HARVEST PUMPKIN PIE WITH ALMOND CRUST
I use fresh pumpkin when I make my pumpkin pie, but it's good with the canned variety, too. The buttery almond crust lends an extra-special touch to holiday dinners.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust., Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 417mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 8g protein.
PUMPKIN ALMOND PIE
A pumpkin pie topped with slivered almonds. I like this pumpkin pie because it is a little bit different than your typical pumpkin pie and it looks a little nicer than a plain old pumpkin pie.
Provided by Pumpkie
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
- Spread over bottom of pie shell or pie pan if making from scratch.
- For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
- Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
- Cool on wire rack.
- I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.
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.
PUMPKIN PIE FROM ALMOND BREEZE®
This traditional pumpkin pie with cinnamon, ginger, and cloves uses vanilla almondmilk for extra creaminess and flavor.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
- Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
- Pour filling into premade pie shell.
- Bake for 50 to 55 minutes or until filling is set.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 54.8 g, Cholesterol 127.1 mg, Fat 14.2 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 624.3 mg, Sugar 34.5 g
HARVEST PUMPKIN PIE
Make and share this Harvest Pumpkin Pie recipe from Food.com.
Provided by Shannon 24
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs.
- Add pumpkin, spices and salt.
- Blend in milk.
- Pour into pie crust.
- Bake 425°F for 15 minutes.
- Reduce heat to 350°F and bake for 45 minutes.
- Test center of pie with toothpick, must come out clean.
- Enjoy!
CHIFFON PUMPKIN PIE WITH ALMOND FLOUR CRUST RECIPE - (4.5/5)
Provided by kelsa94
Number Of Ingredients 19
Steps:
- CRUST: Preheat oven to 325°F. In a medium sized bowl, combine dry ingredients. In a small bowl, combine wet ingredients (make sure to melt the coconut oil before mixing it into the batter- about 40 seconds in the microwave does the trick). Stir wet ingredients into dry. Pat the dough into a 9.5 inch glass pie dish (This takes a little finesse- I probably took about 10 minutes to smooth out the perfect pie crust. It works very well, you just have to be patient. You want to create an even thin layer, the dough will rise a bit when you bake it.) Bake for 10 to 15 minutes, or until golden. Remove from oven to cool. FILLING: In a saucepan, combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk. Mix thoroughly. Cook over medium heat, stirring constantly until it boils. Remove from heat, and chill until set (once the pan is cool enough, you will want to put the filling in the fridge to cool, but be sure to monitor it). Beat egg whites until stiff and add in a few drops of liquid stevia to sweeten a bit. Once pumpkin has cooled and set in the fridge, remove from fridge and fold pumpkin into the whipped egg whites. Pour filling into pie crust. Cover pie with plastic wrap and cool in the fridge until set. An optional topping is to whip heavy cream and sprinkle with cinnamon.
HARVEST WALNUT PUMPKIN PIE
A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator.
Provided by Allrecipes
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
- Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
- Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 64.9 g, Cholesterol 74.6 mg, Fat 22.3 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 7.9 g, Sodium 557.6 mg, Sugar 49.2 g
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- Preheat the oven to 350F. Place all the ingredients in a large mixing bowl and mix with a wooden spoon till the eggs are incorporated and the mixture is smooth. If your pumpkin is not very liquidy or smooth, I recommend pureeing the mixture in a blender until smooth.
- Pour the mixture into a cooled, par-baked pie crust and gently tap on the counter to release any air bubbles. Use a pie crust shield or wrap foil around the crust for the first 30 minutes of baking. Place in the oven on the bottom rack and bake for 50-60 minutes or until the pie no longer looks liquidy and the middle just jiggles slightly. Be careful not to overcook or the pie will crack.
- Let the pie cool on the stove where it is slightly warm or in the oven (turned off) with the door open to cool slowly. Let cool completely before serving; about 4 hours. You can also place in the fridge after it cools a bit to speed up the process.
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