PUMPKIN PIE MILKSHAKES
Enjoy this delicious pumpkin pie milkshake garnished with whipped cream and cinnamon sticks.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- In blender, place ice cream, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 140 mg, Sugar 27 g, TransFat 1/2 g
BRANDIED PUMPKIN PIE
Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée. Here we've kept the seasonings on the light side to best showcase the character of the squash. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you'd rather not use it, you can leave it out (or substitute another spirit; bourbon is excellent). If you bake the pie a day ahead, keep it covered at room temperature until serving time - the refrigerator wreaks havoc on the crust. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories pies and tarts, times classics, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.
- While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
- Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram
BRANDY PUMPKIN PIE MILKSHAKES
Brandy adds a distinctive flavor to this pumpkin milkshake that's ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In blender, place ice cream, brandy, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 130 mg, Sugar 25 g, TransFat 1/2 g
BRANDIED PUMPKIN PIE
Steps:
- 1. Preheat oven to 375 degrees F. Prepare pastry; set aside.
- 2. Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until combined. Pour into pie shell. Cover edge of pie with foil.
- 3. Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Serve wedges of pie with Sweetened Whipped Cream; sprinkle with crystallized ginger.
- Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening until pieces are the size of small peas. Sprinkle 4 to 5 tablespoons water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry.
- Sweetened Whipped Cream: Place a medium mixing bowl and beaters in the freezer for at least 30 minutes. Combine 1 cup well-chilled whipping cream and 1 tablespoon granulated sugar in the bowl, and beat with an electric mixer or rotary beater on high speed until cream holds soft peaks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BRANDIED PUMPKIN PIE
This is the best pumpkin pie I have ever had. All you have to do is try it once and you're sure to be hooked, just like my family is. I found this recipe a few years ago, and we have enjoyed it ever since! Serve with whipped topping.
Provided by Lois
Categories Fruits and Vegetables Vegetables Squash
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.
- Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
- Cool completely on a wire rack before serving. Store unused portion in refrigerator.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 49.4 g, Cholesterol 54.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 6.4 g, Sodium 506.1 mg, Sugar 24.5 g
BRANDIED PUMPKIN PIE
Categories Dessert Bake Thanksgiving Cognac/Armagnac Pumpkin Gourmet
Number Of Ingredients 12
Steps:
- Roll out three fourths of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell. Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
- Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F. oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.
- In a bowl whisk together the pumpkin, the brown sugar, the cinnamon, the ginger, the salt, the heavy cream, the milk, the eggs, and the Cognac until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F. oven for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream.
BRANDIED PUMPKIN PIE FILLING
Make and share this Brandied Pumpkin Pie Filling recipe from Food.com.
Provided by NavyWifenMom
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth.
- Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375°F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.)
- Transfer pie to a rack and let cool completely.
- Garnish with ginger whipped cream.
Nutrition Facts : Calories 1859.5, Fat 109.6, SaturatedFat 63.9, Cholesterol 960.6, Sodium 2720.3, Carbohydrate 202.9, Fiber 16.9, Sugar 158.6, Protein 31
BRANDY PUMPKIN PIE
Steps:
- 1. Preheat oven to 375 degrees F (190 degrees C). 2. Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil. 3. Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
More about "brandy pumpkin pie milkshakes recipes"
BRANDY PUMPKIN PIE MILKSHAKES RECIPE BY DIAMOND …
From thedailymeal.com
4.5/5 (11)
BRANDIED PUMPKIN PIE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
EASY BRANDY PUMPKIN PIE RECIPE – MUST LOVE HOME
From mustlovehome.com
Estimated Reading Time 5 mins
- Unroll 1 pie crust and using leaf shaped cookie cutters, cut out leaves and place on a baking sheet. Re-roll the dough scraps and continue cutting out leaves until all dough has been used.
- Unroll 2nd pie crust. Roll out to fit pie pan. Place dough in pan, forming dough to bottom and sides while folding excess dough under around edges. Crimp edges with a fork or side of a spoon.
PUMPKIN MILKSHAKE RECIPE {DISNEY WORLD COPYCAT} | …
From lilluna.com
Estimated Reading Time 5 mins
- Add ice cream, milk, pumpkin pie filling, brown sugar, pumpkin pie spice (and orange food coloring if desired) to your blender. Blend until combined and smooth.
BRANDIED PUMPKIN PIE | BETTER HOMES & GARDENS
From bhg.com
- Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy, salt, cinnamon, ginger, cloves,and nutmeg in a large bowl until combined. Pour into pie shell. Cover edge of pie with foil.
- Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Serve wedges of pie with Sweetened Whipped Cream; sprinkle with crystallized ginger. Makes 8 servings.
PUMPKIN PIE MILKSHAKE RECIPE WITH BOURBON! - SUGAR …
From sugarandcharm.com
Estimated Reading Time 3 mins
BRANDY PUMPKIN PIE MILKSHAKES - WEBKNOX.COM
From webknox.com
OLD-FASHIONED BRANDIED PUMPKIN PIE | REDWOOD …
From redwoodhill.com
BRANDY PUMPKIN PIE MILKSHAKES | THE DAILY MEAL
From thedailymeal.com
BRANDY PUMPKIN PIE MILKSHAKES | RECIPE | PUMPKIN PIE …
From pinterest.com
[email protected] | RE-POST, BRANDY?PUMPKIN PIE …
From groups.io
RE-POST, BRANDY?PUMPKIN PIE MILKSHAKES
From groups.io
BRANDY PUMPKIN PIE - RECIPES | COOKS.COM
From cooks.com
AUTUMN ON THE FARM AND JENNIFER’S BRANDIED PUMPKIN …
From redwoodhill.com
BRANDIED PUMPKIN PIES - FRONTPAGE
From frontpage.pch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love