Posts Tagged ‘Pumpkin Pie Day’

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.

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.