Citruspumpkinpieinanuttycrust Recipes
THE BEST PIE DOUGH FOR A LATTICE CRUST
We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield dough for two 9-inch pies or one 9-inch double crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
- Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
PUMPKIN PIE WITH SPICED NUT CRUST
Make and share this Pumpkin Pie With Spiced Nut Crust recipe from Food.com.
Provided by LMillerRN
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pie Filling:.
- Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
- Spiced Nut Crust:.
- Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.
CITRUS PUMPKIN PIE IN A NUTTY CRUST
Make and share this Citrus Pumpkin Pie in a Nutty Crust recipe from Food.com.
Provided by Mirj2338
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F.
- To Make Crust-------.
- Combine crust ingredients and press into a 9-inch pie pan.
- Set Aside.
- To Make Filling-------.
- Beat together pumpkin, yogurt, orange juice, sugars and eggs.
- Add salt, spices and orange zest and stir until thoroughly blended.
- Pour into pastry lined pie pan.
- Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.
CITRUS-GLAZED PUMPKIN-CARROT CAKE
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
- Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
- Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.
Nutrition Facts : Calories 451 g, Fat 19 g, Fiber 3 g, Protein 8 g
FRANCIS' PUMPKIN CRUNCH PIE
Francis was a great baker that did all the desserts for a restaurant that I worked at during my college years. This was a huge seller and once I added it to my Thanksgiving menu it was a hit with my guests too. It is a quick and delicious embellishment to any pumpkin or sweet potato pie as you bring it out of the oven.
Provided by mauigirl
Categories Desserts Pies Pumpkin Pie Recipes
Time 13m
Yield 8
Number Of Ingredients 8
Steps:
- Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract together in a bowl using an electric mixer until smooth and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie.
- Set oven rack about 8 inches from the heat source and preheat the oven's broiler.
- Place pie in the oven and broil until bubbly and toasted, 3 to 5 minutes.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 59.6 g, Cholesterol 51.4 mg, Fat 30.9 g, Fiber 6.3 g, Protein 8 g, SaturatedFat 10.5 g, Sodium 526.9 mg, Sugar 34.4 g
CITRUS PUMPKIN PIE WITH GRAND MARNIER CREAM
Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.
Categories Milk/Cream Food Processor Citrus Dessert Bake Thanksgiving Lemon Orange Triple Sec Pumpkin Fall Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Mix lemon peel and orange peel into Perfect Pumpkin Pie filling. Bake and cool as directed.
- Beat chilled whipping cream, sugar, and Grand Marnier until peaks form. Spread over pie. Garnish with candied orange peel.
- Do Ahead
- Can be made 1 day ahead. Cover and chill.
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