Spiced Pumpkin Date Pie Recipes

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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 :

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

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

WALNUT-DATE PUMPKIN PIE



Walnut-Date Pumpkin Pie image

I'm forever looking for a little something extra to add to a favorite recipe. In this case, crunchy walnuts and chewy dates take traditional pumpkin pie to a new level. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup cold butter, cubed
1 cup packed light brown sugar, divided
2 large eggs, room temperature
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup finely chopped dates
1/3 cup chopped walnuts, toasted
Whipped cream

Steps:

  • In a food processor, combine the flour, butter and 1/3 cup brown sugar. Cover and pulse until the mixture resembles coarse crumbs. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 5 minutes; cool on a wire rack., In a bowl, beat the eggs, cinnamon, cloves and remaining brown sugar. Beat in the pumpkin and milk. Stir in the dates and walnuts. Pour into the crust. Cover edges loosely with foil., Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 389 calories, Fat 18g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 173mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.

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

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.

SPICED PUMPKIN DATE PIE



Spiced Pumpkin Date Pie image

Categories     Bake     Thanksgiving     Date     Pumpkin     Vegan     Pastry

Yield serves 8

Number Of Ingredients 11

Nut Pastry Crust, made with pecans, unbaked (page 78)
1 (15-ounce) can plain organic pumpkin purée
12 ounces firm silken tofu
1/4 cup canola oil
1 cup pitted dates, soaked in hot water for 30 to 40 minutes and drained
1/2 cup light agave nectar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
Soy whipped cream, for garnish (optional)

Steps:

  • Preheat the oven to 325°F.
  • Blend the pumpkin, tofu, canola oil, dates, agave nectar, cinnamon, cloves, nutmeg, and vanilla extract in a food processor until very smooth, scraping down the bowl occasionally, about 2 to 3 minutes. Make sure all the dates have been blended well. Pour the filling into the unbaked pie crust and bake for 40 to 45 minutes, until firm and golden. Cool before serving. Soy whipped cream makes a delicious accompaniment.

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