Pumpkin pie recipe??!
why isnt pumpkin pie spice an ingredient for ANY of the pumpkin pie recipes i searched???
Answers: i tried google but i want a recipe YOU have tried before...
why isnt pumpkin pie spice an ingredient for ANY of the pumpkin pie recipes i searched???
Hi Gaby - we used to make pumpkin pie, until I got this torte recipe and then I tweaked it to our liking.
Trust me, you will have people begging for the recipe. I will share it with you. so enjoy!
Chilled Pumpkin Torte
Better than pumpkin pie!
You must make this the day before so it sets up & flavors are enhanced.
· 1 Box yellow cake mix (dry-straight from box)
· 4 eggs total (3 of which will use later)
· ? cup (8 Tbsp.) melted butter for bottom layer
· 1 large (29 oz) can pumpkin pie filling
· ? cup brown sugar
· 2 oz. Pkg. ground pecans
· 3 Tbsp. Pumpkin pie spice
· ? Can of evaporated milk
· ? cup white sugar (for topping)
· 4 Tbsp. Butter (for topping)
· Large container Cool Whip
Preheat oven to 350 degrees.
Spray a 9 x 13 pan with Pam.
***Set aside 1 cup of the (dry) cake mix in medium bowl for later.
Bottom crust: Blend on low speed w/electric mixer: the larger quantity of cake mix with 1 of the eggs, and the ? cup melted butter. Using a rubber spatula, spoon into prepared pan. Even out best as possible by patting it w/back of the spatula.
Middle layer: Blend with electric mixer on low speed: the pumpkin with the last 3 eggs, the ground pecans, the pumpkin pie spice, the brown sugar, and the evaporated milk. Pour that over the top of the other layer in the pan.
Top layer: Take the reserved cup of cake mix, and add in the ? cup white sugar – blend with fork. Add the melted 4 Tbsp. Butter and blend further. Flatten with your hands bits of the dough; place onto top layer (covering as best as possible, it won’t be perfect). (Don’t try to spread it on, it will make a mess).
Bake at 350 degrees for 60 minutes. Remove from oven. Let set til barely warm.
>>>Refrigerate overnight – always keep refrigerated.
When ready to serve: spread top with chilled Cool Whip.
Cut into squares.
Immediately refrigerate any leftovers.
Note: use low speed when mixing – this stuff will splatter!
Just get one from Village Inn..... They are the best. No othe pie compares
Just give up
You will never be able to make one as good as the ones they have
Crust:
1 1/4 cups flour
1 teaspoon cinnamon
2 teaspoons sugar
Dash of salt
4 tablespoons frozen butter, cut in pieces
1/4 cup vegetable shortening, frozen in pieces
1/2 egg, lightly beaten
2 to 3 tablespoons cold water
In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours
Pumpkin pie filling:
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm
For your information:
Pumpkin pie spice is a blend of "warm" spices, generally including some or all of the following: cinnamon, ginger, nutmeg, clove, allspice, mace. There are indeed a lot of pie recipes out there that call for pumpkin pie spice, but there are probably as many where the recipe writer specifies a particular mix of individual spices.
There are a variety of pumpkin pie spice blends on the market at various prices in various quantities. You can also easily make your own. — and quite possibly without having to run out to the store. Here are a few options:
Mix 1/4 cup of cinnamon with 4 tsp of ground ginger and 2 tsp of nutmeg
Mix 1/4 cup cinnamon with 1 Tbsp each of ground ginger, nutmeg, and ground cloves
Mix 1/4 cup cinnamon with 2 Tbsp of ground ginger and 1 Tbsp each of nutmeg and ground cloves
Mix 2 Tbsp each of cinnamon and ground ginger with 1 Tbsp ground nutmeg and 1 tsp ground allspice
pumpkin pie spice is just a mix of cinnamon, nutmeg and ginger. So if your recipe has these three things in it then that is why pumpkin pie spice is not called for. Here is the recipe I use. My whole family loves it.
1 16 oz can pumpkin (make sure it's not pre-spiced)
2/3 C sugar
1 tsp cinnamon ( I use a rounded tsp)
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
3 slightly beaten eggs
1 5 oz can (2/3 C) evaporated milk (not condensed sweetened)
1/2 C milk
Line a 9 inch pie plate with pie crust. Trim and Crimp.
For filling, in a mixing bowl combine pumpkin, sugar, and spices. Add eggs, beat lightly with a rotary beater or a fork just till combined. Gradually stir in evaporated milk and milk; mix well.
Place the pastry lined pie plate on the oven rack. Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours, cover for longer storage.
Here is one that does-- but add bit by bit- it gets spicy quickly
INGREDIENTS
1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk
DIRECTIONS
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor
delicious pumpkin pie, spiced with ginger and cinnamon.
INGREDIENTS:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)
PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
Use the recipe on the back of Libbey's pumpkin, its the best. Just use the number of tsp's that the other spices add up to. Pumpkin Pie spice is simply a mixture of spices commonly used in Pumpkin Pie.