AUTUMN HARVEST PUMPKIN PIE
This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.
Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.
AUTUMN PUMPKIN CREAM CHEESE PIE
Yes, yet another lovely, easy pie recipe. Perfect for Autumn, my favorite season. Wonderful pie 8)
Provided by OceanIvy
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Combine cream cheese and condensed milk until smooth.
- Stir in pureed pumpkin, spice and eggs; mix until well combined.
- Pour into pie shell.
- Bake for 45 minutes or until knife inserted 1 inch from the edge comes out clean.
- Serve warm and enjoy!
Nutrition Facts : Calories 407.8, Fat 23.6, SaturatedFat 11.4, Cholesterol 127.4, Sodium 290.5, Carbohydrate 40.2, Fiber 1, Sugar 27.6, Protein 10.1
AUTUMN HARVEST PUMPKIN PIE
This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.
Provided by St. Paul Eric
Categories Pie
Time 1h15m
Yield 1 9" pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Blend the sugar, spices and salt together.
- Add eggs, pumpkin and evaporated milk.
- Stir to blend mixture well.
- Pour into unbaked pie shell.
- Bake in hot oven for 15 minutes.
- Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
- Cool pie before serving.
- Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.
Nutrition Facts : Calories 2544.1, Fat 103.4, SaturatedFat 38.3, Cholesterol 545, Sodium 3574.4, Carbohydrate 360.1, Fiber 20.1, Sugar 213.5, Protein 56.8
AUTUMN PUMPKIN PIE
I have oodles of pumpkins in my garden this year. So, I got out my favorite pumpkin pie recipe to get ready for them. This pie is very creamy. For you city slickers...not all pumpkins are for pie making. Some pumpkins are just for making jack'o lanterns and such...decoration. Then there are pumpkins for eating. If you want to...
Provided by JANE LOUISE
Categories Pies
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. In bowl, beat all ingredients together with mixer. Pour in a 9 inch unbaked pie shell. Bake 375 degrees for 50-55 minutes. Use toothpick to check for doneness.
PUMPKIN PIE COOKIE BARS
These darling pumpkin pie lookalike cookie bars will be the hit of your fall gathering. Betty Crocker™ sugar cookie mix and pudding make a soft and chewy bar flavored with pumpkin pie spice and decorated with our Rich & Creamy vanilla frosting tinted and piped to mimic the look of the classic pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 27
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
- In large bowl, mix cookie mix, softened butter, egg, dry pudding mix and pumpkin pie spice with spoon or hands until dough forms. Press dough in bottom of pan.
- Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
- Remove bars from pan by lifting foil; peel foil away. Cut into 27 triangles as follows: Cut 3 horizontal rows. Cut each row into 9 triangles so each triangle has a 2-inch wide base. (See diagram below.) Set aside end pieces for snacking.
- In small microwavable bowl, place 1 1/4 cups frosting. Stir in orange food color and 1/4 teaspoon of the cocoa until blended. Spoon 1/2 cup orange-tinted frosting into decorating bag fitted with small round piping tip. Pipe a border on outside edge of each triangle. Let stand 15 minutes to set border.
- Microwave remaining orange-tinted frosting uncovered on High 10 to 30 seconds or until thin enough to pour and spread (also known as flooding). Place about 1 teaspoon warmed frosting in center of each triangle. Using back of measuring teaspoon, carefully push and spread to glaze top of bar. Repeat with each triangle. Rewarm frosting in microwave to maintain glazing consistency if needed. Let stand 10 minutes to set glaze.
- In another small bowl, place 3/4 cup frosting; stir in remaining 3/4 teaspoon cocoa. Spoon cocoa frosting into another decorating bag fitted with small star piping tip. Pipe 5 to 6 small stars at short edge of each triangle.
- Clean same star piping tip used in above step, and place into another decorating bag. Spoon remaining 1/3 cup vanilla frosting into decorating bag. Pipe small rosette in center of each bar. (Use photo as guide.)
- Store covered in single layer in airtight container at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 26 g, TransFat 0 g
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