AUTUMN HARVEST PUMPKIN PIE
This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.
Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.
AUTUMN PUMPKIN BAKE
This is a great recipe for chilly fall nights. I also make it for Halloween night, and my kids even eat the vegetables when I prepare this, as they love pumpkin. This recipe came from a school cookbook.
Provided by kaitymiss
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash pumpkin, cut off top and scrape out seeds and stringy portion and discard.
- Cook ground beef slightly and drain off fat.
- Add onion and garlic and saute lightly.
- Add seasonings and tomato juice.
- Heat through.
- Mix with uncooked rice.
- Layer 1/3 each of the cabbage, potatoes, rice and meat mixture in pumpkin.
- Repeat layers and replace lid.
- Bake at 350' for 2 1/2 to 3 hours or until done.
- Pumpkin is done when it is soft when pierced with a fork.
Nutrition Facts : Calories 673.3, Fat 18.1, SaturatedFat 7.1, Cholesterol 77.1, Sodium 1113.7, Carbohydrate 101.2, Fiber 8.2, Sugar 17.9, Protein 34
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