Pumpkin Pie Cocktail Recipes

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PUMPKIN PIE



Pumpkin Pie image

For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11

1 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree, or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
Pate Brisee (Pie Dough)
1 tablespoon heavy cream

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
  • Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
  • Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
  • Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

PUMPKIN PIE COCKTAIL



Pumpkin Pie Cocktail image

Enjoy this cold and refreshing treat with your annual pumpkin pie dessert.

Provided by TRINITYJAE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5m

Yield 1

Number Of Ingredients 8

2 scoops vanilla ice cream
½ cup crushed ice
1 tablespoon canned pumpkin
1 fluid ounce half-and-half
1 fluid ounce spiced rum
¼ teaspoon pumpkin pie spice
2 tablespoons whipped topping
1 pinch pumpkin pie spice

Steps:

  • Combine the ice cream, ice, pumpkin, half-and-half, rum, and 1/4 teaspoon pumpkin pie spice in a blender; blend until smooth. Pour into a serving glass; top with whipped topping, sprinkle with pinch of pumpkin pie spice.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 15.3 g, Cholesterol 29.7 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 6.9 g, Sodium 88 mg, Sugar 11.4 g

PUMPKIN PIE I



Pumpkin Pie I image

This pie is different from the recipes you find on the can. It is creamier and sweeter, but still has a great pumpkin taste.

Provided by Kristen Pontier

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 16

Number Of Ingredients 9

3 eggs
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (14 ounce) can sweetened condensed milk
⅔ cup half-and-half
1 (29 ounce) can pumpkin puree
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Brown the pie crusts ahead of time, and cool.
  • Mix together eggs, sugar, spices, sweetened condensed milk, half and half, and pumpkin; mix until lumps are gone. Do not overbeat.
  • Bake pies at 400 degrees F (205 degrees C) for 45 minutes. Let cool, and serve. Store leftovers in refrigerator.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 32.6 g, Cholesterol 46.9 mg, Fat 8.1 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 3.4 g, Sodium 229.2 mg, Sugar 24.5 g

PUMPKIN CUSTARD PIE II



Pumpkin Custard Pie II image

Candied ginger and cognac make this pumpkin pie unique.

Provided by MARBALET

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
3 eggs
1 cup heavy whipping cream
⅛ teaspoon salt
½ cup white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 cup pumpkin puree
2 tablespoons chopped crystallized ginger
¼ cup cognac
½ cup heavy cream, whipped

Steps:

  • Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon (see Cook's Note). Carefully pour mixture into baked pastry shell.
  • Bake in preheated oven for 15 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 25.5 g, Cholesterol 122.5 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 12.5 g, Sodium 253 mg, Sugar 14.9 g

PUMPKIN COCKTAIL



Pumpkin Cocktail image

This drink tastes almost like a pumpkin nog, perfect for Thanksgiving!

Provided by SweetJ

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 7

1 cup ice, or as desired
2 (1.5 fluid ounce) jiggers pumpkin pie filling
1 (1.5 fluid ounce) jigger spiced rum (such as Captain Morgan's®)
1 (1.5 fluid ounce) jigger half-and-half
1 (1.5 fluid ounce) jigger milk
1 pinch ground cinnamon
1 pinch ground nutmeg

Steps:

  • Fill a cocktail shaker with ice and add pumpkin pie filling, spiced rum, half-and-half, milk, cinnamon, and nutmeg. Cover shaker and shake; pour into a martini glass.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 25.6 g, Cholesterol 19.5 mg, Fat 6.7 g, Fiber 2.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 153.4 mg, Sugar 19.7 g

PUMPKIN PIE COCKTAIL



Pumpkin Pie Cocktail image

Make and share this Pumpkin Pie Cocktail recipe from Food.com.

Provided by Charlotte J

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

2 ounces absolut vanilla vodka
1 ounce pumpkin schnapps
1 dash cream (1 splash)

Steps:

  • Shake all in a cocktail shaker with ice.
  • Strain into a Martini glass.
  • Garnish with sprinkled nutmeg and a cherry.

Nutrition Facts : Calories 128.9, Fat 0.1, Cholesterol 0.2, Sodium 0.7

PUMPKIN PIE WITH A VODKA CRUST



Pumpkin Pie With a Vodka Crust image

This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender. The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it. The filling is delicious too, pillowy with a deep, rich flavor. Cook's Illustrated advised readers to add the filling to the prebaked crust when both the crust and the filling are still warm; it helps ensure accurate cooking times and a crisp crust.

Provided by Emily Weinstein

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 19

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4 cup vegetable shortening, cold, cut into two pieces
2 tablespoons vodka, cold
2 tablespoons cold water
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (or use regular canned yams)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

Steps:

  • Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
  • Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
  • Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
  • Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
  • For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
  • Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. (The center 2 inches of the pie should look firm but jiggle slightly.) Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Serve at room temperature with whipped cream.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 495 milligrams, Sugar 31 grams, TransFat 1 gram

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