BRANDIED PUMPKIN PIE
Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée. Here we've kept the seasonings on the light side to best showcase the character of the squash. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you'd rather not use it, you can leave it out (or substitute another spirit; bourbon is excellent). If you bake the pie a day ahead, keep it covered at room temperature until serving time - the refrigerator wreaks havoc on the crust. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories pies and tarts, times classics, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.
- While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
- Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram
PUMPKIN PIE MILKSHAKE
As any true pumpkin lover can attest, there's more than one way to get your pie fix, and a milkshake just might be the most winning substitution: It's creamy and has the same whipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whisky, there's a time and a place for bourbon, and this is it. Add a splash or two for the adults; they'll thank you.
Provided by Sarah Copeland
Categories ice creams and sorbets, dessert
Time 15m
Yield 4 milkshakes (About 4 1/2 cups)
Number Of Ingredients 11
Steps:
- Whip the cream in a medium bowl until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and 4 glasses in the refrigerator to chill. Stir together 2 teaspoons cinnamon and 1 teaspoon sugar in a small bowl and set aside.
- Scoop the ice cream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few tablespoons more milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem thick at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divide among the four chilled glasses.
- Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with caramel sauce, if desired.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 78 milligrams, Sugar 20 grams
QUICK AND EASY PUMPKIN PIE MILKSHAKE
This outrageously delicious pie-shake combines your Thanksgiving favorite, pumpkin pie, with plenty of vanilla ice cream, ice cold milk, and a shot of bourbon to become a tall glass of pumpkin spice heaven. Top this crazy shake with too much whipped cream and a small sliver of pumpkin pie for dunking!
Provided by Matt Wencl
Categories Fruits and Vegetables Vegetables Squash
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
- Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 25.9 g, Cholesterol 45.8 mg, Fat 13.3 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.3 g, Sodium 153.5 mg, Sugar 21.6 g
PUMPKIN PIE MILKSHAKES
Enjoy this delicious pumpkin pie milkshake garnished with whipped cream and cinnamon sticks.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- In blender, place ice cream, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 140 mg, Sugar 27 g, TransFat 1/2 g
PUMPKIN PIE MILKSHAKE
When fall is in the air, I can't get enough pumpkin! This is for when you have a craving for a good dessert, but not a lot of time. Delicious topped with whipped cream and a sprinkle of cinnamon.
Provided by Chelsea
Categories Fruits and Vegetables Vegetables Squash
Time 5m
Yield 3
Number Of Ingredients 5
Steps:
- Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 11.2 g, Cholesterol 17.6 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 39.7 mg, Sugar 10.2 g
BRANDY ALEXANDER MILKSHAKES
Wisconsinites drink a lot of brandy: Every year, half of the cases Korbel sells in the US go just to the Badger State. German immigrants brought it with them to the state in the 19th century, and while theories vary on why Wisconsin has become brandy central, everyone agrees that people here know how to drink it. The Del-Bar in Wisconsin Dells serves a Brandy Alexander in the form of a milkshake. It's a Wisconsin drink through and through: The blender was invented here in 1922. -Nora Horvath for Food Network Magazine
Provided by Food Network
Categories beverage
Time 5m
Yield 1 Brandy Alexander Milkshake
Number Of Ingredients 0
Steps:
- Blend 1 ounce each of brandy and dark crème de cacao with a few scoops of vanilla ice cream, then top with whipped cream and nutmeg.
BRANDIED PUMPKIN PIE
Categories Dessert Bake Thanksgiving Cognac/Armagnac Pumpkin Gourmet
Number Of Ingredients 12
Steps:
- Roll out three fourths of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell. Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
- Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F. oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.
- In a bowl whisk together the pumpkin, the brown sugar, the cinnamon, the ginger, the salt, the heavy cream, the milk, the eggs, and the Cognac until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F. oven for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream.
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