PUMPKIN PIE SPICE PIE CRUST
For when you just can't get enough pumpkin in your pumpkin pie.
Provided by Buns In My Oven
Categories Dessert
Time 1h
Yield 1
Number Of Ingredients 16
Steps:
- Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
- Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
- Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
- Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
- To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
- In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
- Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
- Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.
Nutrition Facts : ServingSize 1 Serving
DRUNKEN PUMPKIN SEEDS
These are NOT your grandma's pumpkin seeds! Smokey, sweet, and wonderfully delicious.
Provided by Guinevere
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat. Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain.
- Spread the drained seeds onto a baking sheet in a single layer; season with salt.
- Roast the pumpkin seeds in preheated oven until crisp and golden brown, 60 to 90 minutes.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 8.4 g, Fat 15.8 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3 g, Sodium 782 mg, Sugar 2.6 g
CRISPY, CRUNCHY PUMPKIN SEEDS
I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.
Provided by Leanna the Squirrel
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 2h55m
Yield 8
Number Of Ingredients 5
Steps:
- Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
- Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.9 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 909.4 mg
PUMPKIN-SEED PIECRUST
Decorating this crust with pastry leaves is as easy as, well, pie, but it's also beautiful with a simple crimped edge. You can make two undecorated bruleed pumpkin pies that way, if you double the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h45m
Yield Makes enough for one 9-inch pie plus decorative pastry leaves
Number Of Ingredients 7
Steps:
- Place pepitas in a food processor; pulse until chopped. Add flour, salt, and sugar; pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberrysize clumps. Add ice water and pulse until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days. Dough can be frozen up to 1 month.
- Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze at least 1 hour or up to 1 week.
- Preheat oven to 400 degrees. Brush pastry leaves with more egg wash. Line piecrust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned, about 20 minutes. Remove parchment and weights and bake until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST
Provided by Florence Fabricant
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
- Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
- Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
- Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg. Stir in the crystallized ginger and mix until smooth. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
- Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 14 grams, Carbohydrate 33 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 24 grams, TransFat 1 gram
PERFECT CRISPY TOASTED PUMPKIN SEEDS
If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 3 cups seeds
Number Of Ingredients 4
Steps:
- Set oven to 400 degrees.
- Set oven rack to middle position.
- Cut open the pumpkin.
- Use a strong metal spoon to scoop out the insides of the pumpkin.
- Separate the seeds from the stringy core.
- Rinse the seeds under cold water.
- In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
- Remove from heat and drain well.
- Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
- Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
- Spread out the seeds onto the cookie/baking sheet in one layer.
- Bake for about 20 minutes or until the seeds begin to brown.
- When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
- Sprinkle with salt if desired.
- Either crack open to remove the inner seed or eat whole.
Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 0.1
PUMPKIN SEEDS
One of the best things about Halloween when I was a kid was the pumpkin seeds baking while we were finishing up the details on the carving. Serving size depends on the pumpkin
Provided by TishT
Categories Lunch/Snacks
Time 35m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Wash your pumpkin seeds (get all of the pumpkin off them).
- Boil 1 quart of water.
- After water has boiled, place the clean seeds and 1/8 cup of salt into water for 10 minutes- stir the whole time.
- Melt 2 Tbs of butter.
- Drain the seeds and mix them with the butter (add some salt if you want).
- Place the seeds on a 2 layer tin foiled pan and place in oven at 350 F for 30 minutes.
- Do not refrigerate seeds- put them in a sealed bowl and leave them on the kitchen table.
Nutrition Facts : Calories 203.6, Fat 23, SaturatedFat 14.6, Cholesterol 61.1, Sodium 14184.1, Protein 0.2
More about "pumpkin seed piecrust food"
RECIPE: GINGER PUMPKIN PIE WITH PUMPKIN SEED PIE CRUST
From blog.thenibble.com
SUNFLOWER OR PUMPKIN SEED PIE CRUST: GLUTEN-FREE, OIL …
From responsibleeatingandliving.com
THE BEST ROASTED PUMPKIN SEEDS | HOW TO ROAST …
From tasteofhome.com
HOW TO USE PUMPKIN SEEDS: FOOD NETWORK | RECIPES, …
From foodnetwork.com
PUMPKIN SEEDS (PEPITAS) EIGHT WAYS - RACHEL COOKS®
From rachelcooks.com
35+ RECIPES WITH PUMPKIN SEEDS | MYRECIPES
From myrecipes.com
Estimated Reading Time 7 mins
WHAT TO DO WITH PUMPKIN SEEDS - 30 BEST PUMPKIN SEED RECIPES
From countryliving.com
PUMPKIN SEED PESTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
PUMPKIN PIE CRUST RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PUMPKIN SEEDS | MARTHA STEWART
From marthastewart.com
PUMPKIN PIE RECIPE: FLAX SEED MEAL CRUST - FOOD NEWS
From foodnewsnews.com
PUMPKIN SEEDS AND FLOUR RECIPES (161) - SUPERCOOK
From supercook.com
SKILLET-TOASTED PUMPKIN SEEDS RECIPE - THE SPRUCE EATS
From thespruceeats.com
32 WAYS TO COOK WITH AND MAKE PUMPKIN SEEDS [RECIPES + TIPS]
From tasteofhome.com
HOMEMADE PUMPKIN SEED BUTTER - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
PUMPKIN PIE WITH CRUNCHY PUMPKIN SEED CRUST RECIPE
From recipes.sparkpeople.com
BRULEED PUMPKIN PIE RECIPE | RECIPE | PUMPKIN RECIPES DESSERT, …
From pinterest.com.au
WARRENTON, VA PUMPKIN PATCH FARMS AND PUMPKIN PICKING GUIDE
From americantowns.com
8 PUMPKIN SEED RECIPES TO TRY, FROM COOKIES TO PESTO PASTA
From brightly.eco
CHOCOLATE PUMPKIN SEED TART (VEGAN, GLUTEN-FREE, NUT-FREE)
From unconventionalbaker.com
25 DELICIOUS PUMPKIN SEED RECIPES | EPICURIOUS
From epicurious.com
ROASTED PUMPKIN SEEDS (PERFECTLY CRISPY!) - DETOXINISTA
From detoxinista.com
PALEO PUMPKIN PIE IN A PUMPKIN SEED CRUST - THE HEALTHY …
From thehealthymaven.com
PUMPKIN PIE FOR EVERYONE - ROOTED NUTRITION
From rootednutrition.ca
HOW TO EAT PUMPKIN SEEDS AND CAN YOU EAT THE SHELLS?
From utopia.org
ROASTED PUMPKIN SEEDS RECIPE - PILLSBURY.COM
From pillsbury.com
PERFECT ROASTED PUMPKIN SEEDS RECIPE - COOKIE AND KATE
From cookieandkate.com
PUMPKIN-SEED PIECRUST RECIPE | RECIPE | PUMPKIN RECIPES DESSERT ...
From pinterest.com
PUMPKIN PIE WITH CRUNCHY PUMPKIN SEED CRUST - PEOPLEONE HEALTH
From portal.peopleonehealth.com
PIE CRUST SEEDS - CANNABISKINGSOFFICIAL.COM
From cannabiskingsofficial.com
FOODGEEKS.COM
PUMPKIN-SEED PIECRUST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
25+ IDEAS FOR PUMPKIN SEEDS BESIDES JUST ROASTING THEM
From foodprint.org
PUMPKIN SEEDS - BIGOVEN.COM
From bigoven.com
THE GREAT PUMPKIN RIDE - CYCLING VIRGINIA
From cyclingva.com
10 BEST COOKING WITH PUMPKIN SEED FLOUR RECIPES | YUMMLY
From yummly.com
10 BEST PUMPKIN SEED SOUP RECIPES | YUMMLY
From yummly.com
PUMPKIN-SEED PIECRUST | PUMPKIN SEEDS, PIE CRUST, PUMPKIN
From pinterest.com
SPICED PUMPKIN PIE WITH PEPITA CRUST RECIPE BY JACQUI WEDEWER
From thedailymeal.com
KAPFENSTEINER PUMPKIN SEED GATEAU - GO FOOD
From gofoodfood.cc
QUICK + EASY PUMPKIN SEED RECIPES AND IDEAS - PILLSBURY.COM
From pillsbury.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love