Pumpkin Pie With Spiced Nut Crust Recipes

PUMPKIN PIE WITH SPICED CRUST

Steps:

• Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine. Add the butter; pulse several times until it looks like coarse meal. Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
• Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven.
• Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour. Transfer to the rack and let cool completely.
• Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Serve the pie with the whipped cream.

IMPOSSIBLE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
• Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
• In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

SPICED PUMPKIN PIE

Steps:

• Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
• Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
• On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
• Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
• Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
• Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.

SPICED PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
• Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

PUMPKIN PIE WITH SPICED NUT CRUST

Steps:

• Pie Filling:.
• Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
• Spiced Nut Crust:.
• Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.

SPICED PUMPKIN PIE WITH CHOCOLATE PINON NUT STREUSEL

Steps:

• For the cake: In the mixer with the paddle attachment, cream the almond paste, egg, powdered sugar and vanilla paste and mix until creamy with no lumps. Then add the egg yolks one at a time, mixing well after each addition.
• Change the paddle to the whisk, and whisk for another 6-8 minutes. Fold in the flour, then the melted butter.
• Whisk the egg whites and sugar together to a soft peak making a meringue. Lastly fold in the meringue.
• Spread on a cookie sheet in a very thin layer and bake at 375 degrees F for about ten minutes.
• For the mousse: Cook the sugar and water to a glucose/syrup consistency. Place the egg yolks in the mixer and whisk until the color is pale and the consistency is thick. Then add the sugar/water syrup slowly and whisk until room temperature.
• Warm the pumpkin puree with the vanilla paste and pumpkin spice. Whisk in the gelatin and mix well.
• Bring the heavy cream to a soft peak by whisking it in a mixer. Fold the puree mixture into the egg yolk mixture and then fold in the whisked heavy cream. Pour the batter onto the biscuit cake.
• For the streusel: In the food processor combine all of the ingredients together and mix until it becomes a corn meal consistency.
• Spread the mixture over a silpat and bake at 300 degrees F until crispy and dry, about fifteen minutes. Chill and break into pieces.
• For Serving: Divide the mousse pie into eight squares and top with the streusel. This dessert can be served with an optional scoop of vanilla ice cream.

WALNUT-CRUNCH PUMPKIN PIE

Steps:

• In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell., Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours., In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.

DEEP-DISH PUMPKIN PIE WITH NUT CRUST

Steps:

• In a medium bowl, stir together the flour, brown sugar, and granulated sugar. Using a pastry blender, cut in the cold butter pieces until the mixture resembles fine crumbs. Stir in the nuts.
• Set aside 1 cup of the crumb mixture. Firmly press the remaining crumb mix over the bottom and halfway up the sides of a 2-quart rectangular baking dish; set aside.
• In a large bowl, stir together the pumpkin, condensed milk, beaten eggs, cinnamon, allspice and salt until well mixed. Pour the mixture into the prepared baking dish. Sprinkle with the reserved crumb mixture.
• Bake in a 350 degree oven about 55 minutes or until the topping is golden brown and the filling is set; cool.

SPICED PUMPKIN PIE

Steps:

• Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.