Vanilla Walnut Pumpkin Pie Food

VANILLA WALNUT PUMPKIN PIE

Steps:

• Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.

WALNUT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

HARVEST WALNUT PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
• Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
• Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.

WALNUT-DATE PUMPKIN PIE

Steps:

• In a food processor, combine the flour, butter and 1/3 cup brown sugar. Cover and pulse until the mixture resembles coarse crumbs. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 5 minutes; cool on a wire rack., In a bowl, beat the eggs, cinnamon, cloves and remaining brown sugar. Beat in the pumpkin and milk. Stir in the dates and walnuts. Pour into the crust. Cover edges loosely with foil., Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers.

VANILLA PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
• Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

WALNUT PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
• Bake 15 minutes.
• Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
• Reduce oven temperature to 350°F.
• Sprinkle walnut mixture evenly over pie.
• Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
• Cool. Garnish as desired.
• Refrigerate leftovers.

WALNUT-CRUNCH PUMPKIN PIE

Steps:

• Beat eggs in a large mixing bowl.
• Add pumpkin, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt.
• Mix until thoroughly combined, and pour into pastry shell.
• Bake at 425 for 10 minutes, then reduce heat to 350F and bake for 40-45 minutes, or until knife inserted near center comes out clean.
• Cool on a wire rack for 2 hours.
• Mix topping ingredients, and sprinkle over pie.
• Cover edges loosely with foil.
• Broil 3-4" from the heat for about 2 minutes, or until golden brown.
• Remove foil.
• Store in refrigerator.

WALNUT-CRUNCH PUMPKIN PIE

Steps:

• In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell., Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours., In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.

HEAVENLY HONEY-WALNUT PUMPKIN PIE

Steps:

• Heat oven to 450°F.
• Separate the weggs into two mixing bowls with the yolks in a larger one.
• Beat the egg yolks until they are thick and turn a pale yellow color.
• At a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. Scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
• Whisk the egg whites until the peaks are stiff but not dry.
• Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
• Gently fold in the remaining egg whites in two installments.
• Pour into the pie shell and bake 450F for 15 minutes. Reduce heat to 350 for 30 minutes and check if done. Thereafter check every 5 minutes.
• Pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
• Cool completely on a wire rack before cutting.
• Top each slice with honey, walnuts, and cream before serving.

TRADITIONAL PUMPKIN PIE WITH A WALNUT-CRUNCH TOPPING

Steps:

• Preheat oven to 425 degrees F.
• Toss the walnuts, brown sugar and maple syrup in a small mixing bowl.
• Combine the pumpkin, milk, sugar, eggs, spices and salt in a medium mixing bowl. Mix well.
• Transfer 3/4 cup of the walnut-sugar mixture to the bottom of the pie shell. Pour pumpkin batter over the walnut mixture.
• Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F; bake for an additional 40 to 50 minutes (or until a toothpick inserted in the pie's center comes out clean).
• Cool pie on a baker's wire rack. Meanwhile, add butter to the remaining walnut-sugar mixture; stir until moistened. Sprinkle over the cooled pie. Broil about 5-inches form heat for 2 to 3 minutes, or until bubbly. Cool before serving.
• Provide your guests with their choice of sweetened whipped cream or French vanilla ice cream with a sprinkling of orange zest, and get ready for the applause!

PUMPKIN AND WALNUT PIE

Steps:

• Line 10-inch plate with pastry. Trim off excess around edge.
• In mixing bowl, combine pumpkin, sugar, salt and spices.
• Preheat oven to 425 degrees.
• Add eggs, milk and cream to mixture. Blend well and stir in walnuts.
• Pour mixture into pie plate and bake for 15 minutes. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.

LAYERED WALNUT PUMPKIN PIE

Steps:

• Finely chop the walnuts and set aside.
• Soften the gelatin in water in a 2 quart saucepan. Stir in the pumpkin, 1/2 cup of sugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just to boiling, stirring constantly. Turn heat to very low & cook 5 minutes more, stirring.
• Remove from heat & cool. Chill until mixture thickens slightly.
• Beat egg whites to soft peaks. Gradually beat in 2 tablespoons of the sugar, beating until stiff. Fold into the pumpkin mixture along with the chopped walnuts.
• Beat the whipping cream with the remaining sugar until stiff.
• Turn half the pumpkin mixture into the prepared pie shell & level off.
• Top with 3/4 of the whipped cream spread in an even layer.
• Top with remaining pumpkin filling.
• Decorate with remaining whipped cream and walnut halves.
• Chill at least 4 hours before serving.

VANILLA WALNUT PUMPKIN PIE

Steps:

• Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.