Pumpkin Pie Balls Food
PUMPKIN PIE BALLS
Provided by Kristen Ciccolini
Number Of Ingredients 10
Steps:
- Pulse oats in food processor until coarse and crumbly. Add pumpkin, carob/cacao powder, coconut, maple syrup, pumpkin pie spice, and salt, and pulse until combined and creamy. Chill in the fridge for at least 30 minutes.
- Optional: While the mixture chills, if you want to dye the coconut coating you can stir in carrot juice with the coconut, spread on a parchment-lined baking sheet, and dehydrate in the oven for about 30 minutes until dry again, stirring halfway.
- With wet hands to avoid the dough sticking to you, roll into 1-tbsp-sized balls, then toss in the coconut coating until covered. Repeat until you're finished, and enjoy!
FIREBALL PUMPKIN PIE
This fireball pumpkin pie recipe takes the traditional fall dessert to a whole new level. Try adding whipped cream or cinnamon on top for some added sweetness. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 10
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. In a large bowl, combine eggs, pumpkin, cream, sugars, whiskey, pumpkin pie spice and salt; beat until smooth. Add filling to crust., Bake 15 minutes. Reduce heat to 350°. Bake until crust is golden brown and top of pie is set, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack for 1 hour. Refrigerate overnight or until set., If desired, serve with whipped cream and sprinkle with cinnamon.
Nutrition Facts : Calories 461 calories, Fat 27g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 274mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
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