punch bowl.
Nutrition Facts : Calories 321.8, Fat 9.9, SaturatedFat 5.2, Sodium 402.8, Carbohydrate 57.2, Fiber 4.3, Sugar 33.6, Protein 2.5
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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