Grilled Pumpkin Pie Recipes

PUMPKIN GRILLED CHEESE

Pumpkin Grilled Cheese image

What to do with that unfinished can of pumpkin puree? Use it as a rich and creamy way to take a grilled cheese from good to gourmet.

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

Ingredients

1/4 cup pumpkin puree
1/4 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
4 slices country white bread
1/2 cup grated white cheddar
4 fresh sage leaves, thinly sliced
1 tablespoon unsalted butter, softened
Flaky sea salt, for serving

Steps:

Stir together pumpkin and mustard; season with salt and pepper. Spread 2 slices of bread with pumpkin mixture. Top with cheese and sage. Cover with remaining bread and brush both sides with butter. Cook in a large nonstick skillet over medium heat, flipping once, until golden and crisp, 8 to 10 minutes total. Serve, sprinkled with flaky salt.

FIREBALL® PUMPKIN PIE

Fireball® Pumpkin Pie image

Traditional pumpkin pie with a spicy Fireball® cinnamon kick.

Provided by Shawn Englert

Categories Fruits and Vegetables Vegetables Squash

Time 3h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (9 inch) unbaked deep-dish pie crust
1 (15 ounce) can pumpkin pie filling
9 ounces evaporated milk
¾ cup white sugar
3 fluid ounces cinnamon whiskey (such as Fireball®)
2 large eggs, lightly beaten
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground cinnamon

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie shell.
Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
Remove from the oven and let cool to room temperature before serving, about 2 hours.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 47.5 g, Cholesterol 55.6 mg, Fat 11.2 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 454.4 mg, Sugar 23 g

EASY GRILLED STICKY RIBS

Easy Grilled Sticky Ribs image

I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.

Provided by Chef John

Categories BBQ & Grilled Pork Ribs

Time 5h

Yield 4

Number Of Ingredients 12

Ingredients

4 teaspoons kosher salt
4 teaspoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 racks baby back pork ribs
⅓ cup ketchup
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 pinch cayenne pepper

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
Preheat a charcoal grill until coals are very ashy and hot.
Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
Remove to a plate and brush over one more application of glaze. Serve.

Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg

GRILLED PUMPKIN WITH ROSEMARY AND SEA SALT

Grilled Pumpkin With Rosemary and Sea Salt image

During grilling, the sugars in the pumpkin caramelize. Per chef Duke: The combination of sweet and salty, coupled with crisp rosemary, will give you a different way of thinking about pumpkin. I'm estimating amounts; just season to taste. Based on recipe published on MotherEarthNews.com by Deanna Duke.

Provided by treehuggingmom

Categories Pumpkin

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 small sugar pumpkin, washed
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1/2 teaspoon sea salt

Steps:

Heat grill to medium-high.
Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.

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