Archive for the ‘Pie Recipes’ Category
OK… here is the last unusual Pumpkin Pie recipe in honor of Pumpkin Pie Day… This one combines Fruit along with Pumpkin. Apples are an Autumn natural, but I REALLY got excited when I saw that this recipe also includes that other harvest favorite, cranberries!
Tink
*When I dream, I cook and bake like an artist!*
Fruit & Pumpkin Pie
INGREDIENTS
1 ready-made 8” or 9” pie shell
2 eggs
2/3 cup sugar
1 1/2 cups low fat evaporated milk
1 1/2 cups canned or cooked pumpkin
1/2 teaspoon ground ginger
1/8 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup diced strawberries
1/3 cup chopped fresh cranberries
1/2 cup grated tart apples
1/4cup chopped almonds
INSTRUCTIONS
STEP 1 – Beat eggs, sugar and evaporated milk together in a medium bowl.
STEP 2 – Add the pumpkin and spices.
STEP 3 – Slowly mix in fruits and almonds.
STEP 4 – Pour into the refrigerated crust, and then bake for 15 minutes at 425 degrees.
STEP 5 – Lower the heat to 350 degrees and cook another 40-60 minutes, until the top is golden brown.
STEP 6 – Chill overnight, but serve warm with vanilla ice cream or some whipped cream!
Daddy and I both loved Apple Butter. Several times our friend Frank shared his family’s home made Apple Butter with us… I was smaller than Daddy, but I was quick! ;-)
This Pumpkin Pie recipes not only has Apple Butter, it has a Streusel Topping… with pecans!
Enough said!
Tink
*When I dream, I cook and bake like an artist!*
Apple Butter Pumpkin Pie
INGREDIENTS
1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
Streusel Topping:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans
INSTRUCTIONS
Preheat oven to 350 degrees F (175 degrees C).
STEP 1 – In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt.
STEP 2 – Stir in eggs and evaporated milk.
STEP 3 – Pour into prepared pie shell.
STEP 4 – Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean.
STEP 5 – Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
To make the streusel topping:
STEP 1 – In a small bowl, combine butter, flour, and 1/3 cup brown sugar.
STEP 2 – Stir until mixture resembles coarse crumbs.
STEP 3 – Stir in pecans.
Related Reading:
I LOVE finding new versions of old favorites… this one combines regular and chocolate-flavored pumpkin filling along with a sweet sour-cream topping… what could be better?
This recipe does take multiple steps, but who cares! LOL
Tink
*When I dream, I cook and bake like an artist!*
Triple-layer Chocolate Pumpkin Pie
INGREDIENTS
Premade Pie Shell or your favorite crust
2 tablespoons unsalted butter
4 ounces semisweet chocolate, coarsely chopped
12 ounces cream cheese, softened
1 1/2 cups sugar
2 large eggs, at room temperature
1 cup canned pumpkin
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sour cream
INSTRUCTIONS
Prepare and prebake a pie shell
Reduce the oven temperature to 350°.
STEP 1 – Melt the butter in the top of a double boiler set over, not in, barely simmering water. STEP 2 – Add the chocolate and leave it over the heat until melted (5 to 7 minutes), and then whisk it until smooth.
STEP 3 – Set aside the top of the double boiler to partially cool the chocolate.
STEP 4 – Using an electric mixer on medium speed, beat the cream cheese in a large bowl, gradually adding 1 1/4 cups of the sugar.
STEP 5 – Beat in the eggs, one at a time.
STEP 6 – Next, blend in the pumpkin, vanilla extract, spices, and salt until the filling is evenly combined.
STEP 7 – Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until evenly blended.
STEP 8 – Pour the chocolate filling into the pie shell and gently shake the pan to settle the filling.
STEP 9 – Bake the pie on the center oven rack for 20 minutes. Then let it cool on a wire rack for 15 minutes.
STEP 10 – Carefully ladle the remaining plain pumpkin filling over the chocolate layer and shake the pan to settle the filling.
STEP 11 – Return the pie to the oven and bake for about 35 to 40 minutes.
STEP 12 – When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks.
STEP 13 – Place the pie on the cooling rack until the filling levels, about 30 to 45 minutes.
STEP 14 – Combine the sour cream and remaining 1/4 cup of sugar in a small saucepan.
STEP 15 – Stir the mixture over very low heat for about 2 minutes, until it is fairly thin and slightly warm.
STEP 16 – Carefully pour it over the last layer and tilt the pan to evenly distribute the topping. Cool the pie thoroughly, then cover it with loosely tented tinfoil and chill for at least 4 hours before serving.
Makes 8 to 10 servings.
Happy Pumpkin Pie Day 2008. I have several unusual recipes for y’all this year… I hope you’ll consider using them for Thanksgiving, as well!
I have a quiche recipe that makes its own crust and it is a favorite at our house. Here is a Pumpkin Pie recipe that does the same… Just Mix, Pour, and Bake!
Also, I make my own biscuit mix with Carbalose Low Carb Flour and this would be a great recipe to use it!
Tink
*When I dream, I cook and bake like an artist!*
Makes Own Crust Pumpkin Pie
INGREDIENTS
2 cups pumpkin puree
1 1/2 cups milk
3/4 cup white sugar
1/2 cup biscuit baking mix
2 tablespoons butter, melted
2 eggs, beaten
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees F (175 degrees C).
STEP 1 – Grease a 9 inch pie pan.
STEP 2 – In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract.
STEP 3 – Beat on medium speed 2 minutes, until mixture is smooth. STEP 4 – Pour mixture into pan.
STEP 5 – Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.
Related Reading:
Posted in Pie Recipes | 
Tags: Biscuit Mix, Carbalose Low Carb Flour, Makes Own Crust Pumpkin Pie, Pumpkin Pie Day, Thanksgiving
Herer is another great recipe for Pumpkin Pie day, November 21, 2007. Susan Saltzgiver provided this one, along with her super duper Pie Crust recipe!
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com Pumpkin Pie Day – Susan Saltzgiver DesignsSusan’s Special Pumpkin Pie |
| Years ago I was given several ‘family’ recipes for pumpkin pie from important family members. Liking certain things about several of them, and not wanting to hurt feelings by choosing any one recipe as our favorite, I combined the recipes until I made one of my own that my whole family likes. Now this recipe has become the one that is made and shared. |
| Ingredients |
| Pie Filling Makes 2 large pies ( 9″ deep dish)5 eggs (large, extra large, or jumbo) – beat slightly 3/4 cup granulated sugar 3/4 cup Domino brown sugar 3 TBSP. Gold Medal or Pillsbury flour 3/4 tsp. McCormick nutmeg 3/4 tsp. McCormick allspice 3/4 tsp. cinnamon 1/2 tsp. Morton salt 4 cups mashed pumpkin (May use fresh cooked, Green Giant, Libby’s or your choice of brand but be sure it is all pumpkin, NOT preseasoned pie mix) 3 cups total – can of Carnation evaporated milk + enough skim milk to make 3 cups |
| Pie Crust (recipe produces 1 shell with NO top cover – increase recipe as needed)1/3 cup + 1 large tablespoon Crisco (it does make a difference what brand is used) 1 cup Gold Medal or Pillsbury flour 1 tsp. Calumet or Clabber Girl baking powder 1/2 tsp. salt (optional) 2 – 3 TBSP COLD water |
| Step by Step |
| Pie Filling 5 eggs (large, extra large, or jumbo) – beat slightlyAdd to the eggs: 3/4 cup granulated sugar 3/4 cup Domino brown sugar 3 TBSP. Gold Medal or Pillsbury flour 3/4 tsp. McCormick nutmeg 3/4 tsp. McCormick allspice 3/4 tsp. cinnamon 1/2 tsp. Morton salt 4 cups mashed pumpkin (May use fresh cooked, Green Giant, Libby’s or your choice of brand but be sure it is all pumpkin, NOT preseasoned pie mix) Heat and add: Pour into prepared shells (recipe below) and bake: |
| Pie Crust Mix together and roll out. Place in pie dish (make sure there are no holes as liquid filling will leak through and it will bake underneath the shell). Edges may be crimped between thumb and finger for a fancy homemade finish.(May be used for a pastry shell – prick sides and bottom with a fork, bake at 475 degrees for 8-10 minutes) |
| Susan Saltzgiver Designs |
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Many assorted counted cross stitch designs and themes are featured on my website. They appeal to a wide range of interests. Numerous pages take you from holidays to baby announcements to samplers to religious designs to fantasy, patriotic designs, lace images, snowmen, etc. New designs are created and added regularly.
Every attempt has been made to create a user friendly site that allows the vast array of my designs contained there to be seen easily. There are also two pages to show designs that have been created for Patterns on Line.
Be sure to tell your favorite needlework shop to carry my designs and give them my website address. I produce easy to read charts with clear pictures of the stitched design on the front, card stock, cover. The key and important pattern information are the predominant features on the back.
Visit the wedsite often and bookmark it or add it to your favorites to assure that you can find numerous designs for many hours of stitching pleasure.
Susan Saltzgiver Designs
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Posted in Pie Recipes