SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
SPICY PUMPKIN PIE II
This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.
Provided by ANNEKEK
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C.)
- In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
- Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g
SPICY PUMPKIN ROTI FILLING
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Provided by Daisann Mclane
Categories side dish
Time 45m
Yield Filling for 4 rotis
Number Of Ingredients 6
Steps:
- Heat the oil or ghee in a large pot over high heat. Add the ginger and cinnamon stick and sizzle for 1 minute.
- Add the pumpkin and sprinkle with the garam masala. Stir for 1 or 2 minutes over high heat, until the pumpkin is coated with the spices. Watch carefully; do not burn the spices.
- Reduce the heat to medium, cover, and let simmer, stirring occasionally, for 20 to 30 minutes, or until the pumpkin is soft.
- Remove and discard the ginger and cinnamon. Mash the pumpkin with a potato masher into a course puree. Add salt to taste, stir and simmer for 3 to 4 minutes over low heat, or until the excess moisture evaporates. (The mixture should be the consistency of a thick puree). Let cool a few minutes before adding to roti.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 679 milligrams, Sugar 8 grams, TransFat 0 grams
PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
- Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
- Add dry ingredients into the wet ingredients and whisk until smooth.
- Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
- Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
- Filling: Stir together all ingredients until smooth.
- Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
- Dust with powdered sugar. Slice and serve!
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams
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