Special Pumpkin Pie Seasoning For Hillvilla Pumpkin Pie Recipes

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DECORATED PUMPKIN PIE



Decorated Pumpkin Pie image

Provided by Duff Goldman

Categories     dessert

Time 6h40m

Yield One 9-inch pie (6 to 8 servings)

Number Of Ingredients 18

1 recipe Pie Dough, recipe follows
2 cups canned pumpkin puree (not pumpkin pie filling!!!)
2 tablespoons cream cheese, softened
2 tablespoons molasses
1/2 cup granulated sugar
1/4 cup lightly packed light brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 extra-large eggs, lightly beaten, plus 1 egg beaten with water for egg wash
1 1/2 cups half-and-half
Turbinado sugar, for sprinkling, optional
2 1/4 cups all-purpose flour
Pinch of kosher salt
Big pinch sugar
1 stick cold unsalted butter, cubed
1 tablespoon white vinegar

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Roll out 1/2 pie dough recipe on a lightly floured surface and fit into a 9 inch pie pan. Trim any uneven overhang then crimp the edge around the pie.
  • In a big bowl, whisk the pumpkin, cream cheese, and molasses until smooth. Whisk in the sugars and spices. Whisk in the eggs and half-and-half until well blended.
  • Pour the filling into the pie shell and bake for 10 minutes. Lower the oven temperature to 350 degrees Fahrenheit and bake an additional 35-40 minutes, until the pie is still very jiggly in the center. Remove from oven to a rack and cool to room temperature.
  • Meanwhile roll out the second disc of dough to about 1/8 inch thick and cut out desired shapes or strips to make lattice. Attach to cooled pie, brush with egg wash and sprinkle with turbinado sugar if you like. Bake an additional 15-20 minutes until the crust decorations are golden brown. If the edges are getting too dark cover them with foil to prevent burning. Remove and cool on a wire rack, serve at room temperature.
  • In a big bowl combine the flour, salt, and sugar and make a claw with your hand to mix it up real good. Toss in the cold butter cubes and massage them into the flour mixture so you get nice big chunks.
  • Combine the vinegar with 1/2 cup cold water (this is called acidulating, which just means adding acid to something - usually water). Stir the acidulated water into the flour mixture and gently work the dough until a ball is formed.
  • Divide dough and shape into 2 discs, wrap in plastic squeezing out the air and chill it in the fridge for at least 1 hour. This also freezes awesome for up to a year.

SIGNATURE PUMPKIN PIE



Signature Pumpkin Pie image

The reviews are in -- everyone is raving about this fabulously easy pumpkin pie.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 1h

Yield 8

Number Of Ingredients 6

1 frozen unbaked (9-inch) deep dish pie crust
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs
1 tablespoon McCormick® Pumpkin Pie Spice
1 tablespoon Vanilla Whipped Cream (recipe follows)

Steps:

  • Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
  • Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
  • Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 41.8 g, Cholesterol 63.4 mg, Fat 13.3 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5.1 g, Sodium 325.8 mg, Sugar 28.6 g

PUMPKIN PIE SPICE I



Pumpkin Pie Spice I image

Use this mixture in recipes that call for pumpkin pie spice. A blend of cinnamon, nutmeg, ginger and allspice that can be scaled to any size.

Provided by PENILU

Categories     Desserts     Pies     Pumpkin Pie Recipes

Time 1m

Yield 8

Number Of Ingredients 4

¼ cup ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
1 tablespoon ground allspice

Steps:

  • Combine cinnamon, nutmeg, ginger, and allspice together in a bowl. Store in air-tight container.

Nutrition Facts : Calories 21.5 calories, Carbohydrate 4.7 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.5 mg, Sugar 0.5 g

HOMEMADE PUMPKIN PIE SPICE



Homemade Pumpkin Pie Spice image

To add delicious flavor to your pumpkin pie recipe, try this pumpkin spice. This pumpkin pie spice blend can also be used to make spiced nuts. -Mary Dixon, Catlin, Illinois

Provided by Taste of Home

Time 5m

Yield about 2-1/2 tablespoons.

Number Of Ingredients 4

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Steps:

  • Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months., Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.

Nutrition Facts : Calories 1 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SPICED PUMPKIN PIE



Spiced Pumpkin Pie image

This pie uses egg substitute and nonfat evaporated milk, and may be baked in an oil-based crust. It tastes as great as the pumpkin pie Grandma used to make!

Provided by Shelly M

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 6

2 cups pumpkin
½ cup egg substitute
½ cup brown sugar
1 tablespoon pumpkin pie spice
12 fluid ounces nonfat evaporated milk
1 (9 inch) unbaked pie crust

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.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 34.6 g, Cholesterol 2.1 mg, Fat 8.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 2.1 g, Sodium 206.6 mg, Sugar 21.1 g

PORTLAND'S HILLVILLA RESTAURANT PUMPKIN PIE



Portland's Hillvilla Restaurant Pumpkin Pie image

In Portland, Oregon there was a restaurant called the Hillvilla. It was most famous for it's pumpkin pie. When the baker Eddie Palaske died, this recipe was posted in the Oregonian in his obituary, he was so well known for it. The special seasoning for this pie is different, but makes the best pumpkin pie that I have ever eaten, and when I make it for holidays, it gets rave reviews! I have not used any other recipe for over 25 years! I am sure you will love it! The time listed to prepare does not include cooking time.

Provided by MailbagMary

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 large eggs
1 teaspoon vanilla
1 (16 ounce) can pumpkin
1/4 cup firmly packed brown sugar
2 1/2 teaspoons pumpkin pie spice (using my recipe for Special Pumpkin Pie Seasoning)
1 cup evaporated milk
1/2 cup half-and-half
1/2 cup granulated sugar
9 inches pastry shells

Steps:

  • For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425°F for 15 minutes. Lower heat to 350°F and cook 25 minutes. Store in refrigerator.
  • For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.

Nutrition Facts : Calories 290.9, Fat 13.2, SaturatedFat 4.9, Cholesterol 61.2, Sodium 182.2, Carbohydrate 38, Fiber 0.7, Sugar 20.1, Protein 6.2

SPECIAL PUMPKIN PIE SEASONING FOR HILLVILLA PUMPKIN PIE



Special Pumpkin Pie Seasoning for Hillvilla Pumpkin Pie image

This recipe goes along with the Hillvilla Pumpkin Pie recipe that I just posted. It's the special seasoning that baker Eddie Palaski used for his famous pumpkin pie served at the Hillvilla Restaurant in Portland, Oregon, and was printed along with his obituary in the Oregonian newspaper.

Provided by MailbagMary

Categories     Pie

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

4 tablespoons ground cinnamon
2 tablespoons ground allspice
2 tablespoons ground black pepper (that's correct!)
2 tablespoons salt
1 tablespoon ground nutmeg
1 tablespoon ground cloves
1 tablespoon ground ginger

Steps:

  • Mix all ingredients together, and store in an airtight container. Makes approximately 3/4 cup.

Nutrition Facts : Calories 288.6, Fat 7.8, SaturatedFat 3.7, Sodium 18648.7, Carbohydrate 71.5, Fiber 36, Sugar 4, Protein 6.2

CRUSTLESS PUMPKIN PIE CUSTARD



Crustless Pumpkin Pie Custard image

Make and share this Crustless Pumpkin Pie Custard recipe from Food.com.

Provided by Karen in KS

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 eggs
1/2 cup sugar
1 1/2 cups skim milk
1 (15 ounce) can pumpkin
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg

Steps:

  • Beat eggs and mix in bowl with remaining ingredients.
  • Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.

FAMILY-FAVORITE PUMPKIN PIE



Family-Favorite Pumpkin Pie image

Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!

Provided by B52JUNEBUG

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 16

Number Of Ingredients 11

1 sugar pumpkin
2 prepared pie crusts
1 egg white, beaten
¼ cup white sugar
2 (12 fluid ounce) cans evaporated milk
4 eggs, beaten
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt

Steps:

  • Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
  • Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
  • Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
  • Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
  • Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
  • Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
  • Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 36.9 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 338.2 mg, Sugar 22.4 g

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