Pumpkin Pie Cones Recipe By Tasty

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PUMPKIN PIE BITES RECIPE BY TASTY



Pumpkin Pie Bites Recipe by Tasty image

Here's what you need: pumpkin puree, evaporated milk, sugar, cinnamon, ground cloves, ground ginger, salt, eggs, pie crusts, whipped cream, ice cream

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

15 oz pumpkin puree, 1 can
12 oz evaporated milk, 1 can
¾ cup sugar
1 teaspoon cinnamon, extra for taste
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
2 pie crusts, refrigerated
whipped cream
ice cream

Steps:

  • In a bowl, mix the dry ingredients thoroughly.
  • Add the eggs and pumpkin, and mix.
  • Gradually add the evaporated milk, mixing constantly.
  • Preheat oven to 350°F (180˚C).
  • With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
  • Pierce the bottoms of the crust gently with a fork.
  • Fill each pie crust to the top with filling.
  • Bake for 20-30 minutes, until top of crust becomes golden brown.
  • Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
  • Enjoy!

Nutrition Facts : Calories 243 calories, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 14 grams

FRESH PUMPKIN PIE RECIPE BY TASTY



Fresh Pumpkin Pie Recipe by Tasty image

Here's what you need: premade pie crust, sugar pumpkin, cinnamon, allspice, cloves, ginger, nutmeg, kosher salt, vanilla, granulated sugar, brown sugar, large eggs, large egg yolk, half & half, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 15

1 premade pie crust, rolled out to ⅛-inch (3 mm) thick
2 ½ lb sugar pumpkin
1 teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 teaspoon vanilla
½ cup granulated sugar
½ cup brown sugar
3 large eggs
1 large egg yolk
1 ¼ cups half & half
egg wash

Steps:

  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
  • Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
  • After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
  • Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
  • Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
  • Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
  • Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
  • Increase the oven temperature to 425˚F (220˚C).
  • Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
  • Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
  • Let cool at room temp for at least 2 hours, or in the fridge overnight
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, Sugar 21 grams

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY



Pumpkin Pie With Maple Pecan Crumble Recipe by Tasty image

Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

15 oz pumpkin puree, 1 can
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
½ cup maple syrup
1 cup heavy cream
1 teaspoon vanilla
1 pie crust, prepared
1 ½ cups pecan
¼ cup maple syrup, plus 1 tablespoon
½ teaspoon salt

Steps:

  • Preheat oven to 425˚F (215˚C).
  • In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
  • Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
  • Place the pie crust in a 9-inch (23 cm) pie pan and shape.
  • Carefully pour pie filling into pan.
  • Bake for 15 minutes at 425˚F (215˚C).
  • Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
  • For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
  • Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
  • Once cooled, crush the caramelized pecans in a plastic bag.
  • Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams

NO BAKE PUMPKIN CHEESECAKE RECIPE BY TASTY



No Bake Pumpkin Cheesecake Recipe by Tasty image

Here's what you need: graham cracker crumbs, butter, cream cheese, heavy whipping cream, powdered sugar, pumpkin puree, ground cinnamon, vanilla, whipped cream

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 9

2 ½ cups graham cracker crumbs
½ cup butter, melted
24 oz cream cheese, 3 packages
1 cup heavy whipping cream
1 cup powdered sugar
1 ½ cups pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla
whipped cream, to serve

Steps:

  • In a bowl, combine the graham cracker crumbs and melted butter.
  • Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
  • In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
  • Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
  • Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  • Top with whipped cream, slice, and serve!
  • Enjoy!

Nutrition Facts : Calories 470 calories, Carbohydrate 32 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams

PUMPKIN PIE: ROASTED CAN RECIPE BY TASTY



Pumpkin Pie: Roasted Can Recipe by Tasty image

Here's what you need: premade pie crust, unsweetened pumpkin puree, cloves, cinnamon, allspice, ginger, nutmeg, kosher salt, granulated sugar, dark brown sugar, vanilla extract, large eggs, large egg yolk, half & half, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 15

1 premade pie crust, rolled out to 1/8 inch (3 mm) thick
24 oz unsweetened pumpkin puree
⅛ teaspoon cloves
1 teaspoon cinnamon
⅛ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
½ cup granulated sugar
½ cup dark brown sugar
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk
1 ½ cups half & half
egg wash

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Gently lay the rolled-out pie crust in a 10-inch (25-cm) pie dish. Trim the excess dough around the sides.
  • Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
  • Make the filling: Add the pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg, and salt to a medium bowl and mix until combined.
  • Spread the pumpkin puree mixture onto a baking sheet in an even layer. Bake for 12-15 minutes, until it looks slightly dried out.
  • Increase the oven temperature to 400˚F (200˚C).
  • Scrape the puree into a large bowl and add the granulated sugar, dark brown sugar, vanilla, eggs, egg yolk, and half-and-half. Whisk until smooth and well combined.
  • After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
  • Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
  • Increase the oven temperature to 425˚F (220˚C).
  • Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
  • Let cool at room temp for at least 2 hours, or in the fridge overnight.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, Sugar 22 grams

MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

  • In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

PUMPKIN PIE CONES RECIPE BY TASTY



Pumpkin Pie Cones Recipe by Tasty image

Here's what you need: pumpkin puree, sugar, evaporated milk, salt, pumpkin spice, eggs, puff pastry, cooking spray, aluminum foil

Provided by Tasty

Categories     Desserts

Yield 12 large cones

Number Of Ingredients 9

1 can pumpkin puree
½ cup sugar
1 cup evaporated milk
½ teaspoon salt
1 tablespoon pumpkin spice, nutmeg, ginger, cloves, cinnamon
2 eggs
2 packages puff pastry
cooking spray
aluminum foil

Steps:

  • Shape squares of aluminum foil into cones by placing a finger in the center of the square, and folding up all the sides around it. You may use another square to wrap the cone up to create a smooth surface. Spray each cone well, and place on a baking sheet.
  • Slice the puff pastry into one-inch (2 cm) strips, and brush them with a little water to make them sticky.
  • Carefully coil the dough around each cone. Pinch off the tip to seal them.
  • Bake at 400˚F (204˚C) for 15 minutes, or until the dough begins to tan, and the cone holds it's shape.
  • While cones are baking, mix together pumpkin puree, sugar, evaporated milk, salt, pumpkin sauce, and eggs together.
  • Remove the foil, and place the cones upright in a small glass, or a popover pan.
  • Use a piping bag or spoon to fill the cones with pumpkin filling.
  • Bake again at 400˚F (204˚C) for 30-45 minutes, or until the filling sets, and begins to darken. Bake time will vary depending on the size of you cones.
  • Allow the cones to cool for 20 minutes.
  • Top with whipped cream, or vanilla ice cream and pumpkin spice.
  • Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 33 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, Sugar 10 grams

EASY PUMPKIN PIE



Easy Pumpkin Pie image

Pumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. -Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

3 large eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 frozen deep-dish pie crust (9 inches)
1 sheet refrigerated pie crust, optional
Whipped cream, optional

Steps:

  • In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust 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° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

Nutrition Facts : Calories 275 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.

PUMPKIN PIE CUPCAKES



Pumpkin Pie Cupcakes image

My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves-the shining stars in this dessert. -Melissa Story, Trego, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 21

1-3/4 cups mashed cooked or canned pumpkin
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 large eggs
2 large egg whites
2-2/3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
CINNAMON-CLOVE BUTTERCREAM:
3/4 cup butter, softened
1/4 cup shortening
2-3/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended., Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and shortening until fluffy. Add the confectioners' sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.

Nutrition Facts : Calories 341 calories, Fat 16g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 301mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE PIE CONE RECIPE BY TASTY



Apple Pie Cone Recipe by Tasty image

Here's what you need: pie crust, apple, sugar, cinnamon, cornstarch, water, lemon juice, vanilla ice cream, caramel sauce

Provided by Hitomi Aihara

Categories     Desserts

Yield 4 servings

Number Of Ingredients 9

1 sheet pie crust
1 cup apple, chopped
¼ cup sugar
¼ teaspoon cinnamon
1 tablespoon cornstarch
¼ cup water
½ tablespoon lemon juice
vanilla ice cream
caramel sauce

Steps:

  • Preheat oven to 425°F (220°C).
  • Roll out aluminum foil into a cone. Make 4 cones for 1 pie sheet.
  • Cut pie sheet into quarters. Place cone at one end of the sheet and roll dough onto the cone. Using a fork crimp the ends of the pie dough.
  • Bake 5-10 minutes until the dough is set. Let it cool before pulling out the aluminum foil.
  • In a medium bowl, combine all ingredients and mix.
  • Place pie cone in a mug for stability and spoon in the fruit mixture.
  • Turn oven down to 400°F (200°C) and bake for 15 minutes or until the fruit is soft.
  • Top it with ice cream and your favorite topping.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 40 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, Sugar 15 grams

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