Harvest Pumpkin Pie Recipes

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AUTUMN HARVEST PUMPKIN PIE



Autumn Harvest Pumpkin Pie image

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

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
FILLING:
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

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.

HARVEST PUMPKIN PIE



Harvest Pumpkin Pie image

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

2 eggs
2 cups pumpkin (or 14 oz tin)
3/4 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/3 cups evaporated milk or 1 1/3 cups light cream
1 pie crust

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!

HARVEST PUMPKIN PIE



Harvest Pumpkin Pie image

Sure, pumpkin is the star of this spicy, uber-creamy Harvest Pumpkin Pie. But let's give a big round of applause to vanilla pudding and whipped topping for their efforts! Without those essential toppings, Harvest Pumpkin Pie just wouldn't be the same.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 11

1 pkg. (4 oz.) BAKER'S White Chocolate
2 Tbsp. butter
1 (6 oz.) ready-to-use graham cracker crumb crust
1/2 cup dried fruit bits
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 can (16 oz.) pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Sprinkle with dried fruit. Refrigerate 20 min. or until chocolate is firm.
  • Beat pudding mixes, milk, pumpkin and spices in large bowl with whisk 1 min. or until blended. (Mixture will be thick.) Stir in COOL WHIP. Spread over ingredients in crust.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

WATERMELON HARVEST PIE



Watermelon Harvest Pie image

Made with the rind of the watermelon. Let the hogs go hungry tonight!

Provided by Lisa Olson

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Yield 8

Number Of Ingredients 12

3 cups chopped watermelon rind
1 ⅓ cups dried cranberries
¾ cup chopped walnuts
⅓ cup distilled white vinegar
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon all-purpose flour
¼ teaspoon salt
1 recipe pastry for a 9 inch double crust pie
½ cup confectioners' sugar
2 teaspoons orange zest
1 teaspoon orange juice

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain.
  • Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well.
  • Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges.
  • Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.
  • In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 63.3 g, Fat 22.4 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 4.5 g, Sodium 308.1 mg, Sugar 33.3 g

HARVEST WALNUT PUMPKIN PIE



Harvest Walnut Pumpkin Pie image

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

1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
⅓ cup packed brown sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
3 tablespoons butter, cubed
½ cup chopped walnuts

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

AUTUMN HARVEST PUMPKIN PIE



Autumn Harvest Pumpkin Pie image

This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.

Provided by St. Paul Eric

Categories     Pie

Time 1h15m

Yield 1 9" pie

Number Of Ingredients 11

1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 1/2 cups canned pumpkin
1 2/3 cups undiluted evaporated milk (usually 1 large can)
1 9 inch single unbaked pastry shell

Steps:

  • Preheat oven to 425 degrees F.
  • Blend the sugar, spices and salt together.
  • Add eggs, pumpkin and evaporated milk.
  • Stir to blend mixture well.
  • Pour into unbaked pie shell.
  • Bake in hot oven for 15 minutes.
  • Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
  • Cool pie before serving.
  • Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.

Nutrition Facts : Calories 2544.1, Fat 103.4, SaturatedFat 38.3, Cholesterol 545, Sodium 3574.4, Carbohydrate 360.1, Fiber 20.1, Sugar 213.5, Protein 56.8

HARVEST PUMPKIN PIE WITH ALMOND CRUST



Harvest Pumpkin Pie with Almond Crust image

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

1/4 cup almonds
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
6 tablespoons cold butter
2 to 3 tablespoons cold water
FILLING:
2 large eggs
2 cups fresh or canned pumpkin puree
1 cup reduced-fat evaporated milk
1/3 cup honey
1/3 cup packed brown sugar
1 tablespoon cornstarch
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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.

HARVEST PUMPKIN-SPICE BARS



Harvest Pumpkin-Spice Bars image

Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 49

Number Of Ingredients 17

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g

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