The Grand Central Bakery Pumpkin Pie Spice Food

GRAND CENTRAL BAKERY PUMPKIN BREAD

Steps:

• Preheat oven to 350°; lightly grease and flour two 9 x 5 inch loaf pans.
• Measure the flour, baking soda, salt, and pumpkin pie spice into a bowl; whisk to combine.
• Using a stand mixer with paddle attachment, mix the oil, sugar, brown sugar, and pumpkin puree on medium-low speed until well blended, about 2 minutes.
• Crack the eggs into a liquid measuring cup; whisk together.
• With the mixer on low speed, slowly pour in the eggs, incorporating each addition completely before adding the next; scrape the bottom and sides of the bowl.
• Add 1/3 dry ingredients and mix briefly on low speed, then add water; mix well and repeat, using half of the remaining dry ingredients and all of the buttermilk.
• Add the remaining dry ingredients and mix just until combined.
• Scrape the sides of the bowl and then divide the batter between the prepared pans.
• Bake for 60-75 minutes, rotating the pans every 20 minutes or so.
• The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.

PUMPKIN PIE PUDDING

Steps:

• Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
• Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.

THE GRAND CENTRAL BAKERY PUMPKIN PIE SPICE

Steps:

• Combine all ingredients in a small bowl and stir with a fork until well combined.
• Store in a cool, dry place for up to 3 months.

PUMPKIN PIE

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.

PUMPKIN PIE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
• Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust. Sprinkle with reserved oat mixture.
• Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

TRIPLE-LAYER PUMPKIN PIE

Steps:

• Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
• Refrigerate 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating large clusters. Cool.
• Sprinkle nuts over pie just before serving.