Harvest Pumpkin Pie With Almond Crust Recipes
HARVEST PIE
There's a cornucopia of fall flavor baked into this eye-pleasing pie. Even my husband, who isn't a cranberry fan, loves it. By using frozen berries, I can make it year-round.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped. , Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. , Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 40-45 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
HARVEST PUMPKIN PIE
Make and share this Harvest Pumpkin Pie recipe from Food.com.
Provided by Shannon 24
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs.
- Add pumpkin, spices and salt.
- Blend in milk.
- Pour into pie crust.
- Bake 425°F for 15 minutes.
- Reduce heat to 350°F and bake for 45 minutes.
- Test center of pie with toothpick, must come out clean.
- Enjoy!
HARVEST PUMPKIN PIE WITH ALMOND CRUST
I use fresh pumpkin when I make my pumpkin pie, but it's good with the canned variety, too. The buttery almond crust lends an extra-special touch to holiday dinners.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust., Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 417mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 8g protein.
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