Spicy Pumpkin Pie I Recipes
SPICED PUMPKIN PIE
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
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 :
SPICY PUMPKIN PIE II
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
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
SPICY PUMPKIN PIE
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
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.
PUMPKIN SPICE PIE
Provided by Elinor Klivans
Categories Mixer Egg Dessert Bake Thanksgiving Vegetarian Spice Pumpkin Fall Winter Chill Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For pie:
- Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
- Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
- For whipped cream:
- Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
- Serve pie cold or at room temperature with whipped cream.
SPICED PUMPKIN PIE
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
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
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