Citruspumpkinpieinanuttycrust Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
• Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• Bake in preheated oven until set, about 30 minutes.

Steps:

• Preheat oven to 425°F.
• To Make Crust-------.
• Combine crust ingredients and press into a 9-inch pie pan.
• Set Aside.
• To Make Filling-------.
• Beat together pumpkin, yogurt, orange juice, sugars and eggs.
• Add salt, spices and orange zest and stir until thoroughly blended.
• Pour into pastry lined pie pan.
• Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.

Steps:

• Combine the ground nuts, butter and sugar.
• Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
• Bake at 350°F for 10 to 12 minutes.
• Cool and fill, as desired.

Steps:

• In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 1 minute. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
• Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes.
• Preheat the oven to 300°F Prick the dough all over with a fork. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.

Steps:

• Preheat the oven to 325. Butter one 8-inch pie pan or a springform pan.
• Place the 4 tablespoons of butter in a microwaveable bowl and melt it in the microwave.
• Combine the almond meal, splenda, and salt in a small bowl and mix well. Add the melted butter and stir. Press the crust firmly into the pan of your choice. You can create a smooth crust by pressing a second pie pan firmly inside the pan holding the crust mixture. Prebake for about 15-20 minutes or until light golden. Adjust the gram counts per serving if you cut other then 8 slices.

Steps:

• In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Steps:

• Pie Filling:.
• Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
• Spiced Nut Crust:.
• Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.