Pumpkin Pie Cones Recipe By Tasty

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OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

FRESH PUMPKIN PIE RECIPE BY TASTY



Fresh Pumpkin Pie Recipe by Tasty image

Here's what you need: premade pie crust, sugar pumpkin, cinnamon, allspice, cloves, ginger, nutmeg, kosher salt, vanilla, granulated sugar, brown sugar, large eggs, large egg yolk, half & half, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 15

1 premade pie crust, rolled out to ⅛-inch (3 mm) thick
2 ½ lb sugar pumpkin
1 teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 teaspoon vanilla
½ cup granulated sugar
½ cup brown sugar
3 large eggs
1 large egg yolk
1 ¼ cups half & half
egg wash

Steps:

  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
  • Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
  • After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
  • Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
  • Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
  • Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
  • Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
  • Increase the oven temperature to 425˚F (220˚C).
  • Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
  • Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
  • Let cool at room temp for at least 2 hours, or in the fridge overnight
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, Sugar 21 grams

PUMPKIN PIE CONES RECIPE BY TASTY



Pumpkin Pie Cones Recipe by Tasty image

Here's what you need: pumpkin puree, sugar, evaporated milk, salt, pumpkin spice, eggs, puff pastry, cooking spray, aluminum foil

Provided by Tasty

Categories     Desserts

Yield 12 large cones

Number Of Ingredients 9

1 can pumpkin puree
½ cup sugar
1 cup evaporated milk
½ teaspoon salt
1 tablespoon pumpkin spice, nutmeg, ginger, cloves, cinnamon
2 eggs
2 packages puff pastry
cooking spray
aluminum foil

Steps:

  • Shape squares of aluminum foil into cones by placing a finger in the center of the square, and folding up all the sides around it. You may use another square to wrap the cone up to create a smooth surface. Spray each cone well, and place on a baking sheet.
  • Slice the puff pastry into one-inch (2 cm) strips, and brush them with a little water to make them sticky.
  • Carefully coil the dough around each cone. Pinch off the tip to seal them.
  • Bake at 400˚F (204˚C) for 15 minutes, or until the dough begins to tan, and the cone holds it's shape.
  • While cones are baking, mix together pumpkin puree, sugar, evaporated milk, salt, pumpkin sauce, and eggs together.
  • Remove the foil, and place the cones upright in a small glass, or a popover pan.
  • Use a piping bag or spoon to fill the cones with pumpkin filling.
  • Bake again at 400˚F (204˚C) for 30-45 minutes, or until the filling sets, and begins to darken. Bake time will vary depending on the size of you cones.
  • Allow the cones to cool for 20 minutes.
  • Top with whipped cream, or vanilla ice cream and pumpkin spice.
  • Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 33 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, Sugar 10 grams

MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

  • In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN PIE BITES RECIPE BY TASTY



Pumpkin Pie Bites Recipe by Tasty image

Here's what you need: pumpkin puree, evaporated milk, sugar, cinnamon, ground cloves, ground ginger, salt, eggs, pie crusts, whipped cream, ice cream

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

15 oz pumpkin puree, 1 can
12 oz evaporated milk, 1 can
¾ cup sugar
1 teaspoon cinnamon, extra for taste
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
2 pie crusts, refrigerated
whipped cream
ice cream

Steps:

  • In a bowl, mix the dry ingredients thoroughly.
  • Add the eggs and pumpkin, and mix.
  • Gradually add the evaporated milk, mixing constantly.
  • Preheat oven to 350°F (180˚C).
  • With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
  • Pierce the bottoms of the crust gently with a fork.
  • Fill each pie crust to the top with filling.
  • Bake for 20-30 minutes, until top of crust becomes golden brown.
  • Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
  • Enjoy!

Nutrition Facts : Calories 243 calories, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 14 grams

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  • Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g

EASY PUMPKIN PIE



Easy Pumpkin Pie image

Pumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. -Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

3 large eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 frozen deep-dish pie crust (9 inches)
1 sheet refrigerated pie crust, optional
Whipped cream, optional

Steps:

  • In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

Nutrition Facts : Calories 275 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.

MINI PUMPKIN CHEESECAKE PIES RECIPE BY TASTY



Mini Pumpkin Cheesecake Pies Recipe by Tasty image

Here's what you need: frozen pie crusts, cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, vanilla extract, pumpkin pie spice, egg, powdered sugar, vanilla extract, pumpkin pie spice, milk, pumpkin cookie cutter

Provided by Betsy Carter

Categories     Desserts

Yield 16 mini pies

Number Of Ingredients 14

4 frozen pie crusts, defrosted
8 oz cream cheese, softened
½ cup pumpkin puree
¼ cup brown sugar
1 tablespoon maple syrup
1 tablespoon graham cracker crumbs
¼ teaspoon vanilla extract
½ teaspoon pumpkin pie spice
1 egg, beaten
½ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
2 tablespoons milk
pumpkin cookie cutter

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, mix the cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, and pumpkin pie spice.
  • Cut out pumpkin shapes from the crust with a pumpkin cookie cutter. Arrange them on a parchment paper-lined baking sheet.
  • Brush the beaten egg over half of the pumpkin shapes.
  • Spoon a heaping teaspoon of pumpkin mixture onto the center of each shape. Place the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press along the edges with your fingers.
  • Using a fork, seal the edges of each pumpkin completely and lightly prick the tops.
  • Brush the top of the pumpkins with the beaten egg.
  • Bake for 25 minutes, or until golden brown.
  • Cool mini pies on a wire rack.
  • In a large measuring cup, combine powdered sugar, vanilla extract, and pumpkin pie spice. Add milk one tablespoon at a time until you reach a smooth consistency.
  • Drizzle the glaze over each mini pie.
  • Enjoy!

Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 9 grams

HONEY PUMPKIN PIE



Honey Pumpkin Pie image

"Bee" sure to serve the dessert here on Thanksgiving-it's the kind guests will be attracted to! "This pie pleases with the ever popular holiday flavor of pumpkin," assure Dorothy Smith of El Dorado, Arkansas, "only honey gives it a delicious twist."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Dough for double-crust pie
1 can (15 ounces) solid-pack pumpkin
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature
1 can (5 ounces) evaporated milk
1/2 cup 2% milk

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.

Nutrition Facts : Calories 384 calories, Fat 18g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 399mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN PIE CUPCAKES



Pumpkin Pie Cupcakes image

My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves-the shining stars in this dessert. -Melissa Story, Trego, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 21

1-3/4 cups mashed cooked or canned pumpkin
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 large eggs
2 large egg whites
2-2/3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
CINNAMON-CLOVE BUTTERCREAM:
3/4 cup butter, softened
1/4 cup shortening
2-3/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended., Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and shortening until fluffy. Add the confectioners' sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.

Nutrition Facts : Calories 341 calories, Fat 16g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 301mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

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From lifeloveandsugar.com


GLUTEN FREE PUMPKIN SCONES - EGGLESS - JUST AS TASTY
2021-09-08 Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt together. Using a pastry blender (or two knives), cut in the cubes of …
From justastasty.com


PUMPKIN SCONES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
For the scones: In a small bowl, mix the pumpkin, heavy cream and eggs with a whisk. Set aside. In mixer bowl, using paddle attachment, mix flour, sugar, salt, baking powder and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined.
From tastykitchen.com


EASY PUMPKIN PIE RECIPE WITH CANNED PUMPKIN MIX
2020-04-02 Instructions. Preheat the oven to 425. Place the pie crust in a deep dish pie plate and crimp the edges. Place the pie plate on a rimmed baking sheet. In a large bowl, whisk together the pumpkin pie mix, evaporated milk, eggs, vanilla and …
From loavesanddishes.net


PUMPKIN CANNOLI CONES - CREATED BY DIANE
2016-09-06 1/2 cup heavy cream 1/2 cup powdered sugar 1/2 cup canned pumpkin 2 teaspoons pumpkin pie spice 12 ice cream cones 1/2 cup white chocolate melting wafers (1 1/4 cup if filling the cones) Sprinkles Instructions Place ricotta cheese in cheese cloth or paper towel and allow the excess moisture in it to dip out over a bowl or sink for 5-10 minutes.
From createdby-diane.com


PUMPKIN PIE CANNOLI CONES RECIPE
Tagged: Dessert Recipes, Holiday Recipes, Vegetarian Recipes, Four or More Servings Ingredients 1/2 cup reduced-fat cream cheese 2 no-calorie sweetener packets (like Truvia or Splenda) 1/2 tsp. cinnamon 1/4 tsp. pumpkin pie spice Dash salt 1/2 cup light/low-fat ricotta cheese 1/2 cup canned pure pumpkin (not pumpkin pie filling)
From book.hungry-girl.com


STARBUCKS PUMPKIN SCONES COPYCAT RECIPE - DAMN DELICIOUS
2013-12-04 Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt.
From damndelicious.net


EASY PUMPKIN TART - THE LITTLE EPICUREAN
2019-11-19 Add eggs and beat until incorporated. Add salt, cinnamon, pumpkin spice, milk and cream. Mix on low speed until thoroughly combined. Pour mixture into prepared crust. Bake for 35-40 minutes until the center of the tart is set is no longer jiggles. Remove from oven and cool on rack to room temperature.
From thelittleepicurean.com


PUMPKIN PIE CANNOLI CONES RECIPE - HUNGRY GIRL
2015-02-02 In a medium bowl, combine cream cheese, sweetener, cinnamon, pumpkin pie spice, and salt. Mix until smooth and uniform. Add ricotta cheese, pumpkin, and vanilla extract. Stir until uniform. Stir in 1 tbsp. chocolate chips and half of the crushed graham crackers (about 1 tbsp.). Evenly spoon mixture into the cones.
From hungry-girl.com


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