PUMPKIN PIE WITH SPICED WALNUT STREUSEL
Categories Nut Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
- Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
- For streusel:
- Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub in with fingertips until coarse meal forms. Stir in nuts.
- For pumpkin filling:
- Whisk pumpkin, 1 cup sugar, and 1/2 cup brown sugar in medium bowl. Whisk in eggs 1 at a time. Whisk in melted butter and vanilla. Pour into prepared crust.
- Sprinkle streusel over filling. Bake pie until streusel is golden and filling is set, about 45 minutes. Cool on rack at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve with sweetened whipped cream.
HEAVENLY HONEY-WALNUT PUMPKIN PIE
Most delicious light, custard, pumpkin pie i ever tasted. Found this recipe on the net, can't remember where. Eggs should be room temperature and the whites should not be over done.
Provided by 1ginger
Categories Pie
Time 55m
Yield 6-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 450°F.
- Separate the weggs into two mixing bowls with the yolks in a larger one.
- Beat the egg yolks until they are thick and turn a pale yellow color.
- At a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. Scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
- Whisk the egg whites until the peaks are stiff but not dry.
- Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
- Gently fold in the remaining egg whites in two installments.
- Pour into the pie shell and bake 450F for 15 minutes. Reduce heat to 350 for 30 minutes and check if done. Thereafter check every 5 minutes.
- Pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
- Cool completely on a wire rack before cutting.
- Top each slice with honey, walnuts, and cream before serving.
Nutrition Facts : Calories 479.8, Fat 25.9, SaturatedFat 8, Cholesterol 159.1, Sodium 699.4, Carbohydrate 56.4, Fiber 1.7, Sugar 36.7, Protein 7.1
SWEET POTATO PIE WITH THREE-NUT TOPPING
Categories Nut Dessert Bake Thanksgiving Sweet Potato/Yam Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 23
Steps:
- For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside.
- For Filling: Preheat oven to 350°F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth.
- Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
- Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
- Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.
HEAVENLY BAKED SWEET POTATOES
The taste of this recipe is so amazing! Everytime I fix this my family is always commenting on how wonderful it smells and can't wait to eat it! It has the wonderful aroma and taste similar to Pumpkin Pie that you always feel you are getting a special treat, yet this recipe has fruits and nuts which make it a healthier alternative. You can add Mini Marshmallows to the top after uncovering if desired.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine brown sugar, apple cider, maple syrup, butter and reserved pineapple juice. Bring to a boil; cook until liquid is reduced to 3/4 cup and syrupy, about 20 minutes. Stir in cinnamon and cloves; set aside and keep warm., Preheat oven to 400°. Layer half of the potatoes, apples and pineapple in a 13x9-in. baking dish coated with cooking spray. Repeat layers. Sprinkle with salt. Pour reduced liquid over top. Cover and bake 40 minutes or just until tender., Sprinkle with pecans. Bake, uncovered, 13-18 minutes longer or until potatoes and apples are tender.
Nutrition Facts : Calories 231 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 224mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 4g fiber), Protein 2g protein.
WALNUT PUMPKIN PIE
A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!)
Provided by Marg CaymanDesigns
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
- Bake 15 minutes.
- Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
- Reduce oven temperature to 350°F.
- Sprinkle walnut mixture evenly over pie.
- Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
- Cool. Garnish as desired.
- Refrigerate leftovers.
Nutrition Facts : Calories 428, Fat 22.6, SaturatedFat 7.3, Cholesterol 50.9, Sodium 358.1, Carbohydrate 50.8, Fiber 2.1, Sugar 34.8, Protein 8.6
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