Holiday Pumpkin Pie Spice Recipes

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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.

HOLIDAY PUMPKIN PIE



Holiday Pumpkin Pie image

With a flaky, from-scratch crust, creamy filling and crunchy sugar topping, this will likely be the best pumpkin pie you've ever tasted! One pie may not be enough to please your family.-Kim Adams Johnson, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 19

1-1/4 cups all-purpose flour
2-1/4 teaspoons sugar
1/4 teaspoon salt
1/3 cup cold unsalted butter
1 tablespoon plus 1-1/2 teaspoons shortening
2 to 4 tablespoons cold water
FILLING:
1-1/2 cups heavy whipping cream
1/2 cup whole milk
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
4 large egg yolks
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
3 tablespoons turbinado (washed raw) sugar or sugar

Steps:

  • In a large bowl, combine the flour, sugar and salt. Cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a metal 9-in. pie pan. Transfer pastry to pie pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, heat the cream, milk, cinnamon, salt, nutmeg, ginger and cloves until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream mixture from the heat; stir a small amount of hot mixture into egg yolk mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Pour into pie shell., Bake at 350° for 35-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., If using a creme brulee torch, sprinkle with turbinado sugar. Heat sugar with the torch until caramelized. If broiling the pie, place pie on a baking sheet. Sprinkle with turbinado sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

Nutrition Facts : Calories 439 calories, Fat 29g fat (17g saturated fat), Cholesterol 185mg cholesterol, Sodium 254mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.

HOLIDAY PUMPKIN PIE SPICE



Holiday Pumpkin Pie Spice image

Make and share this Holiday Pumpkin Pie Spice recipe from Food.com.

Provided by The Spice Guru

Categories     Savory

Time 10m

Yield 5 tablespoons pumpkin pie spice, 48 serving(s)

Number Of Ingredients 9

3 tablespoons ground cinnamon (Ceylon or Saigon)
1 1/2 tablespoons ground ginger (premium quality)
1 1/2 teaspoons ground nutmeg (fresh grated is best)
1 teaspoon ground allspice (fresh ground is best)
1 teaspoon ground cloves (fresh ground is best)
1 teaspoon ground vanilla bean (Madagascar)
1/2 teaspoon ground cardamom (premium quality)
1/2 teaspoon ground mace (fresh ground is best)
1/4 teaspoon ground dried orange zest (Valencia)

Steps:

  • NOTE: USE ONLY CEYLON OR SAIGON CINNAMON. SNIP VANILLA BEANS INTO SMALL PIECES BEFORE GRINDING, THEN GRIND AS FINELY AS POSSIBLE IN A CLEAN SPICE MILL OR COFFEE GRINDER, PAUSING TO SCRAPE GRINDER BIN. (STEP 1): PRE-GRIND all ingredients (except orange zest), separately in a clean spice mill or coffee grinder before using.
  • MEASURE level units of all spices into spice mill.
  • PROCESS mixture until finely ground and aromatic.
  • FUNNEL mixture into an airtight container and keep in a cool, dry place.
  • USE measure-for-measure in your favorite pumpkin pie spice recipes and enjoy.

Nutrition Facts : Calories 2.5, Fat 0.1, Sodium 0.3, Carbohydrate 0.6, Fiber 0.3, Protein 0.1

HOLIDAY PUMPKIN PIE



Holiday Pumpkin Pie image

My recipe for a fresh-roasted pumpkin pie. Touches like pure maple syrup, cream, dark rum, and Recipe #490865 make it special. It takes a bit of work, but is so worth it in the end. 1 2/3 cups canned pumpkin puree may be used to substitute fresh -- but you would be losing the warm, rich flavor you can get from a slow-roasted, fresh pumpkin.

Provided by The Spice Guru

Categories     Pumpkin

Time 3h

Yield 1 pumpkin pie, 8 serving(s)

Number Of Ingredients 26

1 medium sugar pumpkin, cut in half
1 pinch kosher salt
1 dash fine sugar
1 cup all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter
2 1/2 tablespoons cold vegetable shortening
3 1/2 tablespoons ice water
1 teaspoon white vinegar
1/2 cup all-purpose flour
2/3 cup golden brown sugar, loosely packed
2 1/8 teaspoons seasoning (Holiday Pumpkin Pie Spice)
1/2 teaspoon kosher salt
2 extra large eggs
1 extra-large egg yolk
1 cup heavy whipping cream
1/3 cup grade a pure maple syrup
2 tablespoons dark rum or 2 tablespoons brandy
1 1/2 teaspoons lemon juice (fresh or bottled)
1 2/3 cups fresh roasted pumpkin puree
1 1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar (or to taste)
1/2 tablespoon dark rum or 1/2 tablespoon brandy
1/2 teaspoon pure vanilla extract
1 dusting seasoning (Holiday Pumpkin Pie Spice)

Steps:

  • PREPARE THE FRESH ROASTED PUMPKIN: Preheat oven to 375°F . Slice one medium to large sugar pumpkin carefully in half using a sharp or serrated knife. Scoop out all of the seeds and strings using an ice cream scoop. Season pumpkin flesh with a small pinch of kosher salt. Next, sprinkle lightly with fine granulated sugar. Place pumpkin halves cut-side down in a roasting pan. Fill roasting pan with 1/4 inch water. Place roasting pan with pumpkin on the center rack. Bake for one hour. Allow pumpkin to cool. Raise oven temperature to 425°F . Scoop out pumpkin flesh. Puree pumpkin well in a food processor. Mixture should be the consistency of baby food. Strain mixture through a fine mesh sieve. Transfer to a saucepan and simmer uncovered on stovetop for 10-15 minutes until the consistency of thick canned pumpkin puree. Remove from heat to cool. Measure 1 2/3 cups of puree and set aside.
  • PREPARE THE CRUST: Measure 1 cup flour, 1 1/2 teaspoons sugar and 1/2 teaspoon kosher salt into bowl of food processor. Process on high for 5 seconds. Grate 6 tablespoons cold unsalted butter into small strips and add to flour. Add 2 1/2 tablespoons cold shortening in spoonfuls. Process for 5 seconds. Mix 3 1/2 tablespoons cold ice water with 1 teaspoon white vinegar and pour evenly over mixture. Process on high for 5 seconds. Add remaining 1/2 cup flour. Process high for 5 seconds. Place mixture on flat surface covered with waxed paper. Roughly mold into disc shape. Cover dough with waxed paper and roll just until dough is an evenly thick circle, about 1/8-inch thick or less. Remove top half of waxed paper. Turn dough-side down into 9-inch deep dish pie plate. Peel away remaining waxed paper. Fit dough evenly into pan without pressing too hard in any area. Trim pastry slightly larger than the pan and flute edges if desired (if dough becomes too soft, temper in the freezer for 2 minutes and continue until finished). Lightly move a rolling pin over top surface crust border to give a uniform appearance; Place into freezer for 10 minutes. Remove shell from freezer. Place small, light butter plate over middle of frozen dough. Bake for 15 minutes at 375°F . Remove from oven and remove small plate from center of crust with tongs. Place shell on cooling rack. Reduce oven setting to 350°F .
  • PREPARE THE FILLING: In a small bowl, mix the following ingredients until clump-free: 2/3 cup golden brown sugar (loosely packed), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon kosher salt in a small mixing bowl. Set aside. Beat 2 extra large eggs lightly in a large mixing bowl. Separate an additional extra large egg and beat in reserved egg yolk. Whisk in 1 cup heavy whipping cream, 1/3 cup grade a pure maple syrup, 2 tablespoons dark rum, and 1 1/2 teaspoons lemon juice. Whisk the dry spice mixture into to the egg mixture. Whisk combined mixture gradually into the pumpkin puree until smooth and thoroughly combined.
  • POUR mixture into the prepared pie crust.
  • BAKE pie at 350°F for 55-65 minutes, until edges are set and center appears slightly soft (oven temperatures vary, so adjust accordingly). Allow pie to cool completely on a rack, uncovered.
  • PREPARE THE TOPPING: Whip 1 1/2 cups whipping cream using an electric mixer on high speed, while gradually adding 3 tablespoons confectioners' sugar, until cream begins to thicken. Add 1/2 tablespoon dark rum and 1/2 teaspoon pure vanilla extract. Continue whipping until cream is thick, light and fluffy but not overbeaten (you want whipped cream, not butter!).
  • TOP THE PIE (OPTION 1): Carefully spread whipped cream on cooled pie using a frosting spatula, leaving crust untouched, decorating in swirls.
  • TOP THE PIE (OPTION 2): Cut pie into serving-sized wedges and place onto serving plate(s). Fill a pastry bag with whipped cream. Using a decorator tip, carefully squeeze whipped cream into a swirled dollop onto cooled pie.
  • GARNISH whipped topping with a very light dusting of Recipe #490865.
  • SLICE, serve and enjoy!

Nutrition Facts : Calories 590.6, Fat 42.2, SaturatedFat 24.4, Cholesterol 194.3, Sodium 363.1, Carbohydrate 46.3, Fiber 0.8, Sugar 24, Protein 6.2

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