WALNUT PUMPKIN PIE
A slight twist on the traditional pumpkin pie.
Provided by Jackie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 59.4 g, Cholesterol 47.5 mg, Fat 22.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 7 g, Sodium 410.3 mg, Sugar 45.8 g
PUMPKIN-COCONUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, coconut, 2 tablespoons butter, the shortening and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking 5 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Reduce the oven temperature to 325 degrees F. Gently whisk the pumpkin, coconut milk, sugar, eggs, rum, vanilla, cinnamon and allspice in a large bowl until combined. Pour into the prepared crust and place on a rimmed baking sheet. Transfer to the oven and bake 1 hour. Sprinkle more coconut around the edge of the pie; continue baking until the center is almost set but still jiggles slightly, about 15 more minutes. Transfer to a rack to cool completely.
CHOCOLATE PUMPKIN PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
- Preheat the oven to 425 degrees F.
- Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
- Lower the oven to 325 degrees F.
- For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
- In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.
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.
CHOCOLATE PUMPKIN PECAN PIE
This pie has a bottom layer of chocolate, a middle layer of pumpkin, and is topped with pecan pie. A beautiful pie to serve during holidays or to company any time of the year.
Provided by Yoly
Categories Desserts Pies Pecan Pie Recipes
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
- Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
- Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
- Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
- Bake in the preheated oven until pie is set, 55 to 65 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 42.8 g, Cholesterol 77.5 mg, Fat 20.5 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 437.7 mg, Sugar 24.7 g
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