Butternut Pumpkin Pie With A Brown Rice Crust Recipes

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BROWN FAMILY'S FAVORITE PUMPKIN PIE



Brown Family's Favorite Pumpkin Pie image

This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.

Provided by Cindy B.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 14

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
  • Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
  • Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 52.3 g, Cholesterol 75.5 mg, Fat 25.5 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 491.5 mg, Sugar 35.7 g

BETTER THAN PUMPKIN PIE



Better Than Pumpkin Pie image

Looks like pumpkin, tastes like pumpkin, but it's butternut squash!

Provided by Barbara

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h10m

Yield 8

Number Of Ingredients 11

1 ½ cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell

Steps:

  • Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
  • Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Nutrition Facts : Calories 249 calories, Carbohydrate 36.2 g, Cholesterol 32.4 mg, Fat 10.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 188.5 mg, Sugar 21.4 g

BUTTERNUT PUMPKIN PIE



Butternut Pumpkin Pie image

America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.

Provided by Stella Parks

Categories     Thanksgiving     Pie     Fall     Butternut Squash     Squash     Bourbon     Ginger     Cinnamon     Nutmeg     Bake

Yield 1 (9-inch) pie; 8 to 12 servings

Number Of Ingredients 16

Butternut Custard:
1 medium butternut squash (about 7 inches long and 4 inches across at the base; at least 24 ounces)
1 recipe (2 cups/19 ounces) Quick Condensed Milk, at room temperature
1/2 cup packed (4 ounces) light brown sugar
1 tablespoon vanilla extract or bourbon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg, plus more to garnish if desired
1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1/8 teaspoon ground cloves
2 tablespoons (1 ounce) unsalted butter, melted
3 large eggs, straight from the fridge
For the pie:
1 fully baked No-Stress All-Butter Pastry Crust
1/2 recipe (2 cups/8 ounces) Make-Ahead Whipped Cream, or any variation (optional)
1 cup (5 ounces) crushed Heath® Toffee Bits (optional)

Steps:

  • Prepare the squash purée:
  • Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
  • When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
  • Make the pie:
  • Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
  • Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
  • Make Ahead
  • From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
  • Leftover squash purée can be refrigerated for up to 1 week.

BUTTERNUT HARVEST PIES



Butternut Harvest Pies image

This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 pies (6 servings each).

Number Of Ingredients 10

1 large butternut squash (about 4 pounds)
1 package (10-1/2 ounces) silken firm tofu
1 cup sugar
1/3 cup cornstarch
2 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg or ground mace
2 graham cracker crusts (9 inches)
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.

Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

PUMPKIN PIE CRISPY RICE TREATS



Pumpkin Pie Crispy Rice Treats image

Provided by Kelly Senyei

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 11

Nonstick cooking spray
1 1/2 tablespoon unsalted butter
2 cups (about 16) marshmallows
1/2 teaspoon vanilla extract
3 cups rice cereal
2 1/2 tablespoons unsalted butter
1 teaspoon pumpkin pie spice
3 cups (about 24) marshmallows (see Cook's Note)
2 teaspoons orange food coloring
4 cups crispy rice cereal
Store-bought or homemade whipped cream, for decorating (optional)

Steps:

  • For the crust: Coat an 8-inch round cake pan with cooking spray. Set it aside.
  • Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the crispy rice cereal until the cereal is well coated.
  • Transfer the mixture into the prepared cake pan and press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
  • For the filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the crispy rice cereal until the cereal is well coated.
  • Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges. Pipe whipped cream with a star-shaped tip on top if desired.

BUTTERNUT PUMPKIN PIE WITH A BROWN RICE CRUST



Butternut Pumpkin Pie With a Brown Rice Crust image

A wonderfully healthy low fat vegetarian pie with a brown rice crust. This recipe is also free of dairy products and eggs. I've adapted it from a recipe in Karen Meyer's 'The Artful Vegetarian', and I am posting it for the Healthy for the Holidays Challenge! I was inspired to go looking among my recipe books after recently making ClareVH's Recipe #83812. I knew that somewhere was a recipe I'd made years ago with a rice crust, and I found this one. I'm not a hundred percent sure if this is the one I've made previously. From memory it was, but I certainly I haven't tried it recently! This pie could be made with white rice (brown rice is more nutritious), but I'd suggest not using instant rice, and the vegetables could, of course, be varied to suit your tastes and what you have on hand. The original recipe, in the filling, had kuzi (a Japanese arrowroot) listed as an alternative ingredient to arrowroot, but Zaar didn't recognise kuzi as an ingredient. If you're feeling adventurous, you may want to hunt it out! If you enjoyed rice the crust in this recipe, you may also like my Recipe #147047.

Provided by bluemoon downunder

Categories     Savory Pies

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 25

3 cups cooked brown rice (shortgrain rice binds well)
1/2 cup sesame seeds
1 tablespoon tahini (see Notes)
1/3 cup cornflour
1/2 tablespoon oil
2 teaspoons tamari (see Notes)
2 butternut squash, pumpkins
2 cups ricotta cheese (optional) or 2 cups tofu (optional)
2 teaspoons oil
2 leeks, thoroughly washed, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon mustard
1/2 teaspoon coriander
1/2 teaspoon cumin
1 cup zucchini, finely diced
1 cup celery, finely chopped
2/3 cup green peas
1 cup hot vegetable stock (see Notes) or 1 cup hot water (see Notes)
1 tablespoon arrowroot
2 tablespoons cold water
2 teaspoons tamari, to taste (see Notes)
1 apple, cored and thinly sliced
cinnamon or nutmeg, to dust

Steps:

  • RICE CRUST: Combine all the ingredients and mix together until well-combined. If the crust does not hold together, add a little extra tahini and cornflour. Pat into the base and sides of a well-oiled pie dish. (No size was included in the recipe, but judging from other recipes, my guess is a 10" pie dish.) Bake in a moderate oven for 10-15 minutes until lightly golden.
  • FILLING: Cut the pumpkins in half lengthwise and bake, cut-side down in a hot oven for 30 minutes, or until very soft when tested with a skewer. (I'd have them in the oven while the crust was cooking, then once the rice crust has been removed from the oven, I'd increase the heat for maybe 10 minutes.).
  • Allow the pumpkin halves to cool and when they are cool enough to handle, scoop out the insides, discarding the seeds, and puree the pulp in a blender. If adding ricotta or tofu, add it while pureeing the pumpkin; it will make for a firmer texture.
  • Heat the oil in a large pan, preferably non-stick, and sauté the leeks and garlic for 2-3 minutes, add the spices and stir over a moderate heat for 1-2 minutes, taking care that the contents of the pan do not burn.
  • Carefully add the zucchini, celery and peas and the hot vegetable stock or hot water, stirring to ensure that the spices are absorbed and combined with all the other ingredients. Simmer until the water or vegetable stock has evaporated.
  • Dissolve the arrowroot (or kuzi) in the cold water and stir this into the vegetable mixture, add the tamari and simmer for about 1 minute.
  • Pour the vegetable mixture over the rice crust and spread the pumpkin puree over the top of this.
  • Bake in a moderate oven for 20-25 minutes.
  • SERVING SUGGESTIONS: Decorate the pie with thin slices of apple, and lightly sprinkle with cinnamon or nutmeg and heat for an additional 5 minutes.
  • Allow the pie to stand for 5 minutes before serving.
  • Serve with a green salad with nuts and sunflower seeds and cubes of tofu marinated in tamari.
  • NOTES: When stock is required in a recipe, I use my Vegetable Stock Recipe #135453 or Chef Kate's Roasted Vegetable Stock Recipe #143292. Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.

BUTTERNUT PIE WITH OR WITHOUT CRUST



Butternut Pie With or Without Crust image

If you like pumpkin pie you'll like this! Serve with whipped cream! I've also made it without a crust just lightly spray oil then pour filling into pan. Butternut is also known as the African Bell. Method for pureeing butternut Recipe #194908

Provided by Rita1652

Categories     Pie

Time 1h15m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 9

baked and pureed butternut squash (Pureed Squash Butternut, Acorn Any Hard Winter Squash!)
12 ounces evaporated milk
4 eggs, mixed
1 cup sugar
2 tablespoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 fluid ounces Southern Comfort

Steps:

  • Mix everything except for pie crust with whisk.
  • Pour into crust.
  • Bake in preheated oven at 425° for for 15 minutes.
  • Lower temperature to 325° and bake for 45 more minute.

Nutrition Facts : Calories 105.5, Fat 2.9, SaturatedFat 1.4, Cholesterol 59, Sodium 40.3, Carbohydrate 15.5, Fiber 0.5, Sugar 12.6, Protein 3.1

BROWN-SUGAR BUTTERNUT-SQUASH PIE



Brown-Sugar Butternut-Squash Pie image

To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our step-by-step photos.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 8h

Yield Serves 8 to 10

Number Of Ingredients 13

1 medium butternut squash (about 3 pounds)
Unbleached all-purpose flour, for dusting
Test Kitchen's Favorite Pate Brisee, divided into one round and one square disk
4 large eggs, room temperature
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon pure vanilla extract
1 can (12 ounces) evaporated milk
Confectioners' sugar and lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Place, cut-side down, on a parchment-lined rimmed baking sheet and roast until soft, 45 to 50 minutes.
  • When squash is cool enough to handle, scoop out flesh and transfer to a food processor; process until smooth. Transfer to a cheesecloth-lined colander set over a bowl. Squeeze out excess moisture and let stand, covered with plastic, at least 2 hours or, refrigerated, up to 3 days. Return to room temperature before using.
  • On a lightly floured piece of parchment, roll out round disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim dough flush with rim, prick inside all over with a fork, and refrigerate.
  • Roll square disk of dough into an 11-by-14-inch rectangle (between 1/8 and 1/16 inch thick). Freeze until firm but pliable, about 10 minutes. Use a knife or pastry wheel and a ruler to cut fifteen 1/4-inch-wide strips of dough along the short side. (Use an assortment of cookie cutters to cut out decorative shapes for pie top from remaining dough.)
  • Working with 5 strips at a time, gently press tops together to adhere. Place 3 strips to one side and 2 to the other. Make a fish-tail braid by bringing outer-third strip over to the center of side with 2 strips. Repeat, with outer-third strip always moving to middle to join side with 2 strips. Repeat fishtail-braiding with remaining strips of dough, so you have 3 braids of 5 strips each.
  • Beat 1 egg with 1 teaspoon water; brush piecrust rim with egg wash. Place braids over rim, cutting them as needed to fit circumference of pie, and press gently to adhere. Freeze piecrust and decorative cut-outs until firm, about 20 minutes. Brush edge with egg wash.
  • Preheat oven to 400 degrees with racks in lower and upper thirds. Line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights.
  • Bake piecrust on lower rack until edges begin to turn golden and bottom is dry, 22 to 25 minutes. Carefully remove parchment and beans. Reduce oven temperature to 375 degrees and return crust to oven. Place chilled cut-outs on a separate parchment-lined baking sheet and brush with egg wash; place on upper rack. Bake until both piecrust and cutouts are golden brown and dry, 10 to 15 minutes more (smaller cutouts will bake more quickly). Let cool slightly on a wire rack.
  • Reduce oven temperature to 325 degrees. Whisk together 1 cup squash puree and remaining3 eggs. In a separate bowl, whisk together brown sugar, cornstarch, salt, and spices. Whisk dry ingredients into squash mixture, then stir in vanilla and evaporated milk to combine. Pour filling into piecrust; tent rim with foil and bake until center is just set, 50 to 65 minutes. Let cool completely on rack.
  • Dust cutouts with confectioners' sugar and use to decorate top. When ready to slice pie, remove cutouts. Serve, with a few cutouts and a dollop of whipped cream on top of each slice.

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From successrice.com


BUTTERNUT SQUASH PIE RECIPE: THE BEST PUMPKIN PIE FROM SCRATCH
2021-11-22 Make the butternut purée. Cut the butternut squash in half, scoop out the seeds, and place the squash flesh side down on a baking tray. It helps to line the tray with baking paper. Roast at 375°F / 190°C / 170°C Fan assisted oven for an hour. Take out and allow to cool.
From lovelygreens.com


BROWN SUGAR BUTTERNUT SQUASH PIE RECIPES - FOOD NEWS
Reduce oven temperature to 350°F. Pulse squash, milk, eggs, and ginger in a food processor until combined. Add brown sugar, granulated sugar, cinnamon, allspice, and salt and puree until smooth, 10 to 12 seconds.
From foodnewsnews.com


BROWN BUTTER PUMPKIN PIE - THE SWEET OCCASION
2020-10-23 Refrigerate. Place the uncovered pie crust into the refrigerator for at least 1 hour. Line pie crust with pie weights. Remove the baking dish from the refrigerator and line the crust with a piece of parchment paper. Fill with pie weights, dried beans, or rice. Bake. Bake the pie crust in a 375°F/190°C preheated oven for 15 minutes. Remove the crust from the oven and …
From thesweetoccasion.com


BUTTERNUT SQUASH PIE - RECIPE BY BLACKBERRY BABE
2021-10-05 Preheat oven to 375 degrees Fahrenheit. Place the butternut squash halves, cut side down, into the pan and bake for 45-60 minutes or until tender. Let the squash cool for 30 minutes before scooping out the squash from the shell and adding it to a food processor. Add the butter to the food processor as well and blend with the butternut squash ...
From blackberrybabe.com


BUTTERNUT 'PUMPKIN' PIE | RECIPE | PERFECT PUMPKIN PIE, PUMPKIN …
Instead, roast butternut squash and you get lush sweetness and kicks of caramel. Nov 16, 2014 - The problem with pumpkin pie is pumpkin. Most pumpkins teeter toward tasteless.
From pinterest.com


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