PUMPKIN PIE WITH SPICED CRUST
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine. Add the butter; pulse several times until it looks like coarse meal. Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
- Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven.
- Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour. Transfer to the rack and let cool completely.
- Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Serve the pie with the whipped cream.
MOM'S SPICED PUMPKIN PIE
This is a spicier version of pumpkin pie. This recipe has been in our family for over 50 years and is always much enjoyed at holiday meals. The fresher your spices, the better this will taste! Serve with whipped topping, if desired.
Provided by WHY_ASKE
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 40.7 g, Cholesterol 60.2 mg, Fat 12.6 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 604.8 mg, Sugar 25.4 g
SPICED PUMPKIN CUSTARD PIE
If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.-Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. , For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.
Nutrition Facts : Calories 402 calories, Fat 23g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 356mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 4g fiber), Protein 8g protein.
SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
SPICY PUMPKIN PIE II
This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.
Provided by ANNEKEK
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C.)
- In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
- Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g
SPICED PUMPKIN PIE
This pie uses egg substitute and nonfat evaporated milk, and may be baked in an oil-based crust. It tastes as great as the pumpkin pie Grandma used to make!
Provided by Shelly M
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
- Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 34.6 g, Cholesterol 2.1 mg, Fat 8.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 2.1 g, Sodium 206.6 mg, Sugar 21.1 g
SPICED PUMPKIN PIE
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
- Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
- Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
- Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
- Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 234 milligrams, Sugar 23 grams, TransFat 1 gram
IMPOSSIBLE PUMPKIN PIE I
This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream.
Provided by ANITAL
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
- In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan.
- Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 31.4 g, Cholesterol 57.8 mg, Fat 6.5 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 3.3 g, Sodium 155.2 mg, Sugar 23.4 g
SPICY PUMPKIN PIE I
Mom's recipe. Best in the world. Just the right amount of cinnamon, ginger, and cloves. Best when served with whipped cream.
Provided by I.A. Purcell
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (220 degrees C).
- In a large bowl, mix together butter or margarine, pumpkin, cinnamon, ginger, cloves, and salt. In a separate bowl, beat eggs until foamy. Mix flour, brown sugar, white sugar, and milk into eggs. Blend egg mixture into pumpkin mixture. Pour half of mixture into each pastry lined pan.
- Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake an additional 45 minutes, until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 29 g, Cholesterol 28.3 mg, Fat 10 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 339.1 mg, Sugar 15.4 g
SPICY PUMPKIN PIE
My family apparently likes their pumpkin pie with more flavor than most people. I've tried a few of the most popular pumpkin pie recipes on this site and I get "It doesn't taste right", or "It tastes like something's missing". Anyway, here's my version.
Provided by AuntDee
Categories Pie
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with sugar until foamy.
- Add pumpkin and all seasonings, mixing well.
- Add the milk and mix well.
- Pour into prepared pie crust.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees and bake an additional 45-50 minutes or until a knife inserted near center comes out clean.
- Cool.
SPICY PUMPKIN PIE SEEDS
I am big on flavor and these really add up! This is a great method of cooking and you can adjust spiciness for your family's tastes!
Provided by MelvinsWifey
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Put seeds in a large bowl and fill with warm water. All seeds will float to the top while pumpkin guts sink to the bottom. Spoon seeds out and put into separate clean bowl.
- Combine hot water and 2 tablespoons salt in medium saucepan. Boil for 10 minutes, watching and stirring constantly.
- Drain seeds in colander and put back into the clean bowl.
- Add olive oil and worcestershire sauce and toss with seeds to mix well.
- Add remaining dry ingredients (all spices) and toss again to coat well.
- Line large cookie sheet with foil, and spread out seeds as much as possible.
- Bake for 50-60 minutes, stirring seeds every 20 minutes.
Nutrition Facts : Calories 436.7, Fat 38.4, SaturatedFat 6.9, Sodium 54.3, Carbohydrate 13.3, Fiber 2.7, Sugar 1.1, Protein 16.9
PUMPKIN PIE
Make and share this Pumpkin Pie recipe from Food.com.
Provided by Dreaningoutloud
Categories Pie
Time 1h10m
Yield 1 piece, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix--- sugar, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
- Stir in eggs, pumpkin, sugar, and evaporated milk.
- Pour--- into pie shell.
- Bake--- in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 until knife inserted in the center comes out clean. Cool and enjoy.
- The spices are measured in heaping teaspoons exp. 1 heaping teaspoon cinnamon --.
- For the best flavor use freshly ground ( that you grind yourself) spices and fresh homemade pumpkin. You can make this by cutting and pealing your pumpkin putting it into a large pot. Fill it with water until it just covers the pumpkin and cook until soft. Than use a blender, food processor or stick blender to make process it. Freeze in freezer bags in 16 oz - 2 cup amounts.
Nutrition Facts : Calories 283.5, Fat 12.4, SaturatedFat 4.5, Cholesterol 66.6, Sodium 330.6, Carbohydrate 37.7, Fiber 1.3, Sugar 19.6, Protein 6.7
FIVE-SPICE PUMPKIN PIE
I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., 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 small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to 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, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN SPICE PIE
Provided by Elinor Klivans
Categories Mixer Egg Dessert Bake Thanksgiving Vegetarian Spice Pumpkin Fall Winter Chill Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For pie:
- Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
- Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
- For whipped cream:
- Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
- Serve pie cold or at room temperature with whipped cream.
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