Spicy Pumpkin Pie I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY PUMPKIN PIE



Spicy Pumpkin Pie image

My family apparently likes their pumpkin pie with more flavor than most people. I've tried a few of the most popular pumpkin pie recipes on this site and I get "It doesn't taste right", or "It tastes like something's missing". Anyway, here's my version.

Provided by AuntDee

Categories     Pie

Time 1h5m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

2 eggs
1 cup brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 tablespoon vanilla
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 prepared pie crust

Steps:

  • Beat eggs with sugar until foamy.
  • Add pumpkin and all seasonings, mixing well.
  • Add the milk and mix well.
  • Pour into prepared pie crust.
  • Bake at 425 degrees for 15 minutes.
  • Reduce temperature to 350 degrees and bake an additional 45-50 minutes or until a knife inserted near center comes out clean.
  • Cool.

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

SPICY PUMPKIN PIE II



Spicy Pumpkin Pie II image

This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.

Provided by ANNEKEK

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 13

2 cups canned pumpkin puree
1 cup milk
1 cup light cream
½ cup brown sugar
½ cup white sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon all-purpose flour
2 eggs, lightly beaten
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 450 degrees F (230 degrees C.)
  • In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
  • Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g

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

SPICED PUMPKIN PIE



Spiced Pumpkin Pie image

Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 3h

Yield 8 servings

Number Of Ingredients 19

1 1/4 cups/160 grams all-purpose flour
1/4 teaspoon fine sea salt
10 tablespoons/140 grams unsalted butter, chilled and cubed
2 to 4 tablespoons ice water, as needed
1 cup heavy cream
1 cinnamon stick
2 petals from a star-anise pod (not the whole pod)
1 whole clove
1 tablespoon grated fresh ginger
1 teaspoon cardamom pods
1/2 teaspoon whole black peppercorns
1 3/4 cups pumpkin or butternut squash purée (homemade or from a 15-ounce can)
3/4 cup/165 grams dark brown sugar
2 large eggs
2 large egg yolks
2 tablespoons dark rum
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg

Steps:

  • Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
  • Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
  • On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
  • Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
  • Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
  • Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 234 milligrams, Sugar 23 grams, TransFat 1 gram

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

PUMPKIN PIE WITH SPICED CRUST



Pumpkin Pie with Spiced Crust image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 25

3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup cold heavy cream
1/4 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 cup heavy cream
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1 stick cold unsalted butter, cut into small pieces
1 tablespoon apple cider vinegar
1 15-ounce can pure pumpkin puree
2 large eggs

Steps:

  • Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine. Add the butter; pulse several times until it looks like coarse meal. Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
  • Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven.
  • Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour. Transfer to the rack and let cool completely.
  • Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Serve the pie with the whipped cream.

More about "spicy pumpkin pie i recipes"

SMOOTH AND SPICY PUMPKIN PIE RECIPE - KING ARTHUR …
Mix the flour, spices, and salt in a medium-sized mixing bowl. Add the sugar and pumpkin, blending thoroughly. Stir in the syrup and milk. Allow the mixture to …
From kingarthurbaking.com
  • Mix the flour, spices, and salt in a medium-sized mixing bowl., Add the sugar and pumpkin, blending thoroughly., Stir in the syrup and milk.
  • Allow the mixture to rest for 30 to 60 minutes at room temperature; or up to overnight in the refrigerator, if desired; this allows the flavors to meld, and will make the filling smoother., Add the beaten eggs, whisking till combined., Pour the filling into the prepared crust.
  • Cover the edge of the crust with a crust shield, or aluminum foil., Preheat the oven to 450°F., Place the pie on the bottom rack of your oven, and bake it for 15 minutes., Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for an additional 35 to 40 minutes, or until the temperature at the center is at least 175°F, and a knife inserted 1" from the edge comes out moist, but clean., Remove the pie from the oven, and cool to room temperature (or chill) before serving.


EXTRA-SPICY PUMPKIN PIE (SILVER PALATE RECIPE)| BUTTER …
Nov 22, 2017 Preheat oven to 450°. Line a 9-inch pie plate with pastry; crimp edges with your thumb and forefinger. Beat eggs and sugars together until …
From butterandair.com
Reviews 9
Category Dessert
Servings 8
Total Time 481079 hrs 27 mins


FRANK SINATRA'S FAVORITE SPICY PUMPKIN PIE RECIPE
Oct 15, 2024 Partially bake the crust for 10 minutes before adding the pumpkin pie filling. This will set the crust and prevent it from getting soggy. Be sure to use plain canned pumpkin, and not pumpkin pie mix. Canned pumpkin pie mix …
From flourchild.com


PUMPKIN PIES - REZEPT - BETTY BOSSI
Entdecke unser Pumpkin Pies Rezept. Einfach, gelingsicher und unwiderstehlich gut. In ca. 35 min vor- und zubereiten. Jetzt ausprobieren und geniessen.
From bettybossi.ch


SPICED PUMPKIN OLIVE OIL CAKE - KALEJUNKIE
5 days ago Whisk together the dry ingredients (the gluten-free 1:1 baking flour, baking soda, baking powder, pumpkin pie spice, ground ginger, cinnamon, kosher salt, coconut sugar, and …
From kalejunkie.com


PUMPKIN PIE TURNOVERS WITH CREAM CHEESE FROSTING - FULL KITCHEN …
Nov 11, 2024 Assemble the turnovers: Place a spoonful of the pumpkin filling in the center of each pastry square. Fold the pastry over to form a triangle and press the edges with a fork to …
From fullkitchenrecipes.com


CLASSIC PUMPKIN PIE - VALERIE'S KITCHEN
Oct 19, 2021 Combine the sugar, cinnamon, pumpkin pie spice, salt, ginger, cloves and salt in a small bowl. Whisk the eggs in separate large bowl. Add the canned pumpkin and the sugar and spice mixture, stirring until smooth.
From fromvalerieskitchen.com


12 SWEETLY SPICED PUMPKIN PIE RECIPES TO PLEASE A CROWD - FOOD …
Nov 26, 2024 At the now-closed and dearly missed Pie Lab, Deborah Callia made a super-simple crust with store-bought gingersnaps and ground walnuts, poured a silky pumpkin pie …
From foodandwine.com


SPICED PUMPKIN PIE RECIPE - CHEF'S RESOURCE RECIPES
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 …
From chefsresource.com


PERFECTLY SPICED PUMPKIN PIE - IN KRISTA'S KITCHEN
Oct 25, 2021 Ingredients in Perfectly Spiced Pumpkin Pie. All Purpose Flour - All purpose flour works best for this homemade pie crust Kosher Salt - Salt really brings out the flavor in the crust and the pumpkin pie filling Granulated Sugar - …
From inkristaskitchen.com


MARY BERRY PUMPKIN PIE RECIPE - BRITISHBAKINGRECIPES.CO.UK
Oct 28, 2024 Mary Berry’s Pumpkin Pie features a homemade shortcrust pastry filled with a spiced pumpkin mixture. The filling is creamy and custard-like, with flavors of cinnamon, …
From britishbakingrecipes.co.uk


THE PERFECT PUMPKIN PIE RECIPE | BY SUGAR AND SOUL
Sep 2, 2019 This recipe will fill a deep-dish 9-inch pie dish or if you are using a standard pie tin like the one I baked the pie in, you will have some excess filling – just discard. Blending the filling doesn’t aerate the mixture as much as a …
From sugarandsoul.co


THE PERFECT PUMPKIN PIE RECIPE - THE FLAVOR BENDER
Sep 24, 2023 The most comprehensive guide to make perfect pumpkin pie! This recipe makes for a silky smooth, creamy, spiced pumpkin pie filling and a buttery, flaky, perfectly baked pie crust. All the tips, ingredient substitutions, and recipe …
From theflavorbender.com


OLD-FASHIONED PUMPKIN PIE - GOURMET MARTHA
Dec 11, 2024 Pumpkin pie is a timeless dessert that has graced holiday tables for generations. This Old-Fashioned Pumpkin Pie recipe stays true to its roots, capturing the warm, nostalgic …
From gourmetmartha.com


BEST SPICED PUMPKIN PIE RECIPE - GOOD HOUSEKEEPING
Jul 19, 2021 Fit crust into bottom and up sides of 9-inch pie plate and crimp. Press large piece of nonstick foil onto dough and fill with pie weights. Chill until firm, at least 30 min.
From goodhousekeeping.com


CANNED PUMPKIN VS. CANNED PUMPKIN PIE MIX: WHAT'S THE …
Sep 9, 2024 Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned …
From realsimple.com


IMPOSSIBLE PUMPKIN PIE I RECIPE - CHEF'S RESOURCE RECIPES
Spicy Pumpkin Pie with Homemade Crust. This unique and delicious pumpkin pie is a game-changer for those looking to create a truly special dessert. The addition of a homemade crust …
From chefsresource.com


PUMPKIN SNACKING CAKE WITH CHOCOLATE BOURBON BUTTERCREAM …
Dec 11, 2024 Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl. Whisk the oil, sugar, and vanilla in a large bowl for 30 seconds.
From wineenthusiast.com


PECAN PIE PUMPKIN CHEESECAKE - NODASHOFGLUTEN.COM
2 days ago What to Serve with Pecan Pie Pumpkin Cheesecake? This cheesecake is a star on its own, but it pairs beautifully with a few simple sides: Coffee: A hot cup of coffee or a …
From nodashofgluten.com


SPICED PUMPKIN PIE - WEEKEND AT THE COTTAGE
Directions. Preheat oven to 350°F. Wash and dry pumpkin. Cut in half horizontally and remove the seeds. Invert the two halves onto a parchment-lined baking sheet.
From weekendatthecottage.com


Related Search