Spicy Pumpkin Pie Ii Food

MOM'S SPICED PUMPKIN PIE

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.

SPICED PUMPKIN PIE

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.

SPICED PUMPKIN PIE

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.

SPICED PUMPKIN PIE

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.

EASY EGGLESS SPICY PUMPKIN PIE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
• Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.

PUMPKIN PIE

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.

SPICY PUMPKIN PIE

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.

PUMPKIN SPICE PIE

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.