SPICY PUMPKIN PIE II
This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.
Provided by ANNEKEK
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C.)
- In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
- Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g
PUMPKIN PIE SEEDS
The pumpkins are carved, the pies are baked, but how should you toast those pumpkin seeds? My favorite variation by far are these sweet pumpkin pie-spiced seeds. I've tried the stovetop method for coating the seeds, but they were too sticky and hard for my tastes, and easy to burn too. Try this baking method instead and they'll turn out perfectly toasted and crunchy.
Provided by cr0ybot
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
- Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 7.8 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 1168.2 mg, Sugar 3.2 g
SPICY PUMPKIN SEEDS
We look forward to fall in anticipation of making these spicy pumpkin seeds. I often put some in a decorated jar to give as a gift.
Provided by Taste of Home
Categories Snacks
Time 55m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
SPICY PUMPKIN SEEDS
Steps:
- Preheat oven to 350 degrees F.
- Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.
PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS
Provided by Food Network
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
- Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.
SUGAR & SPICE ROASTED PUMPKIN SEEDS
I found the basis for this recipe on All Recipes.com, posted there by Jani. I liked the idea but felt it needed some changes to fit my family's taste. It's a sweet, pumpkin pie spiced flavor with a hint of salt that we really enjoyed. I'm posting my version here for safe keeping because we all want to make this again next year.
Provided by Tinkerbell
Categories Lunch/Snacks
Time 1h
Yield 2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F.
- On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
- Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
- When seeds are toasted, melt butter in a large skillet over med-high heat.
- Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
- In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
- Add pumpkin seeds from skillet to mixing bowl & stir until coated.
PUMPKIN PIE SEEDS
This recipe combines the sweet spices of pumpkin pie with the caramel crunch of cracker jack. from Family Fun Magazine, September 2002 issue
Provided by nnreq
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
- In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
- Heat the oil in a large non-stisk skillet over medium-high heat,.
- Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
- Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
- Allow the seeds to cool before eating and store in an airtight container.
Nutrition Facts : Calories 235.4, Fat 19.2, SaturatedFat 3.2, Sodium 147.8, Carbohydrate 9.9, Fiber 2, Sugar 6.8, Protein 9.8
SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
SPICY PUMPKIN SEEDS
They taste great raw or toasted as a snack. Also called pepitas, they add a delicate flavor and texture to many recipes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
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