Spicy Pumpkin Pie Recipes

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MOM'S SPICED PUMPKIN PIE



Mom's Spiced Pumpkin Pie image

This is a spicier version of pumpkin pie. This recipe has been in our family for over 50 years and is always much enjoyed at holiday meals. The fresher your spices, the better this will taste! Serve with whipped topping, if desired.

Provided by WHY_ASKE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 8

Number Of Ingredients 11

2 eggs, lightly beaten
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can pumpkin puree
¾ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 ½ teaspoons ground cloves
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
  • Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.

Nutrition Facts : Calories 296.8 calories, Carbohydrate 40.7 g, Cholesterol 60.2 mg, Fat 12.6 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 604.8 mg, Sugar 25.4 g

SPICED PUMPKIN PIE



Spiced Pumpkin Pie image

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

3 large eggs
1 cup whole milk
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1 unbaked pastry shell (9 inches)
Whipped topping and additional cinnamon

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 PIE II



Spicy Pumpkin Pie II image

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

2 cups canned pumpkin puree
1 cup milk
1 cup light cream
½ cup brown sugar
½ cup white sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon all-purpose flour
2 eggs, lightly beaten
1 (9 inch) unbaked pie crust

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 WITH SPICED CRUST



Pumpkin Pie with Spiced Crust image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 25

3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup cold heavy cream
1/4 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 cup heavy cream
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1 stick cold unsalted butter, cut into small pieces
1 tablespoon apple cider vinegar
1 15-ounce can pure pumpkin puree
2 large eggs

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.

SPICED PUMPKIN PIE



Spiced Pumpkin Pie image

Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 3h

Yield 8 servings

Number Of Ingredients 19

1 1/4 cups/160 grams all-purpose flour
1/4 teaspoon fine sea salt
10 tablespoons/140 grams unsalted butter, chilled and cubed
2 to 4 tablespoons ice water, as needed
1 cup heavy cream
1 cinnamon stick
2 petals from a star-anise pod (not the whole pod)
1 whole clove
1 tablespoon grated fresh ginger
1 teaspoon cardamom pods
1/2 teaspoon whole black peppercorns
1 3/4 cups pumpkin or butternut squash purée (homemade or from a 15-ounce can)
3/4 cup/165 grams dark brown sugar
2 large eggs
2 large egg yolks
2 tablespoons dark rum
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg

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.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 234 milligrams, Sugar 23 grams, TransFat 1 gram

PUMPKIN SPICE



Pumpkin Spice image

This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned.

Provided by Jacquie

Categories     100+ Everyday Cooking Recipes

Time 2m

Yield 2

Number Of Ingredients 4

1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

Steps:

  • In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.1 g

SPICY PUMPKIN PIE I



Spicy Pumpkin Pie I image

Mom's recipe. Best in the world. Just the right amount of cinnamon, ginger, and cloves. Best when served with whipped cream.

Provided by I.A. Purcell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 16

Number Of Ingredients 12

2 (9 inch) unbaked pie crusts
2 tablespoons butter, melted
1 (29 ounce) can pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
2 eggs
2 tablespoons all-purpose flour
½ cup brown sugar
½ cup white sugar
1 cup milk

Steps:

  • Preheat oven to 450 degrees F (220 degrees C).
  • In a large bowl, mix together butter or margarine, pumpkin, cinnamon, ginger, cloves, and salt. In a separate bowl, beat eggs until foamy. Mix flour, brown sugar, white sugar, and milk into eggs. Blend egg mixture into pumpkin mixture. Pour half of mixture into each pastry lined pan.
  • Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake an additional 45 minutes, until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 29 g, Cholesterol 28.3 mg, Fat 10 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 339.1 mg, Sugar 15.4 g

SPICY PUMPKIN PIE



Spicy Pumpkin Pie image

My family apparently likes their pumpkin pie with more flavor than most people. I've tried a few of the most popular pumpkin pie recipes on this site and I get "It doesn't taste right", or "It tastes like something's missing". Anyway, here's my version.

Provided by AuntDee

Categories     Pie

Time 1h5m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

2 eggs
1 cup brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 tablespoon vanilla
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 prepared pie crust

Steps:

  • Beat eggs with sugar until foamy.
  • Add pumpkin and all seasonings, mixing well.
  • Add the milk and mix well.
  • Pour into prepared pie crust.
  • Bake at 425 degrees for 15 minutes.
  • Reduce temperature to 350 degrees and bake an additional 45-50 minutes or until a knife inserted near center comes out clean.
  • Cool.

LIGHT AND SPICY PUMPKIN PIE TARTS



Light and Spicy Pumpkin Pie Tarts image

These are so light and delicious, they give a new spin to traditional pumpkin pie! These are great to bring to potlucks and parties. They are a real eye catcher with a dollop of whipped cream on top. The batter can also be poured into a 9 inch pie shell rather than the tart shells.

Provided by trishypie

Categories     Tarts

Time 50m

Yield 36 tarts

Number Of Ingredients 10

2 eggs (lightly beaten)
1 (14 ounce) can pumpkin (398 ml)
1 cup brown sugar (packed)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger paste
1/4 teaspoon clove
1/2 teaspoon salt
3/4 cup evaporated milk
36 frozen tart shells (2 inch size)

Steps:

  • In a large bowl, combine all ingredients gently with a spatula.
  • Spoon batter into tart shells and place onto an ungreased cookie sheet.
  • Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes.
  • Remove immediately from cookie sheet onto cooling racks. Enjoy!

Nutrition Facts : Calories 296.4, Fat 18.6, SaturatedFat 4.9, Cholesterol 13.3, Sodium 161.3, Carbohydrate 28.5, Fiber 0.8, Sugar 6.4, Protein 4.2

PUMPKIN SPICE PIE



Pumpkin Spice Pie image

Provided by Elinor Klivans

Categories     Mixer     Egg     Dessert     Bake     Thanksgiving     Vegetarian     Spice     Pumpkin     Fall     Winter     Chill     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Pie:
1 (15-ounce) can pure pumpkin
3/4 cup pure maple syrup
3/4 cup whipping cream
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 Flaky Pie Crust
Whipped cream:
1 cup chilled whipping cream
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • For pie:
  • Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
  • Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
  • For whipped cream:
  • Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
  • Serve pie cold or at room temperature with whipped cream.

FIVE-SPICE PUMPKIN PIE



Five-Spice Pumpkin Pie image

I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup shortening
1 to 2 tablespoons ice water
1 tablespoon vodka
1 large egg
1 tablespoon water
FILLING:
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon Chinese five-spice powder

Steps:

  • In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll 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 small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

GINGERBREAD-SPICED PUMPKIN PIE



Gingerbread-Spiced Pumpkin Pie image

The first time I made this was for Christmas a couple of years ago. The following year, I received a gift with all the ingredients for the pie in it and a note asking me to make it again as soon as possible. Make extra pastry if you want to decorate the top.-Rod Dombek, Mazeppa, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

Pastry for single-crust pie
FILLING:
2 large eggs, lightly beaten
1-1/2 cups canned pumpkin
1 cup evaporated milk
2/3 cup sugar
1/3 cup water
1/4 cup dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Additional pastry for single-crust pie, optional
Whipped cream, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll 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. Refrigerate while preparing filling., In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes., Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers., If decorative cutouts are desired, roll additional dough 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° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.

Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 356mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

SPICED EGGNOG PUMPKIN PIE



Spiced Eggnog Pumpkin Pie image

With its 10-minute prep time and lovely blend of mild eggnog flavor and spices, this is a dream dessert for a busy hostess! It's a staple for Thanksgiving and Christmas. In fact, my grown kids request it whenever they come to visit. -Patti Leake, Columbia, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 can (15 ounces) solid-pack pumpkin
1-1/4 cups eggnog
3/4 cup sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll 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., Place remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake 15 minutes. , Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

SPICED PUMPKIN CUSTARD PIE



Spiced Pumpkin Custard Pie image

If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.-Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

3/4 cup chopped pecans, toasted
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
7 tablespoons shortening
2 tablespoons plus 1 teaspoon ice water
FILLING:
2 large eggs
3/4 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
Whipped cream, optional
Additional ground cinnamon, optional

Steps:

  • Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. , For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.

Nutrition Facts : Calories 402 calories, Fat 23g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 356mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 4g fiber), Protein 8g 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

GLUTEN-FREE SPICED PUMPKIN PIE



Gluten-Free Spiced Pumpkin Pie image

Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

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

Time 5h25m

Yield Makes one 9-inch pie

Number Of Ingredients 10

Crisp Rice-Almond Piecrust
1 1/2 cups canned unsweetened pumpkin puree or Steamed Squash Puree
3 large eggs, room temperature
3/4 cup packed light muscovado sugar or light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1 cup milk (1/2 cup, if using acorn-squash puree)

Steps:

  • Preheat oven to 375 degrees. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.
  • In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.
  • Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.

SPICED PUMPKIN PHYLLO PIE



Spiced Pumpkin Phyllo Pie image

A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.

Provided by Ross Dobson

Categories     Milk/Cream     Food Processor     Egg     Ginger     Dessert     Bake     Thanksgiving     Kid-Friendly     High Fiber     Pumpkin     Fall     Cinnamon     Phyllo/Puff Pastry Dough     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1 1 3/4- to 2-pound sugar pumpkin or butternut squash, halved through core, seeded
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg plus additional for garnish
1 cup (loosely packed) golden brown sugar
3 large eggs
6 tablespoons canned evaporated skim milk
1 1/2 tablespoons heavy whipping cream
1 tablespoon cornstarch
3/4 teaspoon vanilla extract
1/2 teaspoon salt
10 14x9-inch sheets fresh phyllo pastry or frozen, thawed
5 tablespoons butter, melted
2 tablespoons sugar

Steps:

  • Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Place pumpkin, cut side down, on parchment. Bake until very tender, about 1 hour. Cool.
  • Scoop pumpkin flesh into processor; discard skin. Combine cinnamon, ginger, and 1/4 teaspoon nutmeg in small bowl. Add half of cinnamon mixture to pumpkin in processor. Add brown sugar, eggs, milk, cream, cornstarch, vanilla, and salt. Process until very smooth. DO AHEAD: Filling can be made 1 day ahead. Transfer to large bowl, cover, and chill.
  • Increase oven temperature to 425°F. Lightly butter 9-inch-diameter tart pan with removable bottom. Place rimmed baking sheet in oven to heat. Stir 2 tablespoons sugar into remaining cinnamon mixture.
  • Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1 scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust. Pour pumpkin into pan.
  • Place pie on hot baking sheet and bake 10 minutes. Reduce oven temperature to 375°F and bake until tester inserted into center of filling comes out clean, 40 to 45 minutes. Cool at least 20 minutes. Grate nutmeg over and serve warm.

EASY EGGLESS SPICY PUMPKIN PIE



Easy Eggless Spicy Pumpkin Pie image

An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier.

Provided by Mrs Joshi

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

14 ounces sweetened condensed milk
15 ounces pumpkin puree
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice or 1/4 teaspoon clove
1/4 teaspoon nutmeg
1 prepared graham cracker crust (9-inch)

Steps:

  • Preheat oven to 375°F.
  • In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
  • Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.

Nutrition Facts : Calories 331.8, Fat 11.9, SaturatedFat 4.3, Cholesterol 16.9, Sodium 234.5, Carbohydrate 52.3, Fiber 1, Sugar 39.3, Protein 5.8

SPICED PUMPKIN PIE



Spiced Pumpkin Pie image

I liked this recipe because it was good and easy enough for a beginner. You can double or triple the spices to your taste, as suggested by other people who rated this recipe at epicurious.com. I Doubled this recipe to use a whole 29-oz. can of pumpkin, which made 2 pies. I didn't have molasses so I used good pancake syrup in place of it, and it turned out really well. I used the recipe for Flaky Pie Crust for the crust, but you can also use frozen pie crust. Adjust the baking time to your oven, the recipe calls for 50 minutes, but my oven took 55 minutes. Bon Appetit, November 1998, Mary Dillman Burke, Aiken SC, The Cook's Exchange.

Provided by Teresa M

Categories     Pie

Time 1h5m

Yield 2 nine inch pies, 12-16 serving(s)

Number Of Ingredients 13

2/3 cup packed golden brown sugar
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/2 cups canned solid-pack pumpkin
2 tablespoons mild-flavored light molasses
3 large eggs
1 cup whipping cream
1 frozen 9 inch pie shell

Steps:

  • Place baking sheet in oven and preheat to 450°F.
  • Whisk first 8 ingredients together in large bowl to blend.
  • Whisk in pumpkin, molasses and eggs, then cream.
  • Pour mixture into frozen crust.
  • Place pie on preheated baking sheet in oven.
  • Bake 10 minutes.
  • Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes.
  • Cool.
  • (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
  • Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

Nutrition Facts : Calories 228.6, Fat 12.1, SaturatedFat 6.1, Cholesterol 80, Sodium 268.2, Carbohydrate 28.1, Fiber 1.1, Sugar 19.5, Protein 2.9

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