CHOCOLATE PUMPKIN PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
- Preheat the oven to 425 degrees F.
- Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
- Lower the oven to 325 degrees F.
- For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
- In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.
PUDDING PUMPKIN PIE
You don't have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and it's ready in no time at all.-Sheila Roution, Angleton, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 341mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PUMPKIN PUDDING DESSERTS
I love pumpkin pie but I don't always have time to make it so I decided to come up with a way to eat pumpkin pie all year round with this lighter pumkin dessert. Very delicious when topped with cool whip like a real pumpking pie! Could be considered the new pumkin pie at Thanksgiving dinner!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the pumpkin, cinnamon and ginger. Add milk and pudding mix; whisk for 2 minutes (mixture will be thick). , Transfer to individual serving dishes. Refrigerate until serving. Garnish servings with whipped topping.
Nutrition Facts : Calories 279 calories, Fat 4g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 724mg sodium, Carbohydrate 57g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.
PUMPKIN PUDDING PIE
This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.
Provided by A.S.G.
Categories Fruits and Vegetables Vegetables Squash
Time 1h27m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
- Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
- Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 46.2 g, Cholesterol 36.6 mg, Fat 14.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 592.4 mg, Sugar 33.1 g
PUMPKIN PIE PUDDING
My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. -Andrea Schaak, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 6h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.
Nutrition Facts : Calories 229 calories, Fat 9g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 187mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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