PUMPKIN PIE PIZZA
This is a great fall dessert pizza. Something a little different, but with familiar flavors. I suggest using Pilsbury crescent roll dough because it tends to unroll a little larger than some store brands.
Provided by Chef Jean
Categories Dessert
Time 25m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Lightly grease a cookie sheet.
- Unroll crescent roll dough, but do not seperate the rolls. Lay the dough on the cookie sheet, pinch perferations together and press out the dough to about an 8"x13" rectangle.
- Drizzle the 1 TBLS honey over all the dough(try not to go over the edge, it may cause sticking) and sprinkle with the 1/4 tsp cinnamon.
- In a small bowl mix together all the ingredients except the pecans, brown sugar and marshmellows.
- Spread the mixture over the dough going about 1/4 inch from the edge. Sprinkle with the pecans and brown sugar.
- Bake for 10 minutes, remove from oven and top with the marshmellows. Bake for an additional 5 minutes or until the crust is very golden and the marshmellows are melted.
PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 1 pie or about 8 servings
Number Of Ingredients 15
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
- Lower the oven temperature to 350 degrees F.
- While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
- Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
PUMPKIN PIE
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Categories Dessert Bake Thanksgiving Halloween Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
- Preheat oven to 375°°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
- Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
BEST EVER PUMPKIN PIE
Make and share this Best Ever Pumpkin Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
- Pour into prepared piecrust.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 598.6, Fat 19.6, SaturatedFat 8.1, Cholesterol 92.3, Sodium 666.1, Carbohydrate 97, Fiber 3.5, Sugar 79, Protein 11.9
PUMPKIN PIE
Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream.
Provided by The New York Times
Categories dinner, lunch, dessert
Time 1h
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
- Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 273 milligrams, Sugar 13 grams, TransFat 0 grams
EASY PUMPKIN PIE
Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h15m
Number Of Ingredients 11
Steps:
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
- Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
- In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
- Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.
Nutrition Facts : Calories 618 g, Fat 39 g, Protein 8 g, SaturatedFat 23 g
More about "pumpkinpiepizza recipes"
THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK
From foodnetwork.com
5/5 (102)Author Food Network KitchenServings 8-10Category Dessert
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
- Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
THE BEST PUMPKIN PIZZA RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 1 hr 45 minsCategory Entree, Appetizer, Mains, PizzaCalories 1012 per serving
PUMPKIN PIE RECIPES | ALLRECIPES
From allrecipes.com
OUR 10 BEST PUMPKIN PIE RECIPES OF ALL TIME ARE THE …
From allrecipes.com
5-INGREDIENT PUMPKIN PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
EASIEST-EVER PUMPKIN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
PUMPKIN PIE – MINECRAFT WIKI
From minecraft.fandom.com
TRADITIONAL PUMPKIN PIE | I HEART RECIPES
From iheartrecipes.com
13 SCRUMPTIOUS PUMPKIN PIE RECIPES - THE SPRUCE EATS
From thespruceeats.com
PUMPKIN PIZZA - THE CANDID APPETITE
From thecandidappetite.com
CLASSIC PUMPKIN PIE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
HOMEMADE PUMPKIN DESSERT PIZZA RECIPE - SWEETLY SPLENDID
From sweetlysplendid.com
EASY EASY PUMPKIN PIE RECIPE RECIPE FROM SCRATCH
From foodiecrush.com
WWW.FOODNETWORK.CA
PUMPKIN DESSERT PIZZA - A GIRL WORTH SAVING
From agirlworthsaving.net
THE 28 BEST & WORST PUMPKIN SPICE FOODS | EAT THIS NOT THAT
From eatthis.com
THERE'S PUMPKIN SPICE PIZZA NOW, OF COURSE | MYRECIPES
From myrecipes.com
PUMPKIN PIZZA RECIPE - CHISEL & FORK
From chiselandfork.com
HOMEMADE PUMPKIN PIE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CLASSIC PUMPKIN PIE RECIPE - SERIOUS EATS
From seriouseats.com
PUMPKIN PIZZA - EASY SCRATCH PIZZA - PLATTER TALK
From plattertalk.com
PUMPKIN PIE | RECIPETIN EATS
From recipetineats.com
PUMPKIN PIE DESSERT PIZZA – EMILIE EATS
From emilieeats.com
CLASSIC PUMPKIN PIE (THE BEST) | RICARDO
From ricardocuisine.com
PUMPKIN SPICE DESSERT PIZZA - BS\' IN THE KITCHEN
From bsinthekitchen.com
PUMPKIN PIE DESSERT PIZZA - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
PUMPKIN PIZZA - THE LIVE-IN KITCHEN
From theliveinkitchen.com
SAVORY PUMPKIN PIZZA | SHEET PAN | 15 MINUTE MEAL - SAVOR + SAVVY
From savorandsavvy.com
PUMPKIN PIE RECIPES | TASTE OF HOME
From tasteofhome.com
PUMPKIN PIE RECIPE {CLASSIC} - MAMA LOVES FOOD
From mamalovesfood.com
BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
From thepioneerwoman.com
ROASTED PUMPKIN PIZZA (EASY RECIPE) | HELLO LITTLE HOME
From hellolittlehome.com
MENU, PRICES & RESTAURANT REVIEWS - TRIPADVISOR
From tripadvisor.com
PERFECT PUMPKIN PIE - ONCE UPON A CHEF
From onceuponachef.com
CLASSIC PUMPKIN PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
TURN PUMPKIN PIE INTO A SWEET PIZZA FOR A FUN TWIST ON A HOLIDAY ...
From sheknows.com
THE BEST PUMPKIN PIE - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
30+ BEST PUMPKIN PIE RECIPES - EASY HOMEMADE PUMPKIN PIES …
From delish.com
PUMPKIN PIE PIZZA - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
THE BEST EVER PUMPKIN PIE (1 BOWL, 1 HOUR TOTAL ... - DINNER, THEN …
From dinnerthendessert.com
71 EASY PUMPKIN PIE RECIPES - BEST HOMEMADE PUMPKIN PIES
From countryliving.com
NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
From inspiredtaste.net
PUMPKIN PIZZA WITH CRISPY SAGE | PUMPKIN PIZZA RECIPE
From twopeasandtheirpod.com
You'll also love