Pumpkin Pie Carnival Spa Inspiration Recipes

THROWDOWN PUMPKIN PIE

Throwdown Pumpkin Pie image

Try Bobby Flay's recipe for pumpkin pie, complete with graham cracker crust, from Food Network.

Provided by Bobby Flay

Categories dessert

Time 2h30m

Yield 1 (9-inch) pie, plus leftover filling

Number Of Ingredients 21

Ingredients

1 1/2 cups finely ground graham cracker crumbs
6 tablespoons butter, melted and slightly warm
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 whole eggs
2 egg yolks
1/4 dark brown sugar
1/4 cup granulated sugar
3 tablespoons melted unsalted butter
1 1/2 cups pumpkin puree
1 1/2 cups heavy cream
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/2 vanilla bean, split, seeds scraped and reserved
Bourbon-Maple Whipped Cream
1 1/4 cups very cold heavy cream
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon (to your taste)

Steps:

For the crust:
Preheat the oven to 350 degrees F.
Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
For the filling:
Preheat the oven to 275 degrees F.
Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
For the whipped cream:
Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
Garnish each piece of pie with a dollop of the whipped cream before serving.

PUMPKIN SOUP-CARNIVAL CRUISE LINES RECIPE - (4/5)

Pumpkin Soup-Carnival Cruise Lines Recipe - (4/5) image

Provided by MJH

Number Of Ingredients 10

Ingredients

1 c Pumpkin Puree
1/2 c Half & Half
1/2 c Heavy Cream
4 cloves Fresh Garlic
1/2 c Leeks, chopped
1/2 c Onions, chopped
3 tbsp Olive Oil
1 qt Chicken Stock
Salt & Pepper To Taste
Dash Of Nutmeg

Steps:

Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300F for about 30 minutes; remove and puree. Bring the chicken stock, pumpkin puree and pureed vegetables to a boil. Simmer for 45 minutes. Add half and half and simmer for 30 more minutes; season with salt and pepper. Finish with heavy cream. Top with a dash of nutmeg. Serve.

PUMPKIN PIE - CARNIVAL SPA INSPIRATION

Pumpkin Pie - Carnival Spa Inspiration image

I've been busy posting recipes from our cruise & found in 2 cookbooks I bought on-board ship. I'm now down to the devilishly delicious desserts, but b4 we go to the Dept of Decadence I wanted to share a recipe from the Spa Section of Carnival Creations by Cyrus Marfatia that brought Annacia to mind when I read the intro -- "An extremely tasty pumpkin pie to be thankful for as it is low in calories, fat, sodium + cholesterol & is just plain incredible." This is untried, so I hope 1 of you will give it a try & testify that the intro to this easy-fix is truthful. :-)

Provided by twissis

Categories Pie

Time 30m

Yield 8 Pie Wedge Servings, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups pumpkin puree (cooked)
4 teaspoons Nutrasweet
1 tablespoon cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 2/3 cups skim milk
1/2 cup liquid cholesterol-free egg substitute
2/3 teaspoon vanilla extract
1 (9 inch) frozen pie crusts

Steps:

Preheat oven to 350°F.
In a med bowl, combine all filling ingredients & whisk till smooth. Pour into pie shell & bake 30-35 min or till center is set.
Allow to cool on a wire rack, refrigerate till ready to serve & garnish as desired.

Nutrition Facts : Calories 152.4, Fat 7.6, SaturatedFat 2, Cholesterol 1, Sodium 147.5, Carbohydrate 17.2, Fiber 1, Sugar 1.8, Protein 3.7

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