ORANGE-SPICE PUMPKIN PIE
Categories Milk/Cream Ginger Dessert Bake Thanksgiving Orange Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350°F.
- Whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into crust. Bake pie until filling is set in center, about 1 hour. Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
ORANGE-SPICE PUMPKIN PIE
Even traditionalists will love this version of pumpkin pie, which is accented with grated orange peel. Originally from a November 2001 issue of Bon Appetit.This recipe is written using recipe #334484 ,Flaky Pie Crust Dough but you probably could substitute your own favorite pie dough recipe..
Provided by Leslie in Texas
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Roll out dough on lightly floured surface to a 10-inch round.
- Transfer to a 9-inch diameter pie dish.
- Fold overhang under and crimp edge decoratively.
- Pierce dough all over with fork.
- Freeze pie shell for 15 minutes.
- Line crust with foil and dried beans or pie weights.
- Bake until sides are set, about 12 minutes.
- Remove foil and beans or weights.
- Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer.
- Transfer crust to rack.
- Reduce oven temperature to 350 degrees.
- Whisk pumpkin and brown sugar in medium bowl to blend.
- Add remaining ingredients and whisk until blended.
- Pour filling into crust.
- Bake pie until filling is set in center, about 1 hour, covering rim of pie with foil to prevent overbrowning, if necessary.
- Transfer pie to rack and cool 30 minutes.
- Chill uncovered until cold, at least 3 hours.
- Can be made 1 day ahead. Cover and keep chilled after the pie is cold.
Nutrition Facts : Calories 282.8, Fat 15.7, SaturatedFat 9.2, Cholesterol 130.3, Sodium 124.4, Carbohydrate 31.8, Fiber 0.5, Sugar 27.4, Protein 3.7
ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING
Tempting flavors of pumpkin pie and warm, buttery frosting--what could be better on an autumn afternoon?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 48
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
- In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
- Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 12 g, TransFat 0 g
ORANGE SPICE PUMPKIN PIE
Make and share this Orange Spice Pumpkin Pie recipe from Food.com.
Provided by iris5555
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Line 9-inch pie pan with dough.
- Whisk sugar, cinnamon, ginger, cloves and nutmeg in small bowl.
- Whisk pumpkin and eggs in large bowl until well-blended.
- Whisk in spice mixture.
- Slowly whisk in 3/4 cup cream until combined.
- Whisk in rum and orange peel.
- Pour into pie crust.
- Bake 10 minutes.
- Reduce oven temperature to 350°F.; bake an additional 40 to 45 minutes or until slightly puffed around edge and toothpick inserted in center comes out clean. (Mine seemed to take forever to cook and did take longer than 50 minutes.).
- Cool on wire rack 2 to 3 hours.
- Store in refrigerator.
Nutrition Facts : Calories 304.6, Fat 17.8, SaturatedFat 7.7, Cholesterol 109.9, Sodium 152.8, Carbohydrate 32, Fiber 1.6, Sugar 17.7, Protein 4.8
ORANGE-SPICE PUMPKIN BREAD
This pumpkin loaf has wonderful flavour and great texture, and is easy to make. I love the combination of spices. From Williams-Sonoma, the recipe came with a pumpkin loaf pan and I'm posting it for someone who lost the recipe.
Provided by Cookin-jo
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Bring all ingredients to room temperature.
- Preheat oven to 350°F.
- Grease loaf pan.
- Sift first 8 ingredients together.
- In mixer bowl beat together butter, brown sugar, white sugar, and orange zest (the 2 tsp) on medium speed until well combined, about 2 minutes.
- Add eggs, pumpkin puree and beat another 2 minutes.
- Remove bowl from mixer and fold in, by hand and in two additions, the sifted dry ingredients until just barely mixed.
- Pour into the pan and bake until a toothpick comes out clean, about 55-60 minutes.
- Cool for 15 minutes on a rack and then turn upside and tap gently to remove loaf from pan.
- For the glaze:.
- Whisk all glaze ingredients together in a small saucepan set over medium heat.
- Bring to a simmer and cook about 5 minutes, until slightly thickened.
- Pour through a sieve into a heatproof bowl.
- Brush onto warm loaf.
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